If you were going to brew an IPA what grains would you use and why?

[GoHawks]

Hey everyone,

I want to learn more about grains/malts and why some of the experts out there would use the grains they use. What flavors are you looking for out of a specific grain? Why would you use that grain in your recipe?

I really appreciate your responses and I am sure other noob readers would appreciate your advice/comments as well.

Cheers!

 

[brewguy82]

Maris otter. I like an english style IPA. Gives it a nice biscuit\ toasted taste. I also include some crystal for that caramel\ raison taste as well.

 

[CTownBrewer]

I like keeping my IPAs pretty simple. I usually go with 75-80% 2-row & then add a touch of a medium crystal to build a subtle malt backbone. Sometimes I throw a pound or so of Carapils for body & head retention if it's a bigger IPA. I used a bit of Vienna in my last IPA & it gave it a nice subtle malt & biscuit flavor.

Regardless of the grain bill, I always use some corn sugar to get it to finish dry...the dryer the better for me!

 

[Jebu1788]

The best IPA I've made had standard 2-row as the base with 2 lbs of Vienna and a full pound of crystal 60. Some people say that's too much crystal for an IPA, but I thought the Vienna/Crystal combo was the perfect compliment to the sticky hops. Gave it a really nice orange color too.

 

[the_bird]

I've used a little Munich, too, for a bit of a deeper color and a little more malt flavor. Almost more of an amber-IPA, or red-IPA.

Generally speaking, though, IPAs don't want much more than base malt and a little crystal.

A little wheat malt, too (like a half-pound), no real flavor contribution but a little better head retention. Same idea as the carapils, more or less.

 

[Boleslaus]

I used 2 lbs. of Munich and .5 lb. of Crystal 60. Didn't come out dark (7-8 srm). I want the hops and bitterness to shine through in an IPA but I find that I enjoy them better with just a hint of malt backbone. I shy away from using as much crystal as I do in my pale ale though.

 

[Misplaced_Canuck]

I used 2 lbs. of Munich and .5 lb. of Crystal 60. Didn't come out dark (7-8 srm). I want the hops and bitterness to shine through in an IPA but I find that I enjoy them better with just a hint of malt backbone. I shy away from using as much crystal as I do in my pale ale though.

The main reason that it's better to use LESS crystal in an IPA than a pale ale is because the OG is general higher, which in itself brings some extra residual sweetness and color.

That's also the reason why quite a few breweries will use glucose or sugars in an IPA, to keep the body reasonable and up the alcohol.

M_C

 

[the_bird]

You'll also tend to ferment a little lower, to try and promote a more-attenuative wort.

Good IPAs have a little malt character to them, but there are some (looking at you, DogFish!) where they get too sweet and cloying. Should be dry and pretty crisp, which is why I think some of the "character" malts like Munich and Vienna are better choices than crystal when trying to add to the malt profile.

 

[nutty_gnome]

I like a 13 pound grain bill with 2 pounds of vienna, and a half each of crystal 20 and carapils. Makes for a rich backbone for american hops. I also add a pound of cane sugar in the boil to dry it out a bit.

I found that malt bill on this site a few years back and haven't changed a thing since.

 

[MBasile]

I've used a little Munich, too, for a bit of a deeper color and a little more malt flavor. Almost more of an amber-IPA, or red-IPA.

Generally speaking, though, IPAs don't want much more than base malt and a little crystal.

A little wheat malt, too (like a half-pound), no real flavor contribution but a little better head retention. Same idea as the carapils, more or less.

Wheat can also help clarify hop haze. Something about the specific proteins in it that when there are too many cause their own haze, but when balanced properly with the hops will help clarify. I haven't tried it yet though.

My grain bill is 90% (14 lbs) US Pale Ale 2-Row (1 or 2 degrees darker than standard 2-Row), 5% (12 oz) Carapils, 5% (12 oz) Crystal 60. The color is absolutely gorgeous, head retention is decent, and lacing is phenomenal.

 

[Boleslaus]

The main reason that it's better to use LESS crystal in an IPA than a pale ale is because the OG is general higher, which in itself brings some extra residual sweetness and color.

That's also the reason why quite a few breweries will use glucose or sugars in an IPA, to keep the body reasonable and up the alcohol.

M_C

Yep, I mashed at 149 and it ended up just dry enough, but not too rough on your pallet with all those IBU's.

 

[Jebu1788]

Good IPAs have a little malt character to them, but there are some (looking at you, DogFish!) where they get too sweet and cloying. Should be dry and pretty crisp, which is why I think some of the "character" malts like Munich and Vienna are better choices than crystal when trying to add to the malt profile.

It really does depend on what type of IPA you are looking for doesn't it? I love DFH IPAs, so it makes sense I like a bit more crystal. I remember seeing a post that listed grain-bills for a bunch of commercial IPAs that was surprising in the amount of crystal they used, but I couldn't find it. If anyone else knows about this, that may be helpful.

Meanwhile:
http://s125483039.onlinehome.us/archive/cybi07-20-09.mp3
The brewer at Oskar Blues gives pretty much all the details of G'Knight and they use 14% crystal/caramel malts.

https://www.homebrewtalk.com/f12/can-you-brew-recipe-lagunitas-ipa-175370/
Lagunitas seems to use a surprising amount of crystal too.

 

[dirty_martini]

I tend to blend my base malts for IPAs because 2-row is kinda boring by itself, but maris otter is a little too malty for me to use on its on. So heres my basic recipe

64% 2-row (the base)
24% Maris Otter (brings up the malt a little with a slight biscuit/toast note)
8% Wheat (gives body and head retention)
4% Melanoidin (adds a slight bit of color, some body, as well as a malt backbone)

I dont like crystal in my IPAs because it tends to give me a sweet tea character when blended with citrusy hops. The melanoidin is 20L so I kinda think of it like carapils and crystal 20 combined, just in a munich malt base.

 

[cyclonite]

I like mine malty to balance a high hop level, so I prefer Maris Otter for the base, plus some Munich. Also like a little honey malt in there too. I then add some small mix of caramel for flavor profile.

It all depends on taste though. Find a few IPAs you really like, and then look for clone grain bills to see what you like in terms of flavor contributions from those grains.

 

[Homercidal]

Marris Otter is a popular choice for a base malt. I have used 2-row.

Lots of people like a pretty dry IPA. I prefer mine with a bit of malt backbone, so a bit more crystal malt and maybe mash a small bit higher.

That's about it other than maybe .5 of carapils for head retention.

 

[Boleslaus]

Marris Otter is a popular choice for a base malt. I have used 2-row.

Lots of people like a pretty dry IPA. I prefer mine with a bit of malt backbone, so a bit more crystal malt and maybe mash a small bit higher.

That's about it other than maybe .5 of carapils for head retention.

I've been using .5 flaked wheat for this. Ever compared the two?

 

[GoHawks]

Thanks for the replies everyone I really appreciate your responses!

 

[HOPCousin]

My favorite was a 10% Munich, 5% C40L, 3% CaraMunich, 82% US 2 Row. I really like the way Munich creates a nice toasted background for hops(i.e. Stone Ruintaion, Hopdevil). Vienna is great. Sometimes a touch of chocolate(i.e. Sierra Celebration Ale) or roasted barley (.5-1%) for dryer winter IPAs can be nice.
Different malt and hop flavors blend together differently. Special roast can be good in an IPA and adds a nice burnt orange color and goes really well with Centennial and Nugget.

My buddy and I just did this oneas a rye IPA: 69% 2Row, 15% Rye, 6% Munich, 5% C20, 4% Wheat, 1% Roasted Barley. Then we did equal amounts at 10 min intervals of SImcoe and Chinook for 70 IBU's. It's really good and interesting. We're waitiong for the malt profile to develop a little more over the next month or so.

 

[jonmohno]

A little munich marris otter,crystal 60 maybe a tad 120 vienna, aromatic, whatever the hell Rogue or stone uses,floor malted stuff or something,im heavily infatuated with rye currently also nice spice and red malt ipa's.Nothing wrong with a little wheat or barley flakes.

 

[jeffjm]

I like doing an all Maris Otter bill for my English IPA. If/when I get around to doing an American IPA, I'll probably keep the same ratios as my APA - 95% US pale malt and 5% victory.

 

[Brewitt]

Tonight I tasted my first all grain IPA. It was made with 89% 2-Row, 7% Crystal 10 and 4% Carapils. It has a nice malt backbone to balance out the 90 IBU of hops, a nice mouthfeel and a beautiful amber color. Obviously, I have very little experience but this is a very nice beer. I would brew it again in a heartbeat.

 

[jonmohno]

Tonight I tasted my first all grain IPA. It was made with 89% 2-Row, 7% Crystal 10 and 4% Carapils. It has a nice malt backbone to balance out the 90 IBU of hops, a nice mouthfeel and a beautiful amber color. Obviously, I have very little experience but this is a very nice beer. I would brew it again in a heartbeat.

Sounds good what hops????

 

[Brewitt]

Sounds good what hops????

Here's my hop profile:

US Amarillo 5.0 % 1.00 oz 17.2 Loose Pellet Hops 60 Min From End
US Columbus(Tomahawk) 15.5 % 0.75 oz 40.1 Loose Pellet Hops 60 Min From End
US Magnum 16.0 % 0.50 oz 27.6 Loose Pellet Hops 60 Min From End
UK Northdown 8.0 % 0.25 oz 6.9 Loose Pellet Hops 60 Min From End
US Crystal 3.5 % 0.50 oz 4.6 Loose Pellet Hops 30 Min From End
US Centennial 8.5 % 0.50 oz 11.3 Loose Pellet Hops 30 Min From End
US Amarillo 5.0 % 1.00 oz 0.7 Loose Whole Hops 1 Min From End
US Amarillo 5.0 % 2.00 oz 0.0 Loose Whole Hops Dry-Hopped
US Simcoe 13.0 % 2.00 oz 0.0 Loose Whole Hops Dry-Hopped

And here's the pics: https://www.homebrewtalk.com/f85/post-picture-your-pint-147768/index175.html#post3147731

Lovin' it. It is pretty close to Ballast Point Sculpin IPA.

 

[pcollins]

You can take this one with a grain of salt because it's not likely what most people do according to the responses I've seen.

I LOVE Munich! I'm brewing an IPA right now that is half 2 row and half Munich: 6lbs of each, 12lbs total.

I brewed a Munich/Citra SMaSH a while ago and just loved it. I like a good 2 row SMaSH as well but for the batch I'm brewing today I wanted to hit a bit of both.

I've also done an IPA with half Munich and half Pilsner because that's what I had available at the time. It turned out well, too.

I like my IPAs to finish dry and I've tried recipes with crystal malts and they're fine but I find using Munich gives me a good colour, excellent body, and I'm still able to finish below 1.010.

As always... YMMV

 

[ajf]

I usually use about 13# Maris Otter and 0.5# crystal 10 for an American IPA, mashing for 90 minutes at 149F. I find the MO gives much more depth than American 2 row without needing to add biscuit, Munich, Vienna etc. and the low mash temp prevents it being too sweet.
For my so called English IPA's I replace the crystal 10 with crystal 55, which changes the colour and malt flavour quite considerably (as well as adding a "u" to both of them). However, I like to use the insane American hopping schedules but with English hops to achieve a similar level of hop aroma and flavor as is found in American IPA's.

-a.

 

[Brewitt]

All this IPA talk has me thinking about the one I just brewed. It had an FG of 1.008 but still has a bit of that malty sweetness (which is what I was after). I had expected to end up at about 1.012. I'm learning that FG isn't a good indicator of how "dry" a beer tastes.

Ajf, can you give an example of the hop profile and schedule you use? I am interested in trying European hops for aroma and flavor.

Sorry for the hijack. Hope this is of interest.

 

[-TH-]

FWIW, Vinnie from Russian River once said crystal malts and american hops don't mix well. See here: http://www.brew-monkey.com/articles/Better_Hoppy_Beers.pdf

 

[ajf]

All this IPA talk has me thinking about the one I just brewed. It had an FG of 1.008 but still has a bit of that malty sweetness (which is what I was after). I had expected to end up at about 1.012. I'm learning that FG isn't a good indicator of how "dry" a beer tastes.

Ajf, can you give an example of the hop profile and schedule you use? I am interested in trying European hops for aroma and flavor.

Sorry for the hijack. Hope this is of interest.

The last IPA that I brewed and which got drunk was a 5g batch with an OG of 1.076 and a FG of 1.012 using Wy1028
It used Target and EKG hops. The Target had an AA of 11.9% and the EKG had an AA of 5.2%
1 oz EKG first wort hops
2 oz Target for 60 minutes
2 oz EKG for 15 minutes
1 oz EKG for 10 minutes
1 oz EKG for 5 minutes
1 oz EKG at flameout
1.5 oz EKG dry hop for 8 days.

I served it up at the 2010 NEAT fair in conjunction with an American IPA made with Centennial and Cascades. Those who tried just the American version said it as great (but free beer usually is). Those who tried both much preferred the EKG version. Unfortunately, I only got to sample two bottles. The rest of the batch disappeared during the 3 days of the fair.

-a.

 

[Brewitt]

Thanks Ajf. Sounds great and plenty hoppy.

 

[jonmohno]

Some body help me here, but i just seen posted , i dont rememeber where but somebody had stated not to use american crystal malts in an american ipa with american hops.Is this a recommendation? i have notice the beer i love like founders is brewed with belgian crystal malts with all american hops. This sucks cuz i buy only organic american crystal malts and have mostly american hops and planned on doing 2-3 ipa and a rye ipa. I guess anything could be preferrrence but is this a general consensis or something?