Originally Posted by slarkin712
Firstly, for an IPA with a OG of 1.078 you're going to need quite a bit more hops. I can see why you might get flavors more towards malty. I'd add at least a few more ounce in your late hop additions. And to get really good aroma you'll need at least 3 oz for dry hopping. Look through the recipe database for a good IPA for comparison. You'll see that they use much more hops. Take a look at the Pliny the Elder clone - it uses quite a bit of hops, but it gives you an idea of how much you might add.
The recipe doesn't matter. Nearly every IPA I've ever brewed has come out this way. It doesn't matter if it's a proven clone recipe, a multiple gold medal winner, or one I made up on brew day.
I've attributed the off-flavor to a lot of things over the last year. First I thought it was hot side aeration. I bought some equipment and changed my wort collection technique. No change. Then I thought I was oxidizing it post-fermentation and I replaced my racking cane and purged the kegs with CO2. No change. Then I thought it was water, so I bought water jugs and filled them with RO water. I made spreadsheets and spent hours educating myself on how to do water salt calculations. No change. Then I thought it was because I was using crystal malts in my IPA recipes. Now I use base, carapils, and some victory or biscuit. No change. Then I thought it was a contaminated CO2 cylinder - I'm still convinced this was partly to blame - and since tasting this last batch I'm completely out of ideas.
Secondly, you need to either treat your sparge water or add minerals to the boil kettle to get the final desired mineral profile. brunwater will give you these amounts when you enter your mash addition values.
Looking back through all my recipe notes, I've brewed exactly two good IPAs. One was my first ever batch, an extract Racer 5 clone. It was excellent. The second was a Pliny the Elder clone which was my first all-grain brew (I jumped into all-grain very quickly). Again it was excellent.
I used Crystal Geyser bottled water for those two brews. Everything else was either tap water (on the advice of another brewer who assured me my tap water was fine for any style of beer - now I know how wrong that statement is) or RO water built up with salts.
I must be doing something wrong but I have no idea what it is.