jaobrien6
Well-Known Member
So I've made 2 all-grain batches now, and I'm still understanding a lot of the nuances of the process and recipe creation. What I'm looking at now, is 2 beers that turned out noticeably different, and would like some help understanding what differences most likely contributed the most, so I can decide where to go next with this.
Both beers were intended to be IPA's. The big difference that I see between them is that the first was noticeably maltier than the second. Here's the relevant details:
Beer 1:
12 lb 2 row
1 lb munich
3/4 lb crystal 60
Mashed at 154
OG: 1.064
FG: 1.013
Beer 2:
13 lb 2-row
1/2 lb wheat malt
1/2 lb carapils
1/2 lb crystal 40
1/2 lb light DME
Mashed at 149 (sorta)
OG: 1.059
FG: 1.013
So here's my question. I know there's a lot different between the 2. I'm trying to understand what probably contributed the most, or if it was just a mixture of everything.
1. Lower mash temp. Obviously this would make it less malty, from what I've read.
2. Different grain bill. There was a noticeably different grain bill, and I added DME because my efficiency on batch 2 was terrible.
3. Inconsistencies in batch 2. I totally messed up my mash temp, started too high, and overcorrected, and left it at 149 'cause i had no hot water left. I didn't mix up my mash well enough, I noticed, when I was done.
Yeast was 1056 for both, fermentation temps were about the same, attenuation was close-ish.
What I think I was shooting for, in terms of maltiness, is something about in the middle, maybe closer to batch 2 (I don't like my IPA's too malty, but batch 2 is pretty dry). So is it all mash temp? Does that recipe have something to do with it? Is there something else I haven't even thought of that I might have done differently?
Both beers were intended to be IPA's. The big difference that I see between them is that the first was noticeably maltier than the second. Here's the relevant details:
Beer 1:
12 lb 2 row
1 lb munich
3/4 lb crystal 60
Mashed at 154
OG: 1.064
FG: 1.013
Beer 2:
13 lb 2-row
1/2 lb wheat malt
1/2 lb carapils
1/2 lb crystal 40
1/2 lb light DME
Mashed at 149 (sorta)
OG: 1.059
FG: 1.013
So here's my question. I know there's a lot different between the 2. I'm trying to understand what probably contributed the most, or if it was just a mixture of everything.
1. Lower mash temp. Obviously this would make it less malty, from what I've read.
2. Different grain bill. There was a noticeably different grain bill, and I added DME because my efficiency on batch 2 was terrible.
3. Inconsistencies in batch 2. I totally messed up my mash temp, started too high, and overcorrected, and left it at 149 'cause i had no hot water left. I didn't mix up my mash well enough, I noticed, when I was done.
Yeast was 1056 for both, fermentation temps were about the same, attenuation was close-ish.
What I think I was shooting for, in terms of maltiness, is something about in the middle, maybe closer to batch 2 (I don't like my IPA's too malty, but batch 2 is pretty dry). So is it all mash temp? Does that recipe have something to do with it? Is there something else I haven't even thought of that I might have done differently?