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Old 10-03-2012, 04:42 PM   #1
TheZymurgist
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Default Imperial IPA Critique

This is a recipe I've brewed a number of times, but I think I want to change the grain bill slightly. I'm not making any changes to the hop schedule yet, I think it's pretty stellar.

Here's the recipe:

OG: 1.078
FG: 1.012

14.00 lbs Maris Otter
1.00 lb Crystal 10L
0.50 lb Cara-Pils/Dextrin
0.50 lb Honey Malt

1 oz Amarillo - FWH
1 oz Citra - 60min
1 oz Citra - 30min
1 oz Cascade - 15min
1 oz Amarillo - 15min
1 oz Cascade - 0min
1 oz Amarillo - 0min
2 oz Cascade - Dry Hop
1 oz Amarillo - Dry Hop

Mashed at 149*
Yeast: White Labs WLP007 Dry English Ale

The problem I have is that even with such a low mash temp, there's a slightly too much body and residual sweetness. I think I'm going to increase the Maris Otter by 1 lb, but decrease the Crystal to 0.50 lb and replace the Dextrin with Wheat Malt. I also think I'm going want to use a more neutral yeast that will dry the beer out more, but I'm not sure which one.

Thoughts?


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Old 10-03-2012, 05:58 PM   #2
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You said you were only looking critique on the grist, so here goes...

Try using both American 2-row and English 2-row. A base of pure Maris Otter can be a little detracting for a big hoppy beer like this. And with WLP007, you're going to get more accentuation of the malt vs. using a cleaner yeast like WLP001. Next, cut down the crystal and honey malt to 3 or 4% each. Ditch the carapils and add some wheat malt instead.


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Old 10-03-2012, 09:00 PM   #3
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If you want to dry the beer out just add a bit of corn sugar. I would recommend it for an IIPA. Also if you think its ending up too sweet then maybe just omit the honey malt completely.
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Old 10-04-2012, 02:14 AM   #4
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Since you're not interested in getting any hop critique, I'm going to make a suggestion on hops.

Citra as a dry hop....I like it. Did that with a couple of my IPAs and love it.

That said.....what about subbing the crystal 10 with melanoidin?
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Old 10-04-2012, 02:44 AM   #5
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Quote:
Originally Posted by jtejedor View Post
If you want to dry the beer out just add a bit of corn sugar. I would recommend it for an IIPA. Also if you think its ending up too sweet then maybe just omit the honey malt completely.
This... Half a pound to a pound of corn sugar really helped dry out my DIPA
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Old 10-04-2012, 02:49 AM   #6
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Decrease the honey and crystal. Also citra as a bitten hop has a distinctive flavor that some do not like. If you insist on using it for bittering I would make it a FWH. Otherwise use something neutral like warrior for bittering and bump an ounce of citra to flameout and one to dry hop.
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Old 10-04-2012, 04:05 AM   #7
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Thanks for the advice everyone! I think I'll wait to adjust any hops until I get the malt profile where I want it, don't want to change too many variables at once. Plus, I think the only thing I'll change is adding a later citra addition and one to dry hop as well.

So I think for the next batch, I'll replace the dextrin with wheat malt, the maris otter with 2-row, cut the crystal and honey malt in half, and try using wyeast 1056 American ale yeast.
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Old 10-04-2012, 04:28 AM   #8
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I would keep half your Maris Otter, don't want to go too far the other direction. Honestly cutting the crystal and honey and switching to 1056 will do a lot for this alone. Then if you still don't like it you can switch to 100% 2 row.
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Old 10-04-2012, 12:56 PM   #9
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Quote:
Originally Posted by JesperX View Post
I would keep half your Maris Otter, don't want to go too far the other direction. Honestly cutting the crystal and honey and switching to 1056 will do a lot for this alone. Then if you still don't like it you can switch to 100% 2 row.
Will do. Thanks!


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