Citra/Galaxy IPA

[El_Sabio]

So I brewed the following recipe and it was delicious:

Galaxy/Citra Single Malt IPA

3 Gallon batch

7 lbs Maris Otter
1 cup Table Sugar
1 packet SF-05 ale yeast

Mashed for 60 minutes @ 149
90 Minute boil

.5 oz Galaxy @ 15
.5 oz Citra @ 15

.5 oz Galaxy @ 10
.5 oz Citra @ 10

.5 oz Galaxy @ 5
.5 oz Citra @ 5

1.5 oz Galaxy Dry Hop for 5 days
1.5 oz Citra Dry Hop for 5 days

OG: 1.060
EST FG: 1.012
6.5% ABV
71.2 IBU

It was delightfully citrusy with just enough bitterness to be an IPA. The malt flavors were fairly simple and the mouth feel could have been better. Overall it has been my best beer so far though.

Now I am looking to improve it by adding several more types of malt for head retention, flavor, and body enhancement.

Citra/Galaxy IPA

3 Gallon batch

Ingredients

3 oz Citra Hops
3 oz Galaxy Hops
8 oz Crystal malt 60L
3 LBS Marris Otter malt
2 LBS Munich malt
2 LBS Vienna malt
3.5 oz (1/2 cup) Sugar
US-05 Ale Yeast

Mash at 149F for 60 minutes

Hop Schedule

.5 oz Citra @ 15 mins
.5 oz Galaxy @ 15 mins
.5 oz Citra @ 10 mins
.5 oz Galaxy @ 10 mins
.5 oz Citra @ 5 mins
.5 oz Galaxy @ 5 mins

1.5 oz Citra - Dry Hop 5 days
1.5 oz Galaxy - Dry Hop 5 days

Estimated IBU: 70
Estimated OG: 1.063
Estimated ABV: 6.7%
Color: 10.5 SRM
Estimated Final Gravity: 1.012

Anyone have thoughts on how this will turn out? Is this enough Munich and Vienna or is it too much?

 

[Iseneye]

I don't brew many IPAs but to me it looks like too much munich and vienna. I would probably just choose one of them - i.e. MO/munich or MO/vienna. You probably don't need any more than 20%.

If you want to boost the body you could mash higher and / or add flaked barley / carapils / wheat.

I'm not an experienced beer designer so take the above with a grain of gypsum.

 

[olotti]

Personally I think MO has enough of body to it on its own as I do a couple MO SMaSHes and that malt has body so a little Vienna can lighten it a little bit I'd do just Vienna or Munich prob just Vienna as its a lighter bodied malt. Looking at your recipe I'd just do MO, touch of crystal a touch of Vienna and call it good as the MO will carry the body of this beer with the crystal adding a touch of sweetness. But I don't like overly malty beers so maybe your going for something different. I've also used citra and Galaxy a lot and they're very similar just a thought use like simcoe or chinook or Columbus at 15 only then hop it big with galaxy or citra for a nice tropical fruit bomb at 10, 5 and a hop stand.

 

[LJvermonster]

I'd get rid of the table sugar. Everytime I brew with it 1) my beer has 90% attenuation and 2) it is too dry.

+1 also to mashing at a higher temp. Go with 153-154, that should help.

 

[aprichman]

I like dextrose in bigger IPAs but I prefer my beers on the dry side. I would use no more than 0.25lbs for a 3 gallon batch.

 

[Grantman1]

I agree on ditching the table sugar. If you are trying to give the beer more body, the table sugar will be counterproductive.

 

[m00ps]

I always have between 5-10% table sugar in my IPAs along with a mash temp of 150 (or 154 for session IPAs). I like the body to be very dry to compliment the hops. I used to use MO for my IPAs but I found that 2row is more to my tastes. I save the MO for English ales, saves money too. I wouldnt use crystal in any IPA but sometimes I add some vienna or munich. Although the amounts that you have will make it very malty. Almost to bock levels. Mostly though, I like to use 20-30% wheat for a nice juicy hop flavor that is great with newer hops like Citra and Galaxy

 

[mbbransc]

I'd decrease the munich to 12oz and drop the vienna totally. Add 12oz wheat. Increase the MO to make up the gravity to where you want it.