Working on an AIPA recipe
#1
Posted 28 May 2009 - 04:50 PM
#2
Posted 28 May 2009 - 05:28 PM
Edited by stellarbrew, 28 May 2009 - 05:29 PM.
#3
Posted 28 May 2009 - 05:35 PM
Competition entry is not happening as far as I know. Denny sometimes makes IPAs with 100% Munich which is what inspired me to formulate this recipe with a lot of Munich.I think 6 lbs of Munich would be absolutely delicious, especially if you balanced it adequately with hops. However, I think it will be way too malty to fall within BJCP guidelines for an American IPA. If you plan to enter into a comp, and you wish to have the right maltiness for style, I'd limit the Munich to no more than 1/2 to 1 lb, and make the rest up with 2-row. That's my non-professional opinion.
#4
Posted 28 May 2009 - 08:05 PM
#5
Posted 29 May 2009 - 03:18 AM
The only waste of munich is not using itI'm not an IPA head, but I would also think that's just a waste of Munich. I like to use a lot of Munich on my Oktober, but I think more standard pale malt would be better for an IPA. Good luck.
#6
Posted 29 May 2009 - 04:17 AM
Grain Bill:
7lbs US 2-row
5lbs Munich
1lbs Crystal 65L
1lbs White Wheat
Mash around 149-150F
Estimated SRM: 13
Estimated OG: 1.071
Hop Additions:
1oz Glacier FWH
1.25oz Magnum 60min
2oz Williamette 5min
2oz Cascade 1min
Estimated IBU: 68.12
Yeast:
1056 American
Thoughts?
#7
Posted 29 May 2009 - 09:29 AM
#8
Posted 29 May 2009 - 12:12 PM
You might think that, but I'd say you're wrong!I'm not an IPA head, but I would also think that's just a waste of Munich.
#9
Posted 29 May 2009 - 12:13 PM
I'd lose the wheat malt. Assuming you;re adding it for head retention, I just don't think it's necessary.Take 2: Thoughts?
Edited by denny, 29 May 2009 - 12:14 PM.
#10
Posted 29 May 2009 - 12:31 PM
You are correct - if I skipped the wheat I'd probably go back to my original grain bill. Are my planned hop additions enough to balance out with the maltiness I'll have in this recipe?I'd lose the wheat malt. Assuming you;re adding it for head retention, I just don't think it's necessary.
#11
Posted 29 May 2009 - 12:54 PM
Probably, depending on your tastes. For AIPA, I like to go at least 1:1 BU:GU if not a bit more.Are my planned hop additions enough to balance out with the maltiness I'll have in this recipe?
#12
Posted 29 May 2009 - 01:25 PM
IBU to OG? Just want to make sure I'm following you... so in this case I'm slightly below 1:1?Probably, depending on your tastes. For AIPA, I like to go at least 1:1 BU:GU if not a bit more.
#13
Posted 29 May 2009 - 01:30 PM
however sometimes i think it should be 5-10 more IBUs
#14
Posted 29 May 2009 - 01:35 PM
I'm about 5-10 over the high end of extra hoppy. Sounds about rightthis should help you
however sometimes i think it should be 5-10 more IBUs
#15
Posted 30 May 2009 - 06:45 AM
#16
Posted 30 May 2009 - 07:19 AM
#17
Posted 30 May 2009 - 07:24 AM
Good to know.I think that graph is misleading by being skewed toward the malty. It suggests that a BU:GU of 0.9 is off scale and more than "extra hoppy", while 1 is the ROT for an IPA, in my mind.
#18
Posted 30 May 2009 - 11:56 AM
I think that graph is misleading by being skewed toward the malty.
It suggests that a BU:GU of 0.9 is off scale and more than "extra hoppy", while 1 is the ROT for an IPA, in my mind.
there FTFY....
#19
Posted 30 May 2009 - 12:10 PM
Haha - nice work
there FTFY....
#20
Posted 02 June 2009 - 04:49 PM
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