![]() If the Munich is a base malt, such a small addition will have less presence than you might think, and in my opinion you can go 100 percent Munich and in an IPA and it would be delicious. When I design IPAs, I typically decide if I'm going to be using a malty base malt, like Vienna or Munich, or a neutral base malt like 2-row with some specialty malts added. I would take out both the honey and crystal, but it's up to you if you really want to keep the honey. In conjunction with honey malt, which is powerful, and C60, you may find yourself with too much malt and sweetness. Munich is a base malt and will contribute to a malty backbone that is desirable in IPAs to me. That type of Munich sounds like it's a crystal malt, or is it Bonlander? Regardless, to add a little bit of malt character I would change it to some nice light German Munich. Taking the 15 minute hop additions (Azaaca/Dorado) and splitting them up in to 10min and 5min additions. Subbing Vermont Conan yeast for the Rogue Pacman. Swapping the pale ale malt for Maris Otter, and removing the Munich. Starting Mash Thickness: 1.5 qt/lb OTHER INGREDIENTS:Ġ.5 tsp - Irish Moss, Time: 15 min, Type: Fining, Use: BoilĠ.25 tsp - Fermax, Time: 10 min, Type: Fining, Use: Boil YEAST: So, here's version 1.0 of what I'm looking to brew:īatch Size: 5.4 gallons (fermentor volume)ġ lb - American - Munich - Light 10L (6.9%)Ġ.5 lb - American - Carapils (Dextrine Malt) (3.5%)Ġ.5 lb - American - Caramel / Crystal 60L (3.5%)Ġ.4 lb - Canadian - Honey Malt (2.8%) HOPS:Ġ.5 oz - El Dorado, Type: Pellet, AA: 15.7, Use: First Wort, IBU: 17.12ġ.25 oz - Azacca, Type: Pellet, AA: 15, Use: Boil for 15 min, IBU: 33.51Ġ.75 oz - El Dorado, Type: Pellet, AA: 15.7, Use: Boil for 15 min, IBU: 21.04ġ.25 oz - Azacca, Type: Pellet, AA: 15, Use: Boil for 1 min, IBU: 2.91Ġ.75 oz - El Dorado, Type: Pellet, AA: 15.7, Use: Boil for 1 min, IBU: 1.83Ģ oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 7 daysġ.5 oz - Azacca, Type: Pellet, AA: 15, Use: Dry Hop for 7 days MASH GUIDELINES:ġ) Temperature, Temp: 152 F, Time: 60 min, Amount: 21 qt I've also read that Honey malt, in small quantities (2-3%) can really compliment these citrusy hops. So, ever since I read about El Dorado and Azaaca hops, I've wanted to do a trio citrus IPA with those two along with Citra.
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