So I'm trying my hand at building my own recipe this time and I'd like some advice before I jump in with both feet. I'm brewing this for my baby brothers law school graduation party. He wants a pronounced rye flavor, not to sweet, very bitter/hoppy, and high ABV. My mash tun is only a 5gal cooler so I can't have more than 13lb grain which is why I was thinking about adding a bit of dextrose to bump the OG but I'm afraid of making it too sweet. For the hops I'm thinking about 1/2 oz of centennial at 60 min and then continuously hopping a total (mixed) of 2oz sterling and 2oz cascade and finally dry hop on an additional 2oz sterling and 2oz cascade.
So my 5 questions are:
Is it balanced at all?
Will it be too sweet?
Do the hop additions seem okay?
What temp should I mash at?
Did I pick the correct yeast?
Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.052
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.071
Final Gravity: 1.017
ABV (standard): 7.18%
IBU (tinseth): 87.09
SRM (morey): 11.49
FERMENTABLES:
9 lb - American - Pale 2-Row (65.5%)
2.5 lb - American - Rye (18.2%)
0.75 lb - German - CaraRed (5.5%)
0.75 lb - United Kingdom - Crystal Rye (5.5%)
0.75 lb - Corn Sugar - Dextrose (5.5%)
HOPS:
0.5 oz - Centennial 60 min, IBU: 16.14
0.5 oz - Sterling 60 min, IBU: 13.37
0.5 oz - Cascade 60 min, IBU: 11.22
0.5 oz - Cascade 45 min, IBU: 10.3
0.5 oz - Sterling 45 min, IBU: 12.27
0.5 oz - Cascade 30 min, IBUs: 8.62
0.5 oz - Sterling 30 min, IBUs: 10.27
0.5 oz - Cascade 15 min, IBU: 5.57
0.5 oz - Sterling 15 min, IBU: 6.63
2 oz - Cascade Dry Hop for 7 days
2 oz - Sterling Dry Hop for 7 days
MASH GUIDELINES:
1) Temp: 150 F, Time: 60 min, Amount: 5 gal
Starting Mash Thickness: 1.5 qt/lb
OTHER INGREDIENTS:
0.75 oz - wirfloc, Time: 10 min, Type: Fining, Use: Boil
0.5 oz - yeast nutrient, Time: 10 min, Type: Other, Use: Boil
YEAST:
White Labs - California Ale Yeast WLP001
Starter: Yes
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 68 - 73 F
So my 5 questions are:
Is it balanced at all?
Will it be too sweet?
Do the hop additions seem okay?
What temp should I mash at?
Did I pick the correct yeast?
Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.052
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.071
Final Gravity: 1.017
ABV (standard): 7.18%
IBU (tinseth): 87.09
SRM (morey): 11.49
FERMENTABLES:
9 lb - American - Pale 2-Row (65.5%)
2.5 lb - American - Rye (18.2%)
0.75 lb - German - CaraRed (5.5%)
0.75 lb - United Kingdom - Crystal Rye (5.5%)
0.75 lb - Corn Sugar - Dextrose (5.5%)
HOPS:
0.5 oz - Centennial 60 min, IBU: 16.14
0.5 oz - Sterling 60 min, IBU: 13.37
0.5 oz - Cascade 60 min, IBU: 11.22
0.5 oz - Cascade 45 min, IBU: 10.3
0.5 oz - Sterling 45 min, IBU: 12.27
0.5 oz - Cascade 30 min, IBUs: 8.62
0.5 oz - Sterling 30 min, IBUs: 10.27
0.5 oz - Cascade 15 min, IBU: 5.57
0.5 oz - Sterling 15 min, IBU: 6.63
2 oz - Cascade Dry Hop for 7 days
2 oz - Sterling Dry Hop for 7 days
MASH GUIDELINES:
1) Temp: 150 F, Time: 60 min, Amount: 5 gal
Starting Mash Thickness: 1.5 qt/lb
OTHER INGREDIENTS:
0.75 oz - wirfloc, Time: 10 min, Type: Fining, Use: Boil
0.5 oz - yeast nutrient, Time: 10 min, Type: Other, Use: Boil
YEAST:
White Labs - California Ale Yeast WLP001
Starter: Yes
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 68 - 73 F