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So going to take a crack at my first extract IPA, only have a smallish pot so boil size is only 12L (have to measure pot capacity again to confirm). Having to use more hops to get the IBUs up there, but it'll have to do until I can get my keggle setup.



I'm still confused by the addition of the Crystal to the ABV. I thought steeping speciality grains didn't add any fermentable sugars and therefore it will only increase the OG and FG slightly? Messing around with the trial of Beer Smith it increases the OG slightly but the FG stays the same (1.015). This makes sense?

Thoughts on the recipe, suggested changes?

Thanks

I've brought this up before about and directly to Beersmith. They classify all sugar and grain as being 100% fermentable. There is no difference in FG between a beer that's 75% sugar or carapils. As far as the specialty grains actually adding fermentables, I've done that, so I wouldn't know.

Surely Caramel/Crystal malt doesn't strictly qualify as a "specialty" grain?. Roasted malts provide fewer fermentables, but they still do convert in the mash stage. Score one for Brewtarget, which doesn't consider everything 100% fermentable.

As for your finished gravity - that's really based on your yeast. Change the yeast and you'll finish higher or lower.

I laughed when I saw this, hehehe... go ahead, try to 'improve' it... http://hartandthistle.blogspot.com/2010 ... d-ipa.html" onclick="window.open(this.href);return false;

Ha, I was just too lazy to try and come up with a name.. reading the stats, this won't be an improvement by any means.

I'm open to suggestions on how to 'improve' my proposed recipe though (note, has to use warrior, columbus, and/or cascade hops only.. everything else is open).

Tim