Constructive criticism please

[welcomeguy]

5 gallon all grain Imperial IPA
12 LB's pale ale 2 row (2SRM)
2 LB's Crystal 120L
1 LB Munich (10SRM)
1 LB Honey malt (25SRM)
Mash 60 minutes at 154 degree
Fly sparge
90 minute boil
1 oz nugget at 90 min
1 oz amarillo at 60 min
1 oz amarillo at 15 min
1 oz amarillo at 5 min
.25 oz centennial at 60 min
.25 oz centennial at 30 min
.25 oz centennial at 15 min
.25 oz centennial at 5 min
Whirlfloc Tablet at 15 min
2 weeks in primary at 67 degrees
1 week in secondary at 70 degrees with 1.5 ozs of amarillo dry hop
carb with 30 oz corn sugar
est OG 1.090
IBU 111.3
22.4 SRM
est ABV 8.9%

 

[chickypad]

Here are my thoughts:
- 12.5 % crystal is a lot for an imperial IPA, but especially a very dark crystal like that. Plus you've got the full lb of honey malt in there which from what I understand adds to the perception of sweetness, and then you are mashing at 154 with no sugar added. If you want it sweet with raisiny/toffee flavors then ignore this, but not what I would do.
- I think you are low on the aroma hops for a big IPA. I would add about 3 oz flameout/hopstand and consider upping the dry hop.

What yeast?

 

[schematix]

I second chickypad's suggestions. I also think you need more hops for that OG. Or use same hops and target around 1.075.

 

[riderkb]

I think this will come out too dark, sweet, and malty. Underbittered, too. Consider cutting the crystal back to 1/4 lb or maybe 1/2 lb if you use light crystal. Sub in sugar instead, or base malt if you turn up your nose at adjuncts. Double up on the bittering hops. All your flavor and aroma hop additions are wasted if you don't have the bitterness to back them up.

IMO, the best IPAs have a malt character that leans toward flavor rather than sweetness. Munich is good for that, crystal is bad.

Oh . . . and use 3.0 oz of sugar to prime, not 30 oz. Be safe.

Keeping this monster in its cage at 67 F is going to be hard. Use all the yeast you can harvest from a low gravity batch and try to pitch below 64. Temperature control is required for this batch.

 

[JonM]

I'll second the crystal suggestions. With big beers, the yeast need all the help they can get to attenuate. The crystal is going to add a good amount of unfermentables, and with a higher mash temp, you're looking at a high FG as it is. If the yeast struggles and doesn't fully attenuate, you'll have a cloyingly sweet beer. I'd add just enough c-20 or c-40 to get a little color and mash nice and low.

Also, I think that 60 adn of Amarillo will kind of get lost. Amarillo is such a nice aroma hop, you'll get more out of it as a late addition. Maybe use some more nugget in the bittering? Or something like Magnum?

 

[sdenue57]

I agree with the previous posters, more hops late. And I hope that's a typo on the priming sugar! 30 oz is too much!!

 

[welcomeguy]

wow thanks for the suggestions, this is only the 2nd all grain reciepe I have to come up with on mine own, back to beer smith to make a few adjustments

 

[welcomeguy]

This is the revised recipe

5 gallon all grain Imperial IPA
12 LB's pale ale 2 row (2SRM)
1 LB's Crystal 40L
2 LB Munich (10SRM)
.5 LB Honey malt (25SRM)
Mash 60 minutes at 154 degree
Fly sparge
90 minute boil
2 oz nugget at 90 min
1.5 oz amarillo at 60 min
1 oz amarillo at 15 min
1 oz amarillo at 5 min
.25 oz centennial at 60 min
.25 oz centennial at 30 min
.75 oz centennial at 15 min
1.5 oz centennial at 5 min
Whirlfloc Tablet at 15 min
2 weeks in primary at 67 degrees
1 week in secondary at 70 degrees with 3 ozs of amarillo dry hop
carb with 30 oz corn sugar
est OG 1.087
IBU 176.5
10.3 SRM
est ABV 8.6%

 

[chickypad]

Definitely looks better. I agree with Jon though the amarillo is kind of wasted at 60 and I don't think you need the IBU's, I'd throw that in at flameout. I'd also mash around 150 and would consider replacing some of the 2 row with a lb of sugar.

 

[welcomeguy]

This is the revised recipe

5 gallon all grain Imperial IPA
10 LB's pale ale 2 row (2SRM)
1 LB sugar
1 LB's Crystal 40L
2 LB Munich (10SRM)
.5 LB Honey malt (25SRM)
Mash 60 minutes at 150 degree
Fly sparge
90 minute boil
2 oz nugget at 90 min
1 oz amarillo at 15 min
1 oz amarillo at 5 min
1.5 oz amarillo at flameout
.25 oz centennial at 60 min
.25 oz centennial at 30 min
.75 oz centennial at 15 min
1.5 oz centennial at 5 min
Whirlfloc Tablet at 15 min
2 weeks in primary at 67 degrees
1 week in secondary at 70 degrees with 3 ozs of amarillo dry hop
carb with 30 oz corn sugar
est OG 1.085
IBU 137.1
10.1 SRM
est ABV 9%

 

[Twotaureanbrewing]

I use 6 oz of corn sugar to bottle with that OG at 5gals. Has always poured a nice carbed beer.

 

[chickypad]

I like the last version. Centennial/amarillo makes a nice combo. Make sure to pitch a good amount of yeast and aerate/oxygenate. Did you mention what strain you are using?

 

[rjschroed]

This is the revised recipe

5 gallon all grain Imperial IPA
10 LB's pale ale 2 row (2SRM)
1 LB sugar
1 LB's Crystal 40L
2 LB Munich (10SRM)
.5 LB Honey malt (25SRM)
Mash 60 minutes at 150 degree
Fly sparge
90 minute boil
2 oz nugget at 90 min
1 oz amarillo at 15 min
1 oz amarillo at 5 min
1.5 oz amarillo at flameout
.25 oz centennial at 60 min
.25 oz centennial at 30 min
.75 oz centennial at 15 min
1.5 oz centennial at 5 min
Whirlfloc Tablet at 15 min
2 weeks in primary at 67 degrees
1 week in secondary at 70 degrees with 3 ozs of amarillo dry hop
carb with 30 oz corn sugar
est OG 1.085
IBU 137.1
10.1 SRM
est ABV 9%

My suggestion would be to go ahead and boil for 90 min. but add your bittering charge at 60 min. and you might be a bit heavy handed on that bittering charge. You might as well forget adding .25 oz of centennial at 60 min. . . that won't make a noticeable difference in this beer. Move it into the 30 or 15 min addition if you want. I like the grist.

So my two cents:

1.5 oz nugget at 60 min
.5 oz centennial at 30 min
.75 oz centnial at 15 min
1 oz amarillo at 15 min
1.5 oz centennial at 5 min
1 oz amarillo at 5 min
1.5 oz amarillo at flameout
3 oz amarillo dry hop for 7 days

Whatever you decide, cheers and good luck

 

[welcomeguy]

Muntons ale dry, will make a starter out of it 2 days ahead out of it

 

[Yooper]

This is the revised recipe

5 gallon all grain Imperial IPA
10 LB's pale ale 2 row (2SRM)
1 LB sugar
1 LB's Crystal 40L
2 LB Munich (10SRM)
.5 LB Honey malt (25SRM)
Mash 60 minutes at 150 degree
Fly sparge
90 minute boil
2 oz nugget at 90 min
1 oz amarillo at 15 min
1 oz amarillo at 5 min
1.5 oz amarillo at flameout
.25 oz centennial at 60 min
.25 oz centennial at 30 min
.75 oz centennial at 15 min
1.5 oz centennial at 5 min
Whirlfloc Tablet at 15 min
2 weeks in primary at 67 degrees
1 week in secondary at 70 degrees with 3 ozs of amarillo dry hop
carb with 30 oz corn sugar
est OG 1.085
IBU 137.1
10.1 SRM
est ABV 9%

Better, but I'd still do more like this:
1 oz nugget 60 minutes (or whatever it takes to get to about 30-40 IBUs with this addition
1 oz amarillo at 15 min
1 oz centennial at 10 minutes
1 oz amarillo at 5 min
1.5 oz amarillo at flameout
1.5 oz centennial at 5 flameout
Dryhop with centennial and amarillo

You don't need a ton of bittering hops, and you don't need them at 90 minutes which will increase the harshness. You need lots of hops, but adding .25 centennial at 60 and 30 minutes is just a waste- you have good solid bittering hops with the nugget.

Munton's yeast is not a good choice for this beer, unless it's Munton's Gold, and even then..............well, no. It is cheap, and that's about all the good I can say about it. If you're using it in a mostly-malt big beer like this, I think that munton's will be a disappointment.

 

[madscientist451]

Agree with Yooper on hop schedule, I'd try dry yeast SO5, seems to work good for hop flavor.

 

[PrinceOfThePoint]

This is the revised recipe

5 gallon all grain Imperial IPA
10 LB's pale ale 2 row (2SRM)
1 LB sugar
1 LB's Crystal 40L
2 LB Munich (10SRM)
.5 LB Honey malt (25SRM)
Mash 60 minutes at 150 degree
Fly sparge
90 minute boil
2 oz nugget at 90 min
1 oz amarillo at 15 min
1 oz amarillo at 5 min
1.5 oz amarillo at flameout
.25 oz centennial at 60 min
.25 oz centennial at 30 min
.75 oz centennial at 15 min
1.5 oz centennial at 5 min
Whirlfloc Tablet at 15 min
2 weeks in primary at 67 degrees
1 week in secondary at 70 degrees with 3 ozs of amarillo dry hop
carb with 30 oz corn sugar
est OG 1.085
IBU 137.1
10.1 SRM
est ABV 9%

12# 2-row
12 oz. C40L
1# Munich
4 oz. Honey malt
1# Dextrose

I am much more comfortable with a grain bill like this!

Follow Yooper's suggested hop schedule, the only thing I might do differently is a little less hops at flameout just so that I have more to add to the dry hop. A heavy dry hop will be important. My APA's get 3-5 oz dry hops, IPAs 5-7 oz, IIPAs 7-10 oz. You're planning for a 3 oz Amarillo dry hop, I might suggest doubling it, to start