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Old 01-12-2017, 01:40 AM   #11
TheFrenchDude
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Feb 2016
Montreal, QC
Posts: 23


thanks guys I will do that for sure.
That's hard to build a recipe from scratch.

Thanks

 
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Old 01-12-2017, 02:34 PM   #12
Redlantern
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Oct 2015
Posts: 708
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Originally Posted by TheFrenchDude View Post
thanks guys I will do that for sure.
That's hard to build a recipe from scratch.

Thanks
For IPA's, just think, 95% base malt, 5% crystal (if used). Mash low, lots of hops after the boil but get enough in the boil to meet IBU. It gets very easy. Stick with the "C" hops to start.

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Old 01-14-2017, 01:00 AM   #13
TheFrenchDude
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Feb 2016
Montreal, QC
Posts: 23


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Originally Posted by Redlantern View Post
Mash low...
What do you recommend?

Thanks for help.

 
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Old 01-14-2017, 01:31 AM   #14
Morrey
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Jan 2016
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Originally Posted by TheFrenchDude View Post
What do you recommend?

Thanks for help.

As a rule of thumb...148F (or a bit under) finishes drier, 150F medium, 152F (or a bit above) slightly sweeter. Higher mash temps develop longer chain sugars that do not ferment fully or as easily. Short chain sugars developed at 148 ferment easily by typical sacch yeast. Sweeter beers have a thicker mouthfeel due to the higher volume of sugars left unfermented. Drier beers feel thinner as a mouthfeel since there are fewer sugars unfermented. Final gravity of a sweeter beer may be 1.015 as an example while a dry beer may come in at 1.005 as an example. More sugars float the hydrometer higher (sweeter) while dry beers with less residual sugars let the hydrometer sink lower. Kind of a quick guide.
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Old 01-14-2017, 02:12 AM   #15
TheFrenchDude
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Feb 2016
Montreal, QC
Posts: 23


Many thanks!!!

 
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Old 01-14-2017, 01:36 PM   #16
Redlantern
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Oct 2015
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Quote:
Originally Posted by TheFrenchDude View Post
What do you recommend?

Thanks for help.
I am a fan of 148F. AN IPA should not be chewy or sweet. It should be fairly dry so the hops can shine through.

Final gravity matters significantly in an IPA. I cannot speak for the New England IPA's, but the West Coast and English IPA's (to my taste) do best when your FG is in the 1.010 territory or even lower. An FG in that range requires good attenuation and fermentable sugar. You do not get as much fermentable sugar when you mash in the 156F range.

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