Oktobersteam Ipa

[kevnlis]

I have been cooking up a plan to brew a beer which has the grain profile of an Oktoberfest with the hop profile of an IPA and uses ale yeast. Can anyone think of any reason why these styles should not be joined in holy fermentality? Speak now or for ever hold your tongue!


3.00 kgPale Malt, Ale (Barrett Burston) (3.0 SRM)Grain64.52 %
1.00 kgMunich II (Weyermann) (8.5 SRM)Grain21.51 %
0.50 kgCaramunich I (Weyermann) (51.0 SRM)Grain10.75 %
0.15 kgMelanoidin (Weyermann) (30.0 SRM)Grain3.23 %
30.00 gmAmarillo Gold [8.50 %] (Dry Hop 3 days)Hops-
30.00 gmBrewer's Gold [5.00 %] (90 min) (First Wort Hop)Hops
19.8 IBU12.00 gmPride of Ringwood [9.00 %] (90 min) (First Wort Hop)Hops
14.3 IBU30.00 gmBrewer's Gold [5.00 %] (20 min)Hops10.2 IBU
2.00 gmCalcium Chloride (Mash 60.0 min)Misc
5.50 gmBicarb (Boil 5.0 min)Misc
7.00 gmChalk (Mash 5.0 min)Misc
16.00 gmEpsom Salt (MgSO4) (Mash 60.0 min)Misc
28.00 gmGypsum (Calcium Sulfate) (Mash 60.0 min)Misc
1 PkgsCalifornia Ale (White Labs #WLP001)Yeast-Ale

I am using RO water, do NOT make the salt additions to tap water!

 

[jayse]

Looks pretty good really, 10 odd % of crystal is a little bit much for my liking though but not too over the top.
The 'steam' beer yeast would be a cool alternative. With those changes and pretty much all northernbrewer it looks pretty much like a standard steam beer.

Anyway it looks good to me.