IPA recipe bandwagon.

[BrewMeister49]

Hey all,

I am brewing up my first IPA in a VERY long time. I tossed this recipe together and tweaked it a bit. Read an article about eliminating the 60 minute edition and improving overall hop flavor. So I figured I would just start my additions at 30 minutes. I really do not know what to shoot for as far as IBU/SG but figured somewhere in the .800-.900 range would be perfect. Let me know what you think. I was also toying with adding a smidge ( and I do mean a smidge ) of roasted barley just to see if just a tiny bit of roast would be tasty. But instead I just used Caramel 120. I also toyed with no Munich as I am trying out MO, but figured 1/2 pound would just add a little more awesomeness. 5 gallon batch at 72% Eff.


12 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 92.3 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2 3.8 %
8.0 oz Munich Malt - 10L (10.0 SRM) Grain 3 3.8 %
1.00 oz Amarillo Gold [8.50 %] - Boil 25.0 min Hop 4 18.1 IBUs
1.00 oz Simcoe [13.00 %] - Boil 25.0 min Hop 5 27.7 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 6 5.2 IBUs
1.00 oz Simcoe [13.00 %] - Boil 5.0 min Hop 7 7.9 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 8 -


Gravity, Alcohol Content and Color

Est Original Gravity: 1.070 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 6.8 %
Bitterness: 59.0 IBUs
Est Color: 10.5 SRM

Measured Original Gravity: 1.065 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 7.2 %
Calories: 217.3 kcal/12oz

 

[lowtones84]

I think that's a good starting point. The problem with roasted barley is how much even a little bit will darken the color. If you use enough to detect the flavor, you'll most likely end up with a very hoppy brown ale or porter. I would also consider moving your 5 min addition to flameout, or doing a hopstand/whirlpool addition. Also, I would suggest making a yeast starter if you weren't already planning on it.

Edit: Removing the C120 and using only 4 oz. of roasted barley would bring your SRM to just about 18, which is into the brown ale territory and near the low end for porters. Not saying don't do it, because I bet it would be good, but it won't be much of a "pale" anymore.

 

[BrewMeister49]

Oh for sure on the yeast starter. 1.5 ml. Yeah, if I did some barley it would be a super tiny amount. I had those 5 minute additions at flameout when I had the 60 minute addition but since I took that away, it really altered the IBU/SG ratio. Instead of a flameout, I may get an extra ounce of simcoe and dry hop. With a 5 minute addition, I should get a solid flavor/aroma. I like my IPA's to have a solid malty backbone but not over powering. It's definitely a hop show. And I'm into hop flavor vs tongue bashing bitterness.