Originally Posted by Nike_Eayrs
I was not aware of that information until I posted the original question, but am happy that it will be an easy fix. Is this true for all adjuncts, or just the two listed in the recipe? This was my first all grain attempt (I have made a couple others since) and just ordered a kit from Northern Brewer. Thanks!
If you like drier pale ales, then leaving out (or greatly reducing!) the caramel malt will help. I like some pale ales with 5% or so crystal malt, but if I use more crystal malt I increase the bittering hops to help balance it. Balance is really the key.
I made a beer today with 1 pound of crystal and 11 pounds of base malt. I mashed at 150, and hopped it up. It should finish at 1.008-1.009.
If you find that you are finishing at 1.010, but the beer still has a sweet finish, the first thing I would do is eliminate carapils and reduce crystal malt. Use a different specialty grain- .25 pound of victory is nice. Use some flaked wheat for head retention. Mash at 150 for 60-75 minutes, and use enough bittering hops to balance the beer. That should really help.
For an IPA, more hops would be helpful as well as eliminating or greatly reducing the crystal/cara malts. For an IPA, I might go something like:
11 pounds US two row
.25-.5 pound victory malt (or amber malt, or toasted malt, or aromatic malt, or some crystal if you must)
.5 pound flaked wheat (for head retention)
1 pound corn sugar
1 ounce bittering hops 60 minutes
1 ounce flavor hops 15 minutes
1 ounce aroma hops 5 minutes
dryhop with 1-2 ounces
Use a very neutral US yeast, like WLP001 or S05 and ferment at 65 degrees.