I know Zythos has been touch on a bit here but not for awhile. I have had a pound in the freezer for some time now, and I can’t ever fit it into a recipe. I know it’s a hop blend. Has anybody ever brewed an all Zythos IPA? I was thinking maybe going crazy and using the whole pound in an IPA.
I’m about to brew an all zythos IIPA on Monday. I can let you know in about 3 weeks. 
That would be dandy… Mine would be a handful of brews out.
I love Zythos - I bet it’s killer. Never done it but I would.
Did a zythos pale several months ago. Single gallon. I wish I made a 5 gallon
How’d the brew go?
While not an all Zythos IPA, I did do a Zythos/Mosaic IPA a few months ago (with Magnum for bittering). Hands down the best IPA I have ever made.
A buddy did an all Zythos all Munich IPA that turned out awesome.
I’ve recently had a few beers that were heavy on the Zythos. It plays nice with C hops, if you wanna do a blend, but would probably stand up nicely on it’s own.
it’s already a blend no need to blend your own unless you want to.
Beat me to it
Went well. Smelled awesome!
I did what was supposed to be an all Munich/Zythos APA. Overshot my gravity and didn’t account for the maltiness of an all Munich beer so the hop character was lacking. The few impressions that I took away is that this is hop blend I would like to use more in the future. I would like to attempt the same beer at some point and adjust the recipe accordingly.
Yeah… I’m probably not going to go with an all Munich IPA. There’s not much that I dislike more is when I purchase a new IPA and the malt outweighs the hops
Yep that was a good lesson for me. It was my first time doing an all-munich beer and I learned quite a lot. I probably needed a couple more ounces in there to get was I was going for. The resulting beer was actually very good and kind of like an American Amber.
+1. Exactly.
I do enjoy a bit of Munich in my IPA’s, but once you start pushing the 20-30% range you hit a point where the beer starts to become balanced too far towards the malty side.
Ok since we’re on the topic…
I’ve always used crystals my IPAs and pale ales. I picked up 10 lbs of light Munich. I want to try and sub out the crystals. I don’t mind crystals but I want to expand the horizons. What percentage of Munich would be ideal? 10%? I don’t want a whole lot of malt taste. Basically for body and color. Thought about trying Maris Otter for 1/3 to 1/2 the bill too.
That depends on what you’re looking for. Also, depends on your IBUs as to whether or not you’ll taste it. I have found that when using unfamiliar malts I will do the nano-mash experiment at different percentages and try to imagine what that’d taste like with hops. The experiment is outlined a couple of issues of Zymurgy ago.
I use 10-20% Munich (usually closer to 10%) and no more than 5% Crystal in my IPAs, along with 2-row. Makes a nice malt base yet doesn’t compete with the hops.