bigears
Well-Known Member
Hi there,
I'm wondering if anyone has used more than a handful of Vienna or Munich in an IPA and what the results have been? I have some of both to use up and would like to get an idea of how they would contribute.
My recipe is going to be along these lines (measurments may look odd as I've converted from kilos & grams). This will yield somewhere around 10 US gallons after the boil based on 70% efficiency. I'm quite open to the beer having a malty backbone but I haven't used much Vienna or Munich so I'm curious to know if these additions will keep the beer roughly in style. I'd appreciate any feedback
Original Gravity: 1.064
Color: 11.1
Bitterness: 60
Ingredients:
20.94 lbs Maris Otter (74.2%)
4.4 lbs Munich Malt (15.6%)
2.2 lbs Vienna Malt (7.8%)
0.66 lbs Wheat Malt (2.3%)
1.76 oz Warrior (16.4%) - added during boil, boiled 60 min
1.06 oz Columbus (13.7%) - added during boil, boiled 15 min
0.88 oz Columbus (13.7%) - added during boil, boiled 0 min
Dry hop with Columbus
Yeast: US 05
I'm wondering if anyone has used more than a handful of Vienna or Munich in an IPA and what the results have been? I have some of both to use up and would like to get an idea of how they would contribute.
My recipe is going to be along these lines (measurments may look odd as I've converted from kilos & grams). This will yield somewhere around 10 US gallons after the boil based on 70% efficiency. I'm quite open to the beer having a malty backbone but I haven't used much Vienna or Munich so I'm curious to know if these additions will keep the beer roughly in style. I'd appreciate any feedback
Original Gravity: 1.064
Color: 11.1
Bitterness: 60
Ingredients:
20.94 lbs Maris Otter (74.2%)
4.4 lbs Munich Malt (15.6%)
2.2 lbs Vienna Malt (7.8%)
0.66 lbs Wheat Malt (2.3%)
1.76 oz Warrior (16.4%) - added during boil, boiled 60 min
1.06 oz Columbus (13.7%) - added during boil, boiled 15 min
0.88 oz Columbus (13.7%) - added during boil, boiled 0 min
Dry hop with Columbus
Yeast: US 05