I originally wanted to create a Belgian IPA that was a very approachable. A “Gateway IPA”. My original Mosaic, Citra combo I think will work better with a tradition IPA yeast instead of trying to make it a Belgian. This is my second attempt at a Belgian IPA. I’m looking to create an IPA with some tropical fruit/berry flavors from my hops and a slight mint taste from Perle. I think with the white wine flavors from Nelson this could be really good. What are your thoughts?
Sorry for the typo I meant 1oz of Pacific Gem. I’m basing the malt profile on Mikkeller’s Nelson Sauvignon. I think the additional hops could provide a great balanced flavor.
one thing to keep in mind when converting an all grain to partial mash is that the extract will likely have some crystal malt in it already. just a thought and certainly not something that will compromise the quality of your brew.
That depends, what were you thinking the crystal would bring? you don’t specify what color level the crystal is. If it’s just carapils I would leave it out and bump your DME or pils malt. If it was a higher color crystal (30-40) I’d just add more munich.
I was thinking at first of using a Caracrystal Wheat Malt 55L. However, I was going for more of a sangria quality to this. White wine, tropical fruits and a hint of mint. So I think a 20 L may be best. What are your thoughts?
in that case I would skip it altogether and just bump the pils. I get a slight grape like sweetness from pils malt anyway that should help highlight the white wine thing a bit.
It was much harder than I thought to find Pacific Gem, but I did find some German Hull Melon hops. This substitution should provide for some interesting flavors.