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Old 03-27-2011, 01:20 AM   #11
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interesting. I've never done a beer with just FWH or a comparison, but its always seemed like it added a little something when I've done them. This was the first I've heard that C-hops didn't work well with it though. If it has something to do with the oxygenated fraction of hop oils, then I guess it does kinda make sense that English ones would work better


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Old 03-27-2011, 01:29 AM   #12
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Whatever it is...the compound is supposed to convert and stabilize around and below 180 F.


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Old 03-27-2011, 02:35 AM   #13
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Quote:
Originally Posted by Dang
If you're looking for a deeper color consider an 80/20 split with 2-row and munich. The chocolate malt for color is fine if you'd prefer that...

do you know your water profile? I only ask because I just noticed the addition of gypsum
I have very soft water .... It's not far from RO water. The gypsum is there for the hops .... Not for mash ph .... Which is why I add it to the boil. The beers I made in the beginning before I would adjust my water didn't seem hoppy enough or maybe missing some sharpness from the hops.... So I started adjusting water.my last ipa attempt had 9 oz of hops with very little 60 minute but a lot of late additions and 4 oz of dry hopping for 7 days and it was way to bitter and I like hoppy beers.....it was all simcoe and cascade .... This time I scaled the hops back a little and am using mostly low aa hops ..... I don't want to have to choke this batch down.
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Old 03-27-2011, 02:42 AM   #14
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did you add gypsum in that last IPA? Use that stuff sparingly

I simply use spring water since my tap water tastes like cr@p and the hops have always shined through
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Old 03-27-2011, 02:44 AM   #15
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[QUOTE=Dang;2775874]I'd say drop the c-60...its completely unnecessary in an IPA

QUOTE]

Why is that? Probably most IPA recipes have some crystal/caramel malts in them. If that is your preference that is fine, but to say that it is completely unnecessary is untrue.
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Old 03-27-2011, 03:02 AM   #16
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No nothing is untrue when it comes to what you want in a particular beer, but the sweetness of C-60 will hinder the hops.
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Old 03-27-2011, 03:39 AM   #17
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Anyway...that is your personal preferance, which is what my point was. If there is/was an overabundace of C60(or any other caramel/crystal) I would agree. But there are plenty of recipes out there with varying Lavibonds of caramel/crystal malts. None are 'wrong'. It comes down to what you are going for in terms of flavour/colour/etc.........

I used the word 'untrue' because you made it sound like there is no way that C60 could work in an IPA. It can.
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Old 03-27-2011, 04:11 AM   #18
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Quote:
Originally Posted by Dang
did you add gypsum in that last IPA? Use that stuff sparingly

I simply use spring water since my tap water tastes like cr@p and the hops have always shined through
Yep , I put 4-5 grams in the last one.... I thought 4 to 5 grams was pretty sparingly .... Do you think I should go with less?
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Old 03-27-2011, 12:04 PM   #19
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4-5 grams should be fine.
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Old 03-27-2011, 01:30 PM   #20
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hence why I said...

Quote:
Originally Posted by Dang View Post

Those are just my personal preferences, but take what you want of it.
here try this out if you're starting to get involved with water profiles.

http://nomograph.babbrewers.com/


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