I brewed my first IPA 4 and 1/2 weeks ago. It was an all grain kit from Brooklyn Brew Shop and contained a small amount of hops so I wasn't expecting a huge nose or even a high IBU. I fermented for 2 weeks in a glass carboy and pitched at 70-75 degrees. At the time I didn't have a hydrometer so I was unable to take readings but it had a strong fermentation and all of the yeast had settled down in the 1 gallon jug by the time I bottled.
I used a carbing calculator from Northern Brewing for the IPA and added dextrose to the bottling bucket being careful to avoid splashing and oxidizing the beer. The bottles have been sitting in the closet for the last 2 1/2 weeks and I cracked one open yesterday. The malt taste overpowers the hop flavor and It's really all I'm detecting in the beer besides a nice bitter aftertaste. It also has somewhat of a yeasty smell and a mild yeast taste to it.
My question is, did I do something wrong to create this overpowering malt taste or is it the fact that I only used a small amount of hops that came with the kit? I would assume the yeasty taste and smell is due to the fact that it is a younger beer and needs another week or two, hopefully some senior brewers can weigh in.
I used a carbing calculator from Northern Brewing for the IPA and added dextrose to the bottling bucket being careful to avoid splashing and oxidizing the beer. The bottles have been sitting in the closet for the last 2 1/2 weeks and I cracked one open yesterday. The malt taste overpowers the hop flavor and It's really all I'm detecting in the beer besides a nice bitter aftertaste. It also has somewhat of a yeasty smell and a mild yeast taste to it.
My question is, did I do something wrong to create this overpowering malt taste or is it the fact that I only used a small amount of hops that came with the kit? I would assume the yeasty taste and smell is due to the fact that it is a younger beer and needs another week or two, hopefully some senior brewers can weigh in.
