What you think about this recipe? Will it work? IPA

[Juwel]

Im gonna do my first own recipe. Only brewed 2 times before. First was an all grain belgian style wich is in bottle in my fridge rigth now.
The other one is an Duvel clone recipe wich i did some changes to, it's in the second fermentation since yesterday with 0.50z of styrian
goldings for dry hopping. The second one was an Partial all grain mash + light dme. We'll see how that turns out...
But now i want to try an extract IPA kinda beer with grains only for steeping. This is what i've camed up with so far:

Ingridients:


Steep: (steep for 30min at 155 degrees Fahrenheit)
5.2oz crystal 2-row
8.8oz Cara Munich
5.2oz Special B


Boil:
3.3 lb Liquid Amber Malt Extract
4.4 lb Dry Light Malt Dxtract


1.5 oz Magnum 13,5% AA 60 min
1 oz styrian Goldings 4,29% AA 60 min

1.5 Cascade 7,1% AA 40 min

1 tsb Irish Moss 15 min

0.5 oz Crystal 2,8% AA 2 min
0.5 oz styrian Goldings 4,29% AA 2 min

Fermentation: WYeast 1272 American II


Thats it so far. Since i havnt really brewed that much it feels like a might be using a little to much diffrent hops.
I might miss the idea of what wich one actually does what. But i just want to try and make a good beer for now.
From what i've understand the crystal 2row makes the beer sweeter, and i dont want to much sweetness in it, yet
i dont want it to be to dark either. I like ipa's as Sierra Nevada's and Brooklyn Brewey's. Had some other ones that
just smells like puke..tjink it's was brew dogs punk ipa.. dont remember. I used some kind of sugar in both of my 2
previous batches. Candi sugar in the last one. Is that something you just use in belgian style beers mostly? Will it
be a problem if i dont add any sugar on the boil? And if it will, how much will i have to add?

Anyway, if there's anything i should change or think of i would be glad for some respons before i start this batch.

 

[Aleman]

:nono: :nono: :nono: :twisted: :twisted: :twisted: It's not an IPA . . .It's an APA or and IAPA

IPA = starts at 1.060 English hops (goldings and fuggles) to start at 55IBU and aged to smoothout the high hopping.

APA = Starts at 1.060, US Hops, starts at silly IBU's and drunk when fresh completely different beers


</Beer Style Police>

 

[Juwel]

oki Aleman i understand now.. thank you, heh. Nothing else that bothered you in this recipe?

 

[Aleman]

Nothing really wrong with it (for an APA :whistle: ) . . . I'm not an extract brewer, plus I think in terms of Grams/Kgs so trying to work out the potential stats of the beer without resorting to a brewing program is a little tricky.

you may find some of the speciality extracts / grain to be difficult to get hold of here in the UK.

That is one of the things about the US, there are much more brewers so it actually makes economic sense to actually produce a 'Munich' extract etc . . .Over here you are pushed to get different colours let alone from different types of base malt :twisted:

 

[Juwel]

I'm actually swedish. Did think it would be mostly people from the states here. Thats why i wrote in US terms.
And i found an beer calculator now ao i know what is in need of change. If i would have brewed it like it says here
i would end up with an IBU at 92.8. . . A little high in bitterness for my taste i think. :sick: :sick: Heh.

 

[Friday]

I would do the hop schedule a little different. On the 2min addition I like to use a lot more hops then 1oz. I would use 2 oz of crystal at 2min and 2oz of golding at 5 min. Skip the goldings at 60 min.

That's going to be a pretty dark beer, darker beers tend to mask the bitterness so I don't think it will be to bitter.


Aleman is technically correct, that would be an APA but here in the states they pretty much brew it and call it anything they want.