Has anyone made an IPA with...

[Jimbodaman]

Has anyone made an IPA with Vienna, or Munich as the base malt? This sounds like it would be delicious, I'm not interested in entering competitions, just tasty beer.

If so how did it turn out?

I've got a kinda crazy IPA fermenting right now
40% Maris Otter
40% White Wheat
20% Dark Munich 20L
1.062 OG
Galena (bittering)
Cascade 2 oz, 5 min, 1 oz Dry hop 5 days
Nottingham fermented at 60F
We'll see how it turns out and I'll let you all know. Cheers

 

[Joewalla88]

I made an IRA with Munich as my base malt. It turned out great. If I were to redo it I would add some different hops to the mix. I did all centennial, which was good, but I think it could have had a little more going on.

 

[Bosh]

Had a friend's IPA with nothing but light Munich (Weyermann light is lighter than American light munich tends to be) and carapils and with US-05 it didn't even taste especially malty.

Use Vienna as a base malt all the time. Good stuff, from what I've heard from people doing side by side comparisons with it an English MO it's similar but a bit less sweet although that'd depend on what brand of MO used.

 

[Patrick87]

I just brewed an IPA last week which had 48% of the grain bill as Breiss' new Goldpils Vienna LME. I'll let you know how it turns out.

 

[wrongcrowdbrewing]

i just killed a keg of vienna IPA, one of my best beers ever. 15lbs Vienna, bittered with 2oz phoenix at 60 and 5oz EKG at 5min. i know it sounds strange but it had a nice earthy vibe while still being puckeringly bitter. the malt came through with the slightest sweetness but still thin enough that the hops shined

 

[jjeffers09]

I definitely think Rye is the way to go vs the White Wheat. If you want to try an interesting wheat IPA I would say use domestic or foreign Red Wheat at 50% of the grist with 40% favorite base with 10% crystal combinations. I would also like to say well done for not suggesting throwing 7-8 different hops at this brew. Keeping it simple is what keeps you coming back for more IMO

 

[filthyastronaut]

IPAs are great with Vienna. It adds a nice malty layer without being sweet, so long as you mash low. Same thing with MO and Munich. I've done a 50/50 MO and Munich Double IPA that turned out nice and dry with a great malt background. If you are using any of these as the entire grist, I would just leave out crystal completely.

 

[Patrick87]

Just a follow up on my IPA made with ~48% Vienna LME:

I can't really judge the Vienna LME good or bad because of a small mistake I made. Apparently I must have let it get too hot the second day of fermentation (water/ice bath temp got to 69-69.5 degrees F) for several hours. (US-05) I know that doesn't sound horrible, but that's the warmest fermentation I've had in a long time and the beer is a bit estery. Far more than my usual 64-66*F temps. Then again, I'm pretty sensitive to yeast-related flavors. I don't like Belgians, estery British ales, wheat beers, Hefe's, or any other yeast-forward beer.

The estery flavor is enough to where I can't really judge the subtle malty/toasty-ness of Vienna Malt. I do intend on brewing it again when I can keep my ferm temps under control.