'Discovery' Heavy Pale Ale, take 1

[Kele]

I’ve cobbled together a recipe from some grains I was given when I picked up my brew set-up (25kg extra pale malt and 10kg Europils, all uncrushed and vacuum sealed). I figured I’d start with the extra pale and bang out a couple of ales over the late summer/early autumn before switching to a lager or two in late autumn/early winter.

If any of you fine folk would care to check out the recipe I’ve put together and point out any glaring errors in judgement, or suggest anything I could do to improve this sucker before it hits the heat, please let me know.

Oh, it’s called ‘Discovery’ because I “discovered” these grains when buying my beer kit, and the RRS Discovery was built in Dundee, where I live, and is now a museum here. Also, I’ve called this a ‘heavy pale ale’, but the recipe generator wants to call it a ‘double IPA’. I don’t much care what it’s classified as, as long as it drinks.

https://www.brewersfriend.com/homebrew/recipe/view/1575785/-discovery-heavy-pale-ale

 

[HighVoltageMan!]

There is a "permissions error" on your link.

 

[BarbarianBrewer]

There is a "permissions error" on your link.

@Kele, you need edit the recipe and share the recipe which will make it public

 

[Kele]

Recipe updated. Thanks, y'all.

 

[Sandy Feet]

I'll let others chime in, but the one thing glaring at me was a mix of the old world and new world hops. I would pick one or the other. If something that big with that many hops, I would go new world. I used a bunch of late additions of Cascade and Mosaic on my last New England, and that came out very nice.
You might want to put a little something, something else in that if going in that IPA range.. Either a little crystal, flaked oats, both, or just something to give it a little tiny bit of sweetness to offset all of those hops and alcohol.

 

[Kele]

I'll let others chime in, but the one thing glaring at me was a mix of the old world and new world hops. I would pick one or the other. If something that big with that many hops, I would go new world. I used a bunch of late additions of Cascade and Mosaic on my last New England, and that came out very nice.
You might want to put a little something, something else in that if going in that IPA range.. Either a little crystal, flaked oats, both, or just something to give it a little tiny bit of sweetness to offset all of those hops and alcohol.

What about swapping fuggles for simcoe?

 

[BarbarianBrewer]

Beer Maverik has a great hop comparison tool to visually see what each hop is contributing.

With Simcoe you are going heavy into the berry/citrus/tropical fruit aroma and/or flavors.

With Fuggles you lose the berry and some of the citrus/tropical fruit notes. But you gain some extra spice and herbal.

I hope this helps you decide.

 

[Kele]

Beer Maverik has a great hop comparison tool to visually see what each hop is contributing.

With Simcoe you are going heavy into the berry/citrus/tropical fruit aroma and/or flavors.
View attachment 32795

With Fuggles you lose the berry and some of the citrus/tropical fruit notes. But you gain some extra spice and herbal.
View attachment 32796

I hope this helps you decide.

This is amazingly helpful. Thank you.

 

[The Brew Mentor]

I wouldn't use Mosaic for a bittering hop.
I'd use something like Magnum to keep your bittering on the clean side.
Use the 4 oz all at the end or in the cool down.
Kind of like this;
1 oz Magnun @60
1 oz Blended Hop @ 5
1 oz blended Hop @ 0
2 oz blended Hop @ 180° and stand for 20 min, then finish cooling to pitch temp.
This will give you a smooth bittering with a nice fruity finish.
Good Luck,
Brian

 

[Craigerrr]

I would also switch to Magnum for the bittering 60 minute addition. I find that Magnum gives a pleasant bitterness, and it is a much less expensive hop. Save the spendy hops to use later in the boil, or after the boil, or even in the fermenter.
I also feel that the IBU's at more than 80 are kinda high. I have a bit of a reputation here for being liberal with the hops, but more for flavor and aroma than bitterness. I don't think I have brewed a beer north of 60 IBU's actually.

Take this with a grain of salt if you like though, this is your beer!

 

[Dave Y]

When I saw ‘heavy pale’ I thought perhaps you were brewing with heavy water

I think your recipe as written would come out drinkable, likable if a little on the bitter side. I also tend to agree with Magnum as a good choice for bittering. I might move that Amarillo charge back to 15 or 10 minutes as well. 82 IBUs on a 7% beer will be ... bracing. If you’re shooting for that, go forth and brew.
70 IBUs on 7% was much for some of my WCIPA loving guests, so YMMV.

Keep us updated and let us know how it turns out!