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Old 04-20-2012, 11:02 PM   #1
BreezyBrew
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Can anyone tell me why this isn't a real thing? Personally, I'd love to drink a super hoppy 5.5% beer.

 
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Old 04-20-2012, 11:07 PM   #2
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Brew one. I could only imagine the "lighter" beer would lack a certain amount of malt character to kind of balance out the hops, but that's part of why we brew our own. We can make whatever we want.
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Old 04-20-2012, 11:13 PM   #3
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You can easily do this. Just keep the IBUs around 40 and do a massive late hop addition and/or dryhop. Dry hopping won't change the IBUs and won't make the beer too bitter, though it does increase perceived bitterness slightly. I think the main problem you're going to have is that hop flavor can be kind of rough, especially at first, and the roughness will go unchecked by malt backbone.
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Old 04-21-2012, 12:52 PM   #4
BreezyBrew
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Thanks for the input guys!

I found a couple of recipes -

http://www.homebrewtalk.com/f12/low-abv-apa-ipa-321618/

http://www.homebrewersassociation.or...p?topic=2661.0

 
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Old 04-21-2012, 01:05 PM   #5
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That's been my "holy grail" for brewing for quite a few years. I want to make a great hoppy beer but without only being able to drink one! I've done "ok" with some (one on tap now that is 4.9% ABV) but it's the hardest thing I've tried to do and do well. This one now is an IPA that I stripped down to session beer strength, using Tasty McDole's APA recipe as an inspiration.

It's because I want a firm malt backbone to support all of the hops, but with an OG of 1.049 or less. A couple of things I"ve learned- one is to use "malty malts" to support the hops and make it feel "bigger" than it is. Munich malt is great, Vienna malt, and so on, for character malts along with a bit of aromatic malt and/or victory malt for depth. Don't use much crystal (this recipe has none, but some is fine if you like it), as it can be cloying and cover up the hops. Use lots of late hops, and a couple of different varieties, so that the hops character is "layered" and deep for a low OG beer if that makes sense. Dryhopping is required!

I've made some very good beers this way- but I never made one that I would say nailed it. It's really hard to get the right balance with such a low OG. I want a small IPA that drinks bigger, that's all!
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Old 04-21-2012, 01:40 PM   #6
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Care to share a rough idea of the recipie it is a goal of mine as well.

 
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Old 07-29-2012, 04:11 AM   #7
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This thread is a few months old, but I am really interested in this concept so I'd love to hear more discussion on this. I started thinking about it after reading this article here: https://www.homebrewersassociation.o.../doubleIPA.pdf

In the article, Vinnie from Russian River talks about the experimentation that went on after Pliny the Elder to develop Pliny the Younger. He says that at first, he thought about doing the increased hop addition and at the same time lowering the abv to 6-7%. In the end, they pushed it to 11%, but he mentions still wanting to experiment with this concept.

A lot of people refer to "balance" and providing a good "malt backbone," to contrast with the hops... and if you look at the list of Imperial/Double IPAs on Beer Advocate's website, there are only about 3 (out of hundreds!) that are in the mid-7% range (2 of which are west coast).... most are all 8% and up, resulting from a higher grain bill and often sugar. So it gets me thinking... have I ever tasted an "unbalanced" DIPA? What would an "unbalanced" DIPA taste like? I have no idea... never have I tasted a beer where I thought, 'wow, that's just too many hops, not malty enough." In fact, among what I consider some of the hoppiest beers out there (SN's Hoptimum comes to mind), it's still the "malt punch" and not the "hop punch" that makes me take notice.

So, instead of just gradually creeping away from the "balanced," malty, high abv DIPAs into low-abv, ultra-hoppy territory, I would like to purposely create an "unbalanced" DIPA, cutting back on the entire grain bill, but perhaps using the same proportions. More gentle hops, more citrus and floral (see Vinnie's suggestion of Kent Golding hops), and less spicy, resinous, and piney (like SN's Torpedo).

 
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Old 09-18-2012, 02:50 PM   #8
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I'd love to hear if you ever brewed an "unbalanced" DIPA. I am newer to brewing, but wouldn't you just create something like a Pale Ale that had a good amount of mouthfeel, and then adjust the amount of hops? I'd imagine you could even do several boils each with increasing amount of hops...

It seems as though breweries are slowly catching on. Both Founders and Lagunitas have commercial examples trying to demonstrate this. I think the main reason why it has not been a style in the past is because of viability in the market place. Here in America, we charge roughly the same for a 5% beer and a 8% beer. When people are out, they are going go for the best bang for the buck. They really aren't going to pay $7 for a 4% beer. I think this is a major gap in the market place. It's not the same in England where the price is more related to the % alcohol, which is only fair.

 
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Old 09-18-2012, 03:20 PM   #9
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I think Row2 Hill 56 from Russian river (all simcoe pale ale) is a great example of a hoppy pale ale (better description for a lower ABV beer then calling it a low ABV double IPA which is an oxymoron IMHO). I'd do whatever Yooper says tbh. She knows.
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Old 09-18-2012, 04:02 PM   #10
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I know it doesn't fall into the realm of "ulta hoppy", but Stone Levitation is a low abv hoppy pale ale that I think is great.
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