Mixing base malts for IPA, no crystal? Anyone do this?

Beer Recipe Design
1

I’m thinking of brewing an IPA with just a mix of base malts instead of using crystal. My default IPA recipe uses 2-row, C40, and some Munich, but I want to mix it up.

So, I’m thinking:
7.5# 2-Row
5# Munich
3# Vienna
1/2# Wheat.

I’m just guessing on the ratios though. Do any of you do anything like this? More importantly, for those with more experience with this, what do you think about the ratios? I’m thinking that the munich may overpower the vienna, but don’t really know.

2

take out the wheat and it looks like a Oktoberfest.

3

I think you would be fighting through too much malt if you intend to have the typical hop-forward american IPA.

I currently use:
91% 2 row
7 % Munich
2% C80

I’m pretty happy with the malt bill, for my tastes. Still perfecting the hop schedule(s).

4

Looks fantastic to me. I say go for it.

5

Having made a fair number of tasty SMaSH IPAs with Vienna, I don’t think you have too much “character” malt in there.

6

For IPA I generally prefer a light, all base malt grist. My favorite recipe is Rahr 2 row, flaked wheat and white wheat (55% 2row / 45% wheat) at >1.060 OG. The hops shine, with a firm but unassertive malt presence.

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7

+1
I’ve never used Vienna in my IPAs, but there’s certainly no reason in the world not to. The Munich and Vienna will actually bring it it closer to the color range I would expect in a good IPA. I usually use a bit of crystal in there as well, but that’s just a personal preference.
Regarding hops, how many IBUs are you shooting for and are you going for an American style or a more traditional style?

Either way, I say try it as is with your present grain bill, and tweak it as necessary when you brew it again. Your own opinion is the only one that matters in the end.

8

+1
I’ve never used Vienna in my IPAs, but there’s certainly no reason in the world not to. The Munich and Vienna will actually bring it it closer to the color range I would expect in a good IPA. I usually use a bit of crystal in there as well, but that’s just a personal preference.
Regarding hops, how many IBUs are you shooting for and are you going for an American style or a more traditional style?

Either way, I say try it as is with your present grain bill, and tweak it as necessary when you brew it again. Your own opinion is the only one that matters in the end.[/quote]

Agreed! I do prefer my IPAs and APAs a little on the dry side, but I’ve made several 100% Vienna or Munich IPAs. I’m actually making a Munich/Cascade SMaSH IPA this weekend. I do generally mash these on the lower side (148-150 range) and plan on adding 1lb of cane sugar to help lower the FG.

Go for it. You may love the results!