American IPA Thoughts on British/West Coast Partial Mash IPA

[Crazykevlar82]

Recipe Type

Partial Mash

Yeast

Wyeast 1056

Yeast Starter

Yes

Additional Yeast or Yeast Starter

Yes

Batch Size (Gallons)

5

Original Gravity

1.075

Final Gravity

1.019

Boiling Time (Minutes)

60

IBU

95

Color

Light Orange

Primary Fermentation (# of Days & Temp)

3 Weeks 68 degrees

Secondary Fermentation (# of Days & Temp)

3 weeks 68 degrees

Additional Fermentation

None

Tasting Notes

Bitter & Malty

Partial Mash (5 lbs)
4 lbs Warminster Floor Malted Maris Otter
.25 lbs Dingemans Biscuit Malt
.25 lbs Gambrinus Honey Malt
.5 lb Briess Carapils Malt

Malt Extract
2 lbs Muntons Light DME (60min)
3.15 lbs Maris Otter Syrup (15min)

Additional Ingredients
1 lb Corn Sugar (End Of Boil)

Hops
1 oz Columbus Hop Pellets (60min)
1 oz Centennial Hop Pellets (30min)
1 oz Chinook Hop Pellets (Flameout for 5min)
1 oz Simcoe Hop Pellets (Dry Hop for 2 weeks)

Yeast
Wyeast 1056 American Ale

 

[sptaylor70]

I like a darker sugar, like demarara, piloncillo, or light brown, to give more flavor. I also prefer a fruitier yeast in an IPA, especially in an English-style IPA. Maybe Wyeast 1332 Northwest, 1450 Denny's, or 1099 Whitbread. I also like more fruity hops near the end of the boil, something like Amarillo or more Simcoe. But those are just personal preference. Looks good . Post how it turns out.