Hey guys I could use some of your expertise here. This is my first self made recipe so any feedback would be great. Its 100% extract as well simply because we havent invested (however we will soon) in getting to the point of doing grain recipes. Anyway I am shooting for a super hoppy ipa. I would like it to be in the 7-8% alc range and 100-120 ibu's. I also would like it to have a caramel malty type backbone but still have a punch you in the face ipa smell and taste. I understand on paper thats fine and in practice its probably impossible but thats the only way i could figure out how to explain it. So let the nit picking begin
Fermentables
9.9 Liquid LME
.8 lbs Belgian Caravienne
.25 lbs am crystal 40L
.25 lbs am crystal 60L
.125 lbs am crystal 80L
Hops
1oz Simcoe
1oz Warrior
.5oz Columbus
2oz Cascade
2oz Amarillo
2oz Citra
2oz whole Cascade
1.5oz whole Columbus
Hop Schedule
1oz Simcoe 60min
1oz Warrior 60min
.5oz Columbus 20 min
.5oz each cascade, Amarillo, citra 15min
.5oz each cascade, Amarillo, citra 10min
.5oz each cascade, Amarillo, citra 5min
.5oz each cascade, Amarillo, citra 1min
2oz whole cascade and 1.5oz whole Columbus Dry hop during secondary
Yeast
WLP007
Fermentables
9.9 Liquid LME
.8 lbs Belgian Caravienne
.25 lbs am crystal 40L
.25 lbs am crystal 60L
.125 lbs am crystal 80L
Hops
1oz Simcoe
1oz Warrior
.5oz Columbus
2oz Cascade
2oz Amarillo
2oz Citra
2oz whole Cascade
1.5oz whole Columbus
Hop Schedule
1oz Simcoe 60min
1oz Warrior 60min
.5oz Columbus 20 min
.5oz each cascade, Amarillo, citra 15min
.5oz each cascade, Amarillo, citra 10min
.5oz each cascade, Amarillo, citra 5min
.5oz each cascade, Amarillo, citra 1min
2oz whole cascade and 1.5oz whole Columbus Dry hop during secondary
Yeast
WLP007