I've brewed three well-hopped brews thus far; the latest effort was intended to be an IPA, the previous two were IPA-style braggots w orange blossom honey. All have been slightly 'off' (in the same way), not bad, but there's always something missing from the hops and a there's always a peculiar taste (not attributable to the honey since it's in this latest batch as well). I won't even try to describe the taste, as my weak palate cannot figure out what it is (I've tried, I've really tried to pin it down, I just can't). Suffice to say it is not off-putting, but I'd prefer if it wasn't there.
My latest recipe for a 2.5 gal batch:
4.5 lbs Maris Otter or US 2-row (can't remember off the top of my head and don't have my brewlog)
0.5 lb crystal/caramel 60L
0.5 oz Chinook 60 mins
0.5 oz Centennial 20 mins
0.5 oz Chinook 15 mins
0.5 oz Centennial 10 mins
0.5 oz Chinook 5 mins
0.5 oz Centennial flameout
rehydrated Safale US-05
IBU 106
OG 1.049
Mashed in 3.5 gal at ~152F for 60 mins; mash-out at >160F for 20 mins.
Even with 106 IBUs, the ale does not come off as overly hoppy (if anything it tastes weak on hops). I BIAB and I think use no-chill, ie I don't have a wort chiller, I put my brewpot in a tub of unheated water. Probably takes about 10 to 15 mins to get down to about 80F (very rough estimate).
My thoughts on what could be going wrong w my hoppy brews:
1. the cool down time of the wort is too long, throwing off my hop schedule.
2. too much yeast in suspension; I'm notoriously impatient w bottling, and though not cloudy, none of my hoppy brews have been completely clear at bottling.
3. I'm not dry-hopping.
I know I've been vague in describing the issue with the beer, so perhaps some direct questions about taste profile could help me pick out what's wrong. Any other thoughts or comments about potential issues are greatly appreciated. I want to just be drinking what I brew, but I won't be able to if I can't figure out how to brew a good IPA!!!
My latest recipe for a 2.5 gal batch:
4.5 lbs Maris Otter or US 2-row (can't remember off the top of my head and don't have my brewlog)
0.5 lb crystal/caramel 60L
0.5 oz Chinook 60 mins
0.5 oz Centennial 20 mins
0.5 oz Chinook 15 mins
0.5 oz Centennial 10 mins
0.5 oz Chinook 5 mins
0.5 oz Centennial flameout
rehydrated Safale US-05
IBU 106
OG 1.049
Mashed in 3.5 gal at ~152F for 60 mins; mash-out at >160F for 20 mins.
Even with 106 IBUs, the ale does not come off as overly hoppy (if anything it tastes weak on hops). I BIAB and I think use no-chill, ie I don't have a wort chiller, I put my brewpot in a tub of unheated water. Probably takes about 10 to 15 mins to get down to about 80F (very rough estimate).
My thoughts on what could be going wrong w my hoppy brews:
1. the cool down time of the wort is too long, throwing off my hop schedule.
2. too much yeast in suspension; I'm notoriously impatient w bottling, and though not cloudy, none of my hoppy brews have been completely clear at bottling.
3. I'm not dry-hopping.
I know I've been vague in describing the issue with the beer, so perhaps some direct questions about taste profile could help me pick out what's wrong. Any other thoughts or comments about potential issues are greatly appreciated. I want to just be drinking what I brew, but I won't be able to if I can't figure out how to brew a good IPA!!!