Use up Hops IPA recipe - Advice

How does this look? I want a maltier flavour, without too much sweetness so using a good proportion of Munich malt, other than that and a bit of wheat it's more or less sticking to the online recipes I have seen.... Not bothered about it being 100% accurate clone, just like/similar to the real thing.... I will also add a teaspoon of burton salts to my pure scottish water!


HOME BREW RECIPE:
Title: Sierra November

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 24 liters
Boil Gravity: 1.046
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.052
Final Gravity: 1.010
ABV (standard): 5.54%
IBU (tinseth): 38.73
SRM (morey): 7.96

FERMENTABLES:
3.2 kg - United Kingdom - Pale 2-Row (64%)
1.1 kg - United Kingdom - Munich (22%)
0.4 kg - United Kingdom - Wheat (8%)
0.3 kg - United Kingdom - Crystal 45L (6%)

HOPS:
10 g - Magnum, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 18.86
13 g - Perle, Type: Pellet, AA: 8.2, Use: Boil for 30 min, IBU: 10.3
30 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 9.57
30 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 0 min

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 18 C




This recipe has been published online at:
http://www.brewersfriend.com/homebrew/r ... a-november

I personally would be tempted to start with around 10% malt to begin with. 22% is quite a wallop of munich so you will get a much stronger malty element.

Another thing to bear in mind is that the malt will also fight somewhat with the hops, so if you want additional maltiness but the hop flavour to be in balance - you may also want to increase your flameout addition or add a small dry-hop addition.

Just my 2 pennies worth though. What you have there will still create a good beer I am sure, it all comes down to how 'similar' you want it

Kev

I did an APA a few months ago with 10% vienna and could not taste it, although the beer was nice I felt it was very one dimensional i.e. just hops and no malt. Although that beer also had half the amount of crystal than this one - I guess I want a nice malty beer balanced out by a good hop flavour

OK, So I lowered the Munich a bit(Found online that American IPA use up to 20% and since I want it malty I will stick with this) and also just discovered I dont quite have the quantity of Cascade I thought I did! Only 30g left so changed the recipe quite a bit...... How does this look? this is no longer BTW any attempt at a Sierra Nevada clone!

Going to also mash at 68, as I like a bit of body on the beer, although Im wondering if I should dry it out a bit by mashing at 66?

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 24 liters
Boil Gravity: 1.048
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.055
Final Gravity: 1.011
ABV (standard): 5.8%
IBU (tinseth): 40.23
SRM (morey): 11.79

FERMENTABLES:
3.7 kg - United Kingdom - Pale 2-Row (69.8%)
0.9 kg - United Kingdom - Munich (17%)
0.3 kg - United Kingdom - Wheat (5.7%)
0.4 kg - Belgium- Special B (7.5%)

HOPS:
10 g - Magnum, Type: Pellet, AA: 11, Use: Boil for 60 min, IBU: 13.5
30 g - Centennial, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 9.35
20 g - Chinook, Type: Pellet, AA: 13, Use: Boil for 5 min, IBU: 6.36
30 g - Columbus, Type: Pellet, AA: 15, Use: Boil for 5 min, IBU: 11.01
30 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 0 min

MASH GUIDELINES:
1) Temp: 68 C, Time: 60 min, Amount: 12.5 L
Starting Mash Thickness: 2.5 L/kg

I also have a decent amount of Williamette and Perle as well, if anyone can suggest a better way to use all these hops I'm open to suggestions!

7.5% Special B?!

That way too much then? This is what I was going to us rather than Special B - http://www.brewstore.co.uk/simpsons-drc-malt

so i dropped it to 200g or 3.9 of the malt - that ok?

Yeah that's a tonne. I used 4% in a Porter and it tastes like treacle. I'd possibly drop it altogether and save it for a dark beer or something.

Well the guy at the brew store said that was fine, maybe since it's not special b but double roasted it's not quite as strong?

[graysalchemy]

Double roasted Crystal

Crystal is bad enough let alone double roasted.

Enjoy

IF you're going to use it then you should really up the bitterness and make it more of a malty american amber. As others have said it's pretty damn potent.

IBU Is coming out around 40, should it be higher? Modus Hoperandi has around 7% dark crystal and is around 68-70 IBU, although it's higher Abv. I could add more magnum to bring the IBU up to around 50, would that be better? And I have Williamette hops, was thinking of dry hoping with about 40g of leaf?

IBU Is coming out around 40, should it be higher? Modus Hoperandi has around 7% dark crystal and is around 68-70 IBU, although it's higher Abv. I could add more magnum to bring the IBU up to around 50, would that be better? And I have Williamette hops, was thinking of dry hoping with about 40g of leaf?

Special B is darker than dark crystal; think of Belgian Quads which is where it's probably most at home. DRC is supposed to be pretty close to it in most respects.

I would up the IBUs to around 60 (a similar IBU-OG ratio as Modus), drop the mash temp as you suggested. Paired with the Munich this will probably be pretty damn malty I think Willamette hops would struggle to really come through when paired with the big US C hops, but it certainly won't do any harm.

Special B will give you raisin and prune flavours, not something you really want in an IPA.
I'd either go for 5% medium crystal or 20% munich, I think both might be a bit much. If you don't want sweetness perhaps go with the munich.
Aim for 60 IBU and hop burst with the centennial, columbus and cascade at 15,10 and 5 minutes and a 30 minute steep at 80 degrees.

Ok so this came out ok, very malty and not hoppy enough(as was pointed out above) but it's nice, too much crystal though!

IBU Is coming out around 40, should it be higher? Modus Hoperandi has around 7% dark crystal and is around 68-70 IBU, although it's higher Abv. I could add more magnum to bring the IBU up to around 50, would that be better? And I have Williamette hops, was thinking of dry hoping with about 40g of leaf?

Rule of thumb, 10 ibus per 1% of abv for hoppy beers to a point obviously, lol.