Ever used American C hops with English Malts and Yeast?

[RootDownBrewing]

Interested in brewing a pale ale with C hops but using english base malt, crystal and yeast.

To those who have attmepted this beer, do the bold flavors on both ends clash or do they blend together nicely?

Im not against using cali ale yeast but I have always used it and I'm looking to make a more malt based, complex pale ale for the cold months ahead.

Any input or design help is appreciated.

I'm think something like this:
85% Maris otter
7% Munich
5% Carastan
3% Either Biscuit or Victory Malt

I'll hop with all C hops for 35-40 IBU's

 

[shelly_belly]

I brew EdWort's Haus Pale Ale often using Marris Otter instead of 2 row. I prefer the Marris Otter version.

https://www.homebrewtalk.com/f66/bee-cave-brewery-haus-pale-ale-31793/

 

[Yooper]

I make a Surly Furious clone. I use Golden Promise base malt, Wyeast 1335 (British Ale Yeast II), and big bold American hops like amarillo and simcoe!

Here's the recipe:

9 lbs 8.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 70.04 %
2 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 18.43 %
1 lbs Caramunich Malt (56.0 SRM) Grain 7.37 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.69 %
1.0 oz Black (Patent) Malt (500.0 SRM) Grain 0.47 %

1.00 oz Cascade (homegrown) [5.00 %] (60 min) Hops 13.6 IBU
1.00 oz Summit [18.50 %] (60 min) Hops 56.1 IBU

0.50 oz Amarillo [9.50 %] (20 min) Hops 7.8 IBU
0.50 oz Simcoe [12.20 %] (20 min) Hops 11.2 IBU
0.50 oz Ahtanum [4.50 %] (20 min) Hops 4.1 IBU
0.50 oz Ahtanum [4.50 %] (10 min) Hops 2.5 IBU
0.50 oz Amarillo [9.50 %] (10 min) Hops 4.7 IBU
0.50 oz Simcoe [12.20 %] (10 min) Hops 6.7 IBU
1.00 oz Amarillo [9.50 %] (Dry Hop 7 days) Hops -
2.00 oz Simcoe [12.20 %] (Dry Hop 7 days) Hops -
1 Pkgs British Ale II (Wyeast Labs #1335)

It's fantastic! At first I thought it would be weird, as the malt is Scottish and German and the yeast is British. But the big bold hops need the big malt backbone, and it's simply just a great IPA.

I think if you're careful to get a good balance of hops to the malt, it can be very good.

 

[ghpeel]

At first I thought it would be weird, as the malt is Scottish and German and the yeast is British.

Sometimes, those traditional ingredients are used in their classic manner for a reason (personally, I hate Belgian & black IPAs). And sometimes it's silly to say that we can't add malty German grains in a Scottish ale, for example. Don't be afraid to mix ingredients from across cultures, but perhaps do a quick test batch before you spend several months aging an abomination beer that nobody will like.