'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!

 

[Kele]

I've updated the recipe a bit to reflect these suggestions.

This is the first recipe I've ever made from scratch, so being able to tap into the much broader experience of the brewers on this forum is extremely valuable to me, and very much appreciated. Thank you.