pkrath84
Well-Known Member
I know I'm probably going to beer-hell for bringing this up to the hop heads but let's see how it goes:
Has anyone experimented with this? I'm wondering because I'm working on a coffee IIPA and I'm debating if a fresh IPA is the way to go...
My thinking is that aging the IIPA will cut the astringent flavors and greenness of the fresh beer (which I think the high hops usually mask). Of course dry hopping early on, the hop aroma would fade but that's where the dry hop comes in POST-aging.
My thought is to cut the astringent and burnt flavors that comes with the typical coffee beer. So age, maybe an additional few weeks and THEN blast the beer with the hops for 5 days or so?
What's the regular turn around on an IIPA anyway?
Here's a link to my recipe and thread in my coffee beer experiment:
https://www.homebrewtalk.com/f36/help-formulating-coffee-ipa-401858/
Has anyone experimented with this? I'm wondering because I'm working on a coffee IIPA and I'm debating if a fresh IPA is the way to go...
My thinking is that aging the IIPA will cut the astringent flavors and greenness of the fresh beer (which I think the high hops usually mask). Of course dry hopping early on, the hop aroma would fade but that's where the dry hop comes in POST-aging.
My thought is to cut the astringent and burnt flavors that comes with the typical coffee beer. So age, maybe an additional few weeks and THEN blast the beer with the hops for 5 days or so?
What's the regular turn around on an IIPA anyway?
Here's a link to my recipe and thread in my coffee beer experiment:
https://www.homebrewtalk.com/f36/help-formulating-coffee-ipa-401858/