snarf7
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- Apr 30, 2017
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Looking to brew a malty American IPA with 50/50 bill of 2Row/Munich.
I've never tried this much Munich in a recipe so I'm pondering what would work best for the hop additions. I'm thinking it needs a firm bittering backbone...60-70 IBUs but what to finish it with to compliment the maltiness? I'm thinking probably traditional hops might be best, nothing too experimental or with too much fruit to it...maybe Saaz/Hallerttau early on then Cascade or Citra at flameout? Any of you guys tried this before? Would love some input if you have
thanks!
I've never tried this much Munich in a recipe so I'm pondering what would work best for the hop additions. I'm thinking it needs a firm bittering backbone...60-70 IBUs but what to finish it with to compliment the maltiness? I'm thinking probably traditional hops might be best, nothing too experimental or with too much fruit to it...maybe Saaz/Hallerttau early on then Cascade or Citra at flameout? Any of you guys tried this before? Would love some input if you have
thanks!