Will this make a good quick extract ipa?

As long as you are good with an OG of ~1.065, then it looks fine, probably. Sort of depends on the AA of your hops in terms of what they will give you in bittering units.

 

For me I would use one crystal malt or the other. Also since your going with all that galaxy, Id use it in the dry hop . With this trio of hops it will be delish any way you slice it. Good Luck.

 

Your recipe looks fine. I prefer to add all my DME at the same time to get my hot break over with. In my oppinion the only reason to add DME late is color and I doubt it would be much.

 

You are correct about the coloring aspect, but it is also beneficial to add a small amount of ME at the beginning of the boil, like abut 20%, to help with alpha acid extraction. I have only read about this, but it is also supposed to Allow for a smoother hop bitterness than water alone would.



I also agree with the single crystal malt. Use the lighter of the 2 only.

You want to achieve as low a FG as you can to avoid having excessive residual sugars.

 

As utahbeerdude correctly observed, as long as the AA of the hops gives you the IBUs you're looking for, this should be a fine IPA. My favorite extract IPAs were exquisitely simple.

 

I think it looks good. I have mixed different SRMs of crystal malt before, but I can't really provide a good reason why. I made a juniper pale ale that had four ounces each of four different SRMs of crystal. It came out fine, BTW, so I don't think you're going to hurt anything by using two crystal malts. However, I'm about to re-do this beer in a joint effort with MrOH, all grain, and we're only going to use ONE type of crystal malt this time.

Hops wise it looks tasty, but if it were me, I'd add more late hops (say 2+ oz at 0 min instead of 1 oz). I have become a big fan of late hops / hop bursting. There are plenty of threads on that if you wish to search. One of my best extract beers was Al's benchwarmer IPA. This was heavily late hopped, and was both hop scheduled and named via these forums.

 

I support the blending of two crystals for complexity. I think it looks fine.

 

I am wondering if there's any real difference other than color. Do darker crystal malts taste noticeably different? I can see that they might, but I don't know from experience whether this is detectable by the average homebrewer palate at the typically small amounts we use in homebrew.

 

Yes they taste different. Amounts do matter. Ask yourself why DIPA uses 10 or 20 L and not 120 L Crystal. It is the taste.

Scroll through these.
http://www.brewingwithbriess.com/Products/Caramel.htm#10L

 

I see, great link! I think the reason my juniper pale ale didn't taste all funky then is that I used four types of crystal malt, but they were all LOW SRM (10-60). In hindsight, I guess it worked out fine. BTW we are going to use 20L crystal malt on the next juniper pale ale.

 

You might ask if there are any of the higher colored crystal malts that have flavors that would go with juniper, but keep the hops in mind to.

"Crystal malts don't go with C hops." What this means is that the dark fruit and raisin flavors from dark crystal don't go with the citrus flavors with C hops. Never have seen much raisins and grapefruit together in cooking.

 

We were going to use Belma and Cascade hops, along with 20L crystal. Belma for bittering, both for flavor/aroma, cascade for (light) dry hops. The primary reason for using the light crystal malt was SRM (we don't want to have a dark juniper pale ale, not that dark beers and juniper might not go well together tho). I hadn't really considered the flavor notes mentioned in that link above when we were deciding the recipe, but certainly I learned something today! Hey, that's why we're here, no?

 

I just looked at that link. Holy OCD batman

 

You could not make his beer unless you have the same ingredients and follow his procedure. Equipment also has an influence.

 

Right. I was just more curious in his recipe.

 

Don't blame me, blame the beeradvocate.com forums

actually it was quite good. I asked for teh ferumz to name and hop my IPA recipe. The respondents won the prize and got a free bottle shipped to them.

 

I'm sure it was delicious, I found your list thorough to say the least

 

Truthfully, I was doing it on stovetop, so it would be easy to match my procedure if you were so inclined. I post everything in detail, and would gladly clarify anything to anyone who asked if they really wanted to copy my beers that closely.

Honestly, most of my beers have come out pretty good. One was under-carbed due to an error by me in priming sugar, another was a bit muddy (probably used too many different grains) but was drinkable. One is a bit astringent but again is drinkable. A couple are worthy of repeating, even if that meant I had to go back to extract (currently on batch 4 of all grain). None were so spectacular that the entire beer world needs to stop and give me a nobel prize though, even tho I do accept free money at all times.


The main purpose in posting everything in detail is to learn, accept feedback, and share. I'm learning, as are most people on these forums.

Also I can type really fast and I rarely shut the hell up