Lavender IPA (water chemistry check)

[deBREWler]

This weekend will my first water chemistry focused brew day and after inputing my local water analysis into the Brewer's Friend's water calculator I tweaked it until I came up with 5 green stars at the bottom. Like I said, this is my first run at it. I appreciate any and all feedback. Thanks.

Here's the recipe with the additions:

Grains
9lbs - Pilot Malt House Michigan Two Row
8oz - Caramel 20L
8oz - Carapils

Water Additives
5g of Gypsum
2g of CaCL
4g of Epsom Salt
4g of NaCL
4ml of Lactic Acid

Estimated Mash pH: 5.4

Boil Additions
0.5oz - Centennial @ First Wort
1oz - Cascade @ 20 min
1oz - Cascade @ 10 min
0.2oz - Dried Lavender @ 2 min
0.2oz - Dried Camomile @ 2 min
1.5oz - Orange Zest @ 2 min
2oz - Citra @ flame out (10 min hop stand)
1oz - Citra @ Dry Hop
1oz - Cascade @ Dry Hop

Yeast
1 packet - US-05

Mash
Sacch’ Rest - 152° F for 60 minutes
Mashout - 170° F for 10 minutes

Fermentation
61° F for ~4 days
70° F until fully attenuated

Here's the description of the brew at a local brewer I'm trying to clone, "Lavender flower and Citra hop aroma entice your senses, leading your palate to a subtly sweet, medium-bodied brew. The orange zest balances the lavender and chamomile flowers allowing not one ingredient to overwhelm your palate. Bitterness is imparted with a long, dry finish, leaving you asking for another sip."

 

[deBREWler]

After digging into the Bru'n Water spreadsheet for a while I adjusted the additives above. Like I said, I'm looking for any feedback on this recipe before I brew it over the weekend. Thanks.

 

[phishheadmi]

I can't comment on the water chemistry, but the recipe looks great!

 

[phishheadmi]

Do you have an indication that the recipe uses Maris Otter? Seems you'd want this to be a lighter brew, but maybe I'm off base. Same idea on the caramel 40, is a full pound too much to allow the other delicate flavors to come through? I don't know.

What if you used two row, like 10 oz of caramel 20 and 8-10 oz of cara pils? Also, I think I'd dial the FWH centennial back to .5 oz.

Just some thoughts.

 

[deBREWler]

It's funny you ask about the Maris Otter. I just found a fantastic deal on local 2-row and planned on changing the base malt to that. The only reason I went with it is because I saw a few good looking recipes that featured it but those weren't as delicate as this one.

I just researched carapils because I've never brewed with it before and that's definitely a no brainer.

Thanks for the feedback. I made changes to the original post to reflect it.