Recipe Critique

[rodrigcz08]

Hello All,

Wondering if you would be so kind as to critique my recipe below. This is the first time I will be creating a recipe on my own so would love to get some feedback.

Style I am going for is a solid Centennial Ale.

8oz Caramel 20L
8oz Aromatic

6lb Light DME
1lb Corn Sugar

3oz Centennial

Wyeast 1056 - American Ale

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1. Steep grains at 150-155 for 30min. Then bring to boil.
2. 60 Min - Add 3lb Light DME & 1oz Centennial
3. 30 Min - Add 1oz Centennial
4. 15 Min - Add 3lb Light DME, 1lb Corn Sugar, 1oz Centennial, 1 Whirlfloc tab.
5. Cool wort to 70 and pitch yeast.
6. Primary only until fermentation is complete then cold crash for 3 days.
7. Keg.

Thoughts?

 

[m00ps]

Im assuming you are going for something like bells 2 hearted? Just going by the pound of sugar that is included. Most pale ales or blonds dont have the sugar to boost the abv and dry it out like with IPAs. I think youll need about twice that amount of hops. Id do somethign like this:

@60min: 1 oz
@15min: 1 oz
@0min: 2 oz followed by flameout steep
@dry: 2 oz

 

[Yooper]

Instead of adding the last DME at 15 minutes and stopping the boil, I'd at the DME and sugar at either flame out, or with 1 minute left if you're a paranoid type.

I like the idea of 1 ounce of centennial at 60/15/5 if you want a hoppy pale ale type of beer, but you're in IPA levels of malt extract so you may want to consider dryhopping with another ounce of centennial after fermentation.