India Pale Ale-Critique please!

[iahebert]

So! I'm looking to brew my first original IPA and have done kits with Columbus and Cascade in the past (turned out just lovely), but never made one of my own. Can anyone take a look at this and let me know how it sounds? I'm shooting for a proper Northwest style IPA.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Iandia Pale Ale
Brewer: Iancito
Asst Brewer:
Style: India Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.30 gal
Estimated OG: 1.056 SG
Estimated Color: 8.6 SRM
Estimated IBU: 52.8 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 87.0 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.7 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.3 %
1.00 oz Columbus [14.00%] (60 min) Hops 44.2 IBU
1.00 oz Cascade [5.50%] (15 min) Hops 8.6 IBU
1.00 oz Cascade [5.50%] (Dry Hop 5 days) Hops -
1.00 oz Columbus [14.00%] (Dry Hop 5 days) Hops -
1 Pkgs Pacific Ale (White Labs #WLP041) Yeast-Ale

Standard mash, around 154, 1.25 qts per lb of grain.

Thanks all!

 

[cuttsjp]

Definitely got potential here. If you're going for a classic northwest style, or any American style IPA for that matter, most of the time you'll want to use American 2-row and not Marris Otter. There's nothing wrong with using Marris, but it won't be totally to style as it will add a nutty maltiness that one does not usually find in AIPA. Along the same lines, I would mash a little closer to 152°, but that is also up to you. Your base malt and mash temp would be a little more appropriate for an American amber ale.

I would add another ounce of hops at flame-out, too. Otherwise it might be less hoppy than you expect. Adding more late hops will give it the "hop burst" it needs without adding bitterness, which I assume you don't want to be any higher (given that your gravity is the lowest that BJCP guidelines dictate for American IPA).

Enjoy the brew! It should be great. I love doing original recipes...part of why I started homebrewing in the first place.

 

[Yooper]

Definitely got potential here. If you're going for a classic northwest style, or any American style IPA for that matter, most of the time you'll want to use American 2-row and not Marris Otter. There's nothing wrong with using Marris, but it won't be totally to style as it will add a nutty maltiness that one does not usually find in AIPA. Along the same lines, I would mash a little closer to 152°, but that is also up to you. Your base malt and mash temp would be a little more appropriate for an American amber ale.

I would add another ounce of hops at flame-out, too. Otherwise it might be less hoppy than you expect. Adding more late hops will give it the "hop burst" it needs without adding bitterness, which I assume you don't want to be any higher (given that your gravity is the lowest that BJCP guidelines dictate for American IPA).

Enjoy the brew! It should be great. I love doing original recipes...part of why I started homebrewing in the first place.

I agree. I'd use US 2-row, mash at 152, and add more hops later. You want lots of hops at 10, 5, 0 minutes for that great hoppy flavor.

 

[jmf143]

I agree with Yooper. I'd also consider using 75% 2 row and 25% pale ale malt rather than all 2 row for your base grain.

 

[bernerbrau]

Absolutely bump up the late hops. You'd get excellent results with an additional 3-5 oz of cascade spread out during those last 15 minutes.

 

[iahebert]

Awesome. I did a bit of a retool, but it's on Beersmith at home, so when I get back there, I'll repost.

I mainly have been craving something delicious and awesome and Seattle-y, and the CO beers (god bless them) just don't do it.

 

[iahebert]

Here's what I came up with. Also, I'm not sure i've heard of Pale ale malt. Is it from a specific company?

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.30 gal
Estimated OG: 1.064 SG
Estimated Color: 9.6 SRM
Estimated IBU: 60.2 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
12.00 lb Pale Malt (2 Row) US (1.8 SRM) Grain 88.9 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.4 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.7 %
1.00 oz Columbus [14.00%] (60 min) Hops 41.6 IBU
1.00 oz Cascade [5.50%] (20 min) Hops 9.9 IBU
0.50 oz Cascade [5.50%] (15 min) Hops 4.1 IBU
0.50 oz Cascade [5.50%] (10 min) Hops 3.0 IBU
0.50 oz Cascade [5.50%] (5 min) Hops 1.6 IBU
1.00 oz Cascade [5.50%] (Dry Hop 5 days) Hops -
1.00 oz Columbus [14.00%] (Dry Hop 5 days) Hops -
1 Pkgs Pacific Ale (White Labs #WLP041) Yeast-Ale

 

[permo]

Here's what I came up with. Also, I'm not sure i've heard of Pale ale malt. Is it from a specific company?

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.30 gal
Estimated OG: 1.064 SG
Estimated Color: 9.6 SRM
Estimated IBU: 60.2 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
12.00 lb Pale Malt (2 Row) US (1.8 SRM) Grain 88.9 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.4 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.7 %
1.00 oz Columbus [14.00%] (60 min) Hops 41.6 IBU
1.00 oz Cascade [5.50%] (20 min) Hops 9.9 IBU
0.50 oz Cascade [5.50%] (15 min) Hops 4.1 IBU
0.50 oz Cascade [5.50%] (10 min) Hops 3.0 IBU
0.50 oz Cascade [5.50%] (5 min) Hops 1.6 IBU
1.00 oz Cascade [5.50%] (Dry Hop 5 days) Hops -
1.00 oz Columbus [14.00%] (Dry Hop 5 days) Hops -
1 Pkgs Pacific Ale (White Labs #WLP041) Yeast-Ale

I wouldn't change a thing...nice recipe. Ok...I would remove the carapils and maybe just throw in a half pound of wheat instead.

 

[bferullo]

"Pale Ale Malt" can be found at a lot of the online suppliers. I could be completely wrong, but IMO using "pale ale malt" vs using 2-row isn't going to change things all that much. I wouldn't stress over finding "pale ale malt". In fact I have always treated them as more or less the same, but as I said...I could be completely wrong.

I like how your recipe is shaping up. Bottomline, just go for it and see how it comes out. found recipe formulation very addicting, so enjoy!!!!

 

[iahebert]

Ok, so not like it's a delay or anything, but finally brewing this one tomorrow, and I. Can't. Wait.

I'll keep everyone posted on the progress, and maybe provide some beer porn of the final product.

 

[dirty_martini]

Pacific Ale yeast has a pretty low attenuation. only 65-70%. Its known for leaving a maltier profile. 70% attenuation only leaves you at 1.019 FG, which is really high for an IPA. You should probably be aiming for closer to 1.015-1.016. Considering you have a full pound of crystal along with the carapils, I think you should mash closer to 150. While the PNW IPAs dont tend to be as dry as the california/west coast style, I dont think you will get to that dryness with this yeast even with the lower mash temp. However, with the higher mash temp I think your beer will be much maltier and be lacking in hop character. I also think you should swap the 20 and 5 minute addition. .5oz at 20 and 1oz at 5 as it will give you more hop character.

 

[iahebert]

Great advice! I'm about an hour from brewday. Glad I checked hbt

 

[iahebert]

So!

Brewday went well, but I missed my OG by about 8 points. Not a huge deal, because it'll still be pretty tasty. I pitched Wyeast Northwest yeast instead of Pacific, and the wort smells great.

I think I'm going to go back to my CPVC manifold though, Not too happy with my SS Braid.

All in all though, I can't wait for this thing to be done.