TheMagicHatter
Well-Known Member
So I have yet to make a yeast starter, which I plan on doing after this batch, but I digress. I brewed and dry hopped an IPA which came out fairly well aside from the fact that it was too sweet. Great hop taste. Excellent aroma. But the beer itself was enough to put a hummingbird into diabetic shock.
The recipe was all extract.
10 lbs Muntons Pale Malt Extract
1/2lb Crystal 60L
1/2lb Crystal 40L
1 oz. Magnum 60min
1 oz. Warrior 60min
1 oz. Cascade 15min
1 oz. Cascade 10min
3 oz. Citra 3 week dry hop
1 WYEAST 1098
Given the amount of fermentables, I was thinking the single slap pack wasn't enough to cut the mustard.
Should the dual slap packs do the trick this time around?
The recipe was all extract.
10 lbs Muntons Pale Malt Extract
1/2lb Crystal 60L
1/2lb Crystal 40L
1 oz. Magnum 60min
1 oz. Warrior 60min
1 oz. Cascade 15min
1 oz. Cascade 10min
3 oz. Citra 3 week dry hop
1 WYEAST 1098
Given the amount of fermentables, I was thinking the single slap pack wasn't enough to cut the mustard.
Should the dual slap packs do the trick this time around?