Critique this IPA grain bill

[Snicklefritz]

So I am trying to use up some older grains I found laying around. I think this may make a decent IIPA grain bill but I've never used Munich or Brown Malt in an IPA.... thoughts?


7lb US Pale Malt
7lb Maris Otter Pale Malt
2.5 lb Munich Malt
.5lb Brown Malt

Ill be doing a simcoe / amarillo hop combo.

 

[ong]

I would skip the brown malt. It is exceptionally strong tasting in such a light grist. You could just keep the rest of the bill the same, or add a little crystal.

I screwed up an amber by adding a half lb of brown malt -- I couldn't taste anything but that. Tasted like burned cookies.


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[ong]

Ironically, my amber was also Simcoe/Amarillo!


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[Queequeg]

Since your using Maris Otter I would be tempted to drop the Munich, since it has quite a lot of residual sweetness and malty flavours. Generally I'm not a big fan of Dark IPA's, if I had to use a dark malt it would be special B or dark wheat. Roast "stouty" grains are just too strong.

 

[LoloMT7]

I'm with everyone else.. skip the Brown.

 

[rmyurick]

I'd be interested in hearing how it turns out. I guess the consensus is to avoid darker malts (like brown) when using the citrusy types of hops. But 1/2 lb is not a lot. My impression is that it might make it taste a bit grainy or astringent. Everything else is fine.

 

[Queequeg]

If you was really intent on adding the brown you could at it to the mash right at the end for the vorlauf. This would impart less flavour but give you a colour boast.

 

[ong]

I'd keep the Munich, btw. It's not sweet like crystal, just adds some nice depth and body. Hopsecutioner uses a good bit of Munich, I believe.


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[Snicklefritz]

SO I had pretty much figured the brown malt was a bad idea. That's why i asked Brewed this weekend without the brown malt. Sample tasted great, liked the munich in there.