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Old 08-28-2012, 10:04 PM   #1
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Default what style?

Made a beer from the leftover bits of previous batches. what style would you put it in? here is the recipe:

http://hopville.com/recipe/1604999

can't find a style match on hopville. was going to secondary the whole thing on some roasted green chiles, but i liked the hydrometer samples so well that i only did half on chiles. just curious as to what you might call it. I'm calling the chile half "Hot Dog Chile Beer" to follow a theme of putting my beagle on the labels. but how about the other half?


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Old 08-28-2012, 10:22 PM   #2
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It's probably closest to an American amber, but not really because of the high IBUs and the German finishing hops.

It should be really really really bitter, so you could call it an American bitter if you want to give it a name.


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Old 08-28-2012, 11:03 PM   #3
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Ipa?
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Old 08-29-2012, 03:32 AM   #5
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Quote:
Originally Posted by Yooper

Not even close!
How is almost 76ibu's 'not even close' to an ipa?

I'm asking to learn not be a weiner
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Old 08-29-2012, 03:35 AM   #6
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Quote:
Originally Posted by Jtbrown54 View Post
How is almost 76ibu's 'not even close' to an ipa?

I'm asking to learn not be a weiner
If it was just the IBU's I'd call it an India Session Ale, but the 1 lb of chile peppers throws that right out.
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Old 08-29-2012, 11:51 AM   #7
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Quote:
Originally Posted by Jtbrown54 View Post
How is almost 76ibu's 'not even close' to an ipa?

I'm asking to learn not be a weiner
It'll be really bitter since it's got 76 IBUs, but the OG is only 1.053. There is one ounce of centennials for flavor hops, but the only other late hop addition is tettnang- a German noble hop. There will be very little hops flavor, no hops aroma, and the beer will be strongly bitter.

It won't have the ABV or the hopping to be an IPA. Yes, it'll be bitter, but that's not what makes an IPA. An IPA has hops aroma and flavor (usually even dryhopped) and the malt backbone to support the hops, starting at 1.056 at a minimum. I hope that helps!
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Old 08-29-2012, 02:35 PM   #8
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I didn't say it would be a good ipa. I've had ipas before that had no hip aroma and little hip flavor.
Maybe more of an old school British ipa?
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Old 08-29-2012, 06:15 PM   #9
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Quote:
Originally Posted by Yooper

It'll be really bitter since it's got 76 IBUs, but the OG is only 1.053. There is one ounce of centennials for flavor hops, but the only other late hop addition is tettnang- a German noble hop. There will be very little hops flavor, no hops aroma, and the beer will be strongly bitter.

It won't have the ABV or the hopping to be an IPA. Yes, it'll be bitter, but that's not what makes an IPA. An IPA has hops aroma and flavor (usually even dryhopped) and the malt backbone to support the hops, starting at 1.056 at a minimum. I hope that helps!
Yes! Thanks
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Old 08-30-2012, 03:14 AM   #10
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You might be able to get away with a vegetable beer (21a) or a specialty beer (23a) as long as you get some smell and flavor from the chilies. It seems like those categories are wide open.

Let me know how it turns out - i'm planning on making a Belgian specialty beer with scorpion peppers (go big or go home?) and one of the ideas was to pad it with green chillies.


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