Malty IPA recipe critique

[lyacovett]

I want to make an IPA, but I want it to be malty too. I haven't quite hit a recipe right where I've gotten a good IPA with a really nice malt backbone. I came up with this recipe ... think this will work well?


Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.066 SG
Estimated Color: 9.9 SRM
Estimated IBU: 60.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 56.45 %
2.00 lb Munich Malt - 10L (10.0 SRM) Grain 16.13 %
2.00 lb Vienna Malt (3.5 SRM) Grain 16.13 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.03 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.03 %
0.40 lb Honey Malt (25.0 SRM) Grain 3.23 %
1.00 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 45.3 IBU
1.00 oz Cascade [5.50 %] (15 min) Hops 8.8 IBU
1.00 oz Centennial [10.00 %] (5 min) Hops 6.5 IBU
1.00 oz Centennial [10.00 %] (0 min) Hops -
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 7 days) Hops -

1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12.40 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 15.50 qt of water at 170.1 F 154.0 F

 

[el_kirk]

Looks similar to Kaiser Nugget's Verdammten IPA...
I don't have my recipe for that handy, but I do have the original recipe for the Kaiser's little brother...kind of. This doesn't list what I did for dry hopping and I know I threw in an ounce or two of something.
Both versions were really tasty.

Captain Nugget's Sinister IPA

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 13.75
Anticipated OG: 1.069 Plato: 16.74
Anticipated SRM: 9.5
Anticipated IBU: 71.2
Brewhouse Efficiency: 73 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
1.8 0.25 lbs. Honey Malt Canada 1.030 18
90.9 12.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
3.6 0.50 lbs. Crystal 60L America 1.034 60
3.6 0.50 lbs. Crystal 20L America 1.035 20

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Nugget Pellet 13.00 26.6 60 min.
0.50 oz. Nugget Pellet 13.00 23.9 44 min.
0.50 oz. Nugget Pellet 13.00 13.6 30 min.
0.50 oz. Nugget Pellet 13.00 7.1 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.25 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1056 Amercan Ale/Chico

 

[kanzimonson]

Use a British or English ale yeast instead. They bring so much malty flavor to the party. If you want to make sure it finishes dry, then use wlp007. It has the maltiness of English yeasts but attenuates a little better.

But I prefer 002 because damn it's delicious. Just be prepared for a tad extra sweetness.

 

[lyacovett]

I have some WLP005 on hand. how do you think that would work?

 

[kanzimonson]

Another great choice.

 

[danbme]

I just picked up all the ingredients for the initial recipe and look forward to brewing it this weekend. A couple questions about the specific steps I need to take. I am using an igloo with false bottom for the mash.

How much water should I put in the mash for the rest?
What should the strike temp be?
When it says 'dry hops - 7 days' do I add the hops after 7 days? for how long? Can we break that step down a little more specifically?

I could not really decipher the bottom part of the recipe which might have the answers I am seeking--
'Step Time Name Description Step Temp
60 min Mash In Add 15.50 qt of water at 170.1 F 154.0 F'

Thanks for all the help. Will update as the beer develops.

 

[Yooper]

I just picked up all the ingredients for the initial recipe and look forward to brewing it this weekend. A couple questions about the specific steps I need to take. I am using an igloo with false bottom for the mash.

How much water should I put in the mash for the rest?
What should the strike temp be?
When it says 'dry hops - 7 days' do I add the hops after 7 days? for how long? Can we break that step down a little more specifically?

I could not really decipher the bottom part of the recipe which might have the answers I am seeking--
'Step Time Name Description Step Temp
60 min Mash In Add 15.50 qt of water at 170.1 F 154.0 F'

Thanks for all the help. Will update as the beer develops.

I use 1.5 quarts of water per pound of grain, so that's 20 quarts I'd use in the mash. And for my system, I need to have my strike water be 11 degrees higher than the desired mash temperature, so I'd use my water at 163 degrees, after preheating the mash tun.

But everyone's system and technique is a bit different, and it looks like the recipe instructions here say:
Mash In Add 15.50 qt of water at 170.1 F 154.0 F'

That means, he is using 15.5 quarts of water in the mash, so that's a thicker mash of 1.13 quarts/pound. Because he's using less water, he is using the water at 170 degrees, to it a mash temp of 154 degrees.

I personally think that's a little too high of a temperature, even for a malty IPA, and a too thin mash to stir well, at least for my system.

But really, generally anywhere from 1.25-1.75 quarts of water per pound of grain is more than acceptable. You can use a mash temperature calculator if you're unsure of the strike temperature you need to hit and maintain your desired mash temp (I'd go with 151/152 for the mash temp).

 

[Ozarks Mountain Brewery]

if you want malty try Belgian - Aromatic, doesn't take much but really does the job

 

[Hoppy_Sanchez]

I did a honey oat pale that was fairly malty.

Marris otter
Munich 10l
Honey malt
Flaked oats

Citra, simcoe, and Amarillo

1.047
50 ibus
5 oz combo dry hop

Maybe bump it up to 1.065-1.070
65 ibus
6-8 combo dry hop or stay w 5oz

 

[danbme]

Thanks for coming back on this Yoop. Here at brew day and have a few lingering questions.

The recipe has 12.4 lbs of grain at the 1.5q per lb that would be 18.6q (4.65gal)...you said 20....I'm guessing it's close enough?

The water temp to mash temp is larger than I have typically seen but I guess, like you said, it totally depends on the system. I'll shoot for a mash around 151.

It says to have a boil size of 6.41 gal so would that mean that I sparge with the difference? 6.41-4.65= 1.76 gal of sparge? What temp should I sparge at? I have heard that a high temp (170) at first is good to stop some conversion process then lower (?).

Also, what about this dry hops thing? How does that go down per this recipe?

Yay BEER!