Tenchiro said:The longer you boil the wort the more caramelized your malt is going to be and therefor darker. Next time you can drop it in at 30min and that should give you a lighter beer overall.
the_bird said:Well, not really, unless you compensate for losing a lot of utilization on your hops. You can ADD your extract near the end of the boil (all or part of it), but you still want to boil your bittering hops for an hour unless you add a crapload more (which then impacts how much hop flavor remains).
the_bird said:OK, that just wasn't clear from your reponse. I suspect the OP is a relatively new brewer, I didn't want there to be needless confusion.
Donasay said:So what do you actually call a dark IPA, lets say it was about the darkness of a nut brown or a light porter. It is obviously not an India PALE Ale, what would the BJCC rules say about this beer, what should it be called?
YooperBrew said:Well, it's still an IPA. It's just not going to be the "correct" SRM for color for judging. It's not a different style because of the color.
Chairman Cheyco said:Actually Yoops, you could easily, and officially push an American IPA into American Brown ale with SRM alone.
YooperBrew said:Cheyco's more of a beer expert than I am
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