I've looked at several IPA recipes and did some basic math (dangerous, I know). Based on what I've read, I came up with this. The idea is something sort of citrus tasting like a Two Hearted (not an exact clone, but that style). I know there are clone recipes out there, and I looked at some of those, but part of the purpose behind this recipe was to cobble things together to see if I understand some of the why's and what's. Anyway, what I did was to take some all grain recipes and try to convert to extract to see if I understood the basics. I ended up with a partial mash so as to avoid using a partial can of LME without lowering my expected ABV (adding some fermentables from the grain bill). Any comments to this recipe/process?
IPA
Goal:
ABV = 6.5% - 7.0%
IBU = 55-60
OG = 1.060 - 1.065
FG = 1.011
Proposed Ingredients:
Malt Extract:
(6.6) lbs Light LME
Grains:
(2) lbs Vienna Malt
(1/2) lbs. Caramel/Crystal Malt 20L
(1/2) lbs. Cara-Pils
Hops:
(5) oz Centennial 9.5% hops
Yeast:
Safale S-05
Other:
Whirlfloc Tablet
1. Mash grains at 152 for 45 minutes in 1 gallon of water (in muslin bag).
2. Sparge with 1 gallon of water at 170 degrees then remove grains and add another gallon of water at 170+ degrees and bring to boil.
3. Add 3.3 lbs. of LME and 1 oz. of hops and bring back to boil (60 minute)
4. Add 3.3 lbs. of LME and 1 oz. of hops (15 minute)
5. Add 1 oz. of hops and Whiflfloc (5 minute)
6. Add 1 oz. of hops (1 minute)
7. Cool wort and pour into primary fermenter. Fill primary to 5 gallon mark with cool water.
8. Ferment for 14 days in primary (FG = 1.010 1.015).
9. Transfer to secondary fermentation vessel and add 1 oz. of hops.
10. Let clear for 14 21 days.
11. Add priming sugar and bottle leave for 14-21 days at room temperature.
IPA
Goal:
ABV = 6.5% - 7.0%
IBU = 55-60
OG = 1.060 - 1.065
FG = 1.011
Proposed Ingredients:
Malt Extract:
(6.6) lbs Light LME
Grains:
(2) lbs Vienna Malt
(1/2) lbs. Caramel/Crystal Malt 20L
(1/2) lbs. Cara-Pils
Hops:
(5) oz Centennial 9.5% hops
Yeast:
Safale S-05
Other:
Whirlfloc Tablet
1. Mash grains at 152 for 45 minutes in 1 gallon of water (in muslin bag).
2. Sparge with 1 gallon of water at 170 degrees then remove grains and add another gallon of water at 170+ degrees and bring to boil.
3. Add 3.3 lbs. of LME and 1 oz. of hops and bring back to boil (60 minute)
4. Add 3.3 lbs. of LME and 1 oz. of hops (15 minute)
5. Add 1 oz. of hops and Whiflfloc (5 minute)
6. Add 1 oz. of hops (1 minute)
7. Cool wort and pour into primary fermenter. Fill primary to 5 gallon mark with cool water.
8. Ferment for 14 days in primary (FG = 1.010 1.015).
9. Transfer to secondary fermentation vessel and add 1 oz. of hops.
10. Let clear for 14 21 days.
11. Add priming sugar and bottle leave for 14-21 days at room temperature.