German IPA

[C-Rider]

Getting ready to brew my German IPA based on American IPA standard BJCP 2015 21A. I use all German ingredients, grain, hops and yeast. Will brew tomorrow morning. Ground to flour 2.75 lbs of Munich in my blender in 4 minutes using 1 coffee cup at a time. Picture below.

Munich Grain blended to flour.

• C-Rider
• Dec 16, 2017

 

[C-Rider]

Checked SG during the mash and man it was low. Post boil was lower than predicted Pre boil according to BeerSmith. Then as I was putting it into the fermenter I realized I screwed up royally. Although above I said I did 4.75 lbs in reality it was only 2.75. LOL....Dummy, that's what happens when you don't brew for 6 months. LOL Anyway it will be BEER, and ABV will be close to BMC but it should taste a LOT BETTER.

 

[thedevilandgod]

Tell us more! What’s the recipe look like!?

 

[C-Rider]

Should have been 4lbs 12 oz. LOL

Amt Name Type # %/IBU
2 lbs 12.0 oz Munich Malt - 10L (10.0 SRM) Grain 1 100.0 %
0.45 oz Magnum [14.00 %] - Boil 60.0 min Hop 2 73.0 IBUs
0.50 oz Hallertauer [4.80 %] - Steep/Whirlpool 10.0 min Hop 3 5.0 IBUs
0.50 oz Hallertauer [4.80 %] - Steep/Whirlpool 0.0 min Hop 4 0.0 IBUs
1.0 pkg SafAle German Ale (DCL/Fermentis #K-97) [23.66 ml] Yeast 5 -
1.00 oz Hallertauer [4.80 %] - Dry Hop 0.0 Days Hop 6 0.0 IBUs

 

[FatDragon]

Checked SG during the mash and man it was low. Post boil was lower than predicted Pre boil according to BeerSmith. Then as I was putting it into the fermenter I realized I screwed up royally. Although above I said I did 4.75 lbs in reality it was only 2.75. LOL....Dummy, that's what happens when you don't brew for 6 months. LOL Anyway it will be BEER, and ABV will be close to BMC but it should taste a LOT BETTER.

It warms my cockles to see better-heeled brewers here making rookie mistakes. Makes me feel better when I do the same thing (i.e. most of my brewdays). The good news is that beer is a fairly forgiving mistress and we usually end up with something drinkable, whether or not it was what we intended to make in the first place.

 

[C-Rider]

It warms my cockles to see better-heeled brewers here making rookie mistakes. Makes me feel better when I do the same thing (i.e. most of my brewdays). The good news is that beer is a fairly forgiving mistress and we usually end up with something drinkable, whether or not it was what we intended to make in the first place.

Mahalo (thanks) for the nice words. Next I'll attempt to double the size of my First Place American Imperial Stout. I have most of the ingredients already but I've never done a 4 gallon batch as I usually do 2 gallon, 17 bottle batches. The last one mellowed for a little over a year in bottles. This time I want some to go maybe 2 years which is why I'm doubling the out put.

Now I have to rig up some pulleys as there is no way I'm gonna be able to lift a grain bag w/16 lbs of grain. I'll also have to mount a ball valve in my 7 gallon pot to drain all that hot wort into two 2 gallon fermenters.

 

[Ogroat]

Munich Grain blended to flour.

• C-Rider
• Dec 16, 2017

I’ve got to say - I had no idea that BIAB could deal with grain milled so fine. It makes me think that I could go finer!

 

[z-bob]

How many gallons was that? Two?

I mash on my kitchen stove. I was trying to figure out how to put a hook in the ceiling over the stove without making Wife angry, and I realized the handle on the cabinet above the stove is already a good "sky hook". I can open the cabinet door (right over the kettle) and wrap the draw string around the handle and tie it off to drain while I get the sparge water ready.

 

[JohnSand]

I would add extract to bring the gravity up.
I recently brewed an IPA that was an Imperial Helles. It's very good, your recipe should be too.

 

[C-Rider]

How many gallons was that? Two?

Yup, 2 gallons. I ferment in 2 gallon paint buckets from HD and usually get 17 bottles.