German themed IPA

My next brew day will be a German themed IPA, tell me your thoughts:

55% Avangard Pils
35% Weyerman Munich I
10% Vienna

Bittered with German Herkules (15.7% AA) pellets
I then have 5 oz each of Mandarina Bavaria and Hull Melon whole leaf hops for whirlpool, and dry hop

Wyeast 1007

OG 1.06
IBU: 77ish
SRM: 6.1
Estimated ABV: 6.5%

So what do you think overall? Also, hop schedule for the whole leaf: 5 oz whirlpool, 5 oz dry?

I think it sounds good. Be aware that it’ll be pretty malty with 35% munich. I like the hop schedule.

Thanks Jon, nothing set in stone yet. I originally had it at 75/20/5, but was just looking for a little more color and body. Maybe go somewhere in the middle?

I have nothing to add except to say my last 2 or 3 IPAs/ APAs have skipped the crystal in favor of munich/Vienna and I like the results. Nice malty, not too sweet profile. The beer your making sounds like a great idea and mandarina Bavaria are on my to get list.

Thanks Pete, cant take all the credit. It was inspired by I think Label Peelers, who were selling a kit recently that they were calling Germerican IPA. It had mainly domestic malts, with the Mandarina and Hull hops. After discussing here, mainly with Hoosierbrew, I decided to go all German(except for the Vienna, but thats close anyways). It was just as it got closer to brew day, I started to second guess my grist %s. I may just flip back to my original of 75/20/5, and may make the swap out Munich II for the Munich I for a little more color and body. This was originally scheduled for tomorrow, but I am no longer brewing tomorrow, hopefully next weekend

Looks good to me but I would be cautious with the munich as Hoosier mentioned. My current APA is all german malts and has 20% munich. I am surprised at how malty it turned out.

I had a single hopped huell melon IPA yesterday. It seems to be pretty mild.

So with the hop schedule Jon, the Mandarina is 8.5%AA and Hull is 7.2%AA. They are individually packaged 1 ounce packs. I was thinking of doing 2oz of one and 3 of the other in the whirlpool/stand and the reverse for Dry hop. with those AA’s, any big difference in which goes where? This will be the first time using the Herkules as well, and have it planned as FWH and calling it a 30 minute addition, which Beersmith says will yield 76.7IBUs. Am I underestimating what it will bring to the table as far as IBUs? The Herkules will be my only addition in BK.

70/15/15 sounds pretty good to me.  And just a few oz of C40 (even 5 or 6 oz) would give you some extra color if need be. Of course there is always the option of using more gypsum to dry out the finish a little more.

No, the Melon and Mandarina won’t give you significant IBU contribution if you add them to the steep @ 180F or less, so it wouldn’t matter in that case. I like the idea of reversing the amounts for dry hop too. The 76 IBU will seem pretty much as is if, as I say, you steep the others cool enough. It sounds good !

I think you need some addition at the start of the boil to get some of that more aggressive bitterness that is typical of IPA. While I enjoy the power of FWH and it will add some bitterness I find it is too smooth on its own for some styles where the bitterness is noticeable part of the beer’s profile.

But I rarely brew IPAs so take that for what it’s worth.

+1. I like to split my hops by weight for FWH and 60 minute addition.

just for reference Frank, the all vienna IPA and PA with a little carared, and  with all mandarina i’ve made is really tasty…i classify them as GIPA (german IPA) and GPA (german pale ale)  :o

Sounds awesome! I have a ½# each of Mandarina & Hull in my freezer that I plan on pairing with 100% pils malt. Just haven’t decided yet if I want to lager it and turn it into a hoppy pils or go your route and go APA/IPA (maybe with a bit of munich). I hear they’re mild by American hop standards so I was gonna go fairly heavy at around ½ oz/gal steeped and 1oz/gal dry hopped.

Thanks for all the comments, here’s how it is shaping up:

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 2015 Germerican IPA
Brewer: Frank
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications

Boil Size: 7.76 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 5.50 gal 
Bottling Volume: 5.00 gal
Estimated OG: 1.061 SG
Estimated Color: 4.9 SRM
Estimated IBU: 83.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 82.7 %
Boil Time: 60 Minutes

Ingredients:

Amt                  Name                                    Type          #        %/IBU       
9 lbs                Pilsner, Avangard (1.7 SRM)              Grain        1        69.2 %       
2 lbs                Munich I (7.6 SRM)                      Grain        2        15.4 %       
2 lbs                Vienna Malt (3.5 SRM)                    Grain        3        15.4 %       
1.00 oz              Herkules [15.60 %] - First Wort 30.0 min Hop          4        38.1 IBUs   
1.00 oz              Herkules [15.60 %] - Boil 60.0 min      Hop          5        45.1 IBUs   
1.00 tsp              Irish Moss (Boil 15.0 mins)              Fining        6        -           
1.00 tsp              Yeast Nutrient (Boil 10.0 mins)          Other        7        -           
3.00 oz              Mandarina Bavaria [8.50 %] - Boil 0.0 mi Hop          8        0.0 IBUs     
2.00 oz              Hull Melon [7.20 %] - Boil 0.0 min      Hop          9        0.0 IBUs     
1.0 pkg              German Ale (Wyeast Labs #1007) [124.21 m Yeast        10      -           
3.00 oz              Hull Melon [7.20 %] - Dry Hop 5.0 Days  Hop          11      0.0 IBUs     
2.00 oz              Mandarina Bavaria [8.50 %] - Dry Hop 5.0 Hop          12      0.0 IBUs

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 13 lbs

Name              Description                            Step Temperat Step Time   
Mash In          Add 21.94 qt of water at 159.4 F        148.0 F      90 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 4.08gal) of 168.0 F water
Notes:

Just some ideas based on Label Peeler’s offering

Created with BeerSmith 2 - http://www.beersmith.com

Also, my plan would be to follow the Pale Ale profile from Bru’NWater, but lower the sulfate from 300 down to around 150-200? I use 100% RO and build from there

Looks great, Frank.  Look forward to hearing what you think.

HERKULES ! HERKULES!    8)

looks good  :stuck_out_tongue:

Yum! My only comment is that you may want to keep your sulfate at or above 250 for an IPA.

Yes, I am usually right around the 300ppm mark, was really just wondering if I should lower it at all with the continental malts and general theme…

I’ve backed off to ~ 250ppm sulfate for IPAs FWIW. Hard to go wrong between 225-300, though.

Sounds awesome. I think dividing the bittering between fw and 60 was a good call.