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Old 10-18-2011, 12:06 AM   #1
aggieactuary
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Has anyone tried a SMASH IIPA?


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Old 10-18-2011, 07:20 AM   #2
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seems a strange thought as I associate them with pale ales, and the attempt to learn about malts and hops...

If you want an IIPA, make a great recipe, otherwise it is a lot of time for a smash beer.

I would want some roastiness somewhere in my recipe to balance my IIPA


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Old 10-18-2011, 11:31 AM   #3
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I haven't yet, but it'd be an easy formulation. Choose a simple, low-color base malt like Pils or 2-row, a medium- or high-alpha hop like Amarillo or Centennial, and an aggresive yeast like Chico or Notty. Target ~8%ABV and ~120IBU with at least 4oz of hops split between flameout and dry.

Roastiness has no place in a Double IPA IMO.
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Old 10-18-2011, 01:49 PM   #4
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I agree with 944, DIPA is about hops, not roastyness. A roasty IIPA wound be terrible.

I would do 2-row and 8-10oz of cent.
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Old 10-18-2011, 04:25 PM   #5
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Marris otter or two row to 1.075 or so, mash real low, 148-149, pick your favorite high alpha acid hop, bitter to 25% of the ibu at 60 minutes and then get the rest of your bittering and flavoring done from 25-30 minutes down to 0 minutes with a massive 20 minute flameout hop steep AFTER starting a whirlpool.

Then dry hop the sh*t out of it with same hop. Enjoy
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Old 10-18-2011, 05:37 PM   #6
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Quote:
Originally Posted by trent View Post
I agree with 944, DIPA is about hops, not roastyness. A roasty IIPA wound be terrible.

I would do 2-row and 8-10oz of cent.
On the other hand, a HOPPY RIS is actually quite good...
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Old 10-18-2011, 05:40 PM   #7
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Quote:
Originally Posted by trent View Post
I agree with 944, DIPA is about hops, not roastyness. A roasty IIPA wound be terrible.

I would do 2-row and 8-10oz of cent.
India Black Ale is one of my favorite styles of beer. Amazing stuff -- but far removed from regular IIPAs.
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Old 10-18-2011, 05:43 PM   #8
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Quote:
Originally Posted by duckmanco View Post
mash real low, 148-149
I don't understand why someone would want to mash so low on a SMASH ale, even a higher gravity one. The wort is 100% base malt, so it's going to dry out on its own (it's lacking the 5-10% less-fermentable crystal malt that would normally make its way into a IIPA). I actually mash my SMaSH ales hot to leave a little body and enhance the malty flavor of an otherwise bone dry beer.
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Old 10-19-2011, 02:03 PM   #9
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Quote:
Originally Posted by bigbeergeek View Post
India Black Ale is one of my favorite styles of beer. Amazing stuff -- but far removed from regular IIPAs.
I like India Black Ales too, but that style is far different from a DIPA.

At least to me, a DIPA has very set boundaries. But thats what is great about brewing, if you like it go ahead
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Old 10-19-2011, 05:37 PM   #10
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Quote:
Originally Posted by trent View Post
I like India Black Ales too, but that style is far different from a DIPA.

At least to me, a DIPA has very set boundaries. But thats what is great about brewing, if you like it go ahead
Of course I agree they are distinct styles -- they do have different names in the BJCP guide, after all

My point was while "roasty" flavors don't "belong" in a IIPA, in sufficient quantities they can elevate to a wonderfully different style altogether -- a style which in my opinion is not "horrible" as one poster suggested.


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