Hi, I'd like to brew my first hoppy ale and would like your feedback. The recipe is based on an "all day IPA" clone posted in this forum plus influence from my personal taste and some tips I picked up on "can you brew it".
OG: 1.045
SRM: 6
75.0% Golden Prom
7.5% Wheat Malt
5.0% Rolled Oats
12.5% Crystal 30L (reserved)
Single infusion mash at a temperature of 68.5C (155F).
Target mash pH 5.3. Target sparge water pH 5.5.
The caramel malt will be added during sparging.
The plan is to boil for 60 min, plus ~15 min steep when dropping flame-out hops and another ~15 min when a second load of hops is added at ~185F (85C).
Total IBU 45, 75% from boil and 25% from late additions. Hops will be:
Crystal Boil
Simcoe Boil
Amarillo FO @ 98C (26gr)
Crystal FO @ 98C (18gr)
Simcoe FO @ 98C (14gr)
Amarillo FO @ 85C (28gr)
Crystal FO @ 85C (28gr)
Simcoe DH 5 days @ 18C (14gr)
Amarillo DH 5 days @ 18C (20gr)
Crystal DH 5 days @ 18C (28gr)
Yeast will be WLP007 Dry English Ale (starter). Will aim to overpitch slightly and aeration will be done by splashing during transfer. Fermentation schedule is planned roughly as:
Pitch at 17.5C (63.5F)
Let rise to 20C (68F) for ~3 days.
Down to 18C (64.5F) until finished.
Crash at 10C (50F) for 2 days prior bottling.
Water profile is planned to be (ppm):
Ca 100
Mg 20
Cl 25
SO4 250
Na 12
The two main things I noticed when researching commercial "session" hoppy ales is the use of a fairly high percentages of crystal malt and high mash temperatures, which seems to be very different from the advice given when brewing american IPAs and DIPAs.
So what do you guys think am I in the ballpark with this recipe?
thanks for your feedback.
OG: 1.045
SRM: 6
75.0% Golden Prom
7.5% Wheat Malt
5.0% Rolled Oats
12.5% Crystal 30L (reserved)
Single infusion mash at a temperature of 68.5C (155F).
Target mash pH 5.3. Target sparge water pH 5.5.
The caramel malt will be added during sparging.
The plan is to boil for 60 min, plus ~15 min steep when dropping flame-out hops and another ~15 min when a second load of hops is added at ~185F (85C).
Total IBU 45, 75% from boil and 25% from late additions. Hops will be:
Crystal Boil
Simcoe Boil
Amarillo FO @ 98C (26gr)
Crystal FO @ 98C (18gr)
Simcoe FO @ 98C (14gr)
Amarillo FO @ 85C (28gr)
Crystal FO @ 85C (28gr)
Simcoe DH 5 days @ 18C (14gr)
Amarillo DH 5 days @ 18C (20gr)
Crystal DH 5 days @ 18C (28gr)
Yeast will be WLP007 Dry English Ale (starter). Will aim to overpitch slightly and aeration will be done by splashing during transfer. Fermentation schedule is planned roughly as:
Pitch at 17.5C (63.5F)
Let rise to 20C (68F) for ~3 days.
Down to 18C (64.5F) until finished.
Crash at 10C (50F) for 2 days prior bottling.
Water profile is planned to be (ppm):
Ca 100
Mg 20
Cl 25
SO4 250
Na 12
The two main things I noticed when researching commercial "session" hoppy ales is the use of a fairly high percentages of crystal malt and high mash temperatures, which seems to be very different from the advice given when brewing american IPAs and DIPAs.
So what do you guys think am I in the ballpark with this recipe?
thanks for your feedback.