Red Headed Hop Child - Feedback

Beer Recipe Design
1

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

2

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).

3

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.

4

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

5

Why is that an issue with Pilsner malt?

6

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

7

[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.

8

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

9

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.

10

[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.

11

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

12

[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.

13

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