- Recipe Type
- All Grain
- Yeast
- US-05
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.054
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 60
- IBU
- 58
- Primary Fermentation (# of Days & Temp)
- 14 days @68
- Tasting Notes
- Good balance between malt and hops, but needs more malt backbone and IBU for style.
Looking for some insight on a WC IPA recipe. I REALLY like it, but it's a bit light on malt and bitterness, for the style.
10# 2 Row
1# Vienna
1# Crystal 20L
US-05
0.5oz Magnum @60
0.5 oz Citra @20
0.25 oz Mosaic @20
0.5 oz Citra @10
0.25 oz Mosaic @10
0.5 oz Citra @5
0.5 oz Mosaic @5
Mashed 150F for 60 min
No flameout/whirlpool hops, no dry hops
Fermented @68F for 14 days, kegged, force carbed.
Incredibly clean. I'm really digging the flavor and would highly recommend this recipe for a session style WC IPA (5.8%). Looking for more of a malt backbone and more IBUs. Def needs more bitterness.
Questions would be:
1 Do I add more base malts, more Crystal 20L or higher Crystal (maybe 40L) for more of that classic WC IPA backbone?
2 To increase IBU, should I add more at 60, or more later in the boil for added flavor? Or both?
10# 2 Row
1# Vienna
1# Crystal 20L
US-05
0.5oz Magnum @60
0.5 oz Citra @20
0.25 oz Mosaic @20
0.5 oz Citra @10
0.25 oz Mosaic @10
0.5 oz Citra @5
0.5 oz Mosaic @5
Mashed 150F for 60 min
No flameout/whirlpool hops, no dry hops
Fermented @68F for 14 days, kegged, force carbed.
Incredibly clean. I'm really digging the flavor and would highly recommend this recipe for a session style WC IPA (5.8%). Looking for more of a malt backbone and more IBUs. Def needs more bitterness.
Questions would be:
1 Do I add more base malts, more Crystal 20L or higher Crystal (maybe 40L) for more of that classic WC IPA backbone?
2 To increase IBU, should I add more at 60, or more later in the boil for added flavor? Or both?