My LHBS didn't have any Munich or Carapils, which are essential parts of an IPA recipe of mine that has worked quite well. For this attempt, I wanted to raise the body, head retention and mouthfeel a bit. Without Munich or Carapils, I had to improvise, and I think I went overboard with the caramel malts:
10lb Pale Malt
3.3 lb 10L
2.2 lb 30L
6 oz Maltodextrine (to try to get some mouthfeel/head retention)
0.5 oz Columbus 60 min
1 oz Chinook 30 min
1 oz Fuggle 15 min
1 oz Amarillo 5 min
0.5 oz Columbus 5 min
S-04.
I'm going to dry hop. Will probably use 1 oz Cascade, 1 oz Amarillo and 1 oz Columbus (or Centennial).
I'm also worried about the grain ratio in my recipe. I rushed the whole formulation part and somehow didn't think about the diastatic power lost from replacing Munich to caramel malts. I'm hoping the hops can offset quite a bit of the sweetness, but I'm worried about ending with a sugary malt beverage.
Any tips?
10lb Pale Malt
3.3 lb 10L
2.2 lb 30L
6 oz Maltodextrine (to try to get some mouthfeel/head retention)
0.5 oz Columbus 60 min
1 oz Chinook 30 min
1 oz Fuggle 15 min
1 oz Amarillo 5 min
0.5 oz Columbus 5 min
S-04.
I'm going to dry hop. Will probably use 1 oz Cascade, 1 oz Amarillo and 1 oz Columbus (or Centennial).
I'm also worried about the grain ratio in my recipe. I rushed the whole formulation part and somehow didn't think about the diastatic power lost from replacing Munich to caramel malts. I'm hoping the hops can offset quite a bit of the sweetness, but I'm worried about ending with a sugary malt beverage.
Any tips?