Tinkering with german iipa recipe.. Help!

[matthew_reagor]

I really like the idea of a german iipa with all pilsner malt and mostly german hops. What do you guys think of how this looks so far? I want to brew on Friday 7/18. Thanks for the input!!!


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[matthew_reagor]

Mash at 152?


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[RonPopeil]

looks like a cool idea to me

 

[aeviaanah]

Have u tried Stone Götterdämmerung?


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[JayDubWill]

I don't see any dry hop additions. This much pilsner malt will need at least a month or two to tame the intensely grainy flavor. Kind of at odds with the "drink fresh" IPA/IIPA style. I'm not trying to deter you, I think this beer will be great given time and a generous dry hop.

 

[GuldTuborg]

Pics aren't coming through, but it sounds like a good idea. What yeast are you using? I made an IPA with 1007 not too long ago that was very good. Consider that if you haven't picked another strain yet.

 

[matthew_reagor]

Kolsch wyeast 2565 is what I plan on


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[matthew_reagor]

Thanks for the advice jaydub! I remember to dry hop after at least a month in the primary. Maybe in the keg after lagering for a month?


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[GuldTuborg]

Kolsch wyeast 2565 is what I plan on

Gotcha. Now the pics are loading. That ought to be a good choice, too.

Looks solid all around. Don't forget the dry hops.

 

[matthew_reagor]

My instinct is to go back to the opal, and cascade (mostly opal) for dry hopping. I'm second guessing doing it in the keg. Primary 4 weeks, secondary 3 weeks, lager 3 weeks, Dryhop last week of lagering. Then enjoy. How does this time table sound???


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[JayDubWill]

My instinct is to go back to the opal, and cascade (mostly opal) for dry hopping. I'm second guessing doing it in the keg. Primary 4 weeks, secondary 3 weeks, lager 3 weeks, Dryhop last week of lagering. Then enjoy. How does this time table sound???


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I think dry hopping after lagering is brilliant. I don't think I would dry hop in the keg unless your using whole leaf tied in a cheesecloth bag suspended with dental floss. 7-10 days in your secondary the last week laggering will extract plenty of hoppy goodness. Since you'll be at colder laggering temps (maybe?) I might add a couple days to the dry hop.

I've never used opal, but doing some reading suggests they are a super hop with hints of clean lemon, some grassiness, faint peppery spiciness, and the bright hop character you would expect from it's German lineage. I think you have the right idea to go easy with the cascade and the two should pair well.

If you're up for it, I have a German Helles and Oktoberfest i'm fermenting now, I'd love to trade a bomber or two with you in about 3 months

 

[JayDubWill]

Have u tried Stone Götterdämmerung?


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That beer sounds amazing. Hard to think they got that deep golden color from pilsner malt alone.

 

[matthew_reagor]

If you're up for it, I have a German Helles and Oktoberfest i'm fermenting now, I'd love to trade a bomber or two with you in about 3 months

That would be awesome! I needed an excuse to make a beer gun anyway!!!


I wish we got stone brewery's beers here in oklahoma. We have the worst alcohol law ever... So they don't distribute here.


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[JayDubWill]

Sweet, I'll PM you in a couple months.