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What are your guy's thought on my IPA Recipe

Discussion in 'Homebrewing' started by TIMMYJ21, Apr 30, 2012.

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  1. TIMMYJ21

    TIMMYJ21 Initiate (0) Apr 29, 2010 Minnesota

    MALT

    10lb Pilsner 2 row
    7lb American 2 row
    4oz corn sugar
    4oz table sugar

    Hop's

    1 oz 60 min-Cent
    1 oz 50 min Chinook
    .5 oz 40 min Cascade
    1.5 oz 15 min Citra (leaf hop)
    1.0 oz 10 min Citra(leaf hop)
    0.5 oz 5 min Casade(leaf hop)
    0.5 oz 1 min Citra( leaf hop)

    Aprox - Not calc- IBU 72

    Wyeast American 1056

    O.G- 1.070
    Looking to get F.G 1.025
     
    #1 TIMMYJ21, Apr 30, 2012
  2. OddNotion

    OddNotion Pooh-Bah (1,791) Nov 1, 2009 New Jersey
    Pooh-Bah

    10 gallon batch?

    Any reason behind using the two types of sugar?

    Looks like a high FG for the beer and pretty poor attenuation for the strain (65% apparent). What would your mash temp be? Hops look good to me, I prefer dry hopping as well so thats something to look at if it interests you. I really like using Pilsen malt in my IPAs as well.
     
    #2 OddNotion, Apr 30, 2012
  3. scurvy311

    scurvy311 Initiate (0) Dec 3, 2005 Louisiana

    Mash low, around 148 degrees. You will probably find 1.025 too sweet. You really want to be somewhere around 1.010-1.018 for style, and realistically for drinkability I like it more around 1.010-1.014. I like 1056 around 65-66 degrees.

    Also, just use table sugar. The yeast won't know the difference. Also, make a little more wort then you need because that much hops will absorb more wort than usual. My $0.02
     
    #3 scurvy311, Apr 30, 2012
  4. TIMMYJ21

    TIMMYJ21 Initiate (0) Apr 29, 2010 Minnesota

    5 gallon batch, No reason behind the two sugar have a local brewer that suggested it to me, Mash temp was 149 , Gravity was right at 1.070 after first running's( I batch sparge). Use 1056 in most IPA's I brew, and turn out pretty damn good.
     
    #4 TIMMYJ21, Apr 30, 2012
  5. TIMMYJ21

    TIMMYJ21 Initiate (0) Apr 29, 2010 Minnesota

    Yeah used 7 gallons of sparge water, 5.5 for strike, got about 4 gallons out of first run, then manged to get about 7 gallons or so total wort.
     
    #5 TIMMYJ21, Apr 30, 2012
  6. TIMMYJ21

    TIMMYJ21 Initiate (0) Apr 29, 2010 Minnesota

    Gotcha on the FG, I was just looking at my, brew calac and says FG should be around 1.011-1.013
     
    #6 TIMMYJ21, Apr 30, 2012
  7. OddNotion

    OddNotion Pooh-Bah (1,791) Nov 1, 2009 New Jersey
    Pooh-Bah

    I guess my efficiency is just above average because 17 pounds of grain and 1/2lb of sugar would put probably put me almost at 1.100 if not above. I feel like 1056 will take it lower than 1.025 if you have a good starter though.
     
    #7 OddNotion, Apr 30, 2012
  8. lotsaswigs

    lotsaswigs Initiate (0) Jan 24, 2006 Michigan

    Your actual O.G. will probably end up being quite a bit higher than 1.070 if that's what you're reading pre-boil. As OddNotion mentioned that's enough grain, especially with the sugar, to take you well into DIPA territory. I personally wouldn't do the 50 and 40 minute additions and think the Citra may overpower the cascade for the most part but I've never used them together so it's just a hunch. I would also maybe add a little caramel malt to add some malt character.

    Not trying to say it will be a bad beer, just what I'd do if I were in your shoes...
     
    #8 lotsaswigs, Apr 30, 2012
  9. tngolfer

    tngolfer Initiate (0) Feb 16, 2012 Tennessee

    1.012 would be 82% attenuation based on an OG of 1.070. 1056 maxes out at 77% according to Wyeast's website. I agree if you are 1.070 preboil you are going to get quite a bit higher and you will probably end up with a pretty sweet beer.
     
    #9 tngolfer, May 1, 2012
  10. OddNotion

    OddNotion Pooh-Bah (1,791) Nov 1, 2009 New Jersey
    Pooh-Bah

    The stats on the site aren't completely accurate there as I just took a 1.094 DIPA down to 1.011 for some nice 88% apparent attenuation with a healthy pitch and low mash temps. Too bad it came out too boozy.
     
    #10 OddNotion, May 1, 2012
  11. Beejay

    Beejay Pooh-Bah (2,293) Dec 29, 2008 Virginia
    Pooh-Bah

    Personally I'd skip the pils, and just use 2 row. I'd also throw in a little caramel, or wheat, or rye for interest. I don't usually do a 50 or 40 min addition.. But whatevs.
     
    #11 Beejay, May 1, 2012
  12. goddamnbatman

    goddamnbatman Initiate (0) Apr 9, 2010 California

    Since you're not getting much flavor out of your 60m and 50m additions, why not move some IBU and most importantly flavor forward to the under 20 minute range. With that much malt you're going to be unbalanced towards the malt range and a high abv I'd assume.
     
    #12 goddamnbatman, May 1, 2012
  13. TIMMYJ21

    TIMMYJ21 Initiate (0) Apr 29, 2010 Minnesota

    Cool thanks for all the info, I brewed it up yesterday, Deff more on a DIPA then IPA for dure, really good fermentation going on ,checked this morning, looks like it will be higher Abv and on the sweeter side:rolling_eyes: , but what the hell,just decided i'll brew it and see what happen's, Smells amazing though:sunglasses:
     
    #13 TIMMYJ21, May 1, 2012
  14. inchrisin

    inchrisin Initiate (0) Sep 25, 2008 Indiana

    I brew this way a lot. Shit happens, I get something stronger/weaker than I had planned, and I roll with it. It's still tasty.
     
    #14 inchrisin, May 1, 2012
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