My recipe formulation skills suck. I can brew other people's recipes; just can't come up with much on my own. Tell me what's good/bad with the AIPA recipe below. I want this brew to be on the drier side with solid bitterness, big hop flavor, too.

O'IPA #1

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 7.00 Wort Size (Gal): 7.00
Total Grain (Lbs): 18.50
Anticipated OG: 1.067 Plato: 16.35
Anticipated SRM: 6.2
Anticipated IBU: 76.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 8.24 Gal
Pre-Boil Gravity: 1.057 SG 14.02 Plato

Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
77.0 14.25 lbs. Pale Malt(2-row) America 1.036 2
16.2 3.00 lbs. Pilsener Germany 1.038 2
2.7 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
2.7 0.50 lbs. Crystal 20L America 1.035 20
1.4 0.25 lbs. Crystal 60L America 1.034 60

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.30 oz. Columbus Pellet 13.20 46.0 60 min.
1.00 oz. Amarillo Gold Pellet 10.10 16.4 20 min.
1.00 oz. Centennial Pellet 11.10 10.8 10 min.
1.00 oz. Cascade Pellet 5.50 2.9 5 min.
1.00 oz. Amarillo Gold Pellet 10.10 0.0 0 min.
1.00 oz. Amarillo Gold Pellet 10.10 0.0 0 min.
1.00 oz. Centennial Pellet 11.10 0.0 Dry Hop
1.00 oz. Columbus Pellet 13.20 0.0 Dry Hop


Yeast
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Mash Schedule
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Mash Type: Single Step

Grain Lbs: 18.50
Water Qts: 26.00 - Before Additional Infusions
Water Gal: 6.50 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.41 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume Gal: 7.98 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

I have been using other recipes to evolve out of, that way, at least I know I am not going to far out. The only thing that caught me up was the pils, and I didn't see what yeast you wer going to use?
With even that amount of Pilsner, are you going to have to extend out your boil? I think, and this is just me thinking out loud, I would lose the Pils and go with ...maybe Munich or Vienna(sp) I think choosing the right yeast is gonna be the big thing!

Looks pretty good. To me, the crystal is maybe a touch dark. You may want a touch of toasted malt in there in addition to the Pils. I also stay away from CTZ as a bittering hop as I don't like the harshness--something with a cleaner bitterness is more palatable to me (Magnum, Warrior, Horizon are all good choices).

Choose a nice attenuative yeast--007 is my new favorite, but the traditional Chico strain works excellent as well.

You didn't mention water. Depending on what kind of water you start with, a bit of sulfate can help accentuate the crisp, bitter dryness.

Thanks guys. I've seen Nathan use pils malt in an AIPA, as well as Tasty McDole use it in an APA, so, I'll give it a shot. I've used munich before in AIPAs, but I'm shooting for a less malty profile this time. SRMs are only 6.2. I will use a slurry of US-05.

As stated above, I would boil for 90 min to reduce DMS from the pilsner malt. German Pilsner malt lends a nice addition to the base malt, but it really seems to dry the beer out quite a bit. I would not mash any lower than 150F and you may need to bump that up a bit if you find that your beer attenuated too much.

I would also recommend adding more dry hops. I would use at least 4 oz of total dry hops, as I feel a good IPA should have a big hoppy nose. Add them to the primary when the beer fermentation just starts to slow down (usually day 6-8).