Thoughts on IPA recipe

[RCBIV]

Here's an IPA recipe I worked up. I want something that's quite bitter, but still has some decent aroma. I want little sweetness:

Recipe Specifications
--------------------------
Boil Size: 3.00 gal
Post Boil Volume: 2.46 gal
Batch Size (fermenter): 2.50 gal   
Bottling Volume: 2.10 gal
Estimated OG: 1.084 SG
Estimated Color: 10.9 SRM
Estimated IBU: 119.2 IBUs
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6 lbs                 Pale Malt (2 Row) US (2.0 SRM)           Grain         1        77.4 %        
1 lbs                 Toasted Malt (27.0 SRM)                  Grain         2        12.9 %        
4.0 oz                Caramel/Crystal Malt - 80L (80.0 SRM)    Grain         3        3.2 %         
8.0 oz                Corn Sugar (Dextrose) (0.0 SRM)          Sugar         4        6.5 %         
1.50 oz               Warrior [15.00 %] - Boil 60.0 min        Hop           5        90.7 IBUs     
0.50 oz               Amarillo Gold [8.50 %] - Boil 20.0 min   Hop           6        10.4 IBUs     
0.50 oz               Amarillo Gold [8.50 %] - Boil 15.0 min   Hop           7        8.5 IBUs      
0.50 oz               Amarillo Gold [8.50 %] - Boil 10.0 min   Hop           8        6.2 IBUs      
0.50 oz               Amarillo Gold [8.50 %] - Boil 5.0 min    Hop           9        3.4 IBUs      
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         10       -             
1.00 oz               Amarillo Gold [8.50 %] - Dry Hop 7.0 Day Hop           11       0.0 IBUs

Thoughts? Suggestions?

 

[RCBIV]

And yes, it's supposed to be a double IPA. Also note that it's a 2.5-gallon batch.

 

[bobbrews]

I wouldn't use 1 lb. of Toasted malt for a 2.5 gallon batch of Amarillo focused DIPA.

Your boil-off rate is more than likely going to be greater than 1/2 gallon in 60 minutes.

Also, do they even sell Amarillo Gold anymore? I've always know them as plain Amarillo at about 9-10% alpha. I would do a 60/15/5/0/DH schedule with 4-5 oz. total hops including flameout and dryhop. Use less bittering hops and corn sugar if you want more perceived sweetness. I would cut the Warrior down to 0.25 oz. here actually then pound it out late with Amarillo. The flameout hops WILL add IBUs, but they probably won't be calculated by your program.

 

[RCBIV]

I wouldn't use 1 lb. of Toasted malt for a 2.5 gallon batch of Amarillo focused DIPA.

Your boil-off rate is more than likely going to be greater than 1/2 gallon in 60 minutes.

Also, do they even sell Amarillo Gold anymore? I've always know them as plain Amarillo at about 9-10% alpha. I would do a 60/15/5/0/DH schedule with 4-5 oz. total hops including flameout and dryhop. Use less bittering hops and corn sugar if you want more perceived sweetness. I would cut the Warrior down to 0.25 oz. here actually then pound it out late with Amarillo. The flameout hops WILL add IBUs, but they probably won't be calculated by your program.

I played with the grain bill quite a bit. I originally had a little Vienna in the mix instead of the toasted malt. I tried to get the beer a little darker, so I played around with different things. All I know is that I don't want too much crystal in it.

Also, my boils aren't too strong. Since I've done 2.5 gallon batches, the boil off rate is pretty steady at a half gallon, maybe a touch more.