First Recipe attempt - CDA Information Needed

[andy12985]

Listed below is my first attempt at my own recipe. Let me know what you think. Thanks!

11 lbs Pale Malt (2 Row) US - 76.5 %
1 lbs 4.0 oz Caramel/Crystal Malt - 60L - 8.7 %
1 lbs Carafa III De-Husked - 7.0 %
10.0 oz Midnight Wheat - 4.3 %
8.0 oz Caramunich Malt - 3.5 %
1.00 oz Chinook [13.00 %] - Boil 60.0 min - 33.0 IBUs
0.50 tsp Irish Moss (Boil 30.0 mins)
1.00 oz Chinook [13.00 %] - Boil 30.0 min - 25.4 IBUs
0.50 oz Cascade [5.50 %] - Boil 20.0 min - 4.2 IBUs
0.50 oz Cascade [5.50 %] - Boil 15.0 min - 3.5 IBUs
0.50 tsp Yeast Nutrient (Boil 15.0 mins)
0.50 oz Cascade [5.50 %] - Boil 10.0 min - .5 IBUs
0.50 oz Cascade [5.50 %] - Boil 0.0 min - 0.0 IBUs
2.00 oz Amarillo Gold - Dry Hop 5.0 Days
Wyeast Labs #1056

 

[sherma]

You might consider backing off some of the Carafa. I just did a CDA with Carafa Special II and Midnight wheat in almost the same percentages as yours and it is WAY roasty. I'd say shoot for about 6-8% roasted in your grain bill.

I also think you should up the IBUs. You know how we Oregonians like our massive IBU beers. Maybe increase the 60 minute addition. I would also put some amarillo in the last 0 to 10 minutes of the boil.

All that being said, if you leave it as you designed it, I'm sure it will still be excellent.

 

[Rivenin]

yeah, i wouldn't do a pound for a 5 gallon recipe.
Maybe about .5lb... all you're really trying to do is "roast" it just a titch and make it black.

I'd throw more heavy hops in late and do a hop stand as well to extract more out. but all in all, that one will be fine as well! just throwing some suggestions out there for y

 

[sherma]

If you're looking for really subtle roast flavor in there, another thing to consider trying is adding the roasted grains for the last 10-15 minutes of the mash. That should add the color you want, but not extract as much of the tannins. This is something I'm considering trying for my next CDA.

 

[andy12985]

Sherma - How much crystal malt did you use in your recipe?
I upped the Carafa III De-Husked to a pound because I was using 1.25lbs Caramel/Crystal Malt - 60L and .5lbs of Caramunich Malt. Should I drop both the Carafa III and the midnight wheat to about .5lbs each?

 

[sherma]

In my first one I did 8% midnight and 4% carafa and 3% crystal 40. I make 1 gallon batches so if I scale up my amounts for a 5 gal batch it equates to 15 oz midnight, 7.5 oz carafa and 5.5 oz crystal. I just bottled last weekend so I cant say what the finished product tastes like but the sample at bottling was very roasty.

I just brewed another this weekend where I left the midnight the same but removed the carafa. I also used crystal 120 in the second one to try to give it some complexity.

Edit: I think I would drop the roasted to 0.5 lbs each. I would also lower the 2 caramel malts to a pound total, maybe a bit more, but that is just me. I have seen 5 gallon IPA recipes with 3 pounds of caramel malts, but I don't think that would suit my palate.

 

[andy12985]

This is what i came up with.

74.60% Pale Malt (2 Row)
8.50% Caramel/Crystal Malt - 60L
8.50% Munich Malt
5.10% Midnight Wheat
3.40% Carafa III De-Husked
1.50 oz Chinook - Boil 60.0 min
0.50 tsp Irish Moss (Boil 30.0 mins)
1.50 oz Chinook - Boil 20.0 min
0.50 oz Cascade - Boil 15.0 min
0.50 tsp Yeast Nutrient (Boil 15.0 mins)
0.50 oz Cascade - Boil 10.0 min
0.50 oz Cascade - Boil 5.0 min
0.25 oz Amarillo Gold - Boil 5.0 min
0.50 oz Cascade - Boil 0.0 min
0.25 oz Amarillo Gold - Boil 0.0 min
1.0 pkg Wyeast Labs #1056
1.50 oz Amarillo Gold Dry Hop 5.0 Days

Est Original Gravity: 1.073 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.4 %
Bitterness: 86.4 IBUs
Est Color: 41.0 SRM

 

[Jayhem]

I definitely agree, only enough Carafa and Midnight Wheat to get over 30 SRM color. Even then it will be a bit roasty so you will have to increase the hops above what you would use for a standard American IPA to come out with a balance. After making my CDA (which was good) I realized I didn't like the roasty flavor in an IPA so my next specialty IPA will be an Amber ale IPA.

 

[sherma]

This is what i came up with.

74.60% Pale Malt (2 Row)
8.50% Caramel/Crystal Malt - 60L
8.50% Munich Malt
5.10% Midnight Wheat
3.40% Carafa III De-Husked
1.50 oz Chinook - Boil 60.0 min
0.50 tsp Irish Moss (Boil 30.0 mins)
1.50 oz Chinook - Boil 20.0 min
0.50 oz Cascade - Boil 15.0 min
0.50 tsp Yeast Nutrient (Boil 15.0 mins)
0.50 oz Cascade - Boil 10.0 min
0.50 oz Cascade - Boil 5.0 min
0.25 oz Amarillo Gold - Boil 5.0 min
0.50 oz Cascade - Boil 0.0 min
0.25 oz Amarillo Gold - Boil 0.0 min
1.0 pkg Wyeast Labs #1056
1.50 oz Amarillo Gold Dry Hop 5.0 Days

Est Original Gravity: 1.073 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.4 %
Bitterness: 86.4 IBUs
Est Color: 41.0 SRM

I just tasted some of my first one last night after 11 days in the bottle. Definitely way too roasty. Granted, that is with about 12% of the grain bill being roasted grains. Next time I am definitely going to only mash the roasted grains for the last 10-15 minutes of the mash.

 

[Jonas217]

I made 2 CDAs. The first I used 1 lb of Carafa III and it tasted too much like a stout. The second I used 1 lb of midnight wheat and 4 oz of Carafa II and it came out fantastic. It had a background level of roastiness that went so will with Citra hops.