Recipe Critique for IPA

[CoalCracker]

All Grain
12.00g Final Volume
1.065 OG
1.016 FG
8.1 SRM
57.4 IBU
6.9 ABV


26.5lbs 2 row
4lbs Munich
10.6Oz crystal 60
10.6Oz crystal 20

Mash @ 152

2.08oz Magnum @ 60
2.04oz Cascade @ 20
2.08ozCascade @ 10
2.5ozCascade @ 5
2.5oz Cascade @ flameout

4.0oz Amarillo @ dryhop for 5 days

3 pkgs US04


Let me know if I should make any changes before brewing this weekend. Looks good to me but want to make sure I'm not off on ratios.

 

[Yooper]

It looks like WAY too much crystal for most people's taste. You're at over 11% crystal malt. That, combined with S04 yeast may mean a bit of a cloying finish. I'd definitely go with no more than 7% crystal, preferably more like 5% (or half what you have there).

For hops, I'd increase the late hops to no less than 2 ounces for each late addition, and remove the 30 minute columbus hops. The recipe needs more late hops, and less bittering.

 

[TheCanisDirus]

If you're looking for a sweeter, maltier IPA you could brew a tasty beer with that % of crystal... it is high... but you could mash accordingly. Id also recommend trying to hit at most 7-8%... but hey, Lagunitas uses upwards of 7% crystal in their (amazing) IPA and they also mash at ~ 158-160°F!

It all comes down to balance. Id personally recommend the following...

-Kick back crystal ratio to 7-8% or remove the 20 outright.
-Set your mash temp according to your desired body and residual sweetness.
-Move 60 min additions to FWH. IMO this offers a "smoother" bitterness.
-(as yooper suggested) Push the rest of the additions back. Less bittering, more aroma and flavor. Hopburst with a big flame out addition.
-Id dry hop with a 2:1 ratio of Amarillo:Cascade in two 3-day periods... the last of which ends the day you bottle.

Again... all just my opinion... but i much prefer a smoother bitterness and loads of hop aroma/flavor in a mid-dry IPA that retains some balancing sweetness.

 

[CoalCracker]

I can always count on you Yooper.

Made the changes. Look any better?