Ungeheuer IPA - A German IPA - Home Brew Forums
Register Now For Free!

Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Ungeheuer IPA - A German IPA

Thread Tools
Old 04-07-2011, 07:58 PM   #1
Feb 2010
Posts: 97
Liked 2 Times on 2 Posts

Recipe Type: All Grain   
Yeast: WLP029   
Yeast Starter: 3 qt, decanted   
Batch Size (Gallons): 5.5   
Original Gravity: 1.070   
Final Gravity: 1.019   
IBU: 65   
Boiling Time (Minutes): 90   
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.



RO + 5g CaCl and Gypsum


9# Pilsner
2.5# Munich
2# Vienna
.5# Caraaroma
4 oz Sauermalz


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)


Whirlfloc @ 15


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


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.

Click image for larger version

Name:	040711 033.jpg
Views:	645
Size:	21.2 KB
ID:	23556  

Reason: Forgot to add the sauermalz

Reply With Quote
Old 04-08-2011, 07:43 PM   #2
binkman's Avatar
Feb 2011
Baltimore, Maryland
Posts: 490
Liked 10 Times on 6 Posts

Looks good to me. I think I'll try a variation on this theme of noble IPAs.

Reply With Quote
Old 04-08-2011, 09:09 PM   #3
Feb 2010
Posts: 97
Liked 2 Times on 2 Posts

Let us know how it turns out! Thanks.

Reply With Quote
Old 04-29-2011, 03:56 PM   #4
Apr 2011
Charleston, SC
Posts: 17
Liked 2 Times on 2 Posts

Very cool idea for a brew. I'll have to try it when I'm done with my Alt. I knew a brewer in Portsmouth Virginia who used only Spalt hops for an IPA. I don't have the recipe, but given the low alpha acid on Spalt, it must have used a ton. Thanks for sharing!

Reply With Quote
Thread Tools

Forum Jump