I'm going to be brewing tomorrow and I'm debating which kind of malt to use.
The recipe is essentially a clone of Double Mountain's Vaporizer IPA—though they used some Brewers Gold in their beer. I originally was going to just use Pilsner malt as the base.
Yet I was thinking that Marris Otter malt would also be a good route as it is kilned at a slightly higher temperature and might add a little residual sweetness to balance out the hops a bit more. Though I planned on doing a multi-step mashing program (probably 25 mins @ 140 and 158 for 40 mins), which means I would have gotten a nice sweetness and body from either.
My question is how much of a difference will switching out the malt make and what characteristics will I get out of the Marris Otter that I won't get out of the Pilsner malt?
3 gallon batch
7lbs 8oz Bohmenian Pilsner Malt
1.0 FWH 60 mins Challenger 7 aau
.5 oz 45 mins Challenger 7 aau
.5 oz 30 mins Challenger 7 aau
.5 oz 5 mins Challenger 7 aau
.5 oz 1 min Challenger 7 aau
.5 oz 10 days Challenger 7 aau
Yeast: Starter from leftover Wyeast Abbey Ale II
Target OG: 1.064
Target IBUs: 60
Last edited by kidsmoke; 05-22-2010 at 04:56 PM.
Reason: random bolding