First IPA recipe

I would cut the tet, it's going to get lost in the mix. If you like a sweeter iPa leave the crystal. If you like me dry, get rid of it.

 

Multiple hops (layers of flavors) is a good idea . . . but consider:

1. Nothing is more important than having good (fresh) hops. Grill your supplier over date and method of storage (vaccuum sealed/sub-zero). If they can't/won't answer, then move along. Don't try and save a few bucks by shopping on ebay or a garage sale. Expect good quality hops to cost more.
2. Don't chase IBUs, rather chase hop flavor/aroma. I would do one ounce at 60 and move the other 60 addition to flameout.
3. If you're not whirlpooling you're giving up a lot of flavor. I would whirlpool a minimum of two ounces (sub-boiling) for at least 15 minutes (I regularly go 20+).
4. Aroma tells the brain what to expect, greatly influencing the flavor conclusion. If you're talking 5 gallon batch I would dh with at least 3 ounces.
5. Be paranoid about oxidation . . . take multiple precautions when dh'ing, transferring, carbing.
6. You already know that IPAs can degrade with time. But, it still works best to not rush the conditioning/carbing.
7. If you are serious about making a killer IPA, it will most likely require water treatment (unless you live in Burton-on-Trent).

Good luck.

 

I'd cut the rye and Crystal in half. Add enough table sugar to get to desired O.G.. Cut hop additions in half and use them in your whirlpool. No Tet.. And if you know that your water is soft add Gypsum ~ 1 table spoon to the mash and boil.

 

Why are you looking for a variety of hops? When I started, I wanted to know hop flavor a so I limited multiple varieties. I would get rid of Tet. I would go down to two, but that's me. The rye will ad some bite, so if you are looking for sweetness, consider that. Maybe lose the rye and use 2lbs 90L if looking for some sweetness. Sugar will dry it out, so not sure on what body you are looking for.

 

2 ozs at 60 min sounds crazy bitter!! I would cut that down to .5 ozs and use the 1.5 ozs in the late addition. Also I would cut all the hops additions into 3.

60 min
10 min
flame out

Add 2 to 3 ozs of dry hops to equal 4 or 5 ozs total.

 

A full pound of victory will likely detract from what you're looking for. I'd recommend swapping most/all of that for Munich malt or more base malt.

 

I personally like to go simple with my grain bill for IPAs. if you're stuck on 13 lbs grain, go with 12 of the pale, and a pound of crystal, but I'd go lighter, maybe 30 or 40.
Don't use brown sugar. If you want to use sugar, stick with plain ol' table sugar.
As far as the hops go, I'd skip the tettnang, go with something a bit more assertive, or just double up on the Citra.

 

I'd switch your 60 minute hops to something like Magnum. Cheaper and the difference isn't noticeable. I used to do SMaSH IPAs where I did the purist thing, then I changed that first addition to Magnum and noticed no difference at all. Besides the cost, a lot of the great flavoring hops are in high demand and short supply, so best not waste them early in the boil.

 

I have used a half or full pound of Victory in two different 5-gal IPA's that have been incredible... I really like the malt character Victory gives for more complexity. However, you are right... If you want just a dry, hop bomb with almost no malt character… Go with just 2-row and add a half pound of 20L or 40L for color. I personally like adding various amounts of wheat, victory, munich and crystal malts myself for character with my IPA’s.

@mbarone00

I also agree with others… Drop the tettnang… The Citra/Simcoe/Cascade hop trip will be fantastic. I would also suggest switching up your hop schedule a bit, just having a 60min addition and then a 5min addition… Cut out the 15min, 10min and 2min additions.

A hop stand could also be another benefit depending how your cooling and such… I drop my wort to around 165-170F post boil and add another 1-2oz of hops and let them steep for about 30-45mins. This will add a really nice flavor/aroma without any additional bittering. Just another way to add more flavor depth into the IPA. Not required of course, it just depends how many tricks you want to pull off for your hopping schedule!