Looking for a Good IPA Grain Bill

Beer Recipe Design
1

I recently purchased three ounces of Citra from the NB in MPLS and would like to use them to make an IPA. I plan to use Chinook or something else for bittering and using the Citra for late additions.

Does anybody have a good grain bill for an IPA?

Currently my grain bill is:

89.4% two-row
6% Munich Malt
4.6% Crystal 40L

Originally I was going to use biscuit malt instead of munich malt because I really enjoyed the biscuit malt in a pale ale, but was unsure how it would be in an IPA.

I would like a little malt complexity so I thought munich malt may provide it. I would greatly appreciate advice!

2

Try using European pale malt, German or British, at a 95% to 5% ratio with some medium crystal.

3

that grain bill looks solid. i’d start there then decide if you want to throw in some biscuit. personally i’d keep your crystal and biscuit mix below 10%, if you choose to add it.

4

I like to run a small amount of wheat in mine.

5

[quote=“S.Scoggin”][quote=“Shenanigans”]
Currently my grain bill is:

89.4% two-row
6% Munich Malt
4.6% Crystal 40L

Originally I was going to use biscuit malt instead of munich malt because I really enjoyed the biscuit malt in a pale ale, but was unsure how it would be in an IPA.
[/quote]

that grain bill looks solid. i’d start there then decide if you want to throw in some biscuit. personally i’d keep your crystal and biscuit mix below 10%, if you choose to add it.[/quote]

I think this is key to determine your own tastes. This summer/fall, I was bound and determined to nail my personal/house IPA grain bill via my own preference. I started with 90% 2-row, 10% munich, and worked up from there. I found I like some light crystal in mine, so I now have 5% c20, 5% c40.

Once you have determined the basic recipe (whether it contains wheat, melanoidin, biscuit, whathaveyou), you can mess with it for more experimental brews. After making what I consider the best IPA I’ve ever made, I then subbed in 40% rye for some of the 2-row and made the best rye I’ve ever made!

You also might want to consider 5-10% simple sugar if you like it dry.

6

I do almost exactly what you have there, except I use C-15L (english extra light crystal) instead of C-40L.

7

IMHO biscuit is great in a pale ale, but disappears in an IPA. I tried it once and decided it was a waste of biscuit malt. Good grain bill,and also good advise from the other posters.

8

True statement in my mind.

9

Thank you everyone for the advice! I will likely stick with the grain bill I have. I look forward to finding a grain bill which suites my tastes.

I will save the biscuit malt for my pale ales, I really like the saltine cracker taste it creates. I made the Dry Dock Breakwater Pale Ale which used a little biscuit malt and really enjoyed the beer.

10

For a change of pace, try 100% 2-row, with a couple lbs toasted at 350F for 30 minutes.

11

Can you do this if your grain is pre-crushed? Have wanted to try it for awhile, but I don’t have my own mill. Might give it a go for a "SM"aSH spring ale soon :slight_smile:

12

[quote=“Pietro”]Can you do this if your grain is pre-crushed? [/quote]Don’t see why not.

13

Keep a close watch over it. Pre-crushed might burn quicker then non-crushed.

14

I did an ipa with 97 % 2 row 3% fawcett amber it turned out really nice

15

Keep a close watch over it. Pre-crushed might burn quicker then non-crushed.[/quote]

I toast flaked grains occasionally at 350 for 15 mins. Just keep an eye on them.