India Brown IPA clone HELP

[HickoryMike]

Ok guys. I'm looking for some friendly help with a Terrapin India Brown IPA clone. Terrapin tells you what kinds of grains and hops go into this beer, which helps.

With what I have below, I should nail the ABV, IBU's, and color. I am looking for any input you may have to offer as this is my first time piecing together my own recipe. Specifically, I'm curious about the ratio of munich malt, the mash temp, and the hop additions. I taste a chinook bittering hop and a centennial finish when I drink the real deal, but feel free to disagree with me.

Thanks in advance. You guys are the best.



BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: WBH Brown IPA
Brewer: Mike W
Asst Brewer:
Style: American Brown Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.063 SG
Estimated Color: 24.4 SRM
Estimated IBU: 66.0 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 74.07 %
1.00 lb Munich Malt - 20L (20.0 SRM) Grain 7.41 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.70 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.70 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 3.70 %
0.50 lb Special Roast (50.0 SRM) Grain 3.70 %
0.50 lb Victory Malt (25.0 SRM) Grain 3.70 %
1.00 oz Chinook [13.00 %] (60 min) Hops 39.3 IBU
1.00 oz Goldings, B.C. [5.00 %] (30 min) Hops 11.6 IBU
1.00 oz Centennial [10.00 %] (15 min) Hops 15.0 IBU
0.50 oz Centennial [10.00 %] (0 min) Hops -


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 13.50 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 16.88 qt of water at 169.4 F 154.0 F

 

[Oldsock]

The malt bill looks a bit too heavy on the specialty malts to me, I would back down on the Special Roast and the Victory to ~.25 lbs each since I don't remember the beer being super toasty/bready. You could certainly up the Munich malt in place of some of the pale to 2-3 lbs, but I think it would be fine as is.

I would really up the late hop additions, move the EKG to 10 and increase the flameout addition to ~2 oz. Adding 2 oz of dry hops is also something I would strongly consider to give it that big fresh hoppy aroma. Just add more hops at 60 min to hit your IBUs.

I would lower the mash temp a bit, you'll already get plenty of sweetness from the crystal malt.