Vienna IPA - recipe check

Discussion in 'General Recipe Discussion' started by cushyno, Mar 20, 2019.

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  1. Mar 20, 2019 #1

    cushyno

    cushyno

    cushyno

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    I have a couple of 5kg bags of Vienna and about the same of MO, plus some US hops that need using up. Having recently bottled a Kölsch I thought of reusing the yeast slurry to make a slightly different IPA. Do you think this would work?

    Vienna IPA

    Recipe Specs
    ----------------
    Batch Size (L): 23.0
    Total Grain (kg): 5.720
    Total Hops (g): 100.00
    Original Gravity (OG): 1.054 (°P): 13.3
    Final Gravity (FG): 1.013 (°P): 3.3
    Alcohol by Volume (ABV): 5.38 %
    Colour (SRM): 7.7 (EBC): 15.2
    Bitterness (IBU): 47.5 (Tinseth)
    Brewhouse Efficiency (%): 70
    Boil Time (Minutes): 60

    Grain Bill
    ----------------
    3.300 kg German - Vienna (57.69%)
    2.200 kg United Kingdom - Maris Otter Pale (38.46%)
    0.200 kg German - Carapils (3.5%)
    0.020 kg United Kingdom - Chocolate (0.35%)

    Hop Bill
    ----------------
    20.0 g Summit Pellet (18.5% Alpha) @ 70 Minutes (First Wort) (0.9 g/L)
    15.0 g Cascade Pellet (7% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
    25.0 g Cascade Pellet (7% Alpha) @ 0 Minutes (Aroma) (1.1 g/L)
    40.0 g Citra Pellet (11% Alpha) @ 5 Days (Dry Hop) (1.7 g/L)

    Single step Infusion at 65°C for 60 Minutes.
    Fermented at 18°C with CML Kölsch


    I'm looking for an IPA with a bit of character, but it's not all about the hops.
    Any suggestions welcome :raisedglass:
     
  2. Mar 20, 2019 #2

    Clint

    Clint

    Clint

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    Suggest you get it made! Sounds great!
    Will the chocolate bring any more than colour though....
    You know what,when you mention chocolate malt in an IPA it got me thinking...do a pale malt IPA style grain bill...then whack a load of chocolate malt in with something like amarillo...
     
  3. Mar 20, 2019 #3

    dan125

    dan125

    dan125

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    Looks like a nice IPA recipe if you don't want to go overboard with the hops. I often use a good chunk of Vienna in an AIPA and I was listening to an American podcast today where they were raving about a hoppy pale ale that's made with a kolsch base. so think the yeast will be fine.

    EDIT - Clint's post reminded me - I'd leave out the chocolate personally
     
  4. Mar 20, 2019 #4

    cushyno

    cushyno

    cushyno

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    Yeah, agree about the chocolate, I'm not convinced myself. It was just for colour and I'd originally had 20g of black malt in there instead, but looking at the GH recipe for Vienna Lager he uses chocolate.

    @dan125 do you have a link to the podcast?

    I did a bit of research on using Kölsch yeast for other styles and I'm eager to pick up any tips. It supposedly can give off pear-like esters if underpitched but I don't want to have too many flavours going on, so will probably build a decent starter.
     
  5. Mar 20, 2019 #5

    cushyno

    cushyno

    cushyno

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    I'd like to try Amarillo, but I need to use up these hops before buying any more. Not enough space in the freezer as it is. :(
     
  6. Mar 20, 2019 #6

    Clint

    Clint

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    Yeah...like chocolate orange...but maybe a porter might be the way...
     
  7. Mar 20, 2019 #7

    matt76

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    Amarillo is great - i used a load in my late hopped IPA, including a last minute decision to use more Amarillo and less citra for dry hopping (not mad about citra personally). Turned out great, like being punched in the face with a tangerine athumb..

    Regarding the chocolate malt - either leave it out all together or, here's a thought, add more and go like a black IPA aunsure....:beer1:
     
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  8. Mar 20, 2019 #8

    dan125

    dan125

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    latest episode (369) - http://thebeerists.com/ Its a beer tasting/reviewing podcast rather than a brewing podcast, and its very American. But its interesting to listen to what they think does and doesn't work in beer, and its hilarious every now and again
     
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  9. Mar 20, 2019 #9

    Clint

    Clint

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    BIPA.acheers.
     
  10. Mar 20, 2019 #10

    cushyno

    cushyno

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    I'm tempted by the BIPA thing, though the original purpose of the chocolate was to just darken and accentuate the Vienna.

    1.5L starter is now on the stirplate, hoping to brew on Saturday athumb..
     

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