Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > grains for an IPA/PA
Reply
 
LinkBack Thread Tools
Old 09-04-2008, 06:02 PM   #1
Evan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Posts: 386
Default grains for an IPA/PA

i make a PA or IPA about every other bath, i always use crystal (10L, 20L or 40L usually) along with 2-row, and maybe some other grains. when i was doign extract i always steeped crystal, and since switching to all-grain i'm still always using it...so i want a change, what other grains do some of you use with IPA/PA's? gonna brew next weekend and was planning out what i wanted to try this time around. just want to give it some color and if it adds some awesome new flavor i've been missing out on that'd be awesome.

thanks in advance.

__________________
Evan is offline
 
Reply With Quote Quick reply to this message
Old 09-04-2008, 06:09 PM   #2
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 13,995
Liked 631 Times on 394 Posts
Likes Given: 58

Default

Try toasted malt, biscuit malt, Vienna, Munich, rye, wheat, or Maris Otter.

__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc
Yuri_Rage is offline
 
Reply With Quote Quick reply to this message
Old 09-05-2008, 02:36 AM   #3
Evan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Posts: 386
Default

I'll give one or two of these a try next weekend, thanks Yuri!

__________________
Evan is offline
 
Reply With Quote Quick reply to this message
Old 09-05-2008, 02:50 PM   #4
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,921
Liked 127 Times on 95 Posts
Likes Given: 36

Default

There's a brewer on here - can't remember which one - who brews an APA which uses Vienna malt instead of Pale malt. Fabulous idea!

Bob

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline
 
Reply With Quote Quick reply to this message
Old 09-05-2008, 09:46 PM   #5
BrewBrain
Aleforger
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BrewBrain's Avatar
Recipes 
 
Join Date: Aug 2007
Location: San Jose, CA
Posts: 1,110
Liked 4 Times on 4 Posts

Default

Quote:
Originally Posted by BobNQ3X View Post
There's a brewer on here - can't remember which one - who brews an APA which uses Vienna malt instead of Pale malt. Fabulous idea!

Bob
I think it's Deathbrewer. I've been thinking of a half 'n half since reading that. Sounds interesting.
__________________

You only get so many calories in life. Enjoy every single one.

QUICKSILVER HOME BREWERY

BrewBrain is offline
 
Reply With Quote Quick reply to this message
Old 09-05-2008, 09:51 PM   #6
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
BierMuncher's Avatar
Recipes 
 
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 12,230
Liked 613 Times on 355 Posts
Likes Given: 231

Default

I love Munich, honey malt and vienna:


Here's the grist for a Kona Pale Ale that is pretty spot on.

Batch Size: 11.00 gal
Boil Size: 14.40 gal
Estimated OG: 1.052 SG
Estimated Color: 8.2 SRM
Estimated IBU: 33.6 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
17.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 80.0 %
1.75 lb Munich Malt (9.0 SRM) Grain 8.2 %
1.00 lb Honey Malt (25.0 SRM) Grain 4.7 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.4 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2.4 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.4 %
1.00 oz Centennial [9.50%] (60 min) Hops 16.3 IBU
0.50 oz Cascade [7.80%] (45 min) Hops 5.5 IBU
0.50 oz Cascade [7.80%] (35 min) Hops 5.0 IBU
0.50 oz Cascade [7.80%] (25 min) Hops 4.2 IBU
0.50 oz Cascade [7.80%] (10 min) Hops 2.2 IBU
1.00 oz Cascade [6.10%] (1 min) Hops 0.5 IBU

__________________

*******
Check Out My Rolling Kegerator

BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,

BierMuncher is offline
 
Reply With Quote Quick reply to this message
Old 09-06-2008, 03:38 AM   #7
Haterade
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Posts: 81
Liked 2 Times on 2 Posts
Likes Given: 1

Default

I'm really starting to rely on Maris Otter for my PA's. It's a little bit darker but the maltiness seems to hold up my hop bill better. I'm also becoming thoroughly addicted to Simcoe/Columbus hoppage instead of my usual Cascade/Amarillo.

__________________
Haterade is offline
 
Reply With Quote Quick reply to this message
Old 09-06-2008, 05:02 AM   #8
jrhammonds
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Oneonta, New York
Posts: 99
Liked 1 Times on 1 Posts
Likes Given: 1

Default

10# Marris Otter
2# Vienna
1# Caravienne
--------------------
My go to.

__________________

Primary 1: Foreign Extra Stout
Secondary: Summer 08 Cider
Bottled: Imperial Red Rye Ale, Bourbon Oak Strong Ale

jrhammonds is offline
 
Reply With Quote Quick reply to this message
Old 09-06-2008, 05:04 AM   #9
Sixbillionethans
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2006
Location: Wauwatosa, WI
Posts: 162
Liked 7 Times on 6 Posts
Likes Given: 1

Default

The "pale" ale I'm drinking at this very moment was--I believe--1/3 Pale malt (probably Belgian), 1/3 Vienna, and 1/3 Munich. I only assisted in its brewing, so am not entirely sure of the grainbill. The grainbill was somewhat modeled after the German IPA that I did with roughly the same ingredients.

Crystal malts are perfect for extract brewing. But, you're right, now that you're doing all-grain you can use things like Munich, Vienna, other pale malts, or various specialties along with tailoring your mash to create the same residual sweetness as you were getting from your crystal malts, but possibly with greater flavor complexity.

I've also brewed some highly hopped beers with up to 25% Munich, which I received good compliments on. One also had a lb of wild rice. I personally find that the darker malts (MO to Vienna to Munich) give a really nice malt backbone that compliment heaps of hops very well. But it can become quite a heavy beer.

I think the "American pale ale" tradition has always been to use a neutral yeast with a neutral grain bill and allow the hops to dominate the flavor profile (i.e. SNPA). While I think there is a time and place for these beers, there is also room for new interpretation (see Surly Bender or some of the recent IPA's from Belgium).

The crux becomes finding out what to call these beers...they're really not that pale. I saw a recipe in Zymurgy a couple months ago for an Imperial Amber, basically an IPA that was amber instead of the typical pale.

__________________
Sixbillionethans is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2008, 02:22 PM   #10
Evan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Posts: 386
Default

i think i'm going to use one with alot of Munich and/or Vienna give it a try. haven't put together a recipe yet, but i probably will later today and maybe post it up for review.

thanks everyone!

__________________
Evan 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
Rye grains BrewSpook Recipes/Ingredients 8 07-22-2009 04:52 PM
Grains boydak Beginners Beer Brewing Forum 6 04-28-2009 04:30 PM
What can I do with these grains? jeepmarine71 All Grain & Partial Mash Brewing 6 03-01-2009 05:44 PM
Which grains Kevin Dean Recipes/Ingredients 5 12-29-2007 07:48 PM
Where do you buy grains? ALPS All Grain & Partial Mash Brewing 18 09-25-2006 03:31 AM



Newest Threads

LATEST SPONSOR DEALS