German IPA

[j1m1]

Cheers guys you have been really helpful.
this is kind of what i thought the recipe would look like.

For 20L
Grain Bill
3kg (6.6lbs) munich malt (16ebc)
1kg (2.2lbs) pilsner malt
.5kg (.55lbs) caramunich malt
50g (2oz) carafa ii
.5kg vienna malt

Hops
60g tettnang FWH
10g Hallertau & tettnang 20min
5g hallertau & tettnang 0 min
20g hallertau and tettnang dry hopped for 5 days

yeast
WLP0029 German ale/kolsch

mashing at 67.8 (154f) for 60 min

how does that sound?

[spiderwrangler]

5-10g may be low, but I'm a hophead.

[j1m1]

Shit sorry thats each, but then again may as well beef the fucker up.

[BDawg]

I'd go with 30g for each of the late additions.

[j1m1]

so new hopping schedule would be
25g Northern brewer (10.6% aa) FWH

30g tettenang (6.1aa) 20min
30g Hallertauer hertsbrucker (4.9aa)20 min

30g tettenang (6.1aa) 0 min
30g Hallertauer hertsbrucker (4.9aa) 0 min

20g tettenang (6.1aa) dry
20g Northern brewer (10.6% aa) dry
20g Hallertauer hertsbrucker (4.9aa) dry

think thats beefy enough?

[Hoser]

Maybe use some Polaris or some of the other newer German varieties in place of the old standbyes?

[BDawg]

Maybe use some Polaris or some of the other newer German varieties in place of the old standbyes?

Great idea as a follow on for comparison. I'd go with the traditional shit first then once that's dialed in, start experimenting.

[j1m1]

Cheers guys you have been incredibly helpful, if you happen to come across any information on the subject on any advice or ideas please let me know, i like having as much info on the beer before trying to make it. It wont be made for a wee bit as ambient temps are a wee bit high (its summer here) but the second it is ready i shall let you know how it turned out.