The recipe below is loosely based on SSOS, so, I'm not too concerned with the IBU numbers. (Numbers can be deceiving anyway...) My first question is whether munich would be out of place in an AIPA? Is there enough malt backbone in this recipe to stand up to the hop bill? I'm also considering replacing the M-otter with domestic 2-row. Any suggestions?
O'IPA
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 7.00 Wort Size (Gal): 7.00
Total Grain (Lbs): 16.50
Anticipated OG: 1.062 Plato: 15.29
Anticipated SRM: 7.7
Anticipated IBU: 104.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 2.00 Gallons Per Hour
Pre-Boil Wort Size: 9.00 Gal
Pre-Boil Gravity: 1.049 SG 12.03 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.9 15.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
4.5 0.75 lbs. Munich Malt Germany 1.037 8
3.0 0.50 lbs. Crystal 20L America 1.035 20
1.5 0.25 lbs. Crystal 60L America 1.034 60
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.20 oz. Chinook Pellet 13.00 79.1 60 min.
3.00 oz. Cascade Pellet 5.40 22.2 15 min.
2.00 oz. Columbus Pellet 13.20 3.1 1 min.