Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Ipa.. too malty?
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Old 11-28-2011, 08:08 AM   #11
tesilential
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Join Date: Mar 2011
Location: Tampa, Florida
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Don't blame the yeast, your method determines your results.

I fermented an RIS from 1.09 down to 1.011 with wyeast 1968 (wlp 002) in less than 48 hours at 66*.

Mashed at 149* for 90 minutes and used 1 # of sugar in the grist. If I could do it over I would mash at 153* and up the specialty malts a little bit.


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