doublebrew
New Member
Hey guys. I made a belgian ipa last week and it is currently doing well, although when i sampled it today, it was not as bitter as I intended. The gravity is at 1.019 right now and i am expecting it to go down a few more points If this doesnt do the trick, I am looking for either an herb or spice that i could add prior to kegging that could make up for the lack of bitterness and accuenuate the flavor profile. Here are some stats:
OG: 1.074
3.3 # briess pils lme
5.75 # extra light dme
steeped .5# crystal 20 and .75# dextrin
70 IBU
60 min 1 oz simco
30 min 1oz liberty
15 min 1 oz fuggles
5 min 1.5 oz saaz
added .5 tsp grains of paradise and 2 tbsp corriander seed
wyeast 3787 trappist - 3 quart starter
pitched and fermented 4.5 gallons of wort @ 65 degrees for ten days.
The plan is make a tea of sorts to add some more bitterness and bring the volume up to 5 gallons. Id like to keep with the spicy, herbal, floral flavor profile going on here, but havent found a fitting herb or spice as of yet and dont want to add anything that would clash. Any suggestions? Or would i be better off boiling some more simcoe instead of dry hopping?
OG: 1.074
3.3 # briess pils lme
5.75 # extra light dme
steeped .5# crystal 20 and .75# dextrin
70 IBU
60 min 1 oz simco
30 min 1oz liberty
15 min 1 oz fuggles
5 min 1.5 oz saaz
added .5 tsp grains of paradise and 2 tbsp corriander seed
wyeast 3787 trappist - 3 quart starter
pitched and fermented 4.5 gallons of wort @ 65 degrees for ten days.
The plan is make a tea of sorts to add some more bitterness and bring the volume up to 5 gallons. Id like to keep with the spicy, herbal, floral flavor profile going on here, but havent found a fitting herb or spice as of yet and dont want to add anything that would clash. Any suggestions? Or would i be better off boiling some more simcoe instead of dry hopping?
