I recently joined the AHA and this is my first post here. I want to make an Imperial Red IPA. I am going for a somewhat malty flavor but not malt-forward. I'm wondering if it's better to cut my Pale 2-row base malt with a good amount of Vienna to up the malt flavor, stick with 2-row as my sole base malt and add a little Munich or maybe go 50/50 with Maris Otter. I'm leaning towards Vienna as it's 'Rich malty flavor,
hint of biscuit and clean finish' sounds more appealing than Munich's 'Clean, slightly sweet, rich malty' characteristics.
The hops I chose were picked mostly for their Grass, Fruit and Earth flavor/aroma. I want the flavor and aromas of these hops to be well noticeable but not in-your-face so I wondering if I need to up their usage and maybe add a whirlpool addition.
I am open to all suggested changes for both malt and hops but the yeast is set in stone (already on the stir plate). Thanks!!!!
10.5 lbs Pale Malt (2 Row) US (2.0 SRM) 60.2 %
4 lbs Vienna Malt (Briess) (3.5 SRM) 22.9 %
2 lbs Caramel Malt - 60L (Briess) (60.0 SRM) 11.5 %
7.2 oz Caraaroma (130.0 SRM) 2.6 %
8.0 oz Cane (Beet) Sugar (0.0 SRM) 2.9 %
1.00 oz Magnum [12.00 %] - Boil 60.0 min 35.1 IBUs
1.00 oz Columbia [5.50 %] - Boil 20.0 min 9.7 IBUs
1.00 oz Falconer's Flight 7C's Blend [9.50 %] - Boil 20.0 min 16.8 IBUs
1.00 oz Galaxy [14.00 %] - Boil 7.0 min 11.0 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Boil 7.0 min 9.6 IBUs
1.0 pkg Northwest Ale (Wyeast Labs #1332)
1.00 oz Falconer's Flight 7C's Blend [9.50 %] - Dry Hop 10.0 Days