Hows my pale ale recipe

[sorefingers23]

So i decided to try to create my own APA and would like some feed back from those of you who know more than i do about recipe design.

heres my first shot at this:
Recipe Specifications
--------------------------
Boil Size: 27.36 l
Post Boil Volume: 23.26 l
Batch Size (fermenter): 20.82 l
Bottling Volume: 20.82 l
Estimated OG: 1.055 SG
Estimated Color: 8.6 SRM
Estimated IBU: 38.8 IBUs
Est Mash Efficiency: 77.2 %
Boil Time: 60 Minutes

Ingredients:
------------
10lbs 4 oz 2 row
11.9 oz crystal 60
6.2 oz honey malt
3.8 oz carpils

1.19 oz cascade @ 60
0.60 oz citra @ 15
0.60 oz citra @ 5

safale 05

 

[scottland]

Drop the carapils, you just won't need it. Otherwise, it looks great. Mash it around 152*

 

[SouthBay]

Drop the carapils, you just won't need it. Otherwise, it looks great. Mash it around 152*

+1

also, i think you could either round the citra up to 1oz for each addition, or down to 1/2 oz for each addition. And i think Marris Otter tastes better than US 2-row. but, i'm opinionated and crotchety.

 

[IPAfreek]

I believe I would go with 1 oz on the citra as well for your additions, other than that looks great! (minus carapils)

 

[sorefingers23]

How would changing the citra hop additions to an ounce affect my beer? Higher ibu, taste? Not really sure about this part.

 

[Rivenin]

later additions are more for flavor, during that time of the boil, the bitterness wont really show. you'll get a bit more hop flavor.
if you upped that to an ounce each at the end of the boil, it might jump the IBUs to around 45ish

 

[sorefingers23]

I just tried changing both late hop aditions in beer smith and the ibus change to 55, a little out of style, and too hoppy for me I think. I think I'll start with an ibu of 40-45 and adjust up or down after trying the beer.

How would a hop addition at flame out or dry hopping affect the taste and ibu of my beer?

 

[bbrim]

When you formulate a recipe add your finishing hop additions first then adjust the bittering addition to match the IBU level you want. I'd probably take the late additions both up to 1 oz. then adjust the 60 min addition to hit 45 IBU. A flame out addition would add aroma and perhaps a little flavor, also very little bitterness depending how quickly you chill it. A dry hop addition adds aroma only, though sometimes I feel like there is some bitterness to it. If you're looking for big hop aroma then dry hopping is your best bet. Without a flameout or dryhop addition you will have very subdued hop aroma, which is good sometimes but I think you will want some. Maybe add in .5oz dryhop and if you do dryhop wait until after primary fermentation. The CO2 being ejected carries out quite a bit of the aroma compounds and the yeast cells soak up additional aroma/flavor compounds.