Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Only 2 Row IPA?

Reply
 
LinkBack Thread Tools
Old 05-11-2014, 09:32 PM   #11
JKaranka
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Cardiff, Wales
Posts: 378
Liked 14 Times on 14 Posts
Likes Given: 5

Default

I've noticed that American forums always add crystal malts to IPAs and pale ales. Seems a bit obsessive as you get enough malt character from the large quantities of pale malt alone. In the UK lots of bitters, IPAs and golden ales are mixes of pale malts only (e.g., all MO, MO/lager malt, all GP, GP/mild, etc.). At 6.5% I'd be tempted at all 2row with some rice or corn.

__________________
JKaranka is offline
Chug Likes This 
Reply With Quote Quick reply to this message
Old 05-11-2014, 10:03 PM   #12
breckenridge
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2012
Location: Philadelphi, PA
Posts: 87
Liked 5 Times on 4 Posts
Likes Given: 4

Default

Late to the party, but I recently kegged and tapped a SMaSH 2-row/Centennial AIPA. I took roughly the first 2 gallons of runoff (10 gallon batch) and boiled the crap out of it until it was down to about a half gallon of not-quite-syrup-but-well-out-of-my-refractometer's-range thick sweet wort. I continued to recirculate the mash while doing so, then finished sparge and boiled as usual (10 oz Centennial, 2 oz each carboy for dry hopping).

Came out great. Significant body and maltiness/melanoiden to stand up to all the hops. FG was somewhat higher than anticipated, which I partially attribute to my very cool basement (just adding heat control to my FCs now). Regardless, I'd do it again next time maybe not quite reducing the first runnings quite so much.

tl;dr straight 2-row grist doesn't have to be boring.

__________________
Chapter 4 Brewing - Brew Blog

Tap 1: Soda Water
Tap 2: Lemonade
Tap 3: dumped - chlorophenols (Red Rye Ale 2)
Tap 4: kicked! - Golden Promise/Bramling Cross SMaSH Bitter
Tap 5: dumped - fusels (Saison 1)
Nitro : London Porter

Currently Fermenting: Dunkelweizen No. 1, Marris Otter/Northdown SMaSH English IPA, Flanders Red, Golden Promise/Bramling Cross SMaSH English Barley Wine

Next Brew Day: American Pale Ale No. 1
breckenridge is offline
 
Reply With Quote Quick reply to this message
Old 05-12-2014, 12:59 AM   #13
m1k3
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: El Dorado Hills, CA
Posts: 467
Liked 51 Times on 40 Posts
Likes Given: 59

Default

Quote:
Originally Posted by JKaranka View Post
I've noticed that American forums always add crystal malts to IPAs and pale ales. Seems a bit obsessive as you get enough malt character from the large quantities of pale malt alone. In the UK lots of bitters, IPAs and golden ales are mixes of pale malts only (e.g., all MO, MO/lager malt, all GP, GP/mild, etc.). At 6.5% I'd be tempted at all 2row with some rice or corn.
The American/Canadian 2 Row malt I used was in the 1-2L color range. I agree is I was using Maris Otter or Pale Ale Malt in the 3-5L range I probably wouldn't need any the Crystal.
__________________

tap 1 - Summer Stout 6.6%
tap 2 - American Pale Ale 5.1% WLP001
tap 3 - American Pale Ale 5.1% Nottingham

m1k3 is offline
 
Reply With Quote Quick reply to this message
Old 05-13-2014, 01:08 AM   #14
localholic
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2014
Posts: 8
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by JKaranka View Post
I've noticed that American forums always add crystal malts to IPAs and pale ales. Seems a bit obsessive as you get enough malt character from the large quantities of pale malt alone. In the UK lots of bitters, IPAs and golden ales are mixes of pale malts only (e.g., all MO, MO/lager malt, all GP, GP/mild, etc.). At 6.5% I'd be tempted at all 2row with some rice or corn.
I agree with this. You could also use some invert #1 or #2. It'll make a very satisfying summer pale ale. I've been very pleased with these malt bills when used with a strong, but straight forward hop schedule. Also, mixing too much caramel with NZ hops can easily lead to a sweetness overload. I like to go a bit drier until I get a little bit of experience with individual hops.
__________________
localholic is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2014, 02:48 AM   #15
m1k3
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: El Dorado Hills, CA
Posts: 467
Liked 51 Times on 40 Posts
Likes Given: 59

Default

Here is an update on the IPA that I ended up brewing:

I mashed 96% 2 Row and 4% 15L Crystal at 150F for 90 minutes.

I pitched 1 pack of Nottingham Dry Yeast, rehydrated in 11g of Go Ferm.
(into each of 3 fermenters - it was a 15 gallon batch)

Started fermentation at 64F and ramped up to 69F after 3 days.
It's been 7 days in primary. The yeast has flocked (I use Nottingham a lot so I know that it's done and cold crash after giving it a few extra days. But I usually do not take an FG, it's always been fine.)

This time I took a refractometer reading (and of course corrected for fermenting wort using BeerSmith2).

OG 1.063
FG 1.003 (corrected)

That seems really low.

I recalibrated my refracrtometer just to be sure and took another reading.

Sure Enough, uncorrected is about 6.57 brix or 1.026
Corrects to 1.003 for 7.84% ABV

Apparent Degree of Fermentation (ADF) is 95%
Real Attenuation (RDT) is 77.8%

I broke my hydrometer and never replaced it so I can't recheck that way.
The Nottingham PDF data sheet says it will go to 1.008 (but does not list the OG of their sample). The do not give ADF specs that I can find. But I presume a bigger beer will go lower since there will be more alcohol.

Do my numbers sound plausible?

__________________

tap 1 - Summer Stout 6.6%
tap 2 - American Pale Ale 5.1% WLP001
tap 3 - American Pale Ale 5.1% Nottingham

m1k3 is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2014, 03:17 AM   #16
beauvafr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Quebec, Quebec
Posts: 397
Liked 5 Times on 5 Posts
Likes Given: 213

Default

Interesting thread. Just made an APA with 4% cara and 2-row. I never made 100% 2-row tough.

__________________
beauvafr is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2014, 03:21 AM   #17
BigJack
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BigJack's Avatar
Recipes 
 
Join Date: Aug 2012
Location: Midland, TX
Posts: 565
Liked 137 Times on 91 Posts
Likes Given: 52

Default

I don't see why it wouldn't work- though I'd go for Maris Otter over 2-Row.

__________________

Ale yes, I'm from Texas!

BigJack is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2014, 03:30 AM   #18
julioardz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Posts: 367
Liked 63 Times on 49 Posts
Likes Given: 1

Default

I made an all 2-row IPA with Falconer's Flight once and didn't care for it at all. I mashed at 150F, boiled for 60 minutes, and used US-05. It was too dry, no malt backbone, all bitterness and hop flavor/aroma. My thought on trying an all 2-Row IPA again would be to mash at a higher temperature, maybe add a decoction, boil longer, and use an English yeast or something with lower attenuation and more esters.

__________________
julioardz is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2014, 09:31 AM   #19
JKaranka
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Cardiff, Wales
Posts: 378
Liked 14 Times on 14 Posts
Likes Given: 5

Default

That sounds good. I'm quite envious of the American 2row as it's like a blank canvas. I'd love to make a smash with it so it just tastes of hops.

__________________
JKaranka is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools