New biab recipe I built

[NOGO302]

I am going to brew this recipe tomorrow. Let me know what you think.
13 lbs 2 row
1 lb crystal 40
1 lb crystal 60
.5 lb midnight wheat
I plan to mash at 154 for 45 min.

Hops will be:
1oz citra@60 min
1oz cascade@60 min
1oz Amarillo@30 min
1oz Citra@FO
1oz Citra dry hopped 10 days
1oz Amarillo dry hopped 10 days.

I plan to ferment with us05 starting at 68 and ramp down to 65 over 2 days and leave it at 65 for 14 days or so. Anything stand out? I'm hoping to make this an American IPA.

 

[chickypad]

I think you mean a black IPA/cascadian dark right? I don't brew a lot of those so I hesitate to comment too much on the grainbill but that seems like a lot of crystal. For the hops I would throw the cascade and amarillo both in with the flameout citra and do a hopstand.

 

[Gavin C]

I am going to brew this recipe tomorrow. Let me know what you think.
13 lbs 2 row
1 lb crystal 40
1 lb crystal 60
.5 lb midnight wheat
I plan to mash at 154 for 45 min.

Hops will be:
1oz citra@60 min
1oz cascade@60 min
1oz Amarillo@30 min
1oz Citra@FO
1oz Citra dry hopped 10 days
1oz Amarillo dry hopped 10 days.

I plan to ferment with us05 starting at 68 and ramp down to 65 over 2 days and leave it at 65 for 14 days or so. Anything stand out? I'm hoping to make this an American IPA.

Too much crystal for an IPA I think. Your at about 22% non-fermentable specialty grains which will result in a very dark malty beverage with a lot of body. Not really what your looking for in an IPA to let the hops shine through and dominate.

I would cut the crystal back. 25% of what you currently have. Not sure on the wheat. Not seen that in an IPA so I could be wrong. Carafa or chocolate malt or a combo of the two up to 1lb might be better.

Your hops seem pretty light toward the end of the boil.

I would do a bittering addition at 60 mins and do mostly late additions (last 15 mins, flameout, whirlpool and dry hopping. )

You could add some sugar too to dry it out some. That is often mentioned in IPA recipes.

 

[NOGO302]

Too much crystal for an IPA I think. Your at about 22% non-fermentable specialty grains which will result in a very dark malty beverage with a lot of body. Not really what your looking for in an IPA to let the hops shine through and dominate.

I would cut the crystal back. 25% of what you currently have. Not sure on the wheat. Not seen that in an IPA so I could be wrong. Carafa or chocolate malt or a combo of the two up to 1lb might be better.

Your hops seem pretty light toward the end of the boil.

I would do a bittering addition at 60 mins and do mostly late additions (last 15 mins, flameout, whirlpool and dry hopping. )

You could add some sugar too to dry it out some. That is often mentioned in IPA recipes.

I appreciate your input, I will change up the hop schedule, but I'm kind of stuck on the grain bill for this one. What would you suggest with the hops listed? What's in the list is all the hops I have on hand.

 

[Gavin C]

I appreciate your input, I will change up the hop schedule, but I'm kind of stuck on the grain bill for this one. What would you suggest with the hops listed? What's in the list is all the hops I have on hand.

I,m afraid i don't know. With the grainbill unchanged your not going to get an IPA out of it. More like a very sweet pseudo brown ale of sorts.

Mash low. 149-150F

Big hop bittering at 60 mins. Target 40 IBU to balance some of the sweetness.

I'm not really sure. Hopefully more knowing types will chime in tomorrow. Bump your thread in the am if no one responds.

 

[chickypad]

Gavin and I are thinking similarly, if those are all the hops you have then just use the 1 oz of citra at 60 (should get you 35-45 IBU's) and then move the cascade and amarillo to late as I said before. If you throw them all in at flameout while the wort is still hot and let them stand for 20 min or so it will give you some additional IBU's as well as aroma. The other thing you can do if you wish is move some of your dry hop to 5-10 minute range then go get more dry hops as you won't need them for a while. You may want to replace some of the malt with sugar, especially if you are stuck with all that crystal, to thin it out a bit. In my experience with schwarzbiers the midnight wheat works fine as a dehusked carafa sub which many folks use in their black IPA's so I think that is fine, though it may be a little on the low side if you want it really black.

 

[Biscuits]

Is this a 5 gallon recipe?

Maybe I did something wrong in my calc. but @ 70% efficiency, you're looking at a 1.079'ish OG with that grain bill.

 

[Hello]

I get being stuck on a recipe, but your recipe is not going to yield the beer you're hoping for. If you want an IPA then you need to reduce that crystal. You had asked if anything stood out and that is it.
If you're set on it, be prepared to have a malty beer.

 

[brew_ny]

I plan to ferment with us05 starting at 68 and ramp down to 65 over 2 days and leave it at 65 for 14 days or so..

I wouldn't start with 05 at 68 I would start at 65 for the first 3 or 4 days then start raising the temp to finish to 68

but that is just me


all the best

S_M

 

[m00ps]

I would also cut back all (or nearly all of the crystal) maybe replace it with some simple sugar to dry it out more. Mashing lower will help too. IME, crystal doesnt really have a place in IPAs.

Id also suggest moving the 30min additions to flameout. 30min is a waste IMO. You get a bit fo bitterness but barely any flavor. Instead of a 30min addition of 1oz, youd be better off doing 1/2 at 60 and 1/2 at 0. But more importantly, do a hopstand at flameout. This will get you the best hop character

Also, using citra for bittering is a total waste. Use something more neutral that doesnt have amazing aroma and put the crystal close to the end of the boil. Maybe even use the cascade if you dont have anything else

 

[Brew_G]

Plenty of people see a place for crystal malts in their IPAs, but 2 lbs is a ton. That's the one thing that folks seems to agree on.

It's your beer, and you can feel free to move forward with it but, as others have said, it won't turn out as the beer you're expecting it to,

 

[NOGO302]

I hear all of the concern from brewers more experienced. If I we're to use the grains and hops on hand what would the brew be? I read one person said a suedo brown ale. This was more of an experimental new than a set type although I thought it would fit in as an apa or aipa. I'm not the most experienced brewer but I want to learn and also want to experiment.

 

[chickypad]

I hear all of the concern from brewers more experienced. If I we're to use the grains and hops on hand what would the brew be? I read one person said a suedo brown ale. This was more of an experimental new than a set type although I thought it would fit in as an apa or aipa. I'm not the most experienced brewer but I want to learn and also want to experiment.

It's not really fitting well into one particular style. The midnight wheat is typically used for dark beers where you want the color but minimal roast - like schwarzbiers and cascadian darks/black IPA's. With only the 1/2 lb I agree the color may come out brown, but most brown ales have some additional grains for roast/toast/etc. and aren't as highly hopped. I think it's most resembling a black/brown IPA, especially if you load up those hops late. It's really the crystal throwing that off the most - I think people tend to use crystal more often in black IPA's than regular IPA's but as mentioned 2 lbs is a lot for any style.

But you know what, one of the great things about this hobby is the experimentation. Maybe the thing to do is RDWHAHB and brew it up!

 

[kh54s10]

My 2 cents: Cut back a little on the crystal. Move the 60 minutes Citra to 10 minutes or less. I think Citra adds more as a flavor and/or aroma hop. Start your fermentation at @64 degrees then ramp up to @68 at 7 days to 2 weeks.

My black IPA had .75lbs crystal, 1lb corn sugar, 1 oz, Summit at 60 minutes and 5 ounces of other hops, all after 15 minutes with one being a dry hop. Nowadays I would use at least 2 ounces for a dry hop.

I think I based this on this Northern Brewer recipe:http://www.northernbrewer.com/documentation/allgrain/AG-BlackIPA.pdf

 

[pdxal]

+1 for cutting down or removing the crystal. 2 pounds in any 5 gallon recipe is too much. Think cloyingly sweet with tons of body. High FG. Lots of sweetness will also obscure the hops bitterness and flavor.
Using Citra as a bittering hop at 60 minutes also doesn't compute. Bitter with the Cascade if the only hops are what you have listed. Otherwise, use a high alpha hop for bittering (like Magnum, CTZ, or Warrior), Citra is much better as a 30-FO/dry hop.

 

[NOGO302]

I ended up being this beer yesterday (technically). I was a bit disappointed add I did not hit my predicted numbers. OG of 1.042. We will see how it turns out.

 

[Biscuits]

I ended up being this beer yesterday (technically). I was a bit disappointed add I did not hit my predicted numbers. OG of 1.042. We will see how it turns out.

I re-read this thread and still don't know if this is a 5 or 10 gallon batch. If it was a 5 and your recipe went unchanged...your efficiency was @ 37%. If this was a 10 gallon batch, your efficiency is actually at 73%.

 

[NOGO302]

This was a 5 gallon batch, I cut out half a pound of crystal 40 and half a pound of crystal 60

 

[Biscuits]

Yeah, that still doesn't make much of a difference to your efficiency. What temp did you mash at?

 

[NOGO302]

It was hard to gauge, but 152 is where it settled at after stirring. I checked and stirred every 15 min through a 60 min mash

 

[m00ps]

yeah that is an extremely low efficiency. What type of crush did you have on the grains and how are you reading you temps? Something is pretty off here and hopefully you can get it fixed before next time

 

[NOGO302]

I ran the grains thru the crusher twice at my lhbs and I read the Temps from a floating thermometer in the middle of the mash

 

[Brew_G]

At what temp was the wort when you took the OG reading? Since you did a double crush, that efficiency seems impossibly low, so I can't help but think you may have read the sample at too high a temperature, thus skewing the reading to the low end. Even then, that'd be a really low reading even at fairly high temps.

 

[NOGO302]

I took the OG at 90*. And corrected the OG for temperature

 

[NOGO302]

Well an update to this beer. It taste great. Perfect blend of citrus and bitter. May not fit a style but it taste good and goes with burgers good.