IPA Recipe Critique

[brtisbuck]

I am looking to brew a somewhat balanced IPA not too bitter, but nice hops flavor. Here is what I've come up with for an extract brew:

Steep for 30 min @150*: 1# munich
.5# crystal 75l
.5# carastan

6.5# light DME

1oz chinook (pellet) @60
.5 summit (pellet) @5
.5 willamette (pellet) @5

SAF-05 yeast

OG - 1.063
FG - 1.016
IBU - 53
ABV - 6.1%

Lost on what to dry hop. I am guessing I dry hop .5 summit and .5 willamette. This is actually my first crack at messing with building or converting recipes, so any help would be appreciated. I'm not sure f my extract and steeping grains will give me the correct malt balance.

 

[beerkrump]

This is more an Amber Ale than an IPA. Try to get the GU:BU ratio around 1 to get what your "balanced" IPA.

Add another half ounce to each of your hop additions and you can call it an IPA. Might as well add a half ounce to each of your dry hops, too.

This is a five gallon batch, right?

 

[BryceL]

I don't have much experience with steeping grains so I can't really help you there. But if you are after hop flavor, I would think about doing a 20 minute addition or something around that time frame.

 

[rexbanner]

You need to up your hops to make a good IPA, at least 3 ounces of flavoring hops. If you're looking for a good dry hop, Simcoe and Citra are excellent choices.

 

[poislb]

Just did one with this schedule, you will have to figure out amounts though..And its an awesome IPA...I try to stay at about 50-65 IBUs for my IPAs if that helps ya out..

Columbus @ 60
Amarillo @ 15
Amarillo @ 5
Amarillo @ 0

Amarillo and Cascade dry hop

Ya can also do, which I have an is awesome as well

Amarillo @ 60
Cascade @ 15
Cascade @ 5
Centennial @ 0

Dry hop with citra and amarillo

 

[brtisbuck]

Yes, 5 gallon batch. I took which grains and hops from the Tommyknocker website for a one of their IPAs that I like. I used their IBU and ABV and tried to dial in to that with guessing the amounts to make this into an extract. I don't understand what you mean GU:BU ratio? (sorry, still a little new here) Would it make sense to do an oz of each Willamette and Summit @ flameout? Should I be using Summit for bittering and Chinook for flavor instead? How much to dry hop?

 

[beerkrump]

Sorry BU:GU = bitterness units to grain units ratio. Take your IBUs and divide that by the number to the right of the decimal of your OG. Anything around 1 can be considered hoppy. For an APA =0.75, for a porter = 0.4, IIPA = 1.2+.