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[zachattack698]

9.5 lbs Pale Malt
2.5 lbs White Wheat Malt
1 lb Munich Malt 10L
1 lb Caramel/Crystal Malt 40L
.5 lbs Cara-Pils

.70 oz Simcoe First Wort
.50 oz Amarillo 20 min
.50 oz Cascade 20 min
.50 oz Amarillo 15 min
.50 oz Cascade 15 min
.50 oz Amarillo 5 min
.50 oz Cascade 5 min
1 oz Amarillo 0 min
1 oz Cascade 0 min
1 oz Amarillo Dry Hop 1 week
1 oz Cascade Dry Hop 1 week
American Ale 1056

OG 1.066
IBUs 67
Color 9.3 SRM
ABV 6.3%

My downfall with brewing is not knowing much about forming recipes I'm working on it but any feedback would be awesome. Also I feel like everyone uses 1056 for IPAs anything else I could use that might be a tad more interesting?

 

[motorneuron]

Any American yeast could be used for an IPA type recipe. American ale yeast goes from very clean (1056) up to fruitier profiles that are more like Engilsh yeast. So you could use something like Denny's Favorite if you want a more interesting American yeast, or just use an English yeast fermented at a moderate temperature. You could also use Conan, the yeast used in Heady Topper, if you have access either to the yeast or to cans of the beer; it imparts a unique peach flavor.

As for the grain bill, I personally would not use that much C40. I'd keep the total crystal down to more like half a pound, and mix together (maybe) C20 and C40. This depends a little on what you want to do, though. If you're going for a classic dry West Coast IPA, you could cut the crystal altogether. If you want something a bit maltier, darker in color, and slightly sweeter, then I think you're close.

You might consider bumping up the total hops slightly. 67 IBUs is not really that high for 1.066 OG. If you keep the crystal, definitely bump the bitterness up to more like 80-90. And more aroma and flavor never hurt...

Overall though, definitely a solid recipe. The simcoe/amarillo/cascade combo will be very tasty.