Time Bomb IPA

[BrockHops]

G'day!

Just planning my second BIAB around some ingredients on hand.
I'm looking for a bit of advice/feedback please!
My first time building an AG on brewers friend.

-The Yeast bay- Vermont Ale
-Dr Rudi (super alpha) hop
-Idaho7 hop

The rest is to be ordered.
As below

HOME BREW RECIPE:
Title: Time bomb IPA

Brew Method: BIAB
Style Name: American IPA
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Boil Size: 33 liters
Boil Gravity: 1.058
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.077
Final Gravity: 1.017
ABV (standard): 7.83%
IBU (tinseth): 73.85
SRM (morey): 19.89

FERMENTABLES:
0.5 kg - Torrified Wheat (5.9%)
5 kg - New Zealand - American Ale Malt (58.8%)
3 kg - German - CaraMunich I (35.3%)

HOPS:
40 g - Super Alpha, Type: Pellet, AA: 11.8, Use: First Wort, IBU: 48.99
20 g - Idaho 7, Type: Pellet, AA: 12.8, Use: Boil for 20 min, IBU: 14.63
20 g - Idaho 7, Type: Pellet, AA: 12.8, Use: Whirlpool for 0 min at °C, IBU: 10.24

MASH GUIDELINES:
1) Infusion, Temp: 68 C, Time: 60 min, Amount: 33 L

YEAST:
The Yeast Bay - Vermont Ale
Starter: Yes
Form: Liquid
Attenuation (avg): 78.5%
Flocculation: Med/Low
Optimum Temp: 17.78 - 22.22 C
Fermentation Temp: 18 C


Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2017-08-12 09:04 UTC
Recipe Last Updated: 2017-08-12 09:04 UTC

 

[Helles]

Thats a lot of caramunich
I have used 15% and it was too much

 

[Tony121]

Did you mean Munich as opposed to Caramunich?

 

[mtb]

Yeah absolutely dial back that Caramunich or it'll be chewy as a shoe.

 

[BrockHops]

Oh!
Haha, meant to be 0.3kg!
Better go edit my recipe!!
Thanks haha!

 

[BrockHops]

HOME BREW RECIPE:
Title: Time bomb IPA

Brew Method: BIAB
Style Name: American IPA
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Boil Size: 33 liters
Boil Gravity: 1.041
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.054
Final Gravity: 1.012
ABV (standard): 5.49%
IBU (tinseth): 84.63
SRM (morey): 6.46

FERMENTABLES:
0.5 kg - Torrified Wheat (8.6%)
5 kg - New Zealand - American Ale Malt (86.2%)
0.3 kg - German - CaraMunich I (5.2%)

 

[indica86]

Specs say up to 10%

 

[indica86]

Looks good. Going to dry hop?

 

[BrockHops]

Looks good. Going to dry hop?

Yeah, I'll see how this Idaho goes, maybe dry hop with that, maybe some other US hop, centennial, Amarillo etc..

 

[Judanero]

Personal preference of course, grain bill looks good, I'd mash lower, say 62-64c to 'dry' it out a bit, or at 66c and add a kilo of glucose on day three or so of ferment.

I'd also lower the bittering to ~ 35 ibu (I'm a fan of super alpha for clean bittering) and go bigger on the late hops.

I haven't used Idaho, but if the smell is anything to go by (smelt some at Brewmans) I think it'd lend itself really well as a dry hop, especially in an AIPA.

 

[Dan Pratt]

as mentioned a lower mash temp to get a lower final gravity, target a 1012 finish that will make the hops more forward.

back off the bittering to 35ibu and **** the 20min addition off. Move that to 30mins to = 10ibu

load up on the Idaho 7 in the whirlpool for about 20mins using 84g then the same amount for the dry hop.

 

[Dan Pratt]

it appears you dropped the abv too? Target 6.5% to 7%

 

[BrockHops]

Yep, ok, I'll do some more tinkering, sounds like lowering the mash temp is the go for IPA, when we talk "dry" are we talking less maltiness?
Or "full body" with a higher mash temp
Cheers,
Brock

 

[Dan Pratt]

yes dry will equate to less malt present with the flavour which is ideal for a IPA, makes the hops oils the show. IPA balance is the abv and hops.

fuller body will come from a higher mash and leave behind more malt sweetness.