Attempt at Australian IPA Recipe

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Goose

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Guys, trying to get an IPA together of real Aussie character, if there is such a thing. Going for around 60 IBU and 6.5% ABV with a serious aroma punch.

How'd you reckon this would go ?

Type: All Grain
Batch Size: 45.00 l
Boil Size: 53.88 l
Boil Time: 60 min
End of Boil Vol: 48.88 l
Final Bottling Vol: 44.00 l
Fermentation: Ale, Single Stage

Equipment: BrewMagic 45 Litres
Efficiency: 75.00 %
Est Mash Efficiency: 78.3 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt Name Type # %/IBU
6.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 48.4 %
5.00 kg Pale Ale Malt 2-Row (Briess) (6.9 EBC) Grain 2 40.3 %
1.00 kg Amber Malt (43.3 EBC) Grain 3 8.1 %
0.40 kg Carapils (Briess) (3.0 EBC) Grain 4 3.2 %
45.00 g Galaxy [14.00 %] - Boil 60.0 min Hop 5 32.3 IBUs
20.00 g Topaz [17.00 %] - Boil 30.0 min Hop 6 13.4 IBUs
75.00 g Topaz [17.00 %] - Boil 5.0 min Hop 7 13.0 IBUs
135.00 g Ella (aka Stella) [15.00 %] - Boil 0.0 min Hop 8 0.0 IBUs
2.4 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 9 -
140.00 g Galaxy [14.00 %] - Dry Hop 5.0 Days Hop 10 0.0 IBUs


Gravity, Alcohol Content and Color
Est Original Gravity: 1.063 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.4 %
Bitterness: 58.8 IBUs

Est Color: 13.5 EBC
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile
Mash Name: Single Infusion, Full Body
Sparge Water: 21.02 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Total Grain Weight: 12.40 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 32.34 l of water at 75.7 C 68.9 C 45 min Mash Out Add 12.94 l of water at 94.7 C 75.6 C 10 min
Sparge: Fly sparge with 21.02 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
 
I think you will find it hard to get down to 1.010 with such a high mash temp. And an IPA needs to finish dry. Try something around 63-64 deg c and maybe substitute some of the base malt for dextrose and it should finish dry and not too cloying.
Just my thoughts .
Adz.
 
only thing I'd be careful of, and others have had mixed results, but be cautious of using galaxy early in the boil. many people talk about a certain grassiness they get from it so early. I'd probably use something higher in aa% at 60 mins. perhaps POR or super alpha or topaz or something at FWH then throw in your other hops and give it a tonne of galaxy at 10 mins or later left to go in the boil. just my 2c though, ultimately you'll have to make what you like :) interested to hear how it goes. definitely post results once it's done mate
 
Is it not grassiness from long dry hopping with Galaxy?
I thought the issue with bittering with Galaxy was the high cohumulone content which leads to harsh bitterness.
 
awesome.... in absence of pride of Ringwood I reckon Topaz subbing for galaxy at 60 mins for consistency ?

on the yeast ... I can understand where you are coming from on the Coopers... but still reckon most of this is about hop character.

gravity yes agreed 1.010 is unlikely sorry this is a beersmith 2 printout. More than likely it'll be 1.015 as "estimated"...
 
pike1973 said:
I think you will find it hard to get down to 1.010 with such a high mash temp. And an IPA needs to finish dry. Try something around 63-64 deg c and maybe substitute some of the base malt for dextrose and it should finish dry and not too cloying.
Just my thoughts .
Adz.
Fair cop which is why I am using some lighter lager malt instead of 100% pale ale and i'm running low on the pale ale anyway...

Not too cloying is a concern for an IPA, agreed.
 
I agree that you are likely to get harsh bitterness from early additions of galaxy. I would also suggest that 140g of galaxy dry hop will dominate all other flavours. Not necessarily a bad thing but I think less is more when it comes to galaxy, it's like a kid with ADD - it demands your attention
 
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