Grains for IIPA

[mbischoff]

Question.... My homebrew shop brew master and I concocted an experiment for an imperial IPA and I was hoping to get some opinions from those of you who have used a lot of German grains. Here is the mash.

-13 Pounds of German Pale Malt
-1 Pound of Light German Munich
-1 Pound of German Carared (20L)
-.5 pound of Caramunich (35L)

My intent is to hop this up on a 90 minute boil as follows:
-1 oz. Horizon (13 AAU) 60 Minutes
-.5 oz. Summit (14 AAU) 30 Minutes
-.5 oz. Summit (14 AAU) 15 Minutes
-.5 oz. Horizon (13 AAU) 5 Minutes
-1 oz. Summit (14 AAU) Dry Hop
-1 oz. Simcoe (12 AAU) Dry Hop

2 Questions... Will the German malts totally throw this beer out of whack from an IIPA perspective? Meaning, will the judges kill me in competition? Secondly, if I siphon on top of an existing very hoppy APA yeast cake (Wyeast), and pitch a vial of Wyeast 1056, will that give me enough yeast cells to get the fermentation out of the malts?

 

[Beerrific]

1. Is it German pils malt? Well, anyway, it should not make a difference. Barely noticeable.

2. Just use the yeast cake. That is plenty of yeast.

 

[mrk305]

+1 on just using the yeast cake. It will take off like a rocket and be sure to use a blow off hose!

 

[mbischoff]

So, there is no need to add the other yeast? I was told by a guy in my club that it would be vital since this will be a +7.5% beer. But he also is big on quick fermentations (2-3 days). I will just use the yeast cake and see how it goes. I can always toss in more yeast if the gravity does not come down enough, right?