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Old 08-31-2012, 08:34 PM   #1
JordanThomas
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Jul 2012
Grand Rapids, Michigan
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Hey all,

There's a sale at my LHBS for Michigan grown Bravo hops (fantastic varietal). While I love harshly bitter IPA's, I'm really looking to put together a recipe for something that has more malty sweetness to it without adding fruit or anything crazy. I would like this to be somewhere in the 7-8% ABV range, probably just 2-row/MO and crystal, and only Bravo hops. Not sure if a yeast starter is necessarily required at that ABV range, but if so, I'm not against it. I don't have a beer software, so any help would be greatly appreciated!

Thanks.



 
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Old 08-31-2012, 08:38 PM   #2
WharfRat
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Jul 2011
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Will simply mashing higher than usual accomplish this? What would you ordinarily mash at? I suppose it also depends on the level of malty sweetness we are talking. I am interested in the same thing so interested in other replies here!



 
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Old 08-31-2012, 08:43 PM   #3
JordanThomas
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Jul 2012
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Quote:
Originally Posted by WharfRat View Post
Will simply mashing higher than usual accomplish this? What would you ordinarily mash at? I suppose it also depends on the level of malty sweetness we are talking. I am interested in the same thing so interested in other replies here!
Well, let's hope the vets can come in and help us out. I've just had 2 wonderful quaffable IPAs recently that were only available on tap, so I'd like to replicate one at home. It's hard to describe what I mean without thinking "smooth" or "easy-to-drink" because I think most beers fit those descriptions... Hahah.

 
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Old 08-31-2012, 09:32 PM   #4
WharfRat
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Which IPAs are you talking about?

 
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Old 09-01-2012, 02:42 AM   #5
neomantra
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Silver Spring, MD
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I think mashing higher will give you a higher FG resulting in more residual sugars and a sweeter beer. Also, adding more non-fermentable sugars like crystal malts should help in this regard, as opposed to adding simple sugars that the yeast will burn through (i.e. corn sugar or to a lesser degree, 2 row malt).

 
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Old 09-02-2012, 11:53 PM   #6
JordanThomas
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Quote:
Originally Posted by WharfRat View Post
Which IPAs are you talking about?
Bravo and Cascade IPA. Founders did both over the summer. Even the Brewer's Guild IPA is amazing and quite sweet.

 
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Old 09-04-2012, 12:33 PM   #7
bobbrews
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It's not difficult to brew a sweet IPA. You can easily hit 1.018-1.021 FG with the right grist, yeast, mash & ferm temps. Typically, brewers strive for drier IPAs (<1.011) and do not always reach as low of an FG as they had hoped. I recommend mashing at 154 F and fermenting in the upper 60's. Reach 1.070 OG. Use WLP002 or another low attenuating British yeast. Start with an American 2-row base (you could even go with Maris Otter); then incorporate 10% or so Crystal 60 and 40 in combination along with any other malts you deem necessary. Do not use sugar.

 
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Old 09-04-2012, 01:39 PM   #8
Monstar
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Oct 2010
Denver
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Mash at 158-159, aim for a 1.07ish gravity. That oughta be sweet enough for ya!

 
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Old 09-04-2012, 11:43 PM   #9
itsbeeryo
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Apr 2010
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I recently used C120 (about 3-4%) in an IPA with about 60 IBU and the dark crystal played well with the hop bitterness.

 
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Old 09-04-2012, 11:53 PM   #10
Yooper
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I make a Surly Furious clone that has some residual sweetness (although a ton of hops to make it not taste sweet!).

A good way to do this is to use "richer" base malts, like golden promise or maris otter, and add some Munich malt. Use plenty of crystal malt, in a light and dark to provide complexity, and use an English ale yeast that doesn't attenuate as well as an American ale yeast.

The Surly Clone grainbill is:
Golden Promise 70.2 %
Munich Malt 18.0 %
Caramunich II 7.0 %
Crystal Malt - 60L 4.0%
(Percentages don't equal quite 100% because I use acid malt for pH adjustment- .8%)
Yeast is Wyeast 1335

That's alot of crystal! but it works so well in this recipe. If you want an IPA with some residual sweetness, and some malt backbone, this would work. But don't be afraid to bitter it appropriately to counteract the sweetness! Good beers are all about balance.


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