Ok, so this is the first recipe I've put together, hoping to make 25l of 7% IPA with plenty of hops! I was hoping people could let me know what they think, particularly about the steeping grains and the use of sugar. I was hoping the sugar would dry the beer out and up the ABV.
4kg Light DME
1.5kg Crystal 40L
0.5kg Caster Sugar
Hops:
20g Magnum @ 60 min
40g Cascade @ 10 min
40g Citra @ 10 min
50g Citra @ 0 min
40g Cascade Dry Hop in Secondary Fermentor after 1 week
40g Citra Dry Hop in Secondary Fermentor after 1 week
Yeast:
California Ale V Yeast WLP051
So basically I wanna know what people think of this, in particular the grains, sugar and yeast choice. Also, I've never dry hopped before, am I right in thinking I should leave the beer ferment for a week, siphon to a second FV, add hops, leave for another week or so and then bottle after that?
Any feedback isappreciated!
That is way too much crystal
Hops schedule looks good though
Haha ye I thought as much! Would you recommend halving it or what? And is that too much sugar do you think?
Personally I wouldn't put any more than about 300g
Sugar is high too....bring that down to 100g max I'd say
and your dryhop schedule looks fine :)
otherwise you could add the hops to primary once fermentation slows, then move to secondary 5-7 days later for a cold crash or whatever you're into.