Anything seem wrong with this IPA extract recipe?

I was recently thinking about doing a small extract pale with all late additions. With that there is no need for a 60 min boil?

 

A 30 minute boil is fine for extract unless 60-30 hops are important to the recipe.

 

Correct. You stated you wanted a juicy citrusy IPA which is more indicative of late hops and dry hops.

 

Great thing with this style is, and as Brew_Betty pointed out, you can do short boils. I've done as short as 15 minute boils on extract IPA's.

 

It's what you prefer. The longer you boil hops, 60 min vs 30 min the more bitterness you extract and less flavor and aroma. Most "juicy" IPAs tend to be less bitter, thus more late hop additions that focus on aroma and less on bitterness. The secret in brewing an IPA is finding that balance of bitterness with flavor and aroma.

Start with what you think is a good balance, and take notes. Then adjust your next recipe and take notes. You find what you like and what works for you.

 

I suggest you just make it and see if you like it. Write down everything you do and adjust from there. Only way your going to learn. I'm doing a Stella clone tomorrow that i modified. Even if it's bad i'm drinking it.

 

Whoever gave you that hop schedule.....

Kindly ask them to never talk to you or contact you again...

That being said. Only thing I like is the dry hop, and it wouldn't hurt to add an ounce or two to each charge is you love heavily aromatic hoppy beers.

 

5.2 ph stabilizer...... (Laughs out loud)

 

Looking at the recipe, I said I know that one. I have brewed something similar, it was the the Northstar IPA Homebrew recipe that became Ballast Point Sculpin. The recipe was handed at out at the 2011 NHC, by Ballast Point at their booth at Pro Brewers night. So it is from the IBU race days, before late hopping and whirlpools became the only way to make an IPA <sarcasm>. The Northstar had no grapefruit, and less dry hops. It was very nice and I made it twice, but then i like what I like.

@adamgnoth - where did you find the recipe, or is it your own? Just curious. Maybe someone was cloning grapefruit Sculpin?

Recommendations:
Drop the cara-Pils as it is already in the extract.
Cut the drop the cara-Vienna down to 0.5 Lb.
No 5.2 - you would not need to adjust the pH for an extract recipe. I never use that for all grain.
What is your water chemistry? Your profile says CO, so the water may be low mineral content to high depending on location. You need to If you want a soft bitterness add 1 tsp. Calcium Chloride, a sharper lingering bitterness add 1 tsp gypsum (all depends on your water, or add nothing is also a good option).
Since juicy is what you are after, you are not going to get much, if any, juicy aroma and flavor from Simcoe. Dry hopping with varieties such as Citra, Galaxy, Mosaic, Equinox, and many of the NZ hops would be the way to go for dry hopping if you want juicy.

 

....and, OP, if you are interested in keeping this beer as light-colored as possible, you can split the extract additions so that ~25% goes into the boil at the start, and the rest of it just for the last 15 minutes, regardless whether you do a 30 or 60 minute boil.

 

Lots of cara/crystal, the Hallertauer seems a little out of place to me. Fairly low AA, and with that many other hops I think it would be unlikely to contribute a lot to the brew.

 

Hard to say with extract - keep it if you can find a very light Pilsner type extract. For a regular extract I would be tempted to leave it out.

 

That should make a juicy citrus and tropical IPA with plenty of aroma.