Vienna IPA - recipe check

[cushyno]

I have a couple of 5kg bags of Vienna and about the same of MO, plus some US hops that need using up. Having recently bottled a Kölsch I thought of reusing the yeast slurry to make a slightly different IPA. Do you think this would work?

Vienna IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.720
Total Hops (g): 100.00
Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.38 %
Colour (SRM): 7.7 (EBC): 15.2
Bitterness (IBU): 47.5 (Tinseth)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.300 kg German - Vienna (57.69%)
2.200 kg United Kingdom - Maris Otter Pale (38.46%)
0.200 kg German - Carapils (3.5%)
0.020 kg United Kingdom - Chocolate (0.35%)

Hop Bill
----------------
20.0 g Summit Pellet (18.5% Alpha) @ 70 Minutes (First Wort) (0.9 g/L)
15.0 g Cascade Pellet (7% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
25.0 g Cascade Pellet (7% Alpha) @ 0 Minutes (Aroma) (1.1 g/L)
40.0 g Citra Pellet (11% Alpha) @ 5 Days (Dry Hop) (1.7 g/L)

Single step Infusion at 65°C for 60 Minutes.
Fermented at 18°C with CML Kölsch

I'm looking for an IPA with a bit of character, but it's not all about the hops.
Any suggestions welcome

 

[Clint]

Suggest you get it made! Sounds great!
Will the chocolate bring any more than colour though....
You know what,when you mention chocolate malt in an IPA it got me thinking...do a pale malt IPA style grain bill...then whack a load of chocolate malt in with something like amarillo...

 

[dan125]

Looks like a nice IPA recipe if you don't want to go overboard with the hops. I often use a good chunk of Vienna in an AIPA and I was listening to an American podcast today where they were raving about a hoppy pale ale that's made with a kolsch base. so think the yeast will be fine.

EDIT - Clint's post reminded me - I'd leave out the chocolate personally

 

[cushyno]

Yeah, agree about the chocolate, I'm not convinced myself. It was just for colour and I'd originally had 20g of black malt in there instead, but looking at the GH recipe for Vienna Lager he uses chocolate.

@dan125 do you have a link to the podcast?

I did a bit of research on using Kölsch yeast for other styles and I'm eager to pick up any tips. It supposedly can give off pear-like esters if underpitched but I don't want to have too many flavours going on, so will probably build a decent starter.

 

[cushyno]

Suggest you get it made! Sounds great!
Will the chocolate bring any more than colour though....
You know what,when you mention chocolate malt in an IPA it got me thinking...do a pale malt IPA style grain bill...then whack a load of chocolate malt in with something like amarillo...

I'd like to try Amarillo, but I need to use up these hops before buying any more. Not enough space in the freezer as it is.

 

[Clint]

Yeah...like chocolate orange...but maybe a porter might be the way...

 

[matt76]

Amarillo is great - i used a load in my late hopped IPA, including a last minute decision to use more Amarillo and less citra for dry hopping (not mad about citra personally). Turned out great, like being punched in the face with a tangerine

Regarding the chocolate malt - either leave it out all together or, here's a thought, add more and go like a black IPA aunsure....

 

[dan125]

@dan125 do you have a link to the podcast?

latest episode (369) - http://thebeerists.com/ Its a beer tasting/reviewing podcast rather than a brewing podcast, and its very American. But its interesting to listen to what they think does and doesn't work in beer, and its hilarious every now and again

 

[Clint]

BIPA.

 

[cushyno]

I'm tempted by the BIPA thing, though the original purpose of the chocolate was to just darken and accentuate the Vienna.

1.5L starter is now on the stirplate, hoping to brew on Saturday

 

[cushyno]

Having remembered I'd posted this recipe somewhere, I now realise I never reported back at the time.

Well, the recipe turned out to be really good. So much so, that I'll be brewing it again soon.

Down to the last 4 bottles now. A few were given away to friends, but the rest were enjoyed over the summer months and in particular went well with a BBQ.

Thanks for your input guys!

 

[Brew_DD2]

Having remembered I'd posted this recipe somewhere, I now realise I never reported back at the time.

Well, the recipe turned out to be really good. So much so, that I'll be brewing it again soon.

Down to the last 4 bottles now. A few were given away to friends, but the rest were enjoyed over the summer months and in particular went well with a BBQ.

Thanks for your input guys!

Oh man, I love Vienna malt. Criminally underused vs. other base malts.

 

[Zephyr259]

Having remembered I'd posted this recipe somewhere, I now realise I never reported back at the time.

Well, the recipe turned out to be really good. So much so, that I'll be brewing it again soon.

Down to the last 4 bottles now. A few were given away to friends, but the rest were enjoyed over the summer months and in particular went well with a BBQ.

Thanks for your input guys!

Hadn't noticed the original date and was going to echo the others in saying it sounds great, glad it worked out.

The idea of a pale ale grist plus chocolate malt would probably end up like the porter version of a dry stout since they're both essentially base malt and roast malt, the stout does get something from the flaked barley too though. You'd probably end up with some kinda hoppy american brown...

 

[Cheshire Cat]

I thought Vienna lager wasn't an IPA and doesn't go made on the hops. My recipe is
For a 21 litre batch
4000g Vienna malt
500g Red-X malt
200g Wheat malt
60g Roast Barley
Hops, Tettnang and Saaz
Yeast Saflager

 

[cushyno]

@Zephyr259 there was so little chocolate so only had the slightest affect on the colour. It turned out a very pleasing golden hue.

 

[Zephyr259]

@Zephyr259 there was so little chocolate so only had the slightest affect on the colour. It turned out a very pleasing golden hue.

Sorry, I did wonder if I should add additional links to avoid confusion, the comment about chocolate malt was more in response to what Clint had been saying.