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Old 10-14-2010, 08:13 PM   #1
Gilbey
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Default Adding Body to an IPA

I have been working on a house IPA for a while now, and I have it pretty close to where I want it. I am shooting for a BIG hop nose, relatively high OG, and a malty body. I am close, but I am looking to add more malt body to it. My initial ideas are adding some more crystal malt or perhaps even some German cara-amber that does such wonderful things to my Alt recipe. Or maybe finding a way to keep the FG up a little higher (how would I do that?) What do you think?

Here's the 5 gallon recipe in it's current state;

13# pale malt
.5# carapils
.5# 60L crystal
1 oz Columbus (60 min)
1 oz Amarillo (20 min)
1 oz Simcoe (10 min)
1 oz Simcoe (5 min)
2 oz Amarillo (dry hopped)
Yeast - 1056 American Ale (fermented at 68F)

Mashed at 156F 60 minutes, batch sparge

OG 1.068
FG 1.008

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Old 10-14-2010, 08:17 PM   #2
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Use a lower attenuating yeast? Maybe a Kolsch yeast; it's still pretty clean and may not dry the beer out so much.

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Old 10-14-2010, 08:53 PM   #3
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you could add malto-dextrin for more body without gaining too much sweetness from more crystal...

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Old 10-14-2010, 09:28 PM   #4
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And I would add Munich malt. Just try something, you can always do it differently in the next batch if its not just how you like it.

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Old 10-14-2010, 10:04 PM   #5
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Originally Posted by TBrosBrewing View Post
And I would add Munich malt. Just try something, you can always do it differently in the next batch if its not just how you like it.
+1 on the Munich. Replace 1 lb of the base malt with 1 lb of Munich. That will add melanoidins and make the beer more malty. I probably wouldn't change the yeast. American ale and Kolsch yeast actually attenuate about the same.
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Old 10-14-2010, 11:14 PM   #6
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You could try upping the mash temperature by a degree or two, shortening the mash time, or making the mash thicker (which would be my choice) - all three affect attenuation to some degree, which would leave more dextrins in the beer. I wouldn't try all three at once, though.

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Old 10-14-2010, 11:26 PM   #7
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use some mild ale malt, caramunich (or cara 45) and carawheat,mash at 154. I use THE original Ballantine strain and get finishing gravities in my ipas 1.010-1.012, lots of chew to handle the hops

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Old 10-14-2010, 11:27 PM   #8
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If you are mashing at 156 and ending up at 1.008, I would try a lower attenuating yeast than the 1056 to start. If you are set on 1056, then try beefing up the crystal malt a bit and see how that does. I would only change 1 variable at a time though.

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Old 10-14-2010, 11:41 PM   #9
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Carapils and aromatic. Body, head, and that enigmatic german essence of decoction.

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Old 10-15-2010, 12:12 AM   #10
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Something seems a little bit off... 156 is relatively high. I would have expected that to finish at 1.012 at least with 1056.... How do you arrive at your temperatures? can you calibrate your thermometer?

just my two cents

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