AIPA Recipe Help Needed

[Roguejim]

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
-------------

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
-----




Mash Schedule
-------------

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.

[brewindruid]

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!

[siwelwerd]

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.

[Roguejim]

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.

[brewinhard]

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).