IPA Recipe Question

[brewerTristan]

I have some grains lying around and want to do an IPA. I have the following recipe:

O.G. - 1.066
IBUS - 55

Malt
2 row - 10 lbs
DME - 1 lbs (to boost gravity, I don't have anymore 2 row)
Crystal 120 - .5 lbs
Biscuit malt - .75 lbs

Hops
60 - 1.25 Northern Brewer
40 - .5 EKG
20 - .5 EKG
0 - 1 EKG

Yeast - Safale 05

I figure this is something of a hybrid between an English and and American IPA. Any suggestions? I'm not particularly interested in brewing to either style specifically, but I would like to see how this turns out.

[Nate Diggler]

Looks good to me... EKG is one of my fav's.

[ApresSkiBrewer]

Do the damn thing, esp. if it is cleaning up some excess ingredients. How many IBU's are you getting from your bittering addition?

Also, you could always dry hop w/ something like Amarillo in a few weeks, if you want to swing it back towards the American side of the style.

[brewerTristan]

Do the damn thing, esp. if it is cleaning up some excess ingredients. How many IBU's are you getting from your bittering addition?

Also, you could always dry hop w/ something like Amarillo in a few weeks, if you want to swing it back towards the American side of the style.

I'm getting about 40 IBUs from the bittering. It is somewhat approximate. I bought some whole northern brewer hops and the alpha listed is 7.9, but I'm not sure how old they were. Anything between 50 and 60 IBUs is what I'm looking for, so I'm not too worried about it.

If I could tack on another question, how essential has everyone found Marris Otter to brewing English style beers? I'm in the position to mill my own grain now, so I want to buy a sack. I also happen to brew a lot of English beer, so I need to figure out if I can get away with domestic 2 row as it is a lot cheaper. I've heard of some people toasting domestic 2 row to make it more "biscuity". Would that be sufficient?

[Nate Diggler]

I use MO for any recipe that calls for pale malt, regardless of style.

Crisp Maris Otter and Weyermann Pils are the two malts that I buy in bulk.

[brewerTristan]

I use MO for any recipe that calls for pale malt, regardless of style.

Crisp Maris Otter and Weyermann Pils are the two malts that I buy in bulk.

That's not a bad solution.

[brewerTristan]

I just wanted to let everyone know that I kegged this beer tonight and it tastes great. I really like the result of using mainly English hops with an American yeast; it really brings out the hop character. I ended up dry hopping for 1 week with another ounce of Goldings.