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Old 12-20-2011, 06:52 PM   #11
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for the most part the ABV will go up when you use more malt. most of the brew calculators will show you the IBUs lowering when you add more malt. Here's a link to one American IPA recipe I've made just to show that you can hit high ABV for an IPA style.

Hopville . "How the Hop are you?!" American IPA Recipe

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Old 12-20-2011, 07:01 PM   #12
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I know, I know.. different strokes for different folks. but...

I just don't understand the push high ABV's. I guess it's just me. I'm beyond the age where 'being tipsy' is 'where it's at'. I'm in love with sessions where I can have a few without feeling it's time to quit. I've had wonderful IPA's that are less than 5.8%. Granted, I've had some killer ones that are 8+.. but, I definitely only have them on a special occasion.

YMMV.. I know mine does now.. certainly not trying to put a damper on it. But I can have a real good time with friends and my brew buddies with session.

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Old 12-20-2011, 07:15 PM   #13
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Add a couple of pounds of invert sugar solution (or plain old table sugar solution) to the last 10 minutes of the boil. This will help the beer dry out a bit while providing more fermentable for your yeasts to devour.

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Old 12-20-2011, 08:45 PM   #14
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Quote:
Originally Posted by HbgBill View Post
I know, I know.. different strokes for different folks. but...

I just don't understand the push high ABV's. I guess it's just me. I'm beyond the age where 'being tipsy' is 'where it's at'. I'm in love with sessions where I can have a few without feeling it's time to quit. I've had wonderful IPA's that are less than 5.8%. Granted, I've had some killer ones that are 8+.. but, I definitely only have them on a special occasion.

YMMV.. I know mine does now.. certainly not trying to put a damper on it. But I can have a real good time with friends and my brew buddies with session.

I'm in the same boat as you. I end up hitting high ABV based on what malts I use just to hit SRM for the style. When it comes to IPAs I'm all for the flavor/aroma. There's no need, but some folks want to see how high they can go.
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Old 12-20-2011, 09:28 PM   #15
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I made this one about a month ago and it's absolutly amazing!! Definitely on always have some around list! Hops make it a bit pricey but it's amazing! Btw, i am pretty sure I added 1.5-2 lbs of corn sugar instead of just the .75. It still turned out amazing and not boozy at all!
http://www.homebrewtalk.com/f69/pliny-bastid-21229/

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Old 12-21-2011, 12:09 AM   #16
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I think IPA's benefit greatly from a higher ABV and a little extra residual sugar. As such I would go the route of adding a couple pounds of DME or LME and upping the hops a touch.

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Old 12-21-2011, 12:19 AM   #17
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Can Malts increase ABV ? Doing a longer boil to extract more natural sugars? Just curious.

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Old 12-21-2011, 12:25 AM   #18
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Quote:
Originally Posted by Painty
Can Malts increase ABV ? Doing a longer boil to extract more natural sugars? Just curious.
More malts mean more sugars and a higher gravity which can mean more alcohol. Boiling longer makes less wort but increases the gravity mean more potential alcohol.
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Old 12-21-2011, 12:49 AM   #19
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Doesn't Utah have the law that beer can't be over a certain ABV?
Yes, anything on draft or sold in a grocery store can not exceed 4% ABV. or 3.2% ABW (Utah measures it by weight).

Does it suck? Sometimes, but we know we can go to a brewery after work and have a multiple beers with friends and not be drunk. Like having a session beer. And if we want higher % we buy bottled stuff at breweries or liquor stores.
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Old 12-21-2011, 01:21 AM   #20
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Quote:
Originally Posted by Kokopuff829 View Post
More malts mean more sugars and a higher gravity which can mean more alcohol. Boiling longer makes less wort but increases the gravity mean more potential alcohol.
TY...
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