Whats Your Favorite IPA Malt Recipe ?

[Banjo-guy]

Cool. I know I'm getting advice from some hop lovers.
I meant to write C 15 not C 10.

[Banjo-guy]

Personally, I see nothing wrong at all with that recipe. I say, BREW ON!
I don't see what yeast it calls for but am curious.

I think I'll go basic and use US 05.
I would like to have the abv be about 6.5. Can I just reduce the base malt?

[Beer-lord]

Try reducing proportionately......start at trying to cut 5% off of each malt and see where that gets you though with extract part may need to be cut a bit more.
I'm with you, I try to keep my beers to 6.5% or less.

[Kealia]

Watch yourself, though.
If you start talking about reducing malt and hop amounts these guys will stone you.

[Inkleg]

Watch yourself, though.
If you start talking about reducing malt and hop amounts these guys will stone you.

Did you say Stone?

[mashani]

Lately I've been using NO crystal, but a good bit of Vienna/Munich. I like the malty vibe (which is different then crystal sweet/caramel vibe). This lets me brew a lower OG IPA yet still pile on the hops, and still seem "balanced" and not seem "thin".

[Banjo-guy]

Lately I've been using NO crystal, but a good bit of Vienna/Munich. I like the malty vibe (which is different then crystal sweet/caramel vibe). This lets me brew a lower OG IPA yet still pile on the hops, and still seem "balanced" and not seem "thin".

How Vienna /Munich do you think I should substitute for the pound of Crystal 10 and 4 oz C40 in a 5 gallon batch?

[ScrewyBrewer]

The most recent recipe used to brew my Clock Strukker IPA I tinkered a bit with the brewing water profile too. I used a single infusion mash and fly sparge at 152F for 60 minutes. I also played around with aroma hopping by not adding any dry hops. The beer came out tasting really good, crisp and clean tasting, and I can't wait to brew this recipe again on my new BIAB system. I fermented this batch with a packet of Nottingham dry yeast at around 70F for two weeks then cold crashed the fermentor for another week before kegging it.

clkstkr-1sml.jpg (25.55 KiB) Viewed 790 times

-- Grain Bill --
01.00 pound CaraPils (Briess)
11.00 pounds 2 Row (US)
-----------
12.00 pounds total grain bill

-- Hop Bill --
1.00 ounces Summet pellets
3.00 ounces Cascade pellets
1.00 ounces Centennial pellets

- Mash water profile 4.0 gallons [Using 100% distilled water] --
2.00 g - Gypsum (calcium sulfate)
2.00 g - Epsom Salt (magnesium sulfate)
2.00 g - Calcium Chloride
2.50 ml Lactic Acid
- Sparge water profile 5.0 gallons --
2.50 g - Gypsum (calcium sulfate)
2.50 g - Epsom Salt (magnesium sulfate)
2.50 g - Calcium Chloride

pH - 5.41 calculated - chloride/sulfate ratio .51
66ppm - calcium
12ppm - magnesium
64ppm - chloride
125ppm - sulfate

Full wort Boil For 60 Minutes
----------------------------
1.00 ounce of Summit hops with 60 minutes remaining to the boil First Wort Hop
0.25 ounces Centannial hops with 18 minutes remaining to the boil
1.00 ounces Cascade hops with 18 minutes remaining to the boil
0.25 ounces Centannial hops with 10 minutes remaining to the boil
1.00 ounces Cascade hops with 10 minutes remaining to the boil
0.50 tablet WhirlFloc with 10 minutes remaining to boil
1/2 teaspoon yeast nutrient with 5 minutes remaining to boil
0.50 ounce of Centannial hops with 0 minutes at knock out
1.00 ounce of Cascade hops with 0 minutes at knock out

[Banjo-guy]

That's interesting Screwy. You have basically all base malt.

[BlackDuck]

I too am a fan of using Vienna or Munich in my IPA's. I like the fact that it gives it a good balanced malt profile without giving it any caramel sweetness to them which can come from too much Crystal malt. I use anywhere from 5 to 15% of the grain bill, sometimes a little more. I am also a fan of using Marris Otter in place of two row, but I'm not sure if you'll be able to find Marris Otter dry malt. I do think you can get it in liquid extract form though.

[Banjo-guy]

I've used Marris Otter in a few IPAs.
I think I'm going to lose the Crystal and go with 2 row,Vienna and Munich.
Maybe I should add a little Carapils for body.

[mashani]

Lately I've been using NO crystal, but a good bit of Vienna/Munich. I like the malty vibe (which is different then crystal sweet/caramel vibe). This lets me brew a lower OG IPA yet still pile on the hops, and still seem "balanced" and not seem "thin".

How Vienna /Munich do you think I should substitute for the pound of Crystal 10 and 4 oz C40 in a 5 gallon batch?

I typically use 20% because I like it. But 5 or 10 or 15% should give you something noticeable. I've actually done 40-50% and even a full on Vienna and also Munich + Simcoe SMaSH IPA - and I really liked those beers, but I am a Munich/Vienna malt head so YMMV.

[Kealia]

I am also a fan of using Marris Otter in place of two row, but I'm not sure if you'll be able to find Marris Otter dry malt. I do think you can get it in liquid extract form though.

Yep, for the record you can get MO LME at MoreBeer.