If you were going to brew an IPA what grains would you use and why?

GoHawks · 08-05-2011, 06:31 AM

Hey everyone,

I want to learn more about grains/malts and why some of the experts out there would use the grains they use. What flavors are you looking for out of a specific grain? Why would you use that grain in your recipe?

I really appreciate your responses and I am sure other noob readers would appreciate your advice/comments as well.

Cheers!

brewguy82 · 08-05-2011, 06:48 AM

Maris otter. I like an english style IPA. Gives it a nice biscuit\ toasted taste. I also include some crystal for that caramel\ raison taste as well.

CTownBrewer · 08-05-2011, 04:42 PM

I like keeping my IPAs pretty simple. I usually go with 75-80% 2-row & then add a touch of a medium crystal to build a subtle malt backbone. Sometimes I throw a pound or so of Carapils for body & head retention if it's a bigger IPA. I used a bit of Vienna in my last IPA & it gave it a nice subtle malt & biscuit flavor.

Regardless of the grain bill, I always use some corn sugar to get it to finish dry...the dryer the better for me!

jeburgdo · 08-05-2011, 04:57 PM

The best IPA I've made had standard 2-row as the base with 2 lbs of Vienna and a full pound of crystal 60. Some people say that's too much crystal for an IPA, but I thought the Vienna/Crystal combo was the perfect compliment to the sticky hops. Gave it a really nice orange color too.

**the_bird** · 08-05-2011, 05:06 PM

I've used a little Munich, too, for a bit of a deeper color and a little more malt flavor. Almost more of an amber-IPA, or red-IPA.

Generally speaking, though, IPAs don't want much more than base malt and a little crystal.

A little wheat malt, too (like a half-pound), no real flavor contribution but a little better head retention. Same idea as the carapils, more or less.

**Boleslaus** · 08-05-2011, 05:10 PM

I used 2 lbs. of Munich and .5 lb. of Crystal 60. Didn't come out dark (7-8 srm). I want the hops and bitterness to shine through in an IPA but I find that I enjoy them better with just a hint of malt backbone. I shy away from using as much crystal as I do in my pale ale though.

Misplaced_Canuck · 08-05-2011, 05:21 PM

Quote:

Originally Posted by Boleslaus

I used 2 lbs. of Munich and .5 lb. of Crystal 60. Didn't come out dark (7-8 srm). I want the hops and bitterness to shine through in an IPA but I find that I enjoy them better with just a hint of malt backbone. I shy away from using as much crystal as I do in my pale ale though.

The main reason that it's better to use LESS crystal in an IPA than a pale ale is because the OG is general higher, which in itself brings some extra residual sweetness and color.

That's also the reason why quite a few breweries will use glucose or sugars in an IPA, to keep the body reasonable and up the alcohol.

M_C

**the_bird** · 08-05-2011, 05:26 PM

You'll also tend to ferment a little lower, to try and promote a more-attenuative wort.

Good IPAs have a little malt character to them, but there are some (looking at you, DogFish!) where they get too sweet and cloying. Should be dry and pretty crisp, which is why I think some of the "character" malts like Munich and Vienna are better choices than crystal when trying to add to the malt profile.

**nutty_gnome** · 08-05-2011, 05:37 PM

I like a 13 pound grain bill with 2 pounds of vienna, and a half each of crystal 20 and carapils. Makes for a rich backbone for american hops. I also add a pound of cane sugar in the boil to dry it out a bit.

I found that malt bill on this site a few years back and haven't changed a thing since.

MBasile · 08-05-2011, 05:40 PM

Quote:

Originally Posted by the_bird

I've used a little Munich, too, for a bit of a deeper color and a little more malt flavor. Almost more of an amber-IPA, or red-IPA.

Generally speaking, though, IPAs don't want much more than base malt and a little crystal.

A little wheat malt, too (like a half-pound), no real flavor contribution but a little better head retention. Same idea as the carapils, more or less.

Wheat can also help clarify hop haze. Something about the specific proteins in it that when there are too many cause their own haze, but when balanced properly with the hops will help clarify. I haven't tried it yet though.

My grain bill is 90% (14 lbs) US Pale Ale 2-Row (1 or 2 degrees darker than standard 2-Row), 5% (12 oz) Carapils, 5% (12 oz) Crystal 60. The color is absolutely gorgeous, head retention is decent, and lacing is phenomenal.