Recipe thoughts please!

[PDY]

Hi all,

Brand new to the forum. Been homebrewing a little while but recently gone up to bigger batches, making me more nervous about bad recipes, and I haven't been building my own recipes very long.

Want an easy drinking, thirst-quenching, fruity/citrusy APA, but without the crazy hoppy/bitterness of an IPA. A crowd pleaser basically. What are your thoughts on the below?

Vol: 9.25g

Pilsner - 11lb 10oz - 80%
Munich - 2lb 6oz - 16%
Carapils - 10oz - 4%

Magnum - 0.8oz - 60
Mosaic - 0.5oz - 15
Amarillo - 0.5oz - 15
Mosaic - 0.5oz - 0
Amarillo - 0.5oz - 0

US05 yeast

Mash at 150
OG - 1.048
FG - 1.009
IBU - About 32
Any improvements much appreciated!

 

[thehaze]

This is what I am drinking now and definitely a crowd pleaser: https://www.brewersfriend.com/homebrew/recipe/view/512075/session-ipa

OG: 1.045 / FG: 1.012 / 4.3% ABV. Easy to drink, bright yellow and slightly hazy. The yeast fermented high and gives a subtle lemony flavour. Very good.

You can try to upping the Munich, as it will add a bit of malt complexity, which I find pleases most people, instead of a dry, hoppy ale.

Mosaic and Amarillo pair very good together.

The yeast... I am not a fan, unfortunately, neither your mash temp, but that's a personal preference.

 

[kh54s10]

You can try to upping the Munich, as it will add a bit of malt complexity, which I find pleases most people, instead of a dry, hoppy ale.

Mosaic and Amarillo pair very good together.

The yeast... I am not a fan, unfortunately, neither your mash temp, but that's a personal preference.

What do you find wrong with the yeast or the mast temperature??

IMO, US-05 is a very good yeast and 150 is a good temperature for that beer. Maybe a tad warmer but I wouldn't go over 152.

 

[thehaze]

What do you find wrong with the yeast or the mast temperature??

IMO, US-05 is a very good yeast and 150 is a good temperature for that beer. Maybe a tad warmer but I wouldn't go over 152.

Nothing wrong with US-05, but I prefer other strains for the beers I brew. Personal preference, as I like to experiment.

Regarding mash temp.: it is only because people which are not really crazy with craft beer, do not apreciate a dry beer. At least those around me, so I usually go higher. ( if the beer style permits )

 

[PDY]

Thanks for the feedback.

I've always tended to mash quite low and add carapils to add body, could try and bump the temp up and see what happens.

I was thinking about using even less Munich and more pils, just to get it as clean and crisp as possible (I guess close to brewing a lager but fermenting at ale temps). Bad idea?

 

[PDY]

I noticed on that session IPA you posted there was no 60 min hops for bittering. I did think about this, but do you miss the bitterness?

 

[thehaze]

True. I did not have a 60 minutes bittering charge, nor do I use anymore.

I usually do 60 minutes bittering with very low AA hops, for styles which not require aromas from hops, so a little bitterness is needed for balance.

The beer is very bright, both in colour and taste/aroma. I can say I do not miss the " 60 minutes bittering " schedule.