IPA - All grain recipe with Victory, Munich and Vienna

[mmahu]

Hello everybody,


My equipment is a Grainfather. I will make an IPA in the following weeks for some friends of mine and I was thinking of using the following grain bill.

Any recommendations and opinions and very welcome. Thank you.

Malt & sugar

6000 gr Pale Ale Malt
750 gr Munich Malt
750 gr Vienna Malt
250 gr Carapils
250 gr Victory Malt

Hops

25 gr Azacca 30 minutes

25 gr Azacca 15 minutes

25 gr Amarillo 5 minutes
25 gr Mosaic 5 minutes
25 gr Azacca 5 minutes
25 gr Equinox 5 minutes

25 gr Amarillo Flameout
25 gr Mosaic Flameout
25 gr Azacca Flameout
25 gr Equinox Flameout

50 gr Amarillo Dry hopping 3 days
50 gr Mosaic Dry hopping 3 days

Yeast

2 x Safale US 05

Mash water: 21.90 l
Sparge water: 12.50 l

Water treatment:

5 ml Lactic acid 80%
Mash water: 4 gr. CaCl2 and 5 gr. MgSO4
Sparge water: 2.3 gr. CaCl2 and 2.9 gr. MgSO4

 

[Pappers_]

Hi, I moved this from the recipe database, which is for tried-and-true recipes that you've perfected, to the recipe and ingredients forum. More people are likely to see this here and respond, also.

In your grain bill, I might consider eliminating the Victory malt. I don't really think of biscuity flavors in an IPA. But it would be an interesting experiment to try.

For your hops, its interesting that you're skipping the 60 minute addition entirely. Have you calculated out what your OG and IBUs will be?

 

[mmahu]

Thank you for moving the thread.

Beersmith calculates the OG to 1.078 and 79.1 IBUs and on BrewersFriend, I get 1.082 OG and 68.4 IBUs. Quite the difference between the two, but I assume the OG will end up in the 1.070s. I do not dare think of the FG, but hopefully lower than 1.020.

Regarding the Victory malt: I have not yet got the chance to use it and I thought I would try it out and see what it brings to the resulting beer. I love Munich, Vienna and Belgian Pale malts, so I am interested to find out, whether they could mix well with the American Victory.

 

[Cavpilot2000]

I'm not sure the Munich is really appropriate in an IPA (flavor-wise, nothing to do with style), but I use Vienna in all of my IPAs (actually in almost everything), and I usually go 20-30% Vienna. It lends a great malt backbone.
I don't think Biscuit will be bad, just different if it's noticeable at all.

So if anything, I'd say ditch the Munich and double the Vienna. But that's just me.

 

[mmahu]

Hello and thank you for the much appreciated feedback.

I think I will go with Vienna and keep the Victory, as I enjoy a malty/nutty backbone.

 

[Cavpilot2000]

Hello and thank you for the much appreciated feedback.

I think I will go with Vienna and keep the Victory, as I enjoy a malty/nutty backbone.

Don't get me wrong, I love me some Munich too, but I use it in things like brown ales and darker beers. I just feel like its flavor profile is more suited to the REALLY malty styles, where Vienna is gorgeous in paler styles (even though there is only a small difference in Lovibond rating).

My NEIPA is 22% Vienna and it also contributes a gorgeous color. You won't be disappointed with the Vienna.

 

[Redlantern]

Have used Munich in smallish quantities in IPA's. Have to say it leaves a background sweetness that actually plays well provided there is a firm bitterness to go along with it. Not a sweet flavor, but a subtle hint of sweetness that I really enjoy. I keep Munich additions under 500g for a batch and it works well.

 

[Cavpilot2000]

Have used Munich in smallish quantities in IPA's. Have to say it leaves a background sweetness that actually plays well provided there is a firm bitterness to go along with it. Not a sweet flavor, but a subtle hint of sweetness that I really enjoy. I keep Munich additions under 500g for a batch and it works well.

You have a point. I lean toward drier IPAs moreso than sweeter ones, which is probably why I wouldn't use it. But if a sweeter IPA is desired, I can see where it might fit in.

 

[Redlantern]

You have a point. I lean toward drier IPAs moreso than sweeter ones, which is probably why I wouldn't use it. But if a sweeter IPA is desired, I can see where it might fit in.

There is the rub - how to get a hint of sweetness instead of making it sweet. If it is kept to a minimum, it makes the spicy, resinous hops (i.e. Chinook, Simcoe) come out even more. Too much, and they are ruined. ...so a sweet presence without it actually being sweet is the thing. Can be tricky.

 

[IslandLizard]

Not all Munich is created equally...
Weyermann's (light) Munich I is among the lightest you'll find. Even their (dark) Munich II is still pretty light, lighter than Briess, IIRC.

So keep that in mind.

 

[Redlantern]

Not all Munich is created equally...
Weyermann's (light) Munich I is among the lightest you'll find. Even their (dark) Munich II is still pretty light, lighter than Briess, IIRC.

So keep that in mind.

My experience is limited with regard to that -
have only used Avangard Malz Premium Munich Light (Only light Munich at LHBS) and is has worked out really well

 

[mmahu]

I get all my grains from TheMaltMiller UK, and they have a few varieties of Munich malt, such as : http://www.themaltmiller.co.uk/index.php?_a=viewProd&productId=20 ( EBC 15-30 )
and http://themaltmiller.co.uk/index.php?_a=viewProd&productId=163
http://themaltmiller.co.uk/index.php?_a=viewProd&productId=164

I do not know how they compare with the Briess Munich variety.

I would however take in account what has been said her and this next batch I will brew with Vienna and the next one will have the Munich. I should be able to taste the difference, as long as the recipe include 15-20%.

Thank you for all your valuable input.

 

[Cavpilot2000]

My LHBS carries Weyerman Munich I and II and another brand's (Briess) Munich 20 (20L) (which I believe is their name for what others might call "Aromatic" malt). I have used them all, and yes, they vary greatly in effect and flavor.
I just brewed a Munich Dunkel with a fair amount (20%) of the Munich 20 with 64% Munich II (the rest was Pils - no crystal malts), and it is borderline too sweet for me, as in it jumped the "malty" shark and landed right into sweet territory. The FG was 1.014, so it's not a super heavy-bodied beer, and the mash was 30 min each at 145 and 156, so I blame the heavy Munich grain bill, especially the 20L, for the (perceived) sweetness.

That said, the beer TASTES good - it's just a little sweet, kinda like an American Amber Ale, most of which I think are overly sweetened and cloying from excessive crystal malts (Fat Tire being a prime example).