Best grains to steep for IPA? - Page 4

kyleobie · 12-10-2011, 09:44 PM

I disagree about IPAs and complexity, although hops should be front and center. It just depends on the recipe. IPA with a good malty backbone tastes great in the wintertime. And something like flaked barley can add a different element to a bitter mouthfeel.

**Yooper** · 12-10-2011, 10:55 PM

Quote:

Originally Posted by ChadChaney

Thanks Yooper! I have found that Pacman is a BEAST, eats everything, hence the name, lol. So what if I sub out the Falconers and dry hop w an ounce each of Centennial and Cascade?

So when exactly do you add the 0 and 1 min additions?

I don't know if you were serious or not, but just in case you were:

1 min additions go in with 1 minute left in the boil
0 min additions go in with 0 minutes left in the boil (flameout).

ChadChaney · 12-29-2011, 05:59 AM

Yooper, bringing back this thread, I hope... Just wanted to say I pitched a starter of about 1.5 liters ( split the smakpak between 2 flasks and came out with about 1.6 liters) of Pacman and got down to 1.018. Tasted today after 3 weeks on yeast and is killer! I just dumped 2 oz. of Falconers for dry hop, plan on leaving that for a minimum of 7 days. I want to try not to go more than 10 and then rack to secondary just to add gelatin and then cold crash for a few day and then keg. Anyway, thanks for all the advice! Happy new year!