IPA Grain Bill

dannyboy58 2019-04-22 03:09:29 UTC #11

Just tapped my Paddy's IPA brewed 3/17. I like it better than the IPA with the c malt in it. Much lighter and cleaner tasting to me. The flavor I found cloying is no longer there. I'd like a little more mouth feel so maybe some wheat or oats and I think less munich or vienna instead. Color is nice, lighter without the c40. There's still a little yeast in suspension I think and I can taste/smell it. It has been moved recently from cold storage to serving fridge. Hopefully as that falls out the hops aroma will improve. It's not what I'd hoped for and not what I usually get in my IPAs. Can't imagine the grain bill change would negatively impact hops aroma.

22 lbs Briess 2 Row (1.8 SRM) Grain 4 88.0 % 1.72 gal
3 lbs Munich Malt - 20L (20.0 SRM) Grain 5 12.0 % 0.23 gal
1.00 oz Centennial [10.80 %] - First Wort 20.0 min Hop 6 11.6 IBUs -
1.00 oz Galaxy [14.10 %] - First Wort 60.0 min Hop 7 25.0 IBUs -
1.25 oz German Magnum [14.03 %] - Boil 60.0 min Hop 8 28.3 IBUs -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - -
1.00 oz Galaxy [14.10 %] - Boil 5.0 min Hop 10 4.5 IBUs -
0.50 oz Centennial [10.80 %] - Boil 5.0 min Hop 11 1.7 IBUs -
1.00 oz Centennial [10.80 %] - Boil 2.0 min Hop 12 1.5 IBUs -
0.50 oz Galaxy [14.10 %] - Boil 2.0 min Hop 13 1.0 IBUs -
1.00 oz Centennial [10.80 %] - Steep/Whirlpool 20.0 min Hop 14 1.9 IBUs -
0.50 oz Galaxy [14.00 %] - Steep/Whirlpool 20.0 min, 17 Hop 15 1.2 IBUs -
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 16 - -
4.00 oz Centennial [10.80 %] - Dry Hop 5.0 Days Hop 17 0.0 IBUs -

I like this grain bill and can see keeping it with a few changes but I have a 54% 2 row 46% pils IPA on deck that probably needs some wheat/oats added to the grain bill and I'm planning a MO based IPA.

Had a NEIPA recently Solace Brewing Partly Cloudy that I liked a lot. Very light yellow. Almost like a murky Helles now that I think about it. Can't find any info on it except the type of hops, el dorado and citra, and it's double dry hopped.

brew_cat 2019-04-23 00:55:56 UTC #12

Add some protien like wheat malt. I'm thinking of adding some 6 row in place of my wheat. Just playing

dannyboy58 2019-04-23 01:05:56 UTC #13

That's an interesting idea. 6 row has more protein than 2 row right?

brew_cat 2019-04-23 01:30:59 UTC #14

Yes it does. I've read that the protein helps hold the aroma

dannyboy58 2019-04-30 20:54:09 UTC #15

Planning to brew this other IPA grain bill tomorrow if I can free up a fermenter for it. SRM will be very light unless I add something for color or a little vienna or munich. I kind of want to try a lighter grain bill though so we'll see. May change up the hops a bit too. Got lots of hops in the freezer I need to use up and I'd like to get some more stone fruit, tropical fruit aromas if it's going to be a pale yellow fizzy thing....

All comments, critiques and advice appreciated.

6 lbs Briess 2 Row (1.8 SRM) Grain 4 46.2 % 0.47 gal
6 lbs Pilsner Malt (Avangard) (1.7 SRM) Grain 5 46.2 % 0.47 gal
1 lbs White Wheat Malt (2.4 SRM) Grain 6 7.7 % 0.08 gal
5.68 g Gypsum (Calcium Sulfate) (Sparge) Water Agent 7 - -
0.50 g Calcium Chloride (Sparge) Water Agent 8 - -
0.50 oz Centennial [8.50 %] - First Wort 60.0 min Hop 9 14.7 IBUs -
0.70 oz German Magnum [13.00 %] - Boil 60.0 min Hop 10 28.6 IBUs -
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 11 - -
1.00 oz Centennial [8.50 %] - Boil 5.0 min Hop 12 5.3 IBUs -
1.00 oz Centennial [8.50 %] - Boil 3.0 min Hop 13 3.3 IBUs -
1.00 oz Centennial [8.50 %] - Boil 2.0 min Hop 14 2.3 IBUs -
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 15 - -
2.00 oz Centennial [8.50 %] - Dry Hop 5.0 Days

brew_cat 2019-04-30 21:57:45 UTC #16

More wheat

WMNoob 2019-04-30 21:58:27 UTC #17

Looks super nosy with a nice bitter. Looks like it's going to be fairly light bodied as well IMHO. Like all the late additions. Should be super aromatic! I'll be interested to hear how it comes out. Making me thirsty!

dannyboy58 2019-04-30 23:25:13 UTC #18

How much more? You know I don’t normally use it at all.

brew_cat 2019-05-01 01:00:57 UTC #19

10% at least. I'm up to 25% in my NEIPA and I'm really liking it.

dannyboy58 2019-05-01 01:22:54 UTC #20

Yea I keep the bitterness to a point that even non-ipa people don’t hate them and then I load up with aroma hops. I think I added a whirlpool since posting this.

And yea I’m going for a more light bodied ipa. My old stand by 2 row, c40 and Vienna or Munich has started to wear out it’s welcome with me. I’ve noticed most of the IPAs I’m enjoying elsewhere have lighter grain bills. A lot of guys using Pilsen heavy grain bills with 2 row or MO. No c malt at all. This one young brewer I was talking to today was like why would you ever put c malt in an IPA? That's for english beers. Yea, I know but lets just go with it...

So my first departure is the grain bill posted above. I just left out the c malt and I like it much better. Figured I’d do a few 5 gal test batches using pilsen malt and maybe some english malts like MO or GP. Less caramelized stuff like the darker malts I've been using.

dannyboy58 2019-05-01 19:51:12 UTC #21

Thought I had wheat malt left from brewing a wiezen for my buddy but didn't find any so I ended up doing:

6# 2 row
6# pilsen
1.25# 6 row
5 oz acid malt

I'm enjoying using acidulated malt. As predicted by brunwater 5 oz put me right at 5.4 for this light colored grain bill.

brew_cat 2019-05-01 20:40:41 UTC #22

Wait a second weren't you giving me a hard time about aciduated malt. My last brew I was out of acid malt and used lactic acid like you said. Now I'm wondering if you lead me astray

dannyboy58 2019-05-01 21:05:37 UTC #23

You (and a little research) showed me the error of my ways!

I still have a good store of lactic acid to use up.

I'll likely do both from time to time but I'm a true believer in the acidulated malt now.

brew_cat 2019-05-01 21:08:20 UTC #24

Save the lactic acid for your Berliner Weis and Gose brews that's why I have it around

voodoo_donut 2019-05-01 23:15:49 UTC #25

Ok I'll bite. What do you feel are the advantages of acidulated malt over lactic, phosphoric or citric acid?
I'm always trying to keep an open mind......

dannyboy58 2019-05-01 23:44:02 UTC #26

The first time I used it I wanted to see if it made a difference in the acid requirement difference I was seeing in Beersmith3 and Brunwater. Both programs account for the adjustment but again there's about a .20 pH difference with BS3 left wanting more acid when BW says we're at 5.4. My pH meter agrees with BW 99% of the time.

As for my continued use, I had it to use and I'm just kind of enjoying the idea that I can use naturally acidulated malt in the grain bill without measureing and dosing with liquid acid. I still add it to the sparge water however. Whenever I have the need to be at the LHBS I'll probably get some but won't make a special trip if I have acid on hand.

Besides, if I use it in my lagers I can say they're reinheitsgebot compliant. @brew_cat

dannyboy58 2019-08-04 00:57:47 UTC #27

6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 44.2 % 0.47 gal
6 lbs Pilsner Malt (Avangard) (1.7 SRM) Grain 2 44.2 % 0.47 gal
1 lbs 4.0 oz Pale Malt (6 Row) US (2.0 SRM) Grain 3 9.2 % 0.10 gal
5.0 oz Acid Malt (3.0 SRM) Grain 4 2.3 % 0.02 gal
1.00 oz Centennial [10.80 %] - First Wort 60.0 min Hop 5 36.4 IBUs -
0.70 oz German Magnum [14.00 %] - Boil 60.0 min Hop 6 30.0 IBUs -
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 - -
1.00 oz Centennial [10.80 %] - Boil 3.0 min Hop 8 4.1 IBUs -
1.00 oz Centennial [10.80 %] - Boil 2.0 min Hop 9 2.8 IBUs -
1.00 oz Centennial [10.00 %] - Steep/Whirlpool 10.0 min Hop 10 5.5 IBUs -
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 11 - -
2.00 oz Centennial [10.80 %] - Dry Hop 5.0 Days Hop 12 0.0 IBUs -

This beer edged into IIPA territory at 7.5%. Long story, weird brew day. Mashed at 150.

It's got a light body and color. Beautiful thick white foam head from the 6 row. Amazing aroma unlike any cent IPA i've brewed before. Lots of stonefruit aroma. Pretty sharp bitterness but a really nice stone fruit and pineapple flavor. I like it a lot but I'll have to get the abv down on it to brew again.

dannyboy58 2019-08-10 13:44:55 UTC #28

dannyboy58:

dannyboy58:

Thought I had wheat malt left from brewing a wiezen for my buddy but didn't find any so I ended up doing:

6# 2 row
6# pilsen
1.25# 6 row
5 oz acid malt

I'm enjoying using acidulated malt. As predicted by brunwater 5 oz put me right at 5.4 for this light colored grain bill.

6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 44.2 % 0.47 gal
6 lbs Pilsner Malt (Avangard) (1.7 SRM) Grain 2 44.2 % 0.47 gal
1 lbs 4.0 oz Pale Malt (6 Row) US (2.0 SRM) Grain 3 9.2 % 0.10 gal
5.0 oz Acid Malt (3.0 SRM) Grain 4 2.3 % 0.02 gal
1.00 oz Centennial [10.80 %] - First Wort 60.0 min Hop 5 36.4 IBUs -
0.70 oz German Magnum [14.00 %] - Boil 60.0 min Hop 6 30.0 IBUs -
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 - -
1.00 oz Centennial [10.80 %] - Boil 3.0 min Hop 8 4.1 IBUs -
1.00 oz Centennial [10.80 %] - Boil 2.0 min Hop 9 2.8 IBUs -
1.00 oz Centennial [10.00 %] - Steep/Whirlpool 10.0 min Hop 10 5.5 IBUs -
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 11 - -
2.00 oz Centennial [10.80 %] - Dry Hop 5.0 Days Hop 12 0.0 IBUs -

This beer edged into IIPA territory at 7.5%. Long story, weird brew day. Mashed at 150.

It's got a light body and color. Beautiful thick white foam head from the 6 row. Amazing aroma unlike any cent IPA i've brewed before. Lots of stonefruit aroma. Pretty sharp bitterness but a really nice stone fruit and pineapple flavor. I like it a lot but I'll have to get the abv down on it to brew again.

I'm really beginning to like this one a lot. This may be my new go to IPA recipe. Still need to try one with wheat.

dannyboy58 2019-10-08 01:21:35 UTC #29

Brewing this one tomorrow. First time using wheat in an IPA so here we go.

This beer will be closer to 7% abv. My brewhouse efficiency for recipes is set to 80% but I always get in the 90s on this kind of grain bill. Unless a pound of wheat will impact my efficiency...

I was thinking of a "single" hop IPA but given the low AA% of Grungeist I may toss in some C hops or something else fruity to boost the IBUs. Mid 50s ain't an IPA IMHO. Am I wrong?

Recipe Specifications

Boil Size: 6.94 gal
Post Boil Volume: 5.94 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.062 SG
Estimated Color: 3.8 SRM
Estimated IBU: 56.5 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 82.9 %
Boil Time: 60 Minutes

Ingredients:

Amt Name Type # %/IBU Volume
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 43.2 % 0.39 gal
5 lbs Pilsner Malt (Avangard) (1.7 SRM) Grain 2 43.2 % 0.39 gal
1 lbs 4.0 oz White Wheat Malt (2.4 SRM) Grain 3 10.8 % 0.10 gal
5.0 oz Acid Malt (3.0 SRM) Grain 4 2.7 % 0.02 gal
2.00 oz Grungeist [2.70 %] - First Wort 60.0 min Hop 5 19.6 IBUs -
0.65 oz German Magnum [14.00 %] - Boil 60.0 min Hop 6 30.0 IBUs -
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 - -
2.00 oz Grungeist [2.70 %] - Boil 5.0 min Hop 8 3.5 IBUs -
2.00 oz Grungeist [2.70 %] - Boil 2.0 min Hop 9 1.5 IBUs -
2.00 oz Grungeist [2.70 %] - Steep/Whirlpool 20.0 min, Hop 10 1.9 IBUs -
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 11 - -
2.00 oz Grungeist [2.70 %] - Dry Hop 5.0 Days Hop 12 0.0 IBUs -

Mash Schedule: My BIAB 6 gal
Total Grain Weight: 11 lbs 9.0 oz

Name Description Step Temperat Step Time
Mash Step Add 17.05 qt of water at 160.6 F 150.0 F 60 min

dannyboy58 2019-10-08 13:38:35 UTC #30

Just mashed in. Added .5oz citra at each hop charge and lowered the GG to 1 oz. Total IBU closer to 80 now.