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Old 12-02-2012, 04:55 PM   #1
Chuckus95
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Apr 2010
Zionsville, IN
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IPA and IIPA are my favorite styles to drink, but I rarely am happy with ones that I brew. The biggest problem is that I don't feel like I get the bitterness right (yes, I have followed several clone recipes here to a "T"). One of the things I love about the styles is mouth-puckering bitterness, but I have a real problem achieving they in my Homebrew. Beersmith always says my IBUs are in the 70+ range, but I never get the bitterness like a Pliny, Sculpin, etc. Any suggestions on how to improve my bitterness? Thanks.
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Secondary:
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Old 12-02-2012, 04:59 PM   #2
alanlis
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Mar 2012
Ann Arbor, Michigan
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What's your boil volume?

 
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Old 12-02-2012, 05:02 PM   #3
Chuckus95
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Apr 2010
Zionsville, IN
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Quote:
Originally Posted by alanlis
What's your boil volume?
6 to 11 gallons depending on my batch size (5 v. 10).
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Keg: Fresh-Hop Amber; Galaxy/Simcoe/Citra IPA; Maharaja Clone; Winter Warmer
Primary: Rye Pale Ale; Red Dragon (Imperial Red Ale)
Secondary:
On Deck: Tripel; Smoked Porter; Marzen; Ahtanum/Belma/Columbus IPA

 
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Old 12-02-2012, 05:07 PM   #4
Face Eater
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Do you have an example of your recipe, yeast, water, process...? Maybe we can figure out what's going on with your ipas.

 
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Old 12-02-2012, 05:07 PM   #5
BradleyBrew
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Nov 2010
Parris Island, USA
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what yeast are you using? yeast can play a factor in perceived bitterness.

 
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Old 12-02-2012, 05:12 PM   #6
Chuckus95
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Apr 2010
Zionsville, IN
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I use 3 main yeasts: WLP001, WLP007, and San Diego Super Yeast. I typically mash around 148-152. I use RO water and build it up with Gypsum and Calcium Chloride.
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Keg: Fresh-Hop Amber; Galaxy/Simcoe/Citra IPA; Maharaja Clone; Winter Warmer
Primary: Rye Pale Ale; Red Dragon (Imperial Red Ale)
Secondary:
On Deck: Tripel; Smoked Porter; Marzen; Ahtanum/Belma/Columbus IPA

 
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Old 12-02-2012, 05:16 PM   #7
Chuckus95
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Apr 2010
Zionsville, IN
Posts: 234
Liked 102 Times on 54 Posts


I've also tried hop extract in lieu of pellets or leafs.
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Keg: Fresh-Hop Amber; Galaxy/Simcoe/Citra IPA; Maharaja Clone; Winter Warmer
Primary: Rye Pale Ale; Red Dragon (Imperial Red Ale)
Secondary:
On Deck: Tripel; Smoked Porter; Marzen; Ahtanum/Belma/Columbus IPA

 
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Old 12-02-2012, 05:24 PM   #8
dryboroughbrewing
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Aug 2011
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what level are you shooting for for your sulfates? Also, could we get a sample recipe so we can see what specialty grains you might be using/when you are making your hop additions?

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Old 12-02-2012, 05:29 PM   #9
Beervangelist
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Mar 2012
Albany, Oregon
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What is your brewing water like? Ca and SO4 have an effect on hop utilization and perception.

 
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Old 12-02-2012, 06:01 PM   #10
Chuckus95
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Apr 2010
Zionsville, IN
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Quote:
Originally Posted by dryboroughbrewing
what level are you shooting for for your sulfates? Also, could we get a sample recipe so we can see what specialty grains you might be using/when you are making your hop additions?
300 ppm for my sulfates. I typically go with 90-95% base malt (GW 2-row, GW NW Pale, or Fawcett MO) and 5-10% crystal and carapils with hop additions typically at 60 then a bunch at <20. I've also tried FWH and Mash hopping.
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Keg: Fresh-Hop Amber; Galaxy/Simcoe/Citra IPA; Maharaja Clone; Winter Warmer
Primary: Rye Pale Ale; Red Dragon (Imperial Red Ale)
Secondary:
On Deck: Tripel; Smoked Porter; Marzen; Ahtanum/Belma/Columbus IPA

 
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