Originally Posted by Rhoobarb
What was your mash, sparge & fermatation schedule? What yeast and at what temperature?
I'm a beginner, so I don't know exactly what you mean, but I'll try....
I steeped the grains for 20 minutes at about 160-170 degrees.
Added the extract and bittering hops and brought to a boil.
55 minutes into the boil I added the finishing hops.
Put into primary fermenter and added yeast once temp was approximately 75 degrees.
Stayed in primary for 4 days (until the bubbling was approximately 1-2 per minute).
Secondary for exactly 2 weeks. This included the addition of an ounce of Cascade hops.
Bottled, and waited 8 days before opening the first one.
Now it's been 12 days.
Like I said, the beer didn't come out bad really, just not as flavorful as I would have liked. The color was very golden, and I read that this may be because of the Crystal Malt. Sound right? (Could I have gotten better color with the addition of other specialty grains?) This beer is very clear for an IPA, and, well, just sort of thin all the way around.
Need any more info?
Edit: I used a Brewer's Best kit for an IPA. The only thing I did differently was dry hopping, which wasn't part of their recipe. The projected OG was 1.05-1.055, and I only hit 1.04.