[Wort-H.O.G.]

Also, does anyone have any suggestions for my mash time and temperature? Thanks!

what yeast are you using by the way?

[Wort-H.O.G.]

Also, does anyone have any suggestions for my mash time and temperature? Thanks!

I'd go 60 min at 149-150.

+1

what FG are you assuming for him?

[Wort-H.O.G.]

A few things to tweak.  I definitely wouldn't use almost 10% crystal in an extract IPA. I'd cut it back to 7% , and would sub out a lb of Vienna for a lb of sugar. Extract beers tend to not be as fermentable as all grain beers, so the sugar will help offset this and give you a drier, less sweet finish. Also, I would add 2 oz of Centennial at 10, 5, and 0 minutes, to get IPA level flavor.  Next, consider adding a tsp of gypsum to the boil, to bring out the hop character. One more thing -  I would also bump the dry hops up to a more IPA-ish 3+ oz for 7 days. Not trying to be overly critical - this will just be a lot more like Two Hearted. Good luck !

You're not being over critical at all. I really appreciate the feed back. Like I said, I wanna learn how to create my own recipes and advice like this really helps! I have a few follow up questions:

1) Can I just use cane sugar, or is there another you would recommend? Also, do I just put the sugar in the grain sac when I'm steeping, or do I throw it in with the extract during boil?
2) Would the 2 oz of hops at 10, 5 and 0 be in addition to the 20 minute?
3) When do I add the gypsum? I've never used salts before.

Thanks again for the help!

1/  Cane is fine, in the boil.

2/  Yep, in addition.  Your recipe initially would've been fine for a pale ale, now looks more like an IPA.

3/ Add the gypsum in the boil.

Cool! With your changes, I now have this:

OG: 1.075
FG: 1.019
ABV: 7.3%
IBU: 88

I feel like that IBU rating might be a little high. If I take out the 5 minute addition it goes down to 75, which is more where I'd like it.

FWIW you may want to bring down the OG. 1.064 may get you better results and in line with the actual beer.

[Kelvard]

Awesome! Thanks guys!!

[Kelvard]

Also, does anyone have any suggestions for my mash time and temperature? Thanks!

what yeast are you using by the way?

I'm using Wyeast American Ale II 1272

[Wort-H.O.G.]

Also, does anyone have any suggestions for my mash time and temperature? Thanks!

what yeast are you using by the way?

I'm using Wyeast American Ale II 1272

anybody know if this yeast has issues getting 80%+ AA?

[Kelvard]

How could I get the OG down?

[Wort-H.O.G.]

How could I get the OG down?

drop equal % amounts all grains/dme/sugar

[Kelvard]

Also, does anyone have any suggestions for my mash time and temperature? Thanks!

what yeast are you using by the way?

I'm using Wyeast American Ale II 1272

anybody know if this yeast has issues getting 80%+ AA?

Wyeast's website states it can be used in IIPA, so I'm assuming it's good for 80%+

[Wort-H.O.G.]

Also, does anyone have any suggestions for my mash time and temperature? Thanks!

what yeast are you using by the way?

I'm using Wyeast American Ale II 1272

anybody know if this yeast has issues getting 80%+ AA?

Wyeast's website states it can be used in IIPA, so I'm assuming it's good for 80%+

Im concerned about the higher OG and the FG. as your recipe stands, you will need at least 82% apparent attenuation to reach OG around 1.011-.012. also, your going to have a much higher abv vs your clone / actual BTHA target-thats fine if thats what you want just calling it out.

as far as 1272 they list 72-76%, so thats why I asked if anyone has normally achieve in the 80%+ range.

[HoosierBrew]

Also, does anyone have any suggestions for my mash time and temperature? Thanks!

what yeast are you using by the way?

I'm using Wyeast American Ale II 1272

anybody
know if this yeast has issues getting 80%+ AA?

It attenuates very well. As for the FG, I was just looking at the fact that over half the fermentables are DME. This would hopefully let the beer finish at a drinkable FG. FWIW, I mash IPA that low anyway

[Wort-H.O.G.]

Also, does anyone have any suggestions for my mash time and temperature? Thanks!

what yeast are you using by the way?

I'm using Wyeast American Ale II 1272

anybody
know if this yeast has issues getting 80%+ AA?

It attenuates very well. As for the FG, I was just looking at the fact that over half the fermentables are DME. This would hopefully let the beer finish at a drinkable FG. FWIW, I mash IPA that low anyway

i dont disagree with that mash temp...was heading a differnt direction as you can see in my posts after that.

[HoosierBrew]

Yep. Think we're on the same page.

[brewday]

Also, does anyone have any suggestions for my mash time and temperature? Thanks!

what yeast are you using by the way?

I'm using Wyeast American Ale II 1272

anybody know if this yeast has issues getting 80%+ AA?

80-82% with good starter, pure O2 and 68°

[Wort-H.O.G.]

Yep. Think we're on the same page.

i dont have experience with 1272, but im thinking with the DME, the high OG of 1.074, he's going to struggle to get down to the 1.010-.012 FG....even at 1.049-50F mash. could be wrong, just my gut instinct.