Making up an IPA recipe, any comments/issues?

[technobabble66]

It's all about balance. Yes they're hop forward but the best examples are balanced with a decent malt backbone.

I wouldn't use wheat personally but I like munich as it will add another dimension without necessarily detracting from the hops.

I understand that there's probably some single malt examples that taste good but I would opt for some malt complexity.

Maybe 85% pale malt, 10% munich, 5% crystal.

This.
My suggestions were basically about building a little malt complexity, but not focusing too heavily on them. An heavily hopped IPA is best with a malt backbone to balance the IBUs and hops flavours, IMHO.

Hence, the vast majority of the grist is a single Ale malt, plus a little of something else, say Munich (OR Amber/biscuit if Munich wasn't available), and maybe a handful of wheat. You could easily swap the handful of wheat for a handful of Crystal, if that's your bag.
May or may not be a west coast or east coast IPA, I only know I've tried quite a few done like this and it works. For me, I'm generally a fan of Crystal, but not really in IPAs.


I thought you'd have to sit down with that previous post, mants. Totes Amazeballs, hey?!
[emoji4]

 

[Dan Pratt]

^ ^ I do agree that using Munich can work, if your not using any crystal but that for me its the only time.

My IPA's became much better when I stopped using munich in a West Coast style of beer, be it an IPA or Pale Ale, its just not needed. However for an English or East coast, it would not be done without it.

 

[manticle]

I think my leg just fell off.

 

[wynnum1]

Are beer recipes infinite.

 

[SBOB]

Didn't think this would be so controversial

 

[manticle]

We've reached a position of consensus through robust discussion and clarification.

Simple grist, loads of late hops.

 

[SBOB]

We've reached a position of consensus through robust discussion and clarification.

Simple grist, loads of late hops.

if only 'loads' was some form of metric measurement unit

 

[manticle]

Shitloads.
Metric shitloads.
3/8ths of an imperial shitton

 

[Matplat]

How confident are you with 6kg of malt in the bigW pot?

I mashed 5.6 last week and it was brimming.... I have set that mentally as my grain limit, as monitoring for overflow was a pain.

 

[Phoney]

Despite advice to the contrary, I would leave the table sugar in there. Having 5% sugar helps dry out IPA's. Such that after a month or two in the keg when the hops start to fade, it doesn't end up sweet and cloyey.

But mashing a full sized batch of IPA in a 19L pot sounds about as practical as cooking a live lobster in a microwave. I haven't been around much on AHB lately, is this what we've regressed to?

 

[SBOB]

How confident are you with 6kg of malt in the bigW pot?

I mashed 5.6 last week and it was brimming.... I have set that mentally as my grain limit, as monitoring for overflow was a pain.

might have to round my grain bill down then.
Ive done a couple of ~5kg with spare space and noted someone on here had posted about 6kg being their limit...

 

[wynnum1]

You can do 6 kg in the pot .

 

[Matplat]

Yeah I think it would physically fit, but no head space for a bit of sloshing when you're doughing in and if you stir the mash occasionally (as I do)... but I haven't actually attempted it myself so I can't say for sure....

 

[Matplat]

After i drained my (5.6kg) mash and it had settled down, there was probably 40-50mm between the top of the pot and the grain bed, from memory...

 

[SBOB]

After i drained my (5.6kg) mash and it had settled down, there was probably 40-50mm between the top of the pot and the grain bed, from memory...

Thanks
Going to shift the recipe a bit to drop the grain bill a bit.. (found a similar recipe over on beeradvocate that was made based on forum votes so going to shift the recipe in the direction of opinions here and that recipe)