Simcoe Sunrise - Vienna IPA

[Befuddler]

This is currently in the advanced planning stages, probably getting brewed in a week or 2. I'm going for a deep orange/red colour, full-on chewy Vienna malt profile and a big Simcoe-powered kick in the nuts to balance it. I just can't decide whether to include the Special B or not. I don't want to lean too far towards heavy malt and lose the hops in the process, and whenever I've used Special B for colour in the past, I've ended up going too brown. Any thoughts?

Fermentables
4kg Pale Malt - 52.6%
2kg Vienna - 26.3%
500g Munich - 6.6%
500g Carared - 6.6%
500g Aromatic - 6.6%
100g Special B - 1.3%

Kettle Hops
25g Magnum @ 90m - 34 IBU
25g Simcoe @ 30m - 23 IBU
25g Simcoe @ 15m - 15 IBU
50g Simcoe @ 1m

Dry Hops (blended)
Simcoe - 100g
Centennial - 50g

Batch Size: 23 litres (minus dry hops)
OG: 1.069
FG: 1.013
ABV: 7.5%
Bitterness: 72 IBU
Water treatment: Hop focused

[floydmeddler]

That looks superb man. Similar to a current brew I've got on the go at the min: viewtopic.php?f=24&t=52142 Very excited about it.

[Manx Guy]

Hi
Sounds awesome!

IMHO I wouldn't bother with the special b, let the Vienna and hops do the talking!


I am really interested to hear how it turns out....



Guy

[Capn Ahab]

Looks great but I also reckon let the hops do the talking. I would simplify to raas and bin the special b, Munich and aromatic, up the Vienna and use a touch of black for colour adjustment. *mini rant* aromatic is just crap anywqy, it seems similar to caramalt when you taste the grains, but more vegetably, so I think it must be made with oils malt as the base. The sales schpiel is a load of guff too - it has never made my beers maltier, only fruitier. I would ONLY use it in a Belgian beer.

High grab beers seem to accentuate any speciality malts too, so restraint is good, as are shitelloads of hops.

[Befuddler]

OK Cheers for the input lads. Special B seems like a losing proposition and the Munich probably isn't necessary if I up the Vienna enough. I haven't got any black malt in, but I'm sure there's a bit of Carafa III in the cupboard, so how about this for a revised malt bill:

3.5kg Pale - 46.2%
3.5kg Vienna - 46.2%
500g Carared - 6.6%
75g Carafa Special III - 0.9% (added to sparge)

[floydmeddler]

Ooooooh... I do like a bit of Munich. It's a chewy malt too. I've only used Vienna once. I may have to again. I agree on the Carafa III.

[Lugsy]

Looks good to me. I've only used Vienna once, that was in a lager where it made up 99% of the grain bill, I have to say it's a lovely malt - nice to see you've upped it to 3.5kg! I agree with the switch from black malt to carafa special, that'll give you a fantastic deep red colour. Hopping looks great but then Simcoe is my favourite hop, the centennial sounds like a winning combination. Have fun with this one

[Capn Ahab]

Simcoe centennial can only be one thing: hoppy ganjacone awesomeness!!!

[floydmeddler]

How's this tasting? Had a glass of mine last night and it's tasting pretty good. Hoping that there will be more hoppiness in a week or two... still early days really.

[seymour]

Looks great but I also reckon let the hops do the talking. I would simplify to raas and bin the special b, Munich and aromatic, up the Vienna and use a touch of black for colour adjustment. *mini rant* aromatic is just crap anywqy, it seems similar to caramalt when you taste the grains, but more vegetably, so I think it must be made with oils malt as the base. The sales schpiel is a load of guff too - it has never made my beers maltier, only fruitier. I would ONLY use it in a Belgian beer.

High grab beers seem to accentuate any speciality malts too, so restraint is good, as are shitelloads of hops.

+1 on all points.

I want to drink this beer.

[Befuddler]

I haven't actually brewed the bloody thing yet. I'm in the process of changing over to stainless vessels and keg dispense (which will suit this beer down to the ground), so everything's on hold at the moment. This will be the first batch when I'm back in the game. I can't wait actually, I can almost taste it already!

[schlafsack]

Almost identical to a recipe I've been playing around with. I've done it with both aromatic and melanoidin and much preferred the latter.

[alix101]

Special B is incredible I think it certainly lets the hop flavour come through if used in the correct quantity, it's sweet tasting without any harsh tannin flavour.100g isn't going to mask anything but will give a beer a, distinctive flavour.