3 lbs. 2=Row 1 lb. Munich 10L 1 lb. Crystal 90L 1/2 lb. Carapils 1/2 lb. Vienna. It's a partial mash IPA, and with 5.5 lbs of DME it should come to about 1.072. Do I have too many specialty grains?
You wont get much from .5 lbs of vienna. I would also use a lighter crystal malt and half that amount but that is just my preference.
I think it looks good, but I agree with Mfedonczak, I would cut the crystal in half and use lighter if possible. I prefer to use caravienna in my IPA's but I'm not anti-crystal. I think you could do without the carapils as well, but that's also personal preference.
I would recommend lighter crystal malt as well; 40L or lighter. I also agree with the comments of: · You will likely not notice the ½ lb. of Vienna malt but it will not hurt to have it. · I think the ½ lb. of Carapils is ‘overkill’. You will obtain all the body you need from the crystal malt. What yeast will you be using? I recommend an attenuative yeast for American style IPAs: US-05. Cheers!
I think the extreme fine nuances of who would add or subtract what from your recipe won't make nearly as big a difference as making sure your technique is sound, sanitation is good, and pitching/fermentation temperatures are ideal (think under 70F). If you do a simple, yet effective partial mash technique, and use a good overall procedure, you can made a damn fine IPA with lots of different recipes. I might choose a slightly different recipe too, but that's aside the point. I guarantee that with good extract and partial mash techniques, you can make good beer! That being said, change the 1lb 90L caramel and change it to 1/2 pound 20L or 30L. Then brew it exactly as you formulated it. I think we already discussed partial mashing and extract brewing, yeah... you'll be fine hoss
You're right. I didn't mean to say Caravienne wasn't a crystal malt, but it is different in character (and better suited to IPAs in my personal opinion).
