[bassface74]

I brewed this up a few weeks ago and have it bottled, and it tastes fantastic.  I used grain and hops that I had "lying around" so I wasn't sure what class of IPA it might fall into.  All i knew is that I wanted a more robust IPA for lack of a better term.  I want to enter into a local contest so any help would be appreciated.  Here is the recipe.

10lbs Weyerman Light Munich 6.5L
8oz Domestic Dark Munich 20L
4oz Weyerman Caramunich II 55L
1lb Crystal Malt Briess 20L
4oz Crystal Malt Briess 40L

1oz Columbus Hops 14% 60min
1oz Chinook Hops 11.5% 40min
1oz Centennial Hops 9% 30min
1oz Willamette Hops 5.8% 15min
1oz Liberty Hops 4.3% 5min
1oz Saaz Hops 4% Dry Hopped

Mashed at 152 degrees for 1 hour
7 days primary fermentation
7 days seconday fermentation with dry hops
White Labs California Ale Yeast WL001

[bluesman]

This will render a really malty, hopped up ale but I wouldn't enter it as an IPA with munich as your base malt. This recipe really doesn't fall into any standard category as it's too malty for an IPA yet too hoppy for a Bock.

It's like a Bock/IPA hybrid.

[denny]

If it's hoppy enough, it will be a great AIPA regardless of the base malt.

[bluesman]

If it's hoppy enough, it will be a great AIPA regardless of the base malt.

Good point Denny.

I estimate an OG=1.065...which would put just under the minimum of 1.070 but nontheless could be entered as such.

[jaybeerman]

If it's hoppy enough, it will be a great AIPA regardless of the base malt.

(APA or AIPA?)  I agree though, they're delicious.  To distinguish between IPAs maybe we should adopt the cappuccino descriptors - wet or dry.  Dry is obvious and wet would refer to the heavily malty type IPA. Or maybe not  

edit; 5.5 gallons at 75% eff would be 1.060 which would qualify for APA (Refreshing and hoppy, yet with sufficient
supporting malt.)

[hopfenundmalz]

If it's hoppy enough, it will be a great AIPA regardless of the base malt.

Good point Denny.

I estimate an OG=1.065...which would put just under the minimum of 1.070 but nontheless could be entered as such.

The 1.070 minimum is for a IIPA.
1.065 OG and 6 Oz of hops would make a AIPA in my way of thinking.  
AIPA=1.056 to 1.075
IIPA = 1.070 to 1.090

[bluesman]

If it's hoppy enough, it will be a great AIPA regardless of the base malt.

Good point Denny.

I estimate an OG=1.065...which would put just under the minimum of 1.070 but nontheless could be entered as such.

The 1.070 minimum is for a IIPA.
1.065 OG and 6 Oz of hops would make a AIPA in my way of thinking.  
AIPA=1.056 to 1.075
IIPA = 1.070 to 1.090

My bad...correct you are. I was thinking Denny said IIPA.

[bassface74]

Thanks for the input!  Honestly, I really don't know what an AIPA is, so if you could school me on the difference that would be great!  I still have a lot to learn so the feedback is awesome!  All I know is that it really turned out well and I like it!  The OG was 1.062 and the FG was 1.020.

[Hokerer]

Thanks for the input!  Honestly, I really don't know what an AIPA is, so if you could school me on the difference that would be great!  I still have a lot to learn so the feedback is awesome!  All I know is that it really turned out well and I like it!  The OG was 1.062 and the FG was 1.020.

AIPA is American IPA, APA is American Pale Ale, and IIPA is Imperial IPA.  All the styles and info are here...

http://www.bjcp.org/2008styles/catdex.php

[bassface74]

Cool, I just figured it out - ha!  It really falls into the IIPA realm but my OG is in more of the AIPA zone.  I think I'll try entering it in the AIPA catergory and see what happens!

[bluesman]

According to the BJCP Style Guidelines.

14B. American IPA

Vital Statistics:   OG:   1.056 – 1.075
IBUs:   40 – 70   FG:   1.010 – 1.018
SRM:   6 – 15   ABV:   5.5 – 7.5%
Overall Impression: A decidedly hoppy and bitter, moderately strong American pale ale.
History: An American version of the historical English style, brewed using American ingredients and attitude.

Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation.  Water character varies from soft to moderately sulfate.  Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category.

Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’,  Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA

These are guidelines for brewing an IPA. It doesn't mean that the beer absolutely has to nail the guidelines to emulate an example but it is in your best interests to stay as close as possible to the guidelines in an attempt to win a competition.

Here's what I came up with for your recipe on beersmith. It appears as if your IBU's are really high for the style but let your taste be your guide there.

IPA
American IPA

Type: All Grain
Batch Size: 5.00 gal
Boil Time: 60 min  
Brewhouse Efficiency: 75.00
 
  
Ingredients
 
Amount Item Type % or IBU
10.00 lb Munich Malt (6.5 SRM) Grain 83.33 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8.33 %
0.50 lb Munich Malt - 20L (20.0 SRM) Grain 4.17 %
0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.08 %
0.25 lb Caramunich Malt (56.0 SRM) Grain 2.08 %
1.00 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 45.2 IBU
1.00 oz Saaz [4.00 %] (Dry Hop 3 days) Hops -  
1.00 oz Chinook [11.50 %] (40 min) Hops 32.6 IBU
1.00 oz Centennial [9.00 %] (30 min) Hops 22.3 IBU
1.00 oz Williamette [5.80 %] (15 min) Hops 9.3 IBU
1.00 oz Liberty [4.30 %] (5 min) Hops 2.8 IBU

Beer Profile
 
Est Original Gravity: 1.065 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 6.35 %  
Bitterness: 112.1 IBU
Est Color: 13.1 SRM
 
  
  

 
  
 
  
  
 
 
 

[bassface74]

Awesome, thanks for the info!!!!