(I)PA recipe help

Nobody likes 30 min hop additions. Your ounce is better suited if you break it up into a 5, 1, and KO additoin.

US 05 should do well, but you want to throw your fermenter and wort into a big bucket of water or a spare bath tub to help keep it a shade cooler. Frozen 2 liters also work well to keep your batch cool during fermentation.

Edit:
If you want more bitter, you may want to try to up your IBUs you'll want an oz and a half to two oz of amarillo at 60. Note, I didn't calculate this, but you'll probably want 65+ IBUs here.

A half batch might just be ok.

 

He's saying add at 5 minutes left, 1 minute left, and after flame-out. And because you've moved your hop schedule to later in the boil, you'd need to add a few more ounces at 60 min, to make up for the IBU loss.

It seem like you are asking what yeast would work cleanly at 70° ambient, and I would say there isn't one. As your wort would be quite a bit warmer than that during active fermentation. That would mean you'd have to employ some other method to keep in the temps down...such as the previously mentioned "swamp cooler" method.

Anyway, I agree with nixing the 35 min, and moving your hop schedule to later in the boil. I'd also use mango puree, instead of fresh mangoes for your aging.

 

No need for the six row. Just plain 2 row will be fine.

I'd cut the crystal a little, because you'll have some from your extract.

I'd do

2# 2 row
.5 # C-40

Then again.. you could just steep the crystal and be done with it, and skip the mashing unless you want to do so.

Your hop schedule is fine, but if you can get some other hops to use at 60 for your bittering I think it would be better. I hate Citra when it's used at 60. It's a bit of a waste, and it really has an odd flavor.

Citra and Amarillo go together very well though, so stick with it.

Move your 35min addition out.

Do whatever you want for your bulk calculated IBU's @60.

Then don't make another addition until 5 minutes. Then when you turn your boil off, toss in some more, and once you start chilling it, toss in a little more and hold the temp around 160-ish for 15-20 mins an stir the wort around periodically.



So-

1oz @60
.5 oz @ 5
.5 oz @ knock out
1 ounce @ 170* hopstand

dry hop as you'd like

In terms of yeast.. 70 ain't gonna cut it. It'll be a bit too high for most options. I'd suggest a bucket with water and to keep your carboy/bucket in the water to help keep the temp down. Swamp cooler, google it.

For that, I'd say use some US05 or even BRY-97. BRY- 97 works okay at wamer temps and won't get too out of hand. If you are 65 ambient it'll be a bit north of 70 at it's most active fermentation. Not ideal.

 

I mentioned the mango puree, as there is a well liked mango wine recipe on homebrewtalk that uses canned exclusively. I think you'd end up getting more mango flavor from canned, as I believe they are more uniform of flavor.

As for your grains, I'd lower the amount of crystal. Your hop choice should make a tasty brew...though you might want to add another addition of amarillo later in the boil, maybe at flame out.

 

Thats a lot of crystal but if you like that much go for it.

Also, I like everyone else here am not a fan of 30 min hop additions. Most experts on homebrew will agree that the best way of extracting flavour bitterness and aroma is with a 60 min bittering addition, then some additions with 10-15 min to go for aroma.

 

As for yeast I would use US05. Make your life easy. Its an easy to use dry yeast that is capable of world class results. Also its neutrality will be nice with mango flavouring.

 

Agree on the fermentation temperature concerns.

Agree pretty much on the hops too, although my schedule would be 10, 5, 0 (KO, FO). Most of us would probably agree that the 35 minute addition should be moved to much later in the boil.

Unless you're rolling in amarillo, I would use a clean bittering hop at 60 to bring you up to your desired overall bitterness level, and save the amarillo for a late addition or dry hop on another beer. I say this ONLY because amarillo is relatively hard to get a hold of (and probably expensive), NOT because I think there's anything inherently wrong with using amarillo, citra etc as a bittering hop.

Other than that, and even with your original recipe, it should be a fine beer. But you (OP) asked, so we answered!

 

So someone correct me if I'm wrong, but with crystal is their even a need for a minimash? In my head I only see a need for steeping the crystal and adding the extracts. Also, citra is as far from snpa as you can get. Citra is musky, dank, and tropical. If you want snpa, go cascade or centennial. For me though i'd stick with the citra, I love that hop.

 

This is correct.

 

Nope, he was just commenting on the amount of work required.

 

Just to be clear (couldn't be sure from parsing your sentence)... If you use the 2-row, you'll have to do a mash (either with or without the crystal), not a steep. If you just use the crystal, it can be (and will be) a steep.

 

Two row won't add much as far as flavor or color, the crystal will do that. You will get the same effect from steeping the crystal as you would from mashing it. Really, you're just spending extra time and money on a step you don't need. Now, if you were to add munich, vienna, maybe some red wheat to your grain bill you would require a mash in order to convert the starches into sugars. Because your starches are converted in the crystal you're wasting time.