140 replies to this topic

[neddles]

I had a couple beers and meant to type Munich so you are good.

German Munich to be clear

lol

[cavman]

lol

i was also in the public house so magnum may have been read ;-)

[positiveContact]

JK another NE brewer used to joke I was allergic to crystal. I always felt it was the wrong balance for an APA/IPA and preferred magnum for a while then switched to wheat and flaked oats with a high mash temp. Yeast should be a high attenuating one that throws esters.

 

I can appreciate both ways.  depends on the hops.

 

denny's RIPA has a lot of crystal and is awesome!

[denny]

i was and still remain anti crystal malt. I feel the flavor profile works better with a higher mash temp and the residual sugar being from base malts.

Sorry been absent for a bit so my thoughts are probably forgotten.

 

I never make an APA or AIPA without some form of crystal malt

JK another NE brewer used to joke I was allergic to crystal. I always felt it was the wrong balance for an APA/IPA and preferred magnum for a while then switched to wheat and flaked oats with a high mash temp. Yeast should be a high attenuating one that throws esters.

 

And there you have the difference between east coast and west coast IPA.

[positiveContact]

And there you have the difference between east coast and west coast IPA.

 

which part?  the grain bill, the yeast or both?

[denny]

which part?  the grain bill, the yeast or both?

 

both, although mainly the yeast.

[positiveContact]

both, although mainly the yeast.

 

he seems to be combining both.

 

chico, minimal crystal, sounds like west coast.

 

less clean yeast, more crystal and malt character sounds like east coast.

 

I usually think of west coast IPA as hops and just enough malt backbone to go with it while east coast is more balanced and complex tasting.

 

eta:  I guess I should say, traditionally.  I feel like the east coast (north east in particular) is changing in the last 5 or so years.

Edited by Evil_Morty, 28 January 2016 - 10:46 AM.

[HVB]

he seems to be combining both.

 

chico, minimal crystal, sounds like west coast.

 

less clean yeast, more crystal and malt character sounds like east coast.

 

I usually think of west coast IPA as hops and just enough malt backbone to go with it while east coast is more balanced and complex tasting.

 

You also forgot opaque for east coast IPAs

[positiveContact]

You also forgot opaque for east coast IPAs

 

that's a new addition! 

[neddles]

My limited experience tells me the East Coast Pale/IPA has a softer juicier hop presentation and an expansive soft pillowy mouthfeel as well as the opaque appearance Drez pointed out. I don't think high percentages of crystal malt are typical in either.

 

ETA: I'll also say that with the hops presented as they are I don't really get the subtle english esters supposedly provided by yeasts like 1318 and 007 in these beers. They must blend well or not come through all the happiness…. or my palette sux.

Edited by neddles, 28 January 2016 - 11:44 AM.

[positiveContact]

My limited experience tells me the East Coast Pale/IPA has a softer juicier hop presentation and an expansive soft pillowy mouthfeel as well as the opaque appearance Drez pointed out. I don't think high percentages of crystal malt are typical in either.

 

ETA: I'll also say that with the hops presented as they are I don't really get the subtle english esters supposedly provided by yeasts like 1318 and 007 in these beers. They must blend well or not come through all the happiness…. or my palette sux.

 

traditionally/historically that's not what east coast IPAs were like though.  I usually think people are not talking about the more recent trends b/c these days I feel like the east coast/west coast thing isn't really a differentiator anymore.

[neddles]

traditionally/historically that's not what east coast IPAs were like though.

How would you differentiate the traditional EC IPA from the average IPA you would have found anywhere when over reliance on caramel malt was more prevalent? (still is by many breweries)

[positiveContact]

like this.

 

chico, minimal crystal, sounds like west coast.

 

less clean yeast, more crystal and malt character sounds like east coast.

 

I usually think of west coast IPA as hops and just enough malt backbone to go with it while east coast is more balanced and complex tasting.

[SchwanzBrewer]

I don't think there's really a west/east coast style anymore. They are both APA's and the variables that change in them are numerous. Is it east coast because that's where it's brewed, because it has more/less mouthfeel, less carbonation, more/less crystal, higher/lower mash temps, dextrine malts, english/continental/US pale malts, english/german/chico ale yeasts? Making all those decisions is like adjusting a sound board - tons of buttons to control. I guarantee that there are crossovers between west/east coast styles even if you compared the brewing notes to some classic examples. One is not better than another because it's all subjective.

 

Don't worry about what/how other people brew or what style the pale ale is. Brew it to your tastes and tweak the variables that get you there. Then call it YOUR style. It's only wrong if you don't like it. And do some research! Drink lots of commercial and homebrewed examples of the beer and integrate the flavors that YOU like in your brewing.

 

As to the OP, simple is subjective too. If you leave out an ingredient because you think a recipe needs to be simple then you might be doing yourself a disservice. Use ingredients because you want them in the beer. Don't be afraid to add something because it "complicates" the recipe.

[denny]

I'd say the east coast style can be summed up by "hops?  what hops?" 

[positiveContact]

I'd say the east coast style can be summed up by "hops?  what hops?" 

 

in days of yore I'd agree.  now?  no way man! 

[HVB]

I'd say the east coast style can be summed up by "hops? what hops?"

You need to drink some of new east coast offerings.

[SchwanzBrewer]

in days of yore I'd agree.  now?  no way man! 

 

 

You need to drink some of new east coast offerings.

 

Exactly. Tampa Bay Brewing Company has the GABF 2014 bronze medal winning beer. It's freaking fantastic. Tons of hops. Labels of east and west are ridiculous anymore with regards to Pale Ale except for the geographical location in which they are brewed. Those midwesterners can piss up a rope. No pale for you!   

Edited by SchwanzBrewer, 28 January 2016 - 03:09 PM.

[denny]

You need to drink some of new east coast offerings.

 

Please, suggest some...the last I had was Heady Topper and it was OK, but nothing special IMO.

[SchwanzBrewer]

FWIW I think the labels of west coast and east coast don't apply anymore because there are over 4000 breweries. Just 10 years ago breweries tended to emulate one another in an area. Now they are so diversified that it's basically chaos. Breweries emulate styles from all over the world, add their own twists and such. You don't have to go to San Diego to get a great C-hoppy IPA. You don't have to go to Germany to get a great Kolsch either.