Best beers are simple beers and this is what this one is. All these fancy something hazy breakfast whatnot beers are just small hickups that come and go with time. The solid and simple beers are going to stay.
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For a more obvious synergy between malt and hops, Munich and / or Vienna would be a great choice. Even though crystal malts can work in this style, I would still avoid it, due to the simple fact that ( for me personally ) they seem to accelerate the perception of age. Not an issue in some darker styles.
I absolutely prefer to leave out Crystal of this recipe. I'll take a look into Simpson's Imperial. ThanksFor a more obvious synergy between malt and hops, Munich and / or Vienna would be a great choice. Even though crystal malts can work in this style, I would still avoid it, due to the simple fact that ( for me personally ) they seem to accelerate the perception of age. Not an issue in some darker styles.
Should you wish to try a different sort of base malt, give Simpsons Imperial a go. I've used it a few times ( although not in hoppy beers ) and I like it quite a lot. It's intense, so 10% would be noticeable, I would think. At 20% you know for sure it's there.
That will make a killer beer. I too have a ton of hops on hand that I'm slowly making my way through. I'm rather ashamed I've never tried Cascade, but it's on the list!!
How did it turn out?
Kegged it 2 days ago. I skipped the DH, as I didn't want to change too many variables all at once. It's currently carbing and conditioning. I didn't have a chance to do a cold crash prior to kegging, so it's still pretty cloudy. I sampled some last night, and it's really great. I love the added Munich and the extra IBU. Won't have a full answer until later this week or next week. I'm entering it into a competition next Fri the 17th to be judged on the 19th!
Looks good. I have that same style glass. LOL. I might put your percentages into Brewfather and see what I come up with. I am assuming a 5 gallon batch or so. Gonna adjust the OG down though, that high and ABV is a bit higher than I like. Either way, looks good.I just so happened to brew a similar IPA to these a couple of weeks ago and found this thread a couple of days after brewing it. I used:
84.9% Briess Pale Ale Malt
6.1% Briess Carapils
6.1% Dextrose
3% BESTMALZ Munich
And used CTZ t90 and Lupomax, Simcoe t90, Cascade, and Mosaic Incognito for an estimated 77 IBUs
Fermented with 2 packs of BRY-97
My LHBS over milled my grains and really put my Anvil Foundry to the test. They soaked up way more water than estimated and life got in the way (just had our fourth kid) and I didn’t sparge with enough water so I ended up with an OG of 1.082 and an FG of 1.011 which calculates to 9.3% ABV when I was planning for around 7.5%
Overall, this was a great first attempt at a West Coast IPA I’ve been craving. It reminds me of DFH 90 Minute but a bit more fruity and a little less malty which I’m down with! The clarity isn’t half bad either. The 5 day cold crash at 33F helped a lot. Anyways, I’ve enjoyed reading through this thread and will attempt another version soon hopefully hitting my OG next time. Probably going with a CTZ, Citra, Nelson one next. View attachment 812473
*bump*
Still haven't dry hopped it yet, but I feel like it would help a lot. Didn't score great in the comp, but that's because it's kind of in between styles. I feel like it can handle another 10-20 ibu no problem. Keep Munich at 15% or under.
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