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Old 04-26-2013, 04:46 PM   #1
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Default What did i do to my dipa!!!!!

To begin...I am a noob.

Long story short I added 8oz of Malt Extract to my wort instead of 3lbs (there was confusion in the instructions and the missing Malt Extract from the 'kit').

Fermentation was active withing 24 hours...yay

After 6 days I transferred to the secondary and dry hopped (which made the beer 'angry' for a bit). Now I have a gnarly green plug of American Magnum hop sludge at the top of my carboy (which is OK I think).

I am set to bottle in a couple days so the current slug of hops doesn't get too funky...

Is my DIPA now neutered to an IPA?....or an over-hopped PA?

Or am I gonna have some brown colored uber hoppy water due to the serious lack of sugars when brewing?

Any 'fixes', or just chalk this batch up to experience? Or maybe dump and try again?

any and all advice appreciated

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Old 04-26-2013, 05:04 PM   #2
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If you post the whole recipe we can tell you more exactly. But if it was liquid extract you lost about 18 points of gravity, and if it was dry extract you lost 22 points, assuming a 5 gallon batch.

So you are probably just a single IPA now, and since the hops weren't adjusted it will be more bitter than expected.

Don't dump it! And don't try any fixes, at this point that could cause more problems (oxidation or infection) than it would cure. For that matter, you don't even really have a problem, you just made a different beer than you were trying to.

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Old 04-26-2013, 05:23 PM   #3
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Quote:
Originally Posted by jesserizzo View Post
If you post the whole recipe we can tell you more exactly. But if it was liquid extract you lost about 18 points of gravity, and if it was dry extract you lost 22 points, assuming a 5 gallon batch.

So you are probably just a single IPA now, and since the hops weren't adjusted it will be more bitter than expected.

Don't dump it! And don't try any fixes, at this point that could cause more problems (oxidation or infection) than it would cure. For that matter, you don't even really have a problem, you just made a different beer than you were trying to.
5 gallon batch = Yes.

It was 6lbs liquid extract and supposed to be 3lbs dry malt extract (i used the 8oz DME for bottling instead because of the missing 3lb bag..urgh).

It will be 1 hoppy son-of-a-gun...popped in 5oz hops during the boil and an additional 2oz for the dry hop.

Will take your advice and leave alone. I am very curious as to how this is going to taste
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Old 04-27-2013, 02:17 AM   #4
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Edit: nevermind, I re-read your post and realize you already dry-hopped it is in secondary. Just leave it alone, it will just be a high bitterness, lower gravity IPA with good hop flavor and aroma.

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Old 04-27-2013, 02:54 AM   #5
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Just call it a Session IPA...

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Old 05-13-2013, 11:15 PM   #6
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OK - so it's been in the bottles for a couple weeks....

Week 1 taste test - SUPER SWEET!!! GACK!
Week 2 taste test - VERY Sweet...BUT more hops coming thru..

Is this normal(ish)? I am hoping a few more weeks (or more) will clobber that overbearing sweet flavor (which tastes like the priming sugar i used, not apples).

PS - I do like referring to my 'botched' batch as a Session IPA as opposed to a neutered DIPA

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Old 05-13-2013, 11:24 PM   #7
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More data required to make any real educated guesses.

actual and entire recipe, including hop schedule

time in primary fermenter

Any and all gravity readings, especially 0riginal gravity and Final gravity before bottling/secondary

time in secondary fermenter

When ya need help here, people are more apt to respond when they have all the applicable information, cause otherwise we are just guessing

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Old 05-13-2013, 11:49 PM   #8
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Quote:
Originally Posted by JRapp View Post
More data required to make any real educated guesses.

actual and entire recipe, including hop schedule

time in primary fermenter

Any and all gravity readings, especially 0riginal gravity and Final gravity before bottling/secondary

time in secondary fermenter

When ya need help here, people are more apt to respond when they have all the applicable information, cause otherwise we are just guessing
I completely agree on this point. The more information you can provide, the better most of us can tell you were you are headed.

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Old 05-14-2013, 03:31 AM   #9
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Got it -recipe below:

My OG and FG may be wonky (noob)..but this is what I got.

OG: 1.050
FG: 1.035
should be roughly 4% ABV?

6lbs liquid malt extract
.5 lb Gambrunus Munich Malt
.5 lb Great Western crystal
1.8 lb Great Western caramel
.5 lb DME
MISSING was 3 lb DME (ugh...i used the .5lb DME only))

Hop Schedule:
1 oz American Magnum 60 minutes
.5 oz NZ Wakatu 40 minutes
.5 oz NZ Wakatu 20 minutes
.5 oz American Pallisades 20 minutes
.5 oz NZ Saaz 10 minutes
.5 oz American Magnum 10 minutes
.5 oz NZ Saaz 5 minutes
.5 oz American Magnum 5 minutes
1 oz NZ Saaz 1 minute

2 oz Dry Hop - NZ Saaz.

Kept in primary for 6 days.
Transferred to secondary and dry hopped (beer got angry and bubbly)

Kept in secondary for 7 days and transferred to bottle using Corn sugar as primer (5 oz).

Beer week 1 after bottle - GACK SWEEEET
Beer week 2 after bottle - SWEET...but a little hoppier.

Fermentation was 68-70 F.
Bottled kept higher at 72 for 1 week, now down to 68-70

Beer is carbonated..

Predictions?

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Old 05-14-2013, 03:45 AM   #10
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Quote:
Originally Posted by CHUM_ View Post
OG: 1.050
FG: 1.035
should be roughly 4% ABV?
That is insanely high, will be insanely sweet, and around 2%. Messing up the OG can happen if you didn't do a full boil and didn't get much mixing in the primary with your top up water but getting an FG like that is crazy.
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