[quote=“rebuiltcellars”][quote=“Trapae”]Thanks for the opinions. What I was trying to change is threefold:
- Little less citrus hop flavor
- Little more pine hop flavor
- Just wanted to try munich malt because I have never brewed with it and I see it in many IPA recipes.
I really like the original brew, but fun to change things up.[/quote]
To get what you want, replace half the Centennial with Simco (or replace all of it if you want to go highly pine - adjust amounts to get the IBUs you want), [/quote]
See I’ve had Simcoe-heavy beers that are extremely citrusy (orange) (Pliny and clones). I may say go toward more CTZ or even Chinook (late hops) if you want more pine.
[quote=“rebuiltcellars”] strait-up substitution of Munich for the Vienna. The difference in enzyme content between the two malts will make zero difference in this beer, but you will get richer malt undertones from the Munich.
This is a great suggestion. Munich this time, Victory next time, then Melanoidin (all are similar, but slightly different).
@ Delusion - I had the same thoughts when I brewed my twin IPAs, one with s-04 and one with s-05, then another with 002. Wanted a ‘maltier’ beer without the caramelly/chewy malt, so I tried a British yeast. I basically found that it floc’d a little less than neutral American ale yeasts and that it left this slight tang in the beer.
The OP could also try mashing a bit higher, say 152-4*? It sounds like it attenuated a little more than you wanted last time, leaving you with a higher ABV and a crisper beer. Maybe try a slightly less fermentable wort?
TLDR - it seems like you are pretty happy with this beer, but just want to experiment to make it better. It also sounds like the hop profile is of more importance (particularly to The Captain, for whom it is MOST important that you brew good beer, aka ‘beer she likes’!) at this point. I would mess with the hops on the next batch, see how you like the malt with them, THEN mess with the malt, one variable at a time.