JimH & BobH Winter 2016 RCE a German IPA

[braukasper]

JimH and I are partners for the 2016 RCE. We decide to explore the German Ale Varieties. Settling on a Dusseldorf Altbier, a nice bitter German Ale from the pre-lager days. This was not quite what we wanted. What to do?? We Americanized the brew. Presented here for the BORG. Not one but 2 versions. Call them a German IPA or GIPA. The first is a great little number a summer refreasher:


Recipe Gravity: 1.078 OG
Recipe Bitterness: 126 IBU
Recipe Color: 15° SRM
Estimated FG: 1.019
Alcohol by Volume: 7.5%
Alcohol by Weight: 5.9%

Ingredients
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Chocolate Malt (British) - [Chocolate, Coffee, Nutty, Toasted]0.12 lb, Grain, Mashed
Crystal 10L - [Body, Caramel, Head, Sweet]0.50 lb, Grain, Steeped
Munich (German) - [Intense Malt, Sweet - Redish Color]14.00 lb, Grain, Mashed
Wheat (Belgian) (Malted) 1.00 lb, Grain, Mashed

Citra - Musky tropical fruit and strong citrus make this a great flavor/aroma hop very fruity1.00 oz, Pellet, 0 minutes
Citra - Musky tropical fruit and strong citrus make this a great flavor/aroma hop very fruity1.00 oz, Pellet, 0 minutes
Columbus - Dual purpose hop with intense earthy and faint citrus character. Use in American ales1.00 oz, Pellet, 30 minutes
Liberty - Aroma hop mild and pleasant very fine1.00 oz, Pellet, 15 minutes
Magnum - Bittering hop with clean somewhat floral character2.50 oz, Pellet, 60 minutes

Wyeast 2565 - Kölsch™

And we also have it as one that will keep you warm on those cold northern nights.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: German 3X IPA II
Brewer:
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 9.28 gal
Post Boil Volume: 7.28 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.097 SG
Estimated Color: 14.3 SRM
Estimated IBU: 129.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 84.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
14 lbs Munich Malt 20 EBC (9.0 SRM) Grain
7 lbs Wheat Malt, Pale (2.0 SRM) Grain
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain
2.0 oz Chocolate Malt (350.0 SRM) Grain
2.50 oz Hallertau Magnum [14.00 %] - First Wort Hop 84.7 IBUs
1.25 oz Columbus (Tomahawk) [14.00 %] - Boil 30. Hop 29.6 IBUs
1.00 oz Liberty [4.30 %] - Boil 15.0 min Hop 4.7 IBUs
1.00 oz Citra [12.00 %] - Steep/Whirlpool 30.0 Hop 10.1 IBUs
1.00 oz Citra [12.00 %] - Boil 0.0 min Hop 0.0 IBUs
1.0 pkg Kolsch Yeast (Wyeast Labs #2565)

Mash Schedule: Temperature Mash, 1 Step, Full Body
Total Grain Weight: 21 lbs 10.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 27.03 qt of water at 168.2 F 156.0 F 40 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

Sparge: Fly sparge with 5.12 gal water at 168.0 F

[mashani]

It sounds good to me.

I've done at least 4 times now, what amounts to Oktoberfest like grain bills (I didn't use any crystal, but lots of Munich/Vienna) with American APA and IPA levels of American hops, and using German Ale or Kolsch yeast. Everyone of them I've loved.

So I'm pretty sure you will like this. I've never done it with fruity hops though like Citra - more of the piney/dank types in mine. So I am interested to see what you think of the Citra in it.

Closest commercial beer I know of to this "style" (German/American IPA?) would be Victory Hop Devil.