47 replies to this topic

[BlKtRe]

Lighten up Francis. Just explaining the reasoning behind it because I know that was going to be the next question asked. Not trying to insinuate that it doesn't work.

Whoa....you took me out of context. Sorry.

[MtnBrewer]

All good.

[johnpreuss]

Alright Mtn, what kind of mash temp are we talking here? 149-150 to get it to dry out a bit. I'm I little concerned about a getting this down under 1.015. Or should I mash around 152 and pitch big?

[MtnBrewer]

If you want it dry, then 148-150 and maybe replace some of the malt with sugar.

[johnpreuss]

Actually I'd like it to finish more like a SN IPA. So shoot a bit higher then eh?

[MtnBrewer]

Not familiar with SN's IPA. You got another point of reference?

[johnpreuss]

I meant like Celebration or Ruthless Rye.

[BlKtRe]

I meant like Celebration or Ruthless Rye.

Now you did it . Basser swears those beers are mashed high. Like 155* or so high. I prefer 150* ,152* at the very highest. My experience with mashing that high is a cloying sweetness on the tongue. I don't get that with the beers you mention which is why when Basser noted how high those beers are mashed at I about fell over because those beers are anything but cloying.

[djinkc]

Now you did it . Basser swears those beers are mashed high. Like 155* or so high. I prefer 150* ,152* at the very highest. My experience with mashing that high is a cloying sweetness on the tongue. I don't get that with the beers you mention which is why when Basser noted how high those beers are mashed at I about fell over because those beers are anything but cloying.

Yeah, that still has me scratching my head

[neddles]

Now you did it . Basser swears those beers are mashed high. Like 155* or so high. I prefer 150* ,152* at the very highest. My experience with mashing that high is a cloying sweetness on the tongue. I don't get that with the beers you mention which is why when Basser noted how high those beers are mashed at I about fell over because those beers are anything but cloying.

Educate me. I thought the longer chain dextrins achieved by a higher mash temp resulted in a richer body not sweet simple sugars? (i.e. maltodextrin does not taste sweet) Am I off on this?

[MtnBrewer]

I meant like Celebration or Ruthless Rye.

I know.

[MtnBrewer]

Educate me. I thought the longer chain dextrins achieved by a higher mash temp resulted in a richer body not sweet simple sugars?

Both although the more complex a sugar is, the less sweet it tastes.

[johnpreuss]

I know.

Sorry, my bad.. wish I was familiar with more commercial ipas, atleast more west coast to give you a better example.

[MtnBrewer]

The hopping schedule that I gave you was based off of Fat Head Headhunter IPA, if that's any help to you.

[neddles]

Sorry, my bad.. wish I was familiar with more commercial ipas, atleast more west coast to give you a better example.

The last couple of times I was in Duluth I found a very good selection here... httpss://plus.google.com/106889235023497833218/about?gl=us&hl=en

Maybe you've been there and struck out but I seem to recall several west coast options. Place looks a little like a crack house but they have a lot of stuff in a small space and good people there too.

[johnpreuss]

The last couple of times I was in Duluth I found a very good selection here... httpss://plus.google....out?gl=us&hl=en

Maybe you've been there and struck out but I seem to recall several west coast options. Place looks a little like a crack house but they have a lot of stuff in a small space and good people there too.

Yes they have a great selection there. The problem is there is another liquor store I go to that always, ALWAYS has good deals on SN and some of the locals and I get sucked in.

[johnpreuss]

Ok so that puts it @ 97 IBUs w/o the late additions. I understand why you said leave the OG alone. Explain to me the thoughts behind the 45 & 30 minute additions. I'm not use to seeing those.

Ok so I found where you got that hopping schedule Mtn. Not to question you, but this puts me 15 IBUs higher than the recipe in the book shows at 82. Now I'm no IPA expert so I need to ask, am I really going to notice a huge difference at either level?

[MtnBrewer]

Ok so I found where you got that hopping schedule Mtn. Not to question you, but this puts me 15 IBUs higher than the recipe in the book shows at 82. Now I'm no IPA expert so I need to ask, am I really going to notice a huge difference at either level?

I came up with right at 100 IBUs for the actual Headhunter recipe but with a mash hop in there plus whirlpool additions, it's a total crapshoot. I wasn't necessarily trying to duplicate that hopping schedule or hit their IBU numbers, it just sounded interesting and so I thought I'd suggest it for your IPA. Certainly feel free to scale it back if you think it will be out of balance or whatever.

[davelew]

Educate me. I thought the longer chain dextrins achieved by a higher mash temp resulted in a richer body not sweet simple sugars? (i.e. maltodextrin does not taste sweet) Am I off on this?

Maltodextrin doesn't taste sweet, but many other sugars that aren't digestible by yeast do taste sweet.

[johnpreuss]

I came up with right at 100 IBUs for the actual Headhunter recipe but with a mash hop in there plus whirlpool additions, it's a total crapshoot. I wasn't necessarily trying to duplicate that hopping schedule or hit their IBU numbers, it just sounded interesting and so I thought I'd suggest it for your IPA. Certainly feel free to scale it back if you think it will be out of balance or whatever.

I do like what you have sitting there on the screen. I just sit and look at the idea of 1.5 oz of CTZ and think that's a lot. I might scale back to 1oz @ 60, but that just might be a game time decision. At any rate this beer is on the board for next week, I'm going to get the starter stepped up one more time, most likely on Thursday.

Edited by johnpreuss, 19 March 2013 - 10:36 AM.