American IPA recipe advice

Beer Recipes
1

Trying to write a good American IPA recipe and appreciate advice.  I have never used Vienna, and also don’t really know what carapils does for IPA but see it in a lot of recipes.  Last one I did was just 2row pale and victory but something was missing.  Also never used centennial with columbus.
Any opinions?

Batch Size: 6.00 gal Style: American IPA
Color: 5.6 SRM
Bitterness: 70.0 IBUs Boil Time: 60 min
Est OG: 1.069 (16.7° P)
Est FG: 1.014 SG (3.6° P
ABV: 7.2%

Ingredients
Amount Name Type #

12 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM)
9.6 oz Caramel/Crystal Malt - 20L (20.0 SRM)
1 lbs 11.2 oz Vienna Malt (3.5 SRM)
7.2 oz Cara-Pils/Dextrine (2.0 SRM)
0.2 oz Centennial [10.0%] - First Wort
0.2 oz Columbus (Tomahawk) [14.0%] - First Wort
0.4 oz Magnum [14.0%] - Boil 60 min
0.5 oz Centennial [10.0%] - Boil 15 min
0.5 oz Columbus (Tomahawk) [14.0%] - Boil 15 min
1.00 Whirlfloc Tablet (Boil 15 min)
0.5 oz Centennial [10.0%] - Boil 10 min
0.5 oz Columbus (Tomahawk) [14.0%] - Boil 10 min
0.5 oz Centennial [10.0%] - Boil 5 min
0.5 oz Columbus (Tomahawk) [14.0%] - Boil 5 min
0.5 oz Columbus (Tomahawk) [14.0%] - Boil 0 min
0.5 oz Simcoe [13.0%] - Boil 0 min
2 pkgs California Ale (White Labs #WLP001) Yeast
1.0 oz Centennial [10.0%] - Dry Hop 5 days
0.5 oz Columbus (Tomahawk) [14.0%] - Dry Hop 5 days
0.5 oz Simcoe [13.0%] - Dry Hop 5 days

2

I would ditch the cara-pils.  You already have crystal malt in there.  Add some more vienna for more malt backbone or more 2-row if you like the current amount.

EDIT:  I like the rest.  Go for it.

Dave

3

I like to add a 1/2# of carapils to help with head retention, but you could probably do without.  I would suggest doubling the C-20, or adding some more Vienna, but that is my personal taste.
I would add more for your 60 min addition, but your hop schedule looks good. I think you will be pleased with the outcome, just the way it is.

4

Looks good to me.

My input would be that carapils isn’t the devil that some make it out to be. But its also not a miracle cure. Its a tool. But if you don’t need it (like in this recipe) then I leave it out. I don’t know of anyone who loves the flavor of carapils, so if its not helping why let it hurt you?

I like your flavor grains, and that’s really all up to you. Vienna is nice. I think I’d use more, maybe sub out some base malt if I was watching my OG. Personally I like Munich in my IPA, but I’m one of those guys who likes a malt backbone. Munich puts meat on the backbone. C20 is nice too. I use C40. Up to a pound depending on how chewy I want it. More in winter, less in summer.

5

I think you have a pretty good start.  Personally I would drop the carapils and make the difference up in Vienna malt. Your BU:GU is right around 1:1 which is good for the style ( I like ~ 1.2 : 1).  Keep good notes on your process and tasting, and you can fine tune it further. Nice job !

6

Thanks all for the quick and good replies.  I will probably drop the carapils and add that % to the Vienna.  Will report back after tasting.
Thanks.

7

lots of people will tell you to drop or add stuff. brew what you have and see how you like. it is the best advice i can give. make adjustments from there.

8

AFAIC, if head retention is a problem in your IPAs, you’re doing it wrong. Hops do wonders for head, no wheat or Carapils needed in an IPA for that. Vienna is great in this style. You might want a bit more, but you have enough in there for a starting point.

9

Personally I like a little bit of wheat(2-3%)in my IPA’s…maybe sub out the carapils for wheat??

10

What you have looks fine if you drop the carapils. Too much crystal or dextrines ruin a good IPA. Agree that for head retention all you need it hops. Hops give amazing head to beer. No wheat or cara pils needed.