My first time....

[mr_pinball]

.........brewing an IPA. How does this look to you fine folks. I was going for something that had a slightly malty backbone, with a big hop flavour and aroma.


Pale Malt - 80.9%
Vienna Malt - 8.9%
Munich Malt - 3%
Crystal 50L - 4.8%
Wheat Malt - 2.4%

Chinook - 10g - 60mins
Cascade - 20g - 20mins
Chinook - 10g - 20mins
Columbus - 15g - 20mins
Cascade - 10g - 10mins
Chinook - 10g - 10mins
Cascade - 20g - 5mins
Chinook - 10g - 5mins
Cascade - 25g - 0mins
Chinook - 20g - 0mins
Columbus - 30g - 0mins

Yeast: US-05

When I plugged it into brewer's friend, these were the particulars;

OG - 1.065
FG - 1.018

IBUs - 63.79
ABV - 6.15%


This is my first brew of the new year, hopefully it goes better than my last one (Irish Red, which turned into a fruity Irish brown.....)

Cheers folks!

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[nigel_c]

Make sure you don't mistake L for EBC when your designing your recipe. Easy mistake to make. Most of the home brew shop sell grain on the ebc scale which is a lot darker then the L scale. Would explain your brown red.

[mr_pinball]

Aye, I checked it's 131 ebc which is about 50l, give or take. That's exactly what happened with the brown/red except I knew it was a darker grain, just got my measurements all arse about face.

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[Rosmucman]

I'd drop the crystal and I'd move more hops to a steep/whirlpool and I'd dry hop.

[LASERBOY147]

Crystal I'd drop to 1 or 2 % max
Glglgl

[Bubbles]

There's going to be plenty of colour in that with the Munich and Crystal. But if you want something maltier, go for it.

Chinook and columbus and are two pretty dank, resinous varieties, especially the Chinook. Personally, I'd prefer something a little fruitier to balance the resin, but if that's your cup of tea. Consider a dry hop with some Cascade, say 100g, which will freshen things up and give the IPA some more impact.

[mr_pinball]

Cheers folks, I've reduced the crystal a bit, but I'd like to keep some in for a malty flavour. I also like the dank flavour, but I see what you mean by balancing it with something fruitier. I have some more Cascade and some Nelson sauvin left from a previous brew, from what I remember it was quite fruity.

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[RedAndGreen]

have a look at the alpha acid content of your hops. Higher a/a in the pot for longer and low a/a for aroma toward the end.
Looks like you're using the same hop to add bitterness and aroma...
Each to his own but might be better off with a big dose of high a/a bittering hop at the start... have a cup of tea... and then start aroma additions form 30-40 mins into the boil.