Need help creating a recipe

[FBNH]

hi everbody,
im new here, ive been brewing for a year now, and ive never made my own recipe.
I wanted to ease into it, and now i think its time to start making my own, so i wanted to hear what you think of my recipe and give me some advices:

IPA
Brew Type: All Grain
Style: Imperial IPA
Batch Size: 20.00 L
Boil Volume: 22.89 L Boil Time: 60 min
Brewhouse Efficiency: 75.0 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
5.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 64.5 %
1.00 kg Caramel/Crystal Malt - 20L (20.0 SRM) Grain 12.9 %
1.00 kg Vienna Malt (3.5 SRM) Grain 12.9 %
0.50 kg Wheat, Flaked (1.6 SRM) Grain 6.5 %
0.25 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.2 %
30.00 gm Citra [10.50%] (30 min) Hops 22.0 IBU
15.00 gm Warrior [15.00%] (60 min) Hops 20.5 IBU
30.00 gm Amarillo Gold [8.50%] (40 min) Hops 20.3 IBU
30.00 gm Citra [10.50%] (Dry Hop 5 days) Hops -
1 Pkgs Safale American Ale (DCL Yeast #US-05) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.087 SG (1.075-1.095 SG)
Estimated Final Gravity: 1.025 SG (1.012-1.020 SG)
Estimated Color: 11.0 SRM (8.0-15.0 SRM) Color [Color]
Bitterness: 62.8 IBU (60.0-110.0 IBU) Alpha Acid Units: 5.3 AAU
Estimated Alcohol by Volume: 8.2 % (7.5-10.0 %)

Mash Profile Name: Single Infusion, Medium Body, No Mash Out
Mash Tun Weight: 0.00 kg
Mash Grain Weight: 7.75 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 10.42 L Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Mash In Add 20.23 L of water at 74.4 C 67.8 C 60 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.7 (2.2-2.7 vols)
Estimated Priming Weight: 137.4 gm Temperature at Bottling: 15.6 C
Primer Used: - Age for: 3.0 Weeks
Storage Temperature: 16.1 C

i think i ****ed up with the hops, i dont know...
as i said its the first recipe ive made, i would love to hear what you think.
thanks, cheers!

 

[rlonardo]

Seems like a high percentage of crystal to me. If cut it back to a total of ~10% of the grist.

Also, adding the Amarillo at 40 minutes is not the most efficient addition. You won't get as much bittering as you would at 60, and you won't get much flavor/aroma like you would at 20 or less. I would move that to 20 minutes and increase the amount to keep the IBUs up.

Edit - Same with the citra. Some at 20, and maybe at some at flameout in order to really pull the flavor/ aroma out.


Sent from my iPhone using Home Brew

 

[CastleHollow]

Recipe creation is one of the coolest parts to brewing! It takes a little practice, but eventually it is very satisfying when you can dial in your own creation to your exact taste preferences. Here's a couple things I would note about this one: I think you'll end up with a rather heavy ale with a fair amount of sweetness and not much hop flavor. It looks more like a big amber or pale ale. A few changes I would recommend:

1. Your malt bill is heavy on crystal. I would only use one type, probably the 20L. Cut it back to under 10% and up your 2-row.
2. Your hop combination looks good but at SG = 1.087, I would shoot for an IBU range of 75-85. Some folks would go higher. Get there with late addition hops (under 30 minutes.) I would definitely move the Amarillo addition to later in the boil. Up the Warrior if you need to.
3. My preferred mash temp for IPAs is just at 150 (65.5C) Yours is a bit high, which leads to the higher FG. Not sure if that's what you are looking for in this style.
4. I don't see your fermentation temp, but I would shoot for 18-20C

Good luck!

 

[Yooper]

Recipe creation is one of the coolest parts to brewing! It takes a little practice, but eventually it is very satisfying when you can dial in your own creation to your exact taste preferences. Here's a couple things I would note about this one: I think you'll end up with a rather heavy ale with a fair amount of sweetness and not much hop flavor. It looks more like a big amber or pale ale. A few changes I would recommend:

1. Your malt bill is heavy on crystal. I would only use one type, probably the 20L. Cut it back to under 10% and up your 2-row.
2. Your hop combination looks good but at SG = 1.087, I would shoot for an IBU range of 75-85. Some folks would go higher. Get there with late addition hops (under 30 minutes.) I would definitely move the Amarillo addition to later in the boil. Up the Warrior if you need to.
3. My preferred mash temp for IPAs is just at 150 (65.5C) Yours is a bit high, which leads to the higher FG. Not sure if that's what you are looking for in this style.
4. I don't see your fermentation temp, but I would shoot for 18-20C

Good luck!

Agreed, except with #1, I'd even suggest keeping 7-8% as a max on the crystal total.

For the hops, I'd go with a traditional 60/15/5/0/dryhopping hops schedule, getting about 40 IBUs with the 60 minute addition, and then using 30-60 grams of hops at 15/5/0 and 60 grams of hops for dryhopping. I'd still use warrior at 60 minutes, but up the citra and amarillo in those late additions.

I agree with lowering the mash temperature, as you don't want a FG of 1.025ish like your software says- you want it to be under 1.020, and preferable around 1.014 or thereabouts.

 

[FBNH]

first of all thanks, those are realy good advices.
new ingredient specification is as this:


5.25 kg Pale Malt (2 Row) US (2.0 SRM) Grain 70.0 %
1.00 kg Vienna Malt (3.5 SRM) Grain 13.3 %
0.75 kg Caramel/Crystal Malt - 20L (20.0 SRM) Grain 10.0 %
0.50 kg Wheat, Flaked (1.6 SRM) Grain 6.7 %
35.00 gm Warrior [15.00%] (60 min) Hops 48.7 IBU
30.00 gm Citra [10.50%] (15 min) Hops 14.5 IBU
30.00 gm Amarillo Gold [8.50%] (15 min) Hops 11.7 IBU
30.00 gm Citra [10.50%] (5 min) Hops 5.8 IBU
25.00 gm Warrior [15.00%] (0 min) (Aroma Hop-Steep) Hops -
30.00 gm Citra [10.50%] (Dry Hop 5 days) Hops -
1 Pkgs Safale American Ale (DCL Yeast #US-05) Yeast-Ale

Mashing is at 65.5C (150F) for 60min

Beer Profile
Estimated Original Gravity: 1.085 SG (1.075-1.095 SG)
Estimated Final Gravity: 1.024 SG (1.012-1.020 SG)
Estimated Color: 8.4 SRM (8.0-15.0 SRM) Color [Color]
Bitterness: 80.7 IBU (60.0-110.0 IBU) Alpha Acid Units: 7.3 AAU
Estimated Alcohol by Volume: 7.9 % (7.5-10.0 %)
Actual Calories: 835 cal/l

1-do you think the hop adjestments are ok?
2-I cant manage to bring the F.G below 1.024 (WTF??) tryied adding more water and stuff (no idea why..), i had to take alot of the grist out which ment realy low O.G as well
how do it take it down without resulting a low ABV beer?
3-the target temp on the mashing it 65.5, is that ok?

 

[chickypad]

In a big IPA like this you may want to add a little sugar to help bring the FG down. I would also personally cut the crystal even further, if I use crystal at all in a DIPA I don't go over 5%. Otherwise I think it looks much better. I like the hop schedule now - the only thing I'm unsure of is that I've never used warrior as a late hop. You may want to up the dry hop a bit.

 

[Yooper]

I'd not use the warrior for an aroma/flavor addition. Use citra, Amarillo, centennial, etc for that one. Otherwise, it looks good!

 

[helibrewer]

I would eliminate the wheat and adjust your mash temp to attain an FG of around 1.015-017, You don't want that huge IPA to finish too dry.

 

[FBNH]

I wanted to add some wheat in order to make the beer more foamy..
i got the whole thing down to 1.019 F.G, and i thought maybe i should try a different type of yeasts instead to get it a bit lower?
for exemple the Nottingham takes it a few more points down..

Ingredients Amount Item Type % or IBU
5.25 kg Pale Malt (2 Row) US (2.0 SRM) Grain 72.4 %
1.00 kg Vienna Malt (3.5 SRM) Grain 13.8 %
0.50 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.9 %
0.50 kg Wheat, Flaked (1.6 SRM) Grain 6.9 %
35.00 gm Warrior [15.00%] (60 min) Hops 49.7 IBU
30.00 gm Citra [10.50%] (15 min) Hops 14.8 IBU
30.00 gm Amarillo Gold [8.50%] (15 min) Hops 12.0 IBU
30.00 gm Citra [10.50%] (5 min) Hops 6.0 IBU
30.00 gm Amarillo Gold [8.50%] (0 min) (Aroma Hop-Steep) Hops -
30.00 gm Citra [10.50%] (Dry Hop 5 days) Hops -
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Beer Profile
Estimated Original Gravity: 1.082 SG (1.075-1.095 SG)
Estimated Final Gravity: 1.019 SG (1.012-1.020 SG)
Estimated Color: 9.4 SRM (8.0-15.0 SRM) Color [Color]
Bitterness: 82.5 IBU (60.0-110.0 IBU) Alpha Acid Units: 7.3 AAU
Estimated Alcohol by Volume: 8.2 % (7.5-10.0 %)
Actual Calories: 797 cal/l

 

[Yooper]

I wanted to add some wheat in order to make the beer more foamy..
i got the whole thing down to 1.019 F.G, and i thought maybe i should try a different type of yeasts instead to get it a bit lower?
for exemple the Nottingham takes it a few more points down..

Ingredients Amount Item Type % or IBU
5.25 kg Pale Malt (2 Row) US (2.0 SRM) Grain 72.4 %
1.00 kg Vienna Malt (3.5 SRM) Grain 13.8 %
0.50 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.9 %
0.50 kg Wheat, Flaked (1.6 SRM) Grain 6.9 %
35.00 gm Warrior [15.00%] (60 min) Hops 49.7 IBU
30.00 gm Citra [10.50%] (15 min) Hops 14.8 IBU
30.00 gm Amarillo Gold [8.50%] (15 min) Hops 12.0 IBU
30.00 gm Citra [10.50%] (5 min) Hops 6.0 IBU
30.00 gm Amarillo Gold [8.50%] (0 min) (Aroma Hop-Steep) Hops -
30.00 gm Citra [10.50%] (Dry Hop 5 days) Hops -
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Beer Profile
Estimated Original Gravity: 1.082 SG (1.075-1.095 SG)
Estimated Final Gravity: 1.019 SG (1.012-1.020 SG)
Estimated Color: 9.4 SRM (8.0-15.0 SRM) Color [Color]
Bitterness: 82.5 IBU (60.0-110.0 IBU) Alpha Acid Units: 7.3 AAU
Estimated Alcohol by Volume: 8.2 % (7.5-10.0 %)
Actual Calories: 797 cal/l

Using a calculator to determine FG isn't a useful thing to do. It simply guestimates the FG based on the attenuation of the yeast and doesn't take into account the recipe's ingredients or mash temperature. Ignore that. Use a clean American ale yeast strain. Nottingham is an English strain, and is fine if kept really cool, like really really cool. But if you can't maintain fermentation temperatures lower than 62, use S05 (dry yeast) or WLP001 for an IPA.

Wheat in the grain bill is great- I have a friend (AnOldUR on this forum) that convinced me to always put a touch of wheat malt in my IPAs. It will enhance body and foam retention, but without sweetness or a cloying flavor. It's good to keep it in there!