IPA Recipe Thoughts?

[inkman15]

Thinking of brewing this recipe sometime in the next week or so. My last two IPAs had a grain bill using Munich and Vienna. They were good but not really what I was hoping for. As a lot of people are, I'm targeting the "Northeast" style and this will be my first time using oats and flaked barley.

What do you guys think about my recipe and hop schedule? Would mash low (probably 148-150) and use US-05, fermenting in the low 60's.

11 lbs 2 Row
.75 lbs White Wheat
.50 lbs Flaked Oats
.25 lbs Carapils/Dextrine
.25 lbs Flaked Barley

.75oz Warrior (First Wort)
.50oz Citra (10 min)
.50oz Mosaic (10 min)
.50oz Simcoe (10 min)
.50oz Apollo (5 min)
1oz Citra (hopstand/whirlpool)
1oz Mosaic (hopstand/whirlpool)
1oz Simcoe (hopstand/whirlpool)

2oz Mosaic (dry hop - 7 days)
3oz Citra (dry hop - 7 days)

Any thoughts appreciated. Still getting a grasp of how to layer hop flavors.

 

[Citizen86]

Looks like it will be tasty. You didn't like Munich and Vienna? Was it too malty/bready?

Unless you have half an ounce of Apollo left over, I don't know if half an ounce will add anything at 5 minutes with 8 ounces of other hops coming in afterwords.

 

[TastyAdventure]

Don't take US-05 below 66, it puts off a weird "peachy" flavor, and leaves it kinda yeasty.

 

[inkman15]

I wouldn't say that I "didn't like" the Munich/Vienna combo per se, but I just want to experiment with some other combos to find out what I really like.

I could add a full ounce of Apollo - just wasn't sure how it would impact things.

I've used US-05 almost exclusively for the past 4 years and usually ferment in the low 60's. Never experienced peach flavors, though I've heard that complaint before. I want to keep the yeast as neutral as possible so that the hops shine which is why I planned to ferment low, but maybe I'll try 64-66.

 

[douglasbarbin]

I don't like US-05 either. I know supposedly it's the same as WLP001 or Wyeast 1056, but I prefer the beers I've made with either of those yeasts to US-05.

If you are going for the "Northeast" style IPA, you might want to increase the wheat/oats and look at a yeast with low flocculation like Wyeast 1318 or the "Conan"/Vermont IPA strain.

Hop schedule looks pretty good to me, although maybe you could split the dry hop into 2 additions so you don't have the full amount in there for 7 days.

 

[inkman15]

Thanks. Maybe I'll give London Ale III a try. Description sounds good and I should get into the habit of using other strains.