The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Dark Malty IPA

Reply
 
LinkBack Thread Tools
Old 11-12-2012, 05:26 AM   #1
acidrain23
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Chicago, IL
Posts: 354
Liked 13 Times on 12 Posts
Likes Given: 1

Default Dark Malty IPA

How does this look?

For: 5.5 gallons

4 lbs Light DME
1 lb Piloncillo
2 lbs American Victory
2 lbs Marris Otter, Pilsner Malt, Etc.
1 lb Dark Munich
.5 lb Honey Malt
.5 lb Midnight Wheat, De-bittered Black Patent, etc.

20M .5 oz nelson sauvin
20M .5 oz galaxy

10M .5 oz nelson
10M .5 oz galaxy

5M .5 oz summit
5M .5 oz chinook
5M .5 oz nelson
5M .5 oz galaxy

Flameout .5 oz summit
Flameout .5 oz chinook
Flameout .5 oz nelson
Flameout .5 oz galaxy

Dry Hop 1 oz each summit, chinook, nelson, galaxy

__________________
acidrain23 is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2012, 07:31 PM   #2
acidrain23
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Chicago, IL
Posts: 354
Liked 13 Times on 12 Posts
Likes Given: 1

Default

Basically, I want a big rich malty backbone beneath layers of fruity, tropical, berry, pine and spicy hop aromas. Will this get me in the ballpark? I don't really care about style in this case, of course. Pretty bored with Simcoe, Amarillo, and Citra. Yes, I am aware of the possible onion note from the Summit but I'm willing to chance it for that giant tangerine flavor!

__________________
acidrain23 is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2012, 07:36 PM   #3
somedudefromguam
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Albany, Oregon
Posts: 149
Liked 13 Times on 9 Posts
Likes Given: 53

Default

More munich for that malty flavor you want. Is that cara munich or a munich 20?

__________________
somedudefromguam is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2012, 07:47 PM   #4
acidrain23
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Chicago, IL
Posts: 354
Liked 13 Times on 12 Posts
Likes Given: 1

Default

Not sure, but the LHBS sells Weyermann's Dark Munich Malt, which is around 9 Lovibond I believe that I have used before to good effect. It is not a sweet as caramunich I am thinking. Anyway, I would be cool with that or another malty grain, so long as its not adding too much residual sweetness (that is what the honey malt is for). Additionally, this is about as much grain as I can handle with my BIAB system, so would you recommend swapping out some of the base malt with more munich? The victory should lend a good malty/bready thing too- it is becoming one of my favorite grains.

How about the hop schedule?

__________________
acidrain23 is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2012, 08:06 PM   #5
WoodlandBrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WoodlandBrew's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Malden, MA
Posts: 1,739
Liked 123 Times on 120 Posts
Likes Given: 57

Default

How many IBUs are you planning on getting? I don't know if I've seen an IPA recipe without any buttering hops, but I like the idea.
what mash temperature are you planning, and what yeast and fermentation temperature?

__________________

The 2nd edition is now available: Brewing Engineering
BLOG: Brewing Boiled Down Brewing science for those of us without a Ph.D

WoodlandBrew is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2012, 08:13 PM   #6
acidrain23
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Chicago, IL
Posts: 354
Liked 13 Times on 12 Posts
Likes Given: 1

Default

Beer Calculus clocks this out around 60 IBU's and I really don't want to go higher than that. I want a lot of attenuation and a highly flocculent yeast strain so probably going with S-05. Planning on mashing low 150-152F, and fermenting around 65F (aprox. 60F ambient at the moment). Predicted OG around 1.069 with an ABV of 6.9%.

This brings up another question that I've been thinking about though. If you derive ALL of your IBU's from late hop additions as in this case, does that change the subjective QUALITY of the bittering (I know it changes the flavor). In other words, is there anything wrong with skipping a 60 minute addition?

__________________
acidrain23 is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2012, 08:30 PM   #7
WoodlandBrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WoodlandBrew's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Malden, MA
Posts: 1,739
Liked 123 Times on 120 Posts
Likes Given: 57

Default

I'm curious about that as well. Here's a blog post about early and late hop additions:
http://woodlandbrew.blogspot.com/201...is-enough.html

There might be something about boiling with the hips that drives off some unwanted flavors of the malt, but I can't remember the specifics.

__________________

The 2nd edition is now available: Brewing Engineering
BLOG: Brewing Boiled Down Brewing science for those of us without a Ph.D

WoodlandBrew is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2012, 08:35 PM   #8
acidrain23
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Chicago, IL
Posts: 354
Liked 13 Times on 12 Posts
Likes Given: 1

Default

I'm also aware that Chinook has a high cohumulone content, thus I'm only adding those and the Summit at the very end of the boil (well, and at 5M). And, at least in theory, those getting the oniony flavors seem to be also adding them at the 60M mark, so that is one concern (though it may be dependent on that particular batch of hops).

__________________
acidrain23 is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2012, 08:36 PM   #9
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,365
Liked 232 Times on 196 Posts
Likes Given: 35

Default

Quote:
Originally Posted by acidrain23 View Post
Beer Calculus clocks this out around 60 IBU's and I really don't want to go higher than that. I want a lot of attenuation and a highly flocculent yeast strain so probably going with S-05. Planning on mashing low 150-152F, and fermenting around 65F (aprox. 60F ambient at the moment). Predicted OG around 1.069 with an ABV of 6.9%.

This brings up another question that I've been thinking about though. If you derive ALL of your IBU's from late hop additions as in this case, does that change the subjective QUALITY of the bittering (I know it changes the flavor). In other words, is there anything wrong with skipping a 60 minute addition?
How dry do you want it? S05 if properly pitched can take you below 1.010 easily. If you don't want to go that low consider mashing a bit higher.

For hop-burst ales, I'd make sure you like the flavor and aroma of the "bittering" hop (first hop addition) because you're going to get it. Make sure it's not a harsh hop. Some hops tend to be more harsh when added late compared with mellow after being heated/boiling for longer time frames (like FWH).
__________________

_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2012, 08:48 PM   #10
acidrain23
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Chicago, IL
Posts: 354
Liked 13 Times on 12 Posts
Likes Given: 1

Default

Hmm, that is food for thought- do you think the nelsons and galaxy will be harsh with the 20 min additions? I know the flavor will be nice. Should I take a lighter touch at 20M and 10M? Say...

20M .25 oz nelson sauvin
20M .25 oz galaxy

10M .25 oz nelson
10M .25 oz galaxy

...keeping the rest of the hop schedule the same?

__________________
acidrain23 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sweet beers. Malty beers. Dark beers? Halbrust General Beer Discussion 22 11-20-2012 06:43 PM
All-Grain - The Dark Monk (Beligian Dark Strong) justinrcasey Belgian Strong Ale 0 06-22-2011 09:17 PM
making mead with dark honey...dark like molasses wworker Mead Forum 12 06-04-2010 04:34 PM
Dark Knight - Dark Lord Clone stoneman Recipes/Ingredients 16 04-23-2010 05:48 PM
Dark Dark Stout water? dstar26t General Techniques 9 05-22-2009 02:58 PM