Hey guys! I don't post here very often, but I'm most certainly a lurker. My friends and I have decided to do a friendly "competition" between us and have selected IPA (american, black, english, imperial, whatever...). I want to brew a Belgian IPA, but I don't necessarily want to copy a recipe from the web, and I have never really designed my own recipes either. This is where I need help.
Here's what I came up with:
11 lbs Pale Malt (2 Row) Bel (3.0 SRM), 74.6 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM), 6.8 %
1 lbs Munich Malt (9.0 SRM), 6.8 %
1 lbs Rye, Flaked (2.0 SRM), 6.8 %
12.0 oz Cara-Pils/Dextrine (2.0 SRM), 5.1 %
1.00 oz Magnum [14.00 %] - Boil 60.0 min, 41.1 IBUs
1.00 oz Citra [12.00 %] - Boil 10.0 min, 12.8 IBUs
1.00 oz Mosaic [11.00 %] - Boil 5.0 min, 6.4 IBUs
1.00 oz Citra [12.00 %] - Boil 0.0 min, 0.0 IBUs
1.0 pkg T-58
A few questions:
1. Would Pilsner be a better base grain? If I use Pilsner, do I need a longer boil to kill DMS?
2 Does the hop schedule make sense?
3. What would you change and why?