Recipe Critique Needed

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HOME BREW RECIPE:
Title: Pink/Ruby Red NE IPA

Goals:
Look: Looking for a "juice" look, but grapefruit juice rather than straight OJ, so a red or pink.
Taste: Going for High Citrus Flavor and aroma. Lemon, Grapefruit, Orange, Tangerine.

Brew Method: Partial Mash
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5 gallons
Boil Size: 4 gallons
Boil Gravity: 1.083


STATS:
Original Gravity: 1.066
Final Gravity: 1.019
ABV (standard): 6.23%
IBU (tinseth): 54.16
SRM (morey): 6.78

FERMENTABLES:
6.6 lb - Liquid Malt Extract - Light (66.7%)
1 lb - Dry Malt Extract - Wheat (10.1%)
0.5 lb - Flaked Barley (5.1%)
1 lb - Flaked Oats (10.1%)
0.3 lb - German - CaraRed (3%)
0.25 lb - American - Carapils (Dextrine Malt) (2.5%)
0.25 lb - Canadian - Honey Malt (2.5%)

HOPS:
0.5 oz - Warrior, Type: Pellet, AA: 16, Use: Boil for 60 min, IBU: 22.68
1 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 1 min, IBU: 0.86
1 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 5 min, IBU: 3.96
1 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 7.19
1 oz - comet, Type: Pellet, AA: 13, Use: Whirlpool for 20 min at 180 °F, IBU: 19.47
1 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 7 days
1 oz - lemon drop, Type: Pellet, AA: 7, Use: Dry Hop for 7 days
1 oz - Mandarina Bavaria, Type: Pellet, AA: 8.5, Use: Dry Hop for 7 days
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 7 days
1 oz - eureka, Type: Pellet, AA: 17, Use: Dry Hop for 7 days

MASH GUIDELINES:
1) Temp: 155 F, Time: 60 min, Amount: 3.5 gal

OTHER INGREDIENTS:
3 oz - hibiscus (maybe? maybe not), Time: 1 min, Type: Herb, Use: Boil @ FO
- mostly for color

YEAST:
Wyeast - London Ale III 1318

 

[morbster]

Couple thoughts:

Your batch size is listed at 5 gal, but your boil volume is 4 (and mash is only 3.5?). Batch size typically refers to the volume in the fermenter, so it should be higher than the boil volume.

Personally, I would not add the hibiscus. You will have a lot of hop activity going on, and I wouldn't want to compete with that.

To add additional haziness, consider pitching some of your dry hops at high krausen (2-4 days into fermentation). Some interaction between the highly active yeast and hops seems to create the sought-after "juicy" appearance of a lot recent IPAs. Look up biotransformation on brulosophy's blog for a pretty neat write up.

Your hop schedule sounds very tasty.

 

[mmahu]

Hello.

I would ditch all the grains, except flaked oats and flaked barley. You could keep the Honey malt if you are really keen on it.

I would however up the Carared a bit, to give your beer a more red hue.

Make sure to adjust you water accordingly.

 

[plazola86]

I would ditch the cara-red and keep the beer as light as possible then use hibiscus for the color. Add it 1 day before kegging like dry hopping NOT to the boil. If you want a pink color use 2 OZ. I just used 7 OZ and it gave me a sangria type red (which I was after).

 

[kh54s10]

This appears to be an extract with steeping grains recipe. A Partial mash would require some base malt in the mash.

Since you are using extract and have flaked grains there is no need for the carapils. I would use the Carared or the Flaked Barley, not both. Also the Carared or Hibiscus not both, though I am unfamiliar with taste or color of Hibiscus.

If you are truly trying to do a partial mash, substitute a few pounds of two row for some of the extract.

If it is a mash, do this at about 150 degrees. Or just steep, also about 150 degrees for 20-30 minutes.

Your hops seem like a muddy mess to me. I would use about 1/2 of all those types. 4 maybe 5 varieties instead of 8.