Half Batch IIPA questions

[BigRob]

Imperial IPA 
Type: All Grain 
Batch Size (fermenter): 11.50L 
Boil Size: 14.00L 
Boil Time: 60 min 
Final Bottling Volume: 10.00L 
Brewhouse Efficiency: 70.00 

 

Ingredients
 
2.00 kg Munich Malt (7.0 SRM) 50.0 % 
2.00 kg White Wheat Malt (2.4 SRM) 50.0 % 
100  ml US-05 Washed Yeast 
30.00 g Magnum [10.00 %] - First Wort 60.0 min  
15.00 g Cascade [5.30 %] - Boil 10.0 min  
15.00 g Cascade [5.30 %] - Boil 5.0 min  
15.00 g Cascade [5.30 %] - Boil 1.0 min  
15.00 g Crystal [3.30 %] - Boil 10.0 min 
15.00 g Crystal [3.30 %] - Boil 5.0 min 
15.00 g Crystal [3.30 %] - Boil 1.0 min 
15.00 g Cascade [5.30 %] - Dry Hop 7.0 Days  
15.00 g Crystal [3.30 %] - Dry Hop 7.0 Days 
 
Beer Profile
 
Est Original Gravity: 1.078 
Est Final Gravity: 1.014
Estimated Alcohol by Vol: 8.4 %
Bitterness: 79.3 IBUs 
Est Color: 9.0 SRM

So I have some temperature control finally, and I've a growing fondness for the very hoppy styles. I wanted to make a half batch of an IIPA using Wheat and Munich (because I'm out of 2-row... waiting for group-buy order to arrive).

Question 1: I've seen IIPA with Crystal Malts, and without, is it purely preference? I've got CaraPils, CaraHell(10L) and Crystal 80 kicking around that I could add if needed.

Question 2: Mash Temperature, was thinking 148F for 75 min?

Question 3a: Just Magnum in FWH, or should all 3 hops be in there too?
Question 3b: Just Crystal/Cascade in late additions/dry hop, or should I kick Magnum in there too?

Am interested in any comments or help available, I've had zero success in the IPA/Hoppy beer area thus far, but I think I understand it a little better now, hopefully my recipe isn't too far from workable.

 

[weirdboy]

I wouldn't classify this as an IIPA really. 50% wheat is going to give you a much different character.

The reason many recipes do not include crystal malts, or if they do it is very low %, is due to the high starting gravity which ends up leaving more residual sugars around after fermentation. I think if you are using 50% munich you probably don't need crystal in there as well.

Mash temp seems OK. I prefer more like 150 but it is better to be low than high for this style IMO. 75 minutes....eh really you are just looking for full conversion. I suspect you will get that in 60 minutes just fine but it doesn't really hurt anything to let it sit longer.

FWH is really your own personal preference. You will get some flavor from the hops in there from a FWH...sort of like if you did a 60 minute and 15 minute addition.

I have never used magnum for late additions so I am not sure how it would turn out. You might take a small sample and boil it for a few minutes to see how it smells/tastes on its own.