East Coast Pale Ale recipe

I'm thinking that the sugar is out of place, and that that is too large of bittering charge for that style. So far as a fruit addition, maybe nail the base first and then work on that aspect.

 

Cut the dry hop time down to 5 days. Dont want it to get grassy.

 

I wouldn't even add fruit to that. And as @MrOH said, if you're going for an APA i'd cut the sugar and add a touch of Crystal. Trillium uses C-15 in Fort Point.

 

I just transferred mine to secondary. Seems like a lot of wheat in your recipe. I have 12% in mine and it is pretty hazy still.
I went with Warrior, then Citra/ Mosaic/ Azacca, 1318 yeast 3rd use (may have used more than needed too)
Pretty excited to try it in a few weeks!

I had poor efficiency (65%?), OG 1.069, down to 1.019 after 12 days
10 lbs Pilsner
2 lbs Golden Promise
1 lbs Honey Malt
2 lbs White Wheat Malt
8.0 oz Carapils (Briess)
5.0 oz Acid Malt

 

Keep in mind, I have yet to have any Hoof Hearted, so I know nothing... @primrose54
I have to settle for Surly and insanely hopped homebrew!
I have tried many Trillium and Tree house offerings though.

 

Why use the sugar and carapils? If you want dryer, drop the carapils. If you want "rounder" drop the sugar.

That is a lot of Chinook at 75 mins.

No idea about apricots, but mango seems to work well in an APA/IPA

 

Citra and Mosaic are fruity enough. Adding fruit to this beer is overkill.

 

@primrose54 are you wanting to add fruit because you perceive fruit in these commercial beers?

 

I was just curious. The hops in these beers are fruity, and some give the impression of having actual fruit added.

 

fruit also add another level of difficulty

 

with that much hops you should get all the fruit flavors you need without adding anything more. especially from citra and mosaic.

i would also avoid using the corn sugar. it's better suited for extract beers where you need to raise the gravity.

 

Agree with most of the comments, save the sugar for an 8% abv or higher. I made a hoppy wheat (50%) with citra and mosaic and it was awesome so you can keep the wheat. If you are worried about haze (and you shouldn't be in an IPA) you can add gelatin after you crash cool. Looks like it's gonna be delicious! Good Luck.

 

IMO, the sugar at 6% is fine for this beer. I use it in most of my IPAs at 5-8% of the grain bill. I think it will finish closer to 1.010 than 1.014 with sugar. Remove it if you want less abv, a higher FG and slightly more sweetness and body.

 

Yeah, sugars not gonna hurt just not needed.

 

I had comparable thoughts. Nothing wrong with doing this, but it seems like a use of two ingredients that sort of cancel each other out, with regard to body. If it was a flavorful sugar, I supposed you might want to add it for that but then compensate for body affects. But you aren't using a flavorful sugar.

 

I personally think the bittering is just fine... I have a double IPA with 3oz Columbus for 90min (~200 IBU) with an aggressive water profile as well. The end result was extremely juicy/turbid, the bitterness somehow very restrained. It looks and drinks like hoof/treehouse beers, it's weird considering what is in it. I think the English yeast was a big part of it (S-04). Still weeks later in the keg it's nowhere close to clearing, still looks like it did on day 1. Other hops used include simcoe, centennial and citra (in order from most to least used).

You don't need to eliminate your bittering charge and do only late additions to get a fantastic east coast style beer. I personally think mine is better than most treehouse/hoof beers because it actually has more flavor depth lol

 

Tell me about your water! Also, fermentation temp?

 

@hoptualBrew

Fermented at 62F with S-04... After a few days up to 66F or so.

Water profile:
CA: 154
Mg: 10
Na: 15
SO4: 300
Cl: 26
Bicarb: 60

My dry hop was also 8oz for 5-gal. And 3-4oz for the hop stand prior to chilling at around 160-170F.