Making up an IPA recipe, any comments/issues?

[SBOB]

So with next weekend being the F1 weekend and having the house to myself its going to be a brew weekend.
Have the Wyeast West Coast IPA yeast sitting in the fridge, and a recent hop order from Yob, so an IPA it is

Making this, but going with the idea of a '2-4-6-8' hop recipe, with 20/40/60/80 gram hop additions for 60min/15min/whirlpool/dry hop... Mostly because if it tastes good, then I can call it the '2-4-6-8' IPA
Limited to about 6kg grain due to 19L big w pot in my 1v recirc setup

Anyway, recipe is as follows from beersmith.. Critique or comment away please

Recipe Specifications
--------------------------
Boil Size: 29.17 l
Post Boil Volume: 23.92 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 17.00 l

Estimated OG: 1.065 SG
Estimated Color: 12.9 EBC
Estimated IBU: 55.1 IBUs

Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 84.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name %/IBU
3.16 kg Golden Promise (Simpsons) 58.3 %
1.44 kg Pilsner (Weyermann) (3.3 EBC) 26.7 %
0.36 kg Crystal, Light (Simpsons) (80.0 EBC) 6.7 %
0.45 kg Sugar, Table (Sucrose) (2.0 EBC) 8.3 %

20.00 g Centennial [8.20 %] - First Wort 90.0 mi Hop 21.0 IBUs

13.33 g Cascade [7.30 %] - Boil 15.0 min 5.3 IBUs
13.33 g Centennial [8.20 %] - Boil 15.0 min 5.9 IBUs
13.33 g Mosaic (HBC 369) [11.50 %] - Boil 15.0 m 8.3 IBUs

20.00 g Cascade [7.30 %] - Steep/Whirlpool 3.9 IBUs
20.00 g Centennial [8.20 %] - Steep/Whirlpool 4.4 IBUs
20.00 g Mosaic (HBC 369) [11.50 %] - Steep/Whirl 6.2 IBUs

1.0 pkg Wyeast #1216 West Coast IPA Yeast

26.66 g Cascade [7.30 %] - Dry Hop 7.0 Days 0.0 IBUs
26.66 g Centennial [8.20 %] - Dry Hop 7.0 Days 0.0 IBUs
26.66 g Mosaic (HBC 369) [11.50 %] - Dry Hop 7.0 0.0 IBUs

 

[huez]

I'd be getting the bitterness up around the 70s or 80s for a west coast ipa, unless you aren't a fan of the big bitterness. I personally don't think the golden promise belongs there either, or keep it and get rid of the crystal. Hop schedule looks pretty solid though, maybe just up the 15min additions a tad, more hops never hurt!
have a west cost ipa almost ready to keg similar to to this recipe, except citra instead of cascade. All malt to, no sugar.

 

[droid]

what temp are you mashing at?
and ferment temp?
with an og in that realm i assume your getting the starter ready pronto?
what do you expect the FG to get to?

looks good to me - always happy to confirm this...hehe

 

[SBOB]

I'd be getting the bitterness up around the 70s or 80s for a west coast ipa, unless you aren't a fan of the big bitterness. I personally don't think the golden promise belongs there either, or keep it and get rid of the crystal. Hop schedule looks pretty solid though, maybe just up the 15min additions a tad, more hops never hurt!
have a west cost ipa almost ready to keg similar to to this recipe, except citra instead of cascade. All malt to, no sugar.

Dont mind the bitterness. Moving the 15min addition to 20 and a slightly longer whirlpool gets me into the mid 60s so thats an easy modification

Grain bill is just due to whats on hand.. Base malts I have are Wey Pilsner, Simpson Golden Promise and Wey Wheat...
So a Golden Promise/Pilsner mix seemed like a good compromise to get a bit more flavour than a plain pale ale malt

And true, more hops never hurt

 

[Barge]

I'd drop the table sugar. If you need to bump up the gravity, and can't use extra malt, then I would use DME (preferably) or dex.

 

[SBOB]

what temp are you mashing at?
and ferment temp?
with an og in that realm i assume your getting the starter ready pronto?
what do you expect the FG to get to?

looks good to me - always happy to confirm this...hehe

planning on
Mash - 65 (dough in around 50 then ramp up to 65 for a 90 min mash with recirc)
Ferment - first time using BrewPi after replacing the STC, so hoping for a pitch around 17c and ferment at 18 with a small rise to 20ish at the end

and yep, starter is planned for tomorrow so I have time to split some off for future use + brew on sat

Estimated FG is around 1.010

 

[SBOB]

I'd drop the table sugar. If you need to bump up the gravity, and can't use extra malt, then I would use DME (preferably) or dex.

Thanks.. Noted
Just trying to up the SG with a 6kg limit on grain bill without sacrificing too much of the batch volume
Pretty sure I have some DME so thats an easy substitute

 

[Barge]

Thanks.. Noted
Just trying to up the SG with a 6kg limit on grain bill without sacrificing too much of the batch volume
Pretty sure I have some DME so thats an easy substitute

I know what you mean. I've done a couple of brews on my 1V now but have kept them below 1.050 (which is what i typically like to drink anyway).

 

[SBOB]

I know what you mean. I've done a couple of brews on my 1V now but have kept them below 1.050 (which is what i typically like to drink anyway).

same.. but my last few brews were 'sessionable'...time for something with some more kick

 

[technobabble66]

My 2c:

Ditch the Pilsner and Crystal (& sugar). Just go with GP & 10-20% wheat (I'd go 10%).

Do you have access to Munich, Amber or Victory (or biscuit)?
Preferably, I'd also go 10-20% Munich. If not, 5-8% Amber, Victory, or biscuit.
Fwiw, there are WC IPAs with 100% Ale Malt, I believe.

 

[SBOB]

My 2c:

Ditch the Pilsner and Crystal (& sugar). Just go with GP & 10-20% wheat (I'd go 10%).

Do you have access to Munich, Amber or Victory (or biscuit)?
Preferably, I'd also go 10-20% Munich. If not, 5-8% Amber, Victory, or biscuit.
Fwiw, there are WC IPAs with 100% Ale Malt, I believe.

I think there may be some Wey Light Munich (Munich I) in the stash also

 

[technobabble66]

OK.
Maybe go 4.5kg GP, 1kg Munich1, 0.5kg Wheat.

Depends on what you think of Wheat. I'm not a major fan, but i've found it works well in the IPAs of some others i've tasted (e.g.: Yob's endless line of IPAs). So if you're not a fan, i'd just go GP + Munich1.

Just my opinion, though B)

 

[Barge]

If you're mashing at 65 then I reckon you should keep some crystal. 5-10% depending on colour.

 

[manticle]

Techno recommending two malts only. Amazing.

If you want west coast ipa (not my favourite style) then I think he's bang on the money. Pale, munich, hopped to 60/70 ibu with at least half of that from post 10 minute additions.

 

[Dan Pratt]

Ok stop.... ^ ^

West coast IPA with Munich, with biscuit, with Amber...... NO!!!!!! Those do not go I that style if IPA. Maybe suitable for a east coast or English, but not for west coast.

Simple malt bill, pale malt or pils with a touch of crystal, very very hop forward, by putting malts like mentioned above only gets in the way of the hop character.

Make the beer you have designed. It's a good recipe that will make a good beer.

Right now I'm drinking a Golden Road Heal the Bay IPA.... 100% 2 row malt. Fkn delicious.

 

[huez]

Ditching the pilsner and crystal and adding munich and biscuit makes no sense for a west coast ipa. It's all about the hops, not the malt. I find a percentage of pilsner helps getting a lower final gravity

 

[Barge]

It's all about balance. Yes they're hop forward but the best examples are balanced with a decent malt backbone.

I wouldn't use wheat personally but I like munich as it will add another dimension without necessarily detracting from the hops.

I understand that there's probably some single malt examples that taste good but I would opt for some malt complexity.

Maybe 85% pale malt, 10% munich, 5% crystal.

 

[Mikeyr]

Suggest add hops at 10 and 5 mins, you need to work out the ammount to hit your ibu target. Ive found it really boosts aroma. Less at 90 and more late. I love simcoe but list looks good.

I chuck in a bit of wheat for head. Nothing wrong with a cupboard cleaner brew, gp and crystal works.

 

[Blind Dog]

I'd go simple. Stone's IPA is reportedly 94% pale malt and 6% light crystal (30 ebc). And a shed load of hops to 75 IBU with 6.9% ABV. Hops are only added at the start and end of the boil plus dry hop. It seems to be accepted as a great example of a west coast IPA

In your shoes, I'd be going with your original recipe but swapping the sugar for dme and moving the hops a little as per previous posters. I'd also think about swapping the Pils for more GP

 

[manticle]

Ok stop.... ^ ^
West coast IPA with Munich, with biscuit, with Amber...... NO!!!!!!

I read it as pale plus munich which I think is fine if you are not using crystal. Get a slight malt accent without overplaying or relying on crystal sweetness.

I know amber and biscuit were mentioned but let's pretend they weren't.