Howzit Look?

[Radobrewer]

American IPA (14 B)

Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.79 gal
Boil Time: 90 min
End of Boil Vol: 5.98 gal
Final Bottling Vol: 4.60 gal
Fermentation: Ale, Two Stage

Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Efficiency: 72.00 %
Est Mash Efficiency: 82.8 %
Taste Rating: 30.0

9 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 78.3 %
1 lbs White Wheat Malt (2.4 SRM) Grain 2 8.7 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 4.3 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4 4.3 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 4.3 %
0.50 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - First Wort 60.0 min Hop 6 27.6 IBUs
0.50 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Boil 60.0 min Hop 7 25.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
1.00 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Boil 15.0 min Hop 9 24.9 IBUs
1.00 oz Amarillo [9.20 %] - Boil 5.0 min Hop 10 5.9 IBUs
1.00 oz Citra [12.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Steep/Whirlpool 60.0 min Hop 12 21.0 IBUs
2.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 13 -
2.00 oz Amarillo [9.20 %] - Dry Hop 0.0 Days Hop 14 0.0 IBUs
1.00 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Dry Hop 0.0 Days Hop 15 0.0 IBUs


Gravity, Alcohol Content and Color

Est Original Gravity: 1.061 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.5 %
Bitterness: 104.6 IBUs
Est Color: 6.2 SRM

Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz


Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 4.83 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE

 

[m00ps]

first thing that jumps out to me would be to take out the crystal or at least cut it by a lot. Crystal doesnt tend to do well in IPAs. It clashes with the hops that you are trying to showcase. If you look up advice from industry leading experts like Stone and Russian River, theyll say the same. I think I remembered one of them saying take it out entirely or limit to less than 5%

Id also up the wheat for 2 reasons. It helps with head retention and body which is a plus. But also, Ive found it can really compliment fruity hops like simcoe and citra. 20% wheat or so really seems to make them come of as juicy which I love so I always add wheat in my IPAs

Are you doing a hopstand/long whirlpool? I like to add a large amount of hops for an hour hopstand before chilling and get most of my hop character from the hopstand. This has been the secret to getting a hop character as pungent as fresh commercial IPAs for me.

 

[Radobrewer]

Yeah, I've currently got 1 oz of Simcoe for hopstand and 3 oz of dry hops.

 

[TheAleRunner]

first thing that jumps out to me would be to take out the crystal or at least cut it by a lot. Crystal doesnt tend to do well in IPAs. It clashes with the hops that you are trying to showcase. If you look up advice from industry leading experts like Stone and Russian River, theyll say the same. I think I remembered one of them saying take it out entirely or limit to less than 5%

Agreed completely about the crystal hops. They take away from letting the hops shine.

 

[m00ps]

Sorry what I meant to say was to increase the hops for the hopstand. A 1oz hopstand will get you more aroma than just flameout then chilling, but its not really worth the trouble. I'd easily do 4oz at flameout or more and leave that in there to steep while you enjoy some of your brews for a bit.