IPA recipe review

[Scraggybeard]

Any thoughts/suggestions on the following all-grain recipe?
OG1.047
47 IBU
Mash temp 152

8 lbs 2-Row
1 lb Caramel 20L
0.5 lbs Caramel 40L

0.5 oz Magnum @ 45 min
1.0 oz Mosaic @ 10
1.0 oz Falconer's Flight @ 5 min
1.0 oz Equinox @ 5 min
1.0 oz Mosaic @ whirlpool
1.0 oz Equinox @ whirlpool
1.0 oz Falconer's Flight @ whirlpool
1.0 oz Equinox dry hop
1.0 oz Falconer's Flight dry hop

Ferment with WLP001

Thanks!

 

[cantrell00]

Cut the crystal in half.

Bump the OG to 1.060+

Interesting hop combo.

 

[azscoob]

Two things pop in my head, one, that's a lot of crystal malt for my tastes, with a mash temp of 152 I think it's going to be on the sweet side, second the grainbill is session sized, not burly IPA sized.

Bump your base malt up a bit to bring it within BJCP guidelines, and if it was my beer I'd swap the C-20 for Munich malt, I love the flavor.

 

[hopbrad]

hops look good except move the 45min addition to 60 mins. ive only had equinox once in a smash my buddy made and it was ok, i image the other hops will play well with them tho.
id add another 2 lbs of base malt and drop the crystal to a 1/2 lb.

 

[Scraggybeard]

Thanks for the quick responses! Unfortunately I already crushed the grain so I can't dial the caramel down. Would it help to add a couple more pounds of 2-row to try to dilute the caramel? Also, how about mashing a couple of degrees lower (150), would that help to prevent extra sweetness? I also found a half ounce of Magnum, any problems using that for the bittering addition and save he half ounce of FF for flameout?

 

[cantrell00]

Thanks for the quick responses! Unfortunately I already crushed the grain so I can't dial the caramel down. Would it help to add a couple more pounds of 2-row to try to dilute the caramel? Also, how about mashing a couple of degrees lower (150), would that help to prevent extra sweetness? I also found a half ounce of Magnum, any problems using that for the bittering addition and save he half ounce of FF for flameout?

I'd definitely add base to dilute the crystal & raise the OG.

2.5-3 lbs would help it a lot. 150 is a good mash temp in my experience. I like a decent malt back bone though.

 

[JKaranka]

As above, couple lb of 2row to taste and you're ready to go! Maybe up the Magnum slightly (0.75oz?) to compensate for the higher OG.