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Old 01-22-2013, 05:04 PM   #11
bobbrews
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For a drier IPA style partial mash beer, I would advise mashing your MO and 2-row at 147 or 148 F for 60 minutes (1.5 liters of water per lb. of grain). Reason being, extract is not as fermentable so you kind of have some control over 20% of the fermentables here by mashing them lower to balance things out a bit. Also, subbing a portion of the extract with dextrose or sucrose (sugar) will help with dryness. 8-10% sugar in this recipe should do.

I would completely cut out the C120 here. You're already at 11% crystal with both; 16% total cara malts with the carafa. The C120 in this particular recipe may add a very detracting, unwanted sweetness.



 
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Old 01-22-2013, 05:23 PM   #12
brigbrew
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Isn't extra sweetness needed to balance out the IPA level hops? Or is this even beyond that? This will be my first hop heavy brew.


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Old 01-22-2013, 05:31 PM   #13
bobbrews
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You shouldn't have an issue with the hop bitterness given the high expected OG/FG, but it is impossible to tell unless you list the hop schedule, target OG/FG, and boil/batch size.

Desired level of sweetness is based on personal preference. But you'll find that most people who love AIPAs prefer them drier with low amounts of crystal malt. It's up to you. If you have a sweet tooth, then proceed as planned and see how it works out for your taste buds.

Lastly, IPAs are all about the beauty of "Unbalance". They are innately hop forward, bitter beers. Balance is a horrible word to describe them. If you want balance, brew an ESB.

 
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Old 01-22-2013, 06:52 PM   #14
Jayhem
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Partial mashing is a piece of cake and not much different from steeping. Figure maybe 1.5 quarts per pound of grain in the mash and mash at 152F for 60 minutes. I always put my kettle and grain bag in a warm oven for the mash to keep the temp from dropping below 150F.
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Old 01-22-2013, 10:14 PM   #15
brigbrew
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Quote:
Originally Posted by bobbrews
You shouldn't have an issue with the hop bitterness given the high expected OG/FG, but it is impossible to tell unless you list the hop schedule, target OG/FG, and boil/batch size.

Desired level of sweetness is based on personal preference. But you'll find that most people who love AIPAs prefer them drier with low amounts of crystal malt. It's up to you. If you have a sweet tooth, then proceed as planned and see how it works out for your taste buds.

Lastly, IPAs are all about the beauty of "Unbalance". They are innately hop forward, bitter beers. Balance is a horrible word to describe them. If you want balance, brew an ESB.
Not disagreeing with you about the nature of IPA's, but this is a Black IPA, which adds a maltier weight and body, going big on both sides of the palate.

That said, as an extract brewer, I've had my share of leftover sugars in a couple batches that ended at 1.020. I'm seriously considering your suggestion.
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Old 01-22-2013, 11:12 PM   #16
smetana1986
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For a mini mash like this do you mash with the specialty grains mixed in with the base malts at the same time?

 
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Old 01-22-2013, 11:38 PM   #17
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Quote:
Originally Posted by smetana1986 View Post
For a mini mash like this do you mash with the specialty grains mixed in with the base malts at the same time?
Yes, all the grains go in together.
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Old 01-23-2013, 12:59 AM   #18
bobbrews
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Quote:
Originally Posted by brigbrew View Post
Not disagreeing with you about the nature of IPA's, but this is a Black IPA, which adds a maltier weight and body, going big on both sides of the palate.

That said, as an extract brewer, I've had my share of leftover sugars in a couple batches that ended at 1.020. I'm seriously considering your suggestion.
Some of the best dry Black IPAs out there are as dry as a bone. Even Founders KBS Stout, which is hefty as ever and not a Black IPA yet still high on the IBU count at 73-ish, finishes lower than 1.020 FG.



 
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