IPA
#1
Posted 24 August 2009 - 03:25 PM
#2
Posted 24 August 2009 - 03:32 PM
#3
Posted 24 August 2009 - 03:41 PM
#4
Posted 24 August 2009 - 03:43 PM
#5
Posted 24 August 2009 - 03:48 PM
I don't know my water profile.8.00 - Pale Malt (2 Row) UK2.00 - Munich Malt1.50 - Caramel/Crystal Malt - 20L0.75 - Caramel/Crystal Malt - 60L0.75 - Victory Malt0.75 - Wheat Malt, AmericanFWH - 1.0 oz 14.2% Columbus Pellets60 min - 1.0 oz 15.8% Warrior Pellets20 min - 1.0 oz 7.5% Amarillo Pellets20 min - 1.0 oz 8.7% Cascade Leaf10 min - 1.0 oz 7.5% Amarillo Pellets10 min - 1.0 oz 8.7% Cascade Leaf1 min - 2.0 oz 7.5% Amarillo Pellets5 GalsOG 1.056FG 1.010Hops were used within 3 days of purchasing from the LHBS all vacuum packed and stored cold.what is your water profile?What is your recipe?How old are your hops, and how have they been stored?
#6
Posted 24 August 2009 - 03:50 PM
#7
Posted 24 August 2009 - 03:52 PM
I like 20 questions. I was just frustrated when I posted I know I should have included more information, but I'm not sure what to include. I'm doing full wort boils and cooling times are between 15 mins and 30 mins depending on how cold the ground water is. 60 - 90 min mash typically 151-154 depending how what I'm going for. I'll recirculate until clearCollect wortBatch SpargeRecirculateCollect wortStart burner60 min Bittering AdditionThen I'll play around with late additions in the 20-Flameout range.Instead of us playing 20 questions Dubbel, why don't you tell us how you've been making your IPAs and that will save us a lot of time.
#8
Posted 24 August 2009 - 03:57 PM
Edited by dj in kc, 24 August 2009 - 03:58 PM.
#9
Posted 24 August 2009 - 04:10 PM
#10
Posted 24 August 2009 - 04:16 PM
#11
Posted 24 August 2009 - 04:23 PM
Agreed with this.Also, yeasty beer dampens hop flavor. And flat beer won't bring it out enough.Fast chilling is needed. Full boil as well.And DubbelEntendre. That recipe needs more late hops.+1 on the previous posts.When I worked at the LHBS and saw tons of IPA recipes brought in by customers, I frequently saw hop schedules way too heavy on early additions with hardly any late addition... or simply too little hops altogether. The best IPAs I've brewed have been at least 1.060 OG and 50-60 IBU. 3/4 or more of the IBUs come from the 15-0min additions with a total of 6-9oz American hops per 6gal.
#12
Posted 24 August 2009 - 04:36 PM
#13
Posted 24 August 2009 - 05:14 PM
#14
Posted 24 August 2009 - 06:08 PM
#15
Posted 24 August 2009 - 06:15 PM
#16
Posted 24 August 2009 - 08:56 PM
#17
Posted 25 August 2009 - 05:01 AM
#18
Posted 25 August 2009 - 07:12 AM
Huh. Hadn't heard that one. I guess it all depends on the various rates that things happen to hops (isomerization, breakdown/explusion of flavor and aroma compounds) at different temps. Nifty.Do you happen to recall on what podcast you heard this discussed? I generally listen to the BN ones and Basic Brewing, but I've missed a few.The new thing for adding hop flavor and aroma is adding a large flameout addition and not cooling for an hour +. Been on podcasts as well as at this years Craft Brewer's Conference
#19
Posted 25 August 2009 - 07:16 AM
The new thing for adding hop flavor and aroma is adding a large flameout addition and not cooling for an hour +. Been on podcasts as well as at this years Craft Brewer's Conference ...
Really? That is surprising. Sounds like a recipe for DMS to me. (I obviously haven't tried it, so nobody should take this as condemnation of the technique. I'm just discussing.)Huh. Hadn't heard that one. I guess it all depends on the various rates that things happen to hops (isomerization, breakdown/explusion of flavor and aroma compounds) at different temps. Nifty.Do you happen to recall on what podcast you heard this discussed? I generally listen to the BN ones and Basic Brewing, but I've missed a few.
#20
Posted 25 August 2009 - 07:51 AM
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