IPA Partial Mash Recipe input

Extract/Partial Mash Brewing
1

Anyone like to critique this recipe? I also plan on dryhopping. I harvested some yeast from two bottles of Bell’s Oberon and it is going nicely. Thanks, Jay

35.9 % 3.00 American Two-row Pale 16.7 1.1
12.0 % 1.00 American Six-row Pale 5.3 0.4
35.9 % 3.00 Amber Dry Malt Extract 27.0 7.5
4.2 % 0.35 Canadian Honey Malt 1.6 1.8
12.0 % 1.00 Honey 5.3 0.3
8.35 55.7
Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
25.0 % 1.00 Centennial Pellet 10.5 10.5 60 0.051 53.2
25.0 % 1.00 Centennial Pellet 10.5 10.5 20 0.018 19.0
50.0 % 2.00 Centennial Pellet 10.5 21.0 5 0.009 19.0
4.00 91.1

MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 152° F for 60 minutes
Mashout: 170° F for 10 minutes

2

[quote=“jayjensen”]Anyone like to critique this recipe? I also plan on dryhopping. I harvested some yeast from two bottles of Bell’s Oberon and it is going nicely. Thanks, Jay
35.9 % 3.00 American Two-row Pale 16.7 1.1
12.0 % 1.00 American Six-row Pale 5.3 0.4
35.9 % 3.00 Amber Dry Malt Extract 27.0 7.5
4.2 % 0.35 Canadian Honey Malt 1.6 1.8
12.0 % 1.00 Honey 5.3 0.3
8.35 55.7
Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
25.0 % 1.00 Centennial Pellet 10.5 10.5 60 0.051 53.2
25.0 % 1.00 Centennial Pellet 10.5 10.5 20 0.018 19.0
50.0 % 2.00 Centennial Pellet 10.5 21.0 5 0.009 19.0
4.00 91.1
MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 152° F for 60 minutes
Mashout: 170° F for 10 minutes[/quote]

Any special reason for the 6-row? Other then that it looks okay to me.

3

Why amber extract? Use the lightest you can find. If you want the beer darker or sweeter, then use specialty malts in your mash.