236 replies to this topic

[Gus13]

Or recommend good reading on brewing Pale Ales and IPAs?  I just brewed and IPA and the flavor is amazing.  However it's much much too heavy on the mouthfeel with an off flavor aftertaste.  I have almost no experience with these but all my friends like hoppy brews and are even willing to pay for the stuff to go into them.  I think I'm going to switch to US-05 for them instead of liquid yeast.

 

Just need to know what kind of stuff is recommended with hoppy brews.  Kind of water, way to match hops, good base malts... etc.

 

I used corn sugar in this one as it was recommended to thin out the body.  Not sure if that had an effect.  But the body was def not thin.

[positiveContact]

I'd need to see the recipe first to make suggestions on what to do differently.

[Gus13]

I'd need to see the recipe first to make suggestions on what to do differently.

 

 

Ok I'll post it.  But I'm also just looking for tips in general or good reading material.

 

Also if someone has a good hoppy Pale Ale recipe to recommend.

Edited by Gus13, 13 June 2013 - 10:00 AM.

[positiveContact]

well, if it seems too have too much body I'd cut back on crystal, use a light base grain and/or lower your mash temp.  also use a more attenuative yeast.  any or some combo of these things could possibly help depending on where you started.

 

often for a hoppy beer some gypsum isn't a bad idea to up the sulfates depending on how much sulfate your water already has.

[Gus13]

Recipe:

 

9.00 lbs 2-Row Pale Ale

2.00 lbs Munich

2.00 lbs Rye

15.00 ozs Corn Sugar (added at the end of the boil)

 

1.00 ozs Centennial 60 mins

1.00 ozs Simcoe 15 mins

1.00 ozs Galaxy 5 mins

1.00 ozs Citra 1 min

 

San Diego Super Yeast (which took forever!!!)

 

Open to any and all criticism.  First hoppy beer brew for me.

[Gus13]

well, if it seems too have too much body I'd cut back on crystal, use a light base grain and/or lower your mash temp.  also use a more attenuative yeast.  any or some combo of these things could possibly help depending on where you started.

 

often for a hoppy beer some gypsum isn't a bad idea to up the sulfates depending on how much sulfate your water already has.

 

 

I got my water report in yesterday.  I'll need to look at that and see what's up.

[positiveContact]

the rye will probably add body.  as will the munich but 2 lbs of munich with no crystal shouldn't be a huge deal.

[Poptop]

That's not a bad grain bill in my opinion, you might want to review your sanitation, brewing and fermentation processes in consideration of the off taste.  As for too much mouthfeel, perhaps cutting the munich and rye.  The corn sugar would likely help dry the beer.  US-05 is a clean, neutral "go-to" yeast.  Never had any problems using it.

[denny]

Recipe:

 

9.00 lbs 2-Row Pale Ale

2.00 lbs Munich

2.00 lbs Rye

15.00 ozs Corn Sugar (added at the end of the boil)

 

1.00 ozs Centennial 60 mins

1.00 ozs Simcoe 15 mins

1.00 ozs Galaxy 5 mins

1.00 ozs Citra 1 min

 

San Diego Super Yeast (which took forever!!!)

 

Open to any and all criticism.  First hoppy beer brew for me.

For what you want, lose the Munich and switch to another yeast.  WY1056 or WLP001

[Gus13]

Thanks for the help guys.  My sanitation should be about as good as you can get it.  I have a freezer for fermenting that i can keep within a few tenths of a degree.  What would you say the optimum temp is?  I think I did this one at 68 and the super yeast never took off.  It took over 2 weeks to ferment out.  That's why I'm just going to go back to US-05. It fermented the stouts I've done perfect.

 

What are recommended malts for pale ales and IPAs?  I wish there was a BLAM for hoppy beers ha ha.  Maybe there is but I haven't found it.

[positiveContact]

2-row pale in your case.

 

I often like to use pale ale which is a little bit darker.

[Poptop]

https://www.brewersp...india-pale-ale/

[SchwanzBrewer]

Yep, IPA by Mitch Steele is the perfect place to start. Great book.

[Gus13]

https://www.brewersp...india-pale-ale/

 

 

Awesome.  Just purchased.

[Gus13]

What about for the love of hops?

[SchwanzBrewer]

I've got that one but haven't read it yet.

 

Start with IPA and go from there. Start reading the bru'n water stuff too. That will help with making you water right.

[denny]

Thanks for the help guys.  My sanitation should be about as good as you can get it.  I have a freezer for fermenting that i can keep within a few tenths of a degree.  What would you say the optimum temp is?  I think I did this one at 68 and the super yeast never took off.  It took over 2 weeks to ferment out.  That's why I'm just going to go back to US-05. It fermented the stouts I've done perfect.

 

What are recommended malts for pale ales and IPAs?  I wish there was a BLAM for hoppy beers ha ha.  Maybe there is but I haven't found it.

 

Generally domestic 2 row pale malt (I like Great Western or Rahr) and crystal malt, usually around 60L.  Also, get your sulfate up to around 300 ppm.

[positiveContact]

 

Generally domestic 2 row pale malt (I like Great Western or Rahr) and crystal malt, usually around 60L.  Also, get your sulfate up to around 300 ppm.

I feel like that is the most basic starting point and a good place to be.

[Gus13]

 

Generally domestic 2 row pale malt (I like Great Western or Rahr) and crystal malt, usually around 60L.  Also, get your sulfate up to around 300 ppm.

 

 

Ok great.  Thanks guys.  I'll have to get one going as soon as my Brett beer and Peach Saison are conditioning.  I need more fermenters now!

[Genesee Ted]

What about for the love of hops?

Also a very good book.

 

Did you make a starter for the SD Super?