- Recipe Type
- All Grain
- Yeast
- WLP029
- Yeast Starter
- 3 qt, decanted
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.070
- Final Gravity
- 1.019
- Boiling Time (Minutes)
- 90
- IBU
- 65
- Color
- 11.8
- Primary Fermentation (# of Days & Temp)
- 35 days @ 62-65
- Secondary Fermentation (# of Days & Temp)
- None
- Tasting Notes
- Excellent hop aroma and flavor with a nice, full malt backbone.
This is an American-style IPA made with German ingredients. It retains the color and flavor of a German ale with the distinct citrusy hop note and the hop forward aroma of an American IPA.
Recipe
Water
RO + 5g CaCl and Gypsum
Grains
9# Pilsner
2.5# Munich
2# Vienna
.5# Caraaroma
4 oz Sauermalz
Hops
0.50 oz Magnum @ End of Collection
0.50 oz Magnum @ 60
1.25 oz Hallertauer @ 30
1.25 oz Hallertauer @15
1.50 oz Hallertauer @ 0
1.00 oz Saphir @ Dry Hop (7 days)
0.75 oz Hallertauer @ Dry Hop (7 days)
0.50 oz Perle @ Dry Hop (7 days)
Other
Whirlfloc @ 15
Brewing
Mash @ 154 for 60 min
Batch Sparge
Boil for 90 min
Ferment at 62* brought slowly up to 65* for four weeks
Dry hop for 7 days
Notes
This is the seventh and best iteration of this particular recipe.
The Saphir hops give the beer a subtle citrusy nose. The abundant German hops give a really fine, noble flavor to the beer. The dual Magnum additions give the beer a nice smooth bite to compliment the sweetness of the malt and yeast.
If you like your beers a little less sweet then I would suggest mashing at 150*. (Batch #4 was done at 150* and came out fine, but didn't have the mouthfeel I remember from drinking ales in Germany, more of a dry American IPA feel. Good, but not was I was shooting for). The beer come out nice and clear with the WLP029. I pitched at 62* and brought the temp up slowly to 65* over the first 10 days.
The name comes from an Austrian friend (and lager enthusiast) who referred to a highly hopped German-style ale as "monstrous".
The picture ain't all that great, but hey, my hobby is brewing.
Cheers
Recipe
Water
RO + 5g CaCl and Gypsum
Grains
9# Pilsner
2.5# Munich
2# Vienna
.5# Caraaroma
4 oz Sauermalz
Hops
0.50 oz Magnum @ End of Collection
0.50 oz Magnum @ 60
1.25 oz Hallertauer @ 30
1.25 oz Hallertauer @15
1.50 oz Hallertauer @ 0
1.00 oz Saphir @ Dry Hop (7 days)
0.75 oz Hallertauer @ Dry Hop (7 days)
0.50 oz Perle @ Dry Hop (7 days)
Other
Whirlfloc @ 15
Brewing
Mash @ 154 for 60 min
Batch Sparge
Boil for 90 min
Ferment at 62* brought slowly up to 65* for four weeks
Dry hop for 7 days
Notes
This is the seventh and best iteration of this particular recipe.
The Saphir hops give the beer a subtle citrusy nose. The abundant German hops give a really fine, noble flavor to the beer. The dual Magnum additions give the beer a nice smooth bite to compliment the sweetness of the malt and yeast.
If you like your beers a little less sweet then I would suggest mashing at 150*. (Batch #4 was done at 150* and came out fine, but didn't have the mouthfeel I remember from drinking ales in Germany, more of a dry American IPA feel. Good, but not was I was shooting for). The beer come out nice and clear with the WLP029. I pitched at 62* and brought the temp up slowly to 65* over the first 10 days.
The name comes from an Austrian friend (and lager enthusiast) who referred to a highly hopped German-style ale as "monstrous".
The picture ain't all that great, but hey, my hobby is brewing.
Cheers
