New IPA Recipe Vienna/Pills

[plaplant]

Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.054
Efficiency: 60% (brew house)

STATS:
Original Gravity: 1.064
Final Gravity: 1.017
ABV (alternate): 6.49%

FERMENTABLES:
10 lb - American - Pilsner (66.7%)
4 lb - American - Vienna (26.7%)
1 lb - Corn Sugar - Dextrose (6.7%)

HOPS:
0.5 oz - Summit, Type: Pellet, AA: 18.5, Use: Boil for 60 min, IBU: 30.79
0.25 oz - Summit, Type: Pellet, AA: 18.5, Use: Boil for 30 min, IBU: 11.83
0.25 oz - summit, Type: Pellet, AA: 18.5, Use: Boil for 15 min, IBU: 7.64
1 oz - Galaxy , Type: Pellet, AA: 15, Use: Boil for 10 min, IBU: 18.1
1 oz - Galaxy , Type: Pellet, AA: 15, Use: Aroma for 5 min, IBU: 9.95
0.5 oz - Citra, Type: Pellet, AA: 11, Use: Aroma for 2 min, IBU: 1.55
0.5 oz - Galaxy , Type: Pellet, AA: 15, Use: Aroma for 2 min, IBU: 2.11
0.5 oz - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 0 min at 180 °F
0.5 oz - Galaxy , Type: Pellet, AA: 15, Use: Whirlpool for 0 min at 180 °F
1 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 0 days
1 oz - Galaxy , Type: Pellet, AA: 15, Use: Dry Hop for 0 days

YEAST:
Wyeast - West Coast IPA


I have read some articles/ threads about people having good results using this base malt mix. I'm curious to see what you guys think about the base malt decision and also the hop combinations. I just did a pale ale with citra, summit, and el dorado and really enjoyed the resulting beer. Brew store ran out of el dorado so I thought I'd substitute for galaxy in this recipe.

Any feedback would be awesome.

Thank you,
Peter

 

[Jayhem]

Looks pretty good to me. I use Vienna in my pale ales to give it a bit of a malt backbone which I like.

 

[RonPopeil]

you should increase your boil time with so much pils.

 

[plaplant]

you should increase your boil time with so much pils.

Why do you say that? I don't usually work with Pilsner so the more info I can get the better.

Thanks!

 

[CadillacAndy]

Why do you say that? I don't usually work with Pilsner so the more info I can get the better.

Thanks!

It's usually recommended to do a 90 min boil with Pilsner malt because it's so lightly kilned. A longer boil helps to blow off the precursors to DMS.

I personally usually only do maybe a 75 min boil and then a 20 min whirlpool with the lid off and I have never had DMS in any of my Pilsner malt based beers.

 

[pjj2ba]

Yes, a 90 min. boil is recommended to drive off the extra DMS precursors found in pilsner malt.

I've stopped using any pale malt in favor of pilsner malt. I used to keep both on hand (I brew a lot of lagers) but decided to pick one, and use it for ALL my beers. I have no complaints with the pils malt ales. I can always add more of other malts if I want more malt character. However if I want a truly clean and crisp beer, I can't get that with pale malt like I can with pils malt. Kinda the reverse of "ours goes to 11" (Spinal tap reference), instead being, "mine goes to -2"