Pilsner-based IPA recipe help

[Ghosteh]

So, I started brewing recently and came up with a recipe for a pilsner-based IPA. I'll be brewing in next few days and wanted to get some feedback on the grain bill beforehand.

10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 74.1 %
1 lbs 4.0 oz Munich Malt (9.0 SRM) Grain 2 9.3 %
12.0 oz Biscuit Malt (23.0 SRM) Grain 3 5.6 %
8.0 oz Honey Malt (25.0 SRM) Grain 4 3.7 %
8.0 oz Vienna Malt (3.5 SRM) Grain 5 3.7 %
8.0 oz Candi Sugar, Amber (75.0 SRM) Sugar 6 3.7 %
0.75 oz Centennial [10.00 %] - Boil 55.0 min Hop 7 25.3 IBUs
0.25 oz Cascade [5.50 %] - Boil 55.0 min Hop 8 4.6 IBUs
0.25 oz Centennial [10.00 %] - Boil 35.0 min Hop 9 7.2 IBUs
0.50 oz Cascade [5.50 %] - Boil 20.0 min Hop 10 5.8 IBUs
0.50 oz Centennial [10.00 %] - Boil 20.0 min Hop 11 10.5 IBUs
0.50 oz Cascade [5.50 %] - Boil 10.0 min Hop 12 3.4 IBUs
0.25 oz Centennial [10.00 %] - Boil 10.0 min Hop 13 3.1 IBUs
0.75 oz Cascade [5.50 %] - Boil 5.0 min Hop 14 2.8 IBUs
0.25 oz Centennial [10.00 %] - Boil 5.0 min Hop 15 1.7 IBUs
1.0 pkg Trappist Ale (White Labs #WLP500) [35.49 ml] Yeast 16 -
1.00 oz Cascade [5.50 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs
0.50 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs


Also, I was wanting to maybe add a third hop. Thoughts on German Perle, Horizon, or Columbus? Thanks, and any critiques are welcome.

 

[Ghosteh]

http://beersmithrecipes.com/viewrecipe/453211/shaggys-ipa-v4

It says 60 minute boil time, but I was wanting to do a 90 minute boil. Couldn't hurt to do 120 could it?

 

[Ghosteh]

Also, I can apparently add more of the sugar to it. I have updated to 12 oz. Would local honey added to boil add too much sweetness in conjunction with the honey malt? I was hoping for something kind of clean, with some bready and sweet notes. Like country biscuits with a little honey. Followed by the fruits of the yeast and hops.

 

[ddicker60]

Are you trying to make a Belgian ipa? Trappist yeast would add a phenolic (banana/clove/pepper) flavor, it may have you with a different flavor profile then you want.


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[Ghosteh]

Originally I was going to use the Antwerp Ale yeast (WLP515) to bring out some of the breadiness and make the hops shine, but could only get the Trappist. Yes, I originally wanted a Belgian inspired/American IPA hopped beer.

I heard that if you ferment then Trappist at temperatures in the lower 60s it can have some earthy flavors come out. I was thinking the banana flavors could go well with the fruits and florals of the hops. Hoped for any earthiness or spiciness to help balance the sweet. I'm new to brewing, so I could be way off.

Originally I'd thought of using Saaz/Sorachi Ace for hops, maybe Mosaic (which I smelled at the brew shop and thought it smelled great with those two).

Here's an updated version of the recipe:

http://beersmithrecipes.com/viewrecipe/455405/shaggys-ipa-v5-c3pa

I added some Columbus, mainly splitting the duties with Centennial for bittering. Columbus had an interesting smell and I hear it can have some earthy/spiciness to it.

Thanks for your help/time. Would you recommend another yeast than the WLP500? I'd like to try the 515 when the time rolls around.

 

[ddicker60]

Mosaic is great. All commercial beer and the one I made with it was really solid. I only use dry yeast, so I am not an aficionado on liquid, although I am going to use Vermont ipa yeast from gigayeast. This is the Conan strain that is used for heady topper.


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[Ghosteh]

Mosaic does seem really nice. I have BierMuncher's Centennial Blonde cold crashing now and am going to try dry-hopping with Mosaic and a little extra Cascade to see how the Mosaic works with those hops.

I've also added .5 lb of Carmel 20. Gonna be brewing this in next day or so, starter is being started now.