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Red Headed Hop Child - Feedback

My next brew planned. A Belgian Red IPA with sweet orange peel and ginger.
Open to feedback:
Red Headed Hop Child

Batch size 5 gallons
Boil size 6.1 gallons
Boil time 60 minutes
Grain weight 13 pounds
Efficiency 75%
Original gravity 1.070
Final gravity 1.017
Alcohol (by volume) 7.0%
Bitterness (IBU) 99
Color (SRM) 11.6°L

Yeast:
Wyeast
1388 Belgain Strong Ale

Grains/Extracts/Sugars
13 pounds:
Maris Otter
38ppg, 4°L 4 pounds
30.8%
2 Row Base
37ppg, 1.5°L 4 pounds
30.8%
Rye
30ppg, 4°L 2 pounds
15.4%
Amber
32ppg, 35°L 2 pounds
15.4%
Dry Candi - Clear
32ppg, °L 1 pound
7.7%

Hops:
Citra hops
11%, Pellet 4 ounces
Falconer’s Flight hops
10.5%, Pellet 2 ounces
Cascade hops
6%, Pellet 1 ounce

Mash
60 minutes, 8.2 gallons
Strike
Target 152°F 4.5 gallons
163°F
60 minutes (+0)
Sparge
Target 170°F 3.7 gallons
181°F

Boil
60 minutes, 6.1 gallons

Citra hops 1 ounce
60 minutes

Citra hops 0.5 ounces
45 minutes

Citra hops 0.5 ounces
30 minutes

Falconer’s Flight hops 1 ounce
10 minutes

Cascade hops 1 ounce
10 minutes

Orange peel (Sweet) 1 ounce
10 minutes

Fresh Ginger (cubed) 1 ounce
10 minutes (+50)

Falconer’s Flight hops 1 ounce
0 minutes

Citra hops 1 ounces
0 minutes

Ferment
14 days @ 65°F

Too much rye? I am thinking of changing the hops slightly, too many proprietary. Also I haven’t brewed with ginger or orange peel before. Fresh ginger tips? Sweet Orange peel vs bitter? Feedback! Thanks

Personal taste, but I don’t like Citra for bittering and the 45- and 30-minute additions are really a waste of hops - I would use a more neutral hop like Magnum at 60-minutes for the same IBUs as your first three additions and use the Citra for late additions and dryhopping. I also think that the Maris Otter is going to muddy the flavor and would use Pilsner instead. And unless you have the candi sugar sitting in inventory, I would just use cane sugar (like Belgian brewers).

Thanks! I will try Pilsner and sub the earlier Citra additions. I have almost a pound of whole cone Citra and was going to see how it is at other stages of the boil but I generally only use it for finishing.

if you mash with pilsner malt, dont forget to boil for 90 mins to drive off DMS

Why is that an issue with Pilsner malt?

Adjusted Recipe:
I also changed the ratio of amber to rye. Color is right where I want it now.
Still more than open to feedback.

Red Headed Hop Child

Batch size 5 gallons
Boil size 6.1 gallons
Boil time 60 minutes
Grain weight 13.5 pounds
Efficiency 75%
Original gravity 1.071
Final gravity 1.017
Alcohol (by volume) 7.1%
Bitterness (IBU) 73
Color (SRM) 13.9°L

Yeast
Wyeast
1388 Belgain Strong Ale

Grains/Extracts/Sugars
13.5 pounds
2 Row Base
37ppg, 1.5°L 4 pounds
29.6%
Pilsen
36ppg, 1°L 4 pounds
29.6%
Amber
32ppg, 35°L 3 pounds
22.2%
Rye
30ppg, 4°L 1 pound
7.4%
Munich (Light)
34ppg, 10°L 1 pound
7.4%
Dry Candi - Clear
32ppg, °L 0.5 pounds
3.7%

Mash
60 minutes, 8.3 gallons
Strike
Target 152°F 4.9 gallons
163°F
60 minutes (+0)
Sparge
Target 170°F 3.8 gallons
182°F

Boil
90 minutes, 6.1 gallons

Magnum hops
1 ounce
60 minutes

Cascade hops
1 ounce
45 minutes

Falconer’s Flight hops
1 ounce
10 minutes

Cascade hops
1 ounce
10 minutes

Orange peel (Sweet)
1 ounce
10 minutes

Fresh Ginger
1 ounce
10 minutes

Falconer’s Flight hops
1 ounce
0 minutes

Citra hops
1 ounce
0 minutes

Dry Hop
Citra hops 1 ounce
7 days

[quote=“mphoule”]Why is that an issue with Pilsner malt?[/quote]Pilsner needs the longer boil to ensure no DMS (cooked corn). The longer boil can result in better hot break and a clearer final product as well.

from what i understand (internet knowledge). pilsner malt is kilned more gently for a lower SRM. this causes more of the the DMS (Dimethyl Sulfide), precurser SMM (S-methyl-methionine) to remain in the malt. youre supposed to boil for longer to drive off the dms in the form of vapor.

i had a grainbill of 100% pilsner malt, and only boiled for 60 mins. tasted cloyingly sweet and vegative (unusual mix). and prolonged aging didnt help at all. some describe it as a cooked corn flavor. DMS is no good

I had no idea, thank you both for the great knowledge! Any advice on the use of ginger? I am most worried about it being overbearing.

[quote=“mphoule”]I had no idea, thank you both for the great knowledge! Any advice on the use of ginger? I am most worried about it being overbearing.[/quote]I like a little dried ginger in a Belgian, maybe a 1/2 teaspoon if it’s fresh from the store or a little more if not, right at the end of the boil. I did a cranberry-ginger saison with slices of ginger in a bag in the keg and let it sit for a couple of days, then started sampling until it tasted right, took about a week IIRC.

That seems like a really controlled way to introduce ginger. Was it just in a cheesecloth bag?

[quote=“mphoule”]That seems like a really controlled way to introduce ginger. Was it just in a cheesecloth bag?[/quote]Large paper tea bag, same thing I use for dryhopping.

Sounds good, I can’t wait to make this now!

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