Need some tips on my recipe (A Swiss - German IPA).

[ShokuPanMan]

Hey,

So I am trying to make a Swiss - German IPA, now you are thinking, "is this even a thing?". Well no, I just call it that because it only contains Swiss produced hops and malt and also 20% german municher malt. I am trying to make an American IPA to clarify.

Since I only brewed mainly Stouts and Belgian type beers, IPA is a new area for me to explore. So i would like some tips on my recipe formulation. Like you can see I used Perle and Cascade hops since those are the only ones I could find here grown in Switzerland.

The batch size is 15L (4 gal if I am not mistaken).

Recipe Specifications

Batch Size (fermenter): 15.00 l
Estimated OG: 1.059 SG Estimated Color: 11.3 EBC Estimated IBU: 50.3 IBUs Brewhouse Efficiency: 72.00 % Est Mash Efficiency: 76.8 % Boil Time: 90 Minutes

Ingredients:

Amt Name Type # %/IBU
3.20 kg Swiss Pilsner Malt (4.0 EBC) Grain 1 80.0 %
0.80 kg Munich Malt (17.7 EBC) Grain 2 20.0 %
20.00 g Perle CH [10.00 %] - Boil 90.0 min Hop 3 34.3 IBUs
10.00 g Cascade CH-BIO [7.10 %] - Boil 30.0 min Hop 4 8.8 IBUs
5.00 g Perle CH [10.00 %] - Boil 15.0 min Hop 5 4.0 IBUs
5.00 g Cascade CH-BIO [7.10 %] - Boil 10.0 min Hop 6 2.1 IBUs
5.00 g Cascade CH-BIO [7.10 %] - Boil 5.0 min Hop 7 1.1 IBUs
5.00 g Cascade CH-BIO [7.10 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 9 -
30.00 g Cascade CH-BIO [7.10 %] - Dry Hop 5.0 Da Hop 10 0.0 IBUs

Mash Schedule

Name Description Step Temperat Step Time
Protein Rest Add 11.43 l of water at 56.0 C 50.0 C 30 min
Saccharification Heat to 64.4 C over 15 min 64.4 C 75 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min