I would love some input on this IPA recipe. I am looking for a citrusy IPA with a little bit of a malt backbone to it.
Recipe Type: All Grain
Yeast: WLP041 Pacific Ale
Yeast Starter: Yes (1.5L)
Batch Size (Gallons): 6
Original Gravity: 1.073
Final Gravity: 1.018
IBU: 60
Boiling Time (Minutes): 60
Color: 13.5
Primary Fermentation (# of Days & Temp): 10 Days @ 65F
10 Lbs 2-row US 69%
3 Lbs Munich 20.7%
.5 lbs C80 3.4%
1 lbs C40 6.9%
20g Centennial FWH
20g Citra 20 min
20g Citra 10 min
20g Citra 5
20g Citra 0 (all hops will remain in the kettle during chilling)
Mash @ 148 for 90 min. (possibly up this to 150?)
What are some thoughts on using Munich in an IPA?
thanks in advance for any input.
Recipe Type: All Grain
Yeast: WLP041 Pacific Ale
Yeast Starter: Yes (1.5L)
Batch Size (Gallons): 6
Original Gravity: 1.073
Final Gravity: 1.018
IBU: 60
Boiling Time (Minutes): 60
Color: 13.5
Primary Fermentation (# of Days & Temp): 10 Days @ 65F
10 Lbs 2-row US 69%
3 Lbs Munich 20.7%
.5 lbs C80 3.4%
1 lbs C40 6.9%
20g Centennial FWH
20g Citra 20 min
20g Citra 10 min
20g Citra 5
20g Citra 0 (all hops will remain in the kettle during chilling)
Mash @ 148 for 90 min. (possibly up this to 150?)
What are some thoughts on using Munich in an IPA?
thanks in advance for any input.