Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > 5G IIPA Recipe Critique
Reply
 
Thread Tools
Old 12-28-2012, 11:40 PM   #11
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,999
Liked 6220 Times on 4432 Posts
Likes Given: 1671

Default

In my experience, FWH does impart the IBUs of a 60 minute boil, but in a "smoother" bittering, so I always count them as 60 minute hops.

What I was saying (badly, I guess!) is that you don't need 102 IBUs (or whatever). Sure, you want firm bitterness, but the 60 minute hops and the FWH should be sufficient, and you want MORE hops flavor and aroma, so moving the hops to later in the boil (and bulking them up) will give you all of the above.

If the grains are already milled, not much you can do now. You can try mashing at 149 for 75 minutes, and make sure to really aerate the wort before pitching the yeast to make sure it fully attenuates.

I don't like very many sweet IIPAs/IPAs, but you need some malt backbone. Instead of overloading the crystal and honey malts, I'd rather see a couple of pounds of Munich malt in the grainbill. That gives a nice deep malt backbone, but not cloying sweetness. Of course, there are many people who like sweet/caramelly IIPAs so it's a matter of taste.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is online now
 
Reply With Quote
Old 12-28-2012, 11:44 PM   #12
br1dge
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Roswell, GA
Posts: 301
Liked 9 Times on 7 Posts
Likes Given: 15

Default

Quote:
Originally Posted by Yooper
In my experience, FWH does impart the IBUs of a 60 minute boil, but in a "smoother" bittering, so I always count them as 60 minute hops.

What I was saying (badly, I guess!) is that you don't need 102 IBUs (or whatever). Sure, you want firm bitterness, but the 60 minute hops and the FWH should be sufficient, and you want MORE hops flavor and aroma, so moving the hops to later in the boil (and bulking them up) will give you all of the above.

If the grains are already milled, not much you can do now. You can try mashing at 149 for 75 minutes, and make sure to really aerate the wort before pitching the yeast to make sure it fully attenuates.

I don't like very many sweet IIPAs/IPAs, but you need some malt backbone. Instead of overloading the crystal and honey malts, I'd rather see a couple of pounds of Munich malt in the grainbill. That gives a nice deep malt backbone, but not cloying sweetness. Of course, there are many people who like sweet/caramelly IIPAs so it's a matter of taste.
I don't like sweet iipa a either. Meant for the Maris otter to add some malt, but guess I overdid it with the cara-malts. I am planning to just add 1/2 of them, so will repost the revised recipe..

Out of curiosity, what would you expect to gain from a longer mash 60 vs 75 minutes?


br1dge is offline
 
Reply With Quote
Old 12-28-2012, 11:50 PM   #13
d_striker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: CO Springs, CO
Posts: 322
Liked 13 Times on 12 Posts
Likes Given: 17

Default

Quote:
Originally Posted by Yooper View Post
In my experience, FWH does impart the IBUs of a 60 minute boil, but in a "smoother" bittering, so I always count them as 60 minute hops.

What I was saying (badly, I guess!) is that you don't need 102 IBUs (or whatever). Sure, you want firm bitterness, but the 60 minute hops and the FWH should be sufficient, and you want MORE hops flavor and aroma, so moving the hops to later in the boil (and bulking them up) will give you all of the above.

If the grains are already milled, not much you can do now. You can try mashing at 149 for 75 minutes, and make sure to really aerate the wort before pitching the yeast to make sure it fully attenuates.

I don't like very many sweet IIPAs/IPAs, but you need some malt backbone. Instead of overloading the crystal and honey malts, I'd rather see a couple of pounds of Munich malt in the grainbill. That gives a nice deep malt backbone, but not cloying sweetness. Of course, there are many people who like sweet/caramelly IIPAs so it's a matter of taste.

I missed the part in your first post where you mentioned the 60 min Magnum addition to 50 IBU's. I was going off of his grainbill that referenced only 21 IBU's from the Magnum addition and dropping the Warrior completely.

What you're saying makes sense.
d_striker is offline
 
Reply With Quote
Old 12-28-2012, 11:54 PM   #14
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,999
Liked 6220 Times on 4432 Posts
Likes Given: 1671

Default

Quote:
Originally Posted by br1dge View Post
Out of curiosity, what would you expect to gain from a longer mash 60 vs 75 minutes?
Conversion! Mashing at a cooler temperature, say of 147-149, means it may take a wee bit longer for full conversion. Maybe not, but it can't hurt and can only help. If I mash at 150 or lower, or use adjuncts, I'll extend the mash time and then check for conversion.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is online now
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
IIPA Recipe Critique mclamb6 Recipes/Ingredients 7 07-30-2012 01:26 PM
IIPA Recipe Critique OofC_Zer0 Recipes/Ingredients 4 03-13-2012 11:55 AM
Critique my first recipe ( IIPA) HollidaySlim Recipes/Ingredients 20 02-02-2012 07:49 PM
IIPA Recipe to Critique... stblindtiger Recipes/Ingredients 15 12-07-2011 06:19 AM
Critique - IIPA Recipe ericd Recipes/Ingredients 24 03-02-2011 06:17 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS