How does this IPA recipe look

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How does this IPA recipe look

Postby black_hawk » Thu Feb 03, 2005 9:12 am

Playing around with the recipe calculator I came up with this recipe.
This is for a 15 gal batch that I plan on brewing Sunday.
Is there anything that looks off in it?

0.18 lbs. Crystal Malt 40
Posts: 4
Joined: Mon Jan 24, 2005 9:21 pm
Location: Boston MA

Recipe Feedback

Postby BillyBock » Thu Feb 03, 2005 8:38 pm


Overall, looks pretty yummy. Here's some feedback for you:

- What's your plan for the 2-row addition--partial-mash or steep? If you just steep the 2-row in hot water (< 140F or >170F), you're going to just extract starch or tannins which will give you problems later. However, if you were to actually mash it at 150F for an hour, then that's a different ballgame as you'd convert the starch to sugar.

- Skip the gypsum addition unless you know what the starting chemistry is of your water because you won't know the final ion balance in the water and it's relative effect on the beer's flavor profile. Also remember that liquid extracts still have a water content--the water the brewery used to make the extract, which also contains salts. You would be adding gypsum on top of gypsum that may already be present in the extract. Start with your basic water and if you determine later it needs some gypsum to accentuate the bitterness then add a little at a time to suit to taste.

- Don't forget to use de-chlorinated water unless you like Vicks-44 IPA :-)

- It looks like your starting OG will be between 60-65--good strength.

Hope this helps. Happy brewing!

Imperial Stout
Imperial Stout
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Joined: Sun Dec 31, 2000 12:37 pm
Location: Ohio

Postby black_hawk » Fri Feb 04, 2005 8:51 am

Thanks Bill

I'm using charcoal filtered water so I probably dont need the gypsum.

I was planning on steeping the 2 row for 40 min @150F
in a bag. Is there another grain you would suggest to steep instead for this IPA?

My starting gravity should be about 1.062 and the terminal should be around 1.013 I'm shooting for a 6 to 6.5% brew.

Posts: 4
Joined: Mon Jan 24, 2005 9:21 pm
Location: Boston MA

Postby black_hawk » Fri Feb 04, 2005 8:56 am

While I'm at it here is another batch I plan on having a buddy of mine do this Sunday. Can you see any probs here?

This is a Strong Scotch Ale
15 Gal batch

0.23 lbs. English Chocolate Malt
3.08 lbs. English 2-row Pale
0.94 lbs. Peat Smoked Malt
0.29 lbs. Roasted Barley
17.28 lbs. Liquid Amber Extract
17.0 lbs. Liquid Light Extract
3.50 lbs. Dark Brown Sugar
3.18 oz. Whitbread Golding (WGV) (Pellets, 6.00 %AA) boiled 60 minutes.
Yeast: White Labs WLP028 Edinburgh Ale
Posts: 4
Joined: Mon Jan 24, 2005 9:21 pm
Location: Boston MA

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