Specialty IPA: Red IPA Partially Amber #3

[oceanic_brew]

I've been browsing these forums for 6 years now and figured I should at least post the results of some of my hard work.

This beer despite its name is an IPA that has slowly evolved with me since my first original recipe, from a slightly hoppy Amber/red ale with unnecessary amounts of crystal malt to a beautiful citrusy, and crisp IPA that I've worked on quite a bit throughout the fall and winter. This beer has been inspired by a great Brewer by the name of Greg Nash who runs Unfiltered Brewing in DT Halifax and makes beautiful IPA's

Recipe:

6.5 lbs 2 Row
3.5 lbs Vienna
1 lbs Crystal 30
1 lbs Wheat Malt

1 oz Amarillo @ 45
1.5 oz Simcoe Hopstand (30 mins)
1 oz Amarillo Dryhop
1 oz. Simcoe Dryhop
1 oz Cascade Dryhop


OG 1.058 FG 1.012

Wyeast 1968

Mash 151 75mins
Boil 60 mins

Hop Schedule: I used all whole hops and I do a form of No-Chill brewing with a hop stand done in my transfer container and then an ice bath so add 20 mins to your bittering addition as per usual for 60 min if you chill.

I dry hop in a Muslin bag tied up
with dental floss in a keg for 5 days at room temp and then into the fridge.

Two days at 62 degrees, ramp up to 70 near end of fermentation, kegged at around the three week mark.


Would love to hear thoughts on the recipe from some of you more experienced folk.

Enjoy


View attachment ImageUploadedByHome Brew1461962886.730468.jpg

 

[Build]

It looks like a winner! Good malt bill and those hops are excellent. How much malt flavor and sweetness are you getting? Good balance?

 

[oceanic_brew]

It looks like a winner! Good malt bill and those hops are excellent. How much malt flavor and sweetness are you getting? Good balance?

Well I'll first say that I'm not a big fan of IPA's where the malt flavors are completely subdued.

I've found that a bit of wheat malt is a "secret weapon" for an IPA with Vienna. I've tried this with Munich and MO but I've concluded that the Vienna has this nice toasted/roasted flavor that I only dreamed about accomplishing when tasting some of the great craft beer around here.

The wheat malt helps round it all out but still has a nice crisp mouthfeel that delivers the hops.

It's the most balanced IPA I've made, not necessarily in ratio but in perception. I've found a good balance of sweetness with 1968 finishing a little higher allowing me to leave a little crystal out and still have it where I want.

Some of my recipes I'm good after one or two pints but I've been draining this keg.