kyleobie
Well-Known Member
Here's the deal: I got a free smack pack of Wyeast 1338 (European Ale). I have no idea what to do with it... so I thought, why not a hugely malty IPA? And, since it's winter, why not a BLACK IPA?
This yeast supposedly underattenuates. Honey malt has treated me so well in previous IPAs that I'm thinking about cutting crystal malt entirely. Could be a risk and I'd love other brewers' opinions on that. With the FG of this beer, I don't want anything too cloying, but then again...
12 lb Maris Otter (73%)
3 lb Munich 10L (19%)
1 lb Chocolate Wheat (6%)
1/2 lb Honey Malt (3%)
1 oz Columbus (FHW)
.5 oz Columbus (15 min)
.5 oz Chinook (15 min)
.5 oz Simcoe (15 min)
.5 oz Columbus (5 min)
.5 oz Chinook (5 min)
.5 oz Simcoe (5 min)
1 oz Simcoe (dry hop 7 days)
1 oz Chinook (dry hop 7 days)
1 tsp gypsum
Mash: 152 for 45 min
Yeast: Wyeast 1338, European Ale. Ferment at ~62F.
OG: 1.078
FG: 1.023
SRM: 32
IBU: 78
So.. thoughts?
This yeast supposedly underattenuates. Honey malt has treated me so well in previous IPAs that I'm thinking about cutting crystal malt entirely. Could be a risk and I'd love other brewers' opinions on that. With the FG of this beer, I don't want anything too cloying, but then again...
12 lb Maris Otter (73%)
3 lb Munich 10L (19%)
1 lb Chocolate Wheat (6%)
1/2 lb Honey Malt (3%)
1 oz Columbus (FHW)
.5 oz Columbus (15 min)
.5 oz Chinook (15 min)
.5 oz Simcoe (15 min)
.5 oz Columbus (5 min)
.5 oz Chinook (5 min)
.5 oz Simcoe (5 min)
1 oz Simcoe (dry hop 7 days)
1 oz Chinook (dry hop 7 days)
1 tsp gypsum
Mash: 152 for 45 min
Yeast: Wyeast 1338, European Ale. Ferment at ~62F.
OG: 1.078
FG: 1.023
SRM: 32
IBU: 78
So.. thoughts?