Originally Posted by MadRok
I just bottled an IPA that had a hefe taste...I wasn't sure if that was just pre carbonation and that taste would change after another 2-3 weeks, or if there might be problems from my water source. Its not bad, just a hint.
Sorry too drag this back up, but how did this one turn out after bottle conditioning?
Since the above mentioned beers, our water company (city municipality) has changed all of our water lines that tie into the mains. Speaking with some of the supervisors on site I found out some of the lines feeding some of the homes further up our street still had lead pipes.
The replacement lines were all blue plastic or whatever you would cal the material.
I have an IPA on tap right now. 10 gallon batch split between 2 - 5 gallon kegs. Brewed with bottled spring water. Keg A (added to Primary 1st and kegged 1st) has no hint of Hefe flavor. Keg B has no Hefe aroma, but has a Hefe like flavor that seems to be clearing up.
This batch was rushed to tap as I was out of beer. 15 dyas primary then kegged. 4 days at 30 psi, then tapped.
Here's the recipe and notes.
14-B American IPA
Calories: 231.22*kcal per 12.0*fl oz
Original Gravity: 1.070 (1.056 - 1.075)
Terminal Gravity: 1.012 (1.010 - 1.018)
Color: 9.69 (6.0 - 15.0)
Alcohol: 7.65% (5.5% - 7.5%)
Bitterness: 61.1 (40.0 - 70.0)
22*lb RAHR 2 Row
1*lb Crystal Malt 60°L
2.0*lb Cara-PilsŪ Malt
1.74*oz Magnum (12.1%) - added during boil, boiled 60*m
1*oz Northern Brewer (10.8%) - added during boil, boiled 45.0*m
1*oz Cascade (6.4%) - added during boil, boiled 15.0*m
2.0*oz Cascade (6.4%) - added during boil, boiled 5.0*m
Subbed NB for Perle. Changed recipe from a Pale Ale to an IPA by adjusting grain and hop bill.
Strike temp 167. Doughed in, mash temp 153. End of 80 minute mash also 153.
6-24-12 Kegged (only 15 days- thought it had been 21)
Tapped 6-28-12 (yes, 4 days after kegging).
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