It’s one of my favorite ways to make an IPA. The maltiness of the Munich can really handle a load of pungent American hops. Maybe try Columbus for bittering and Amarillo or Simcoe for the later additions.
I am not sure what I’m brewing yet… partly depends on what yeasts are available when I get to the LHBS either tonight or tomorrow night. I’d like to try Denny’s Rye IPA, but I will take a couple of recipes and see what happens next.
Denny, maybe you can brew up something special in honor of Mabel.
I’m making the Rochefort 8 clone this extended weekend . . two packs o’ WY1762 showed up today . . gotta get 'em on the stir plates.
Thanks for the reminder! I devised a “Happy Dog Pale Ale” recipe in her honor years ago. I’ll have to try to dig that recipe up.
I’ve done a Munich/Pils combo IPA before and it was quite tasty. I say go for it. On another note, sorry to hear about your beloved puppy, Denny. We’ve got four and three of them are reaching geriatric stage. I will be brewing a 10 gallon Helles this weekend and I’m going to use some Sinamar on half of it to experiment with it’s coloring abilities.
i’m brewing an ipa brewed with honey. don’t have my hop schedule down yet though.
Thinking of doing the “back to basics challenge”–few definite rules, except that you’re not allowed to use any dedicated brewing equipment, only stuff you would already have around your house if you weren’t a homebrewer. It’ll be a 2 gallon back of amber ale, probably mashed and fermented in a 2 gallon gott cooler.
I’m still on the fence about it, though. It sounds fun, but I don’t want to make crappy beer. Crappy beer is not fun.
Doing a Southern English Brown. My guitar teacher just told me that he’d trade lessons for beer…Which is nice. It’ll make me brew some styles that I normally wouldn’t!
Not exactly sure. Thinking of many a nice hoppy American Brown.
Well, guess not. Forced change of plans. Brewed up the starter on Wed. Two days later no activity whatsoever. This pack of yeast was in a shipment that accidentally sat for an extra day before I got to open it and put it in the fridge but I figured it would still be okay. Nope. Which sucks because there were four other packs in that shipment.
Confirmed with the refractometer that the gravity hadn’t dropped a single point. So I smacked the second pack of this yeast (one of the other four) I had early this morning. Six hours later there was very minor swelling, mostly due to temp increase I’m assuming since I don’t think there’s anything alive in there. Pitched that into the starter wort and still nothing.
Sooo, the only yeast I have that wasn’t part of that shipment is a Trappist High Gravity. Brewed up the starter for that tonight and hopefully it’ll be ready by Monday evening. Guess I’m moving the strong golden ale up in the schedule.
Anyone want to buy a couple packs of dead yeast? I hear it’s great on toast.
two words… yeast ranching
Sorry to hear the news Denny. It’s a tough thing to do, but the right thing to do in many cases.
No brewing this weekend…I oaked a RIS. I will also be trying some various commercial examples that I have in the beer fridge.
Yeah, yeah, I’m working on it 
doing my very last extract batch tomorrow… a double ipa…
6 lbs extra light dme
3 lbs light dme
2 lbs honey (@ flameout)
1 lb honey (going into secondary/keg)
.5 oz citra @ 60
.5 oz simcoe @ 60
.5 oz apollo @ 60
.5 oz chinook @ 60
.25 oz apollo @ 30
.25 oz simcoe @ 30
.25 oz citra @ 30
.25 oz chinook @ 30
.25 oz apollo @ 15
.25 oz simcoe @ 15
.25 oz citra @ 15
.5 oz apollo @ 5
.5 oz simcoe @ 5
1 oz citra @ 5
.5 oz apollo @ 0
.25 oz chinook @ 0
.5 oz simcoe @ 0
1 oz citra @ 0
fermenting at 60 degrees with 2 packages of safale-05. adding 1 lb. of honey in at secondary, which may end up being the keg.
will probably dry hop with somthing, undecided.