The Averagely Perfect American IPA Project - Poll #5 - More Grains

So what is the window of *L for Brewers Malt? 1.8L?

 

my best IPAs have had a mix of lighter crystal malts in them, up to 1lb. So I voted for "other crystal malts." Although carapils would be fine too.

Munich would also be fine, BTW.

 

My vote is for other crystal malt. In this case, with this recipe I'd use .50 of British 15L. Though I would not use the NA 2 row either, prefer NA pale ale malt....so perhaps I should have voted for some munich too....oops.

 

Went with Carapils, crystal and munich. We've done plenty of IPAs with just crystal and carapils and would like to try something new. This may not be the recipe for experimenting but im sure others have had good results if it's an option in this poll. The hops poll(s) is(are) going to be interesting. I suggest keeping the process simple for thoseof us who do not have hopbacks, pumps, etc

 

A little bit of Munich (say 15%) and a little bit of C20 or C40 (say 5%)

 

Voted "other crystals" in order to leave out the carapils, which only adds body. We're trying to get a high attenuation, and the added body from carapils would work against that effort. C40 or other medium crystal would give a good deep gold color.

 

I voted "other crystal" for the exact same reason as you. It doesn't make sense to me to add carapils if I am trying to achieve high attenuation.

Cheers!

 

Voted Munich and other crystals (Carapils IS an "other crystal")...even though I usually use a Carastan and or C-55.

Edit: My bad...by Vikeman's definition Carapils is NOT an "other crystal"

 

I thought about this, but some famous IPAs do seem to use carapils, caramel malts, and sugar. The Pliny the Elder clone recipes I've seen use both carapils and caramel malts, for instance, and then have sugar to lighten the body. Why add body (without sweetness, as with carapils) and then swap out some malt for sugar to reduce body. I'm pretty sure Vinny Cilurzo would have an answer to that question, but I don't.

Mitch Steel says he likes to limit crystal malt because it interferes with hops, although the Stone IPA recipe I found on line has >6%, which is greater than the number I seem to recall Mitch suggesting in an interview which I believe was <5%.

I am so confused. Who is IPA's bigger enemy? Sweetness or body?

I'm voting for a beer with munich malt and extra water to dilute the toastiness

 

"use both carapils and caramel malts"

If you use both...sub, don't add, IMHO

 

“Who is IPA's bigger enemy? Sweetness or body?”

Peter, I personally wouldn’t utilize the verbiage of “enemy”. From my perspective it comes down to what you (the homebrewer) is looking to achieve in a given beer. My last IPA (a Zythos & Simcoe combo) had an OG = 1.062 and a FG = 1.012. I thought this beer was great! I just happen to prefer an IPA that is on the dry side. I should mention that this batch had 1 lb. of crystal malt (20L). I think that the crystal malt added some color and a bit of caramel taste (but the caramel taste is very subtle in comparison to the hop flavor/aroma).

Cheers!

 

Thanks.

 

This.

8-10% Munich, 4-6 of some C40 or something.

 

Every time I see these threads it makes me smile. Nice to see the brewing community keeps it civil about opiinions.

 

them's fightin' words!

 

Judging from what I have seen with the malt bill voting the hop schedule voting will be a thing of wonder.

 

it should require several run-offs for citra, amarillo and simcoe to come out on top