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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Why are my IPA's so malty?
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Old 09-03-2014, 12:46 AM   #1
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Default Why are my IPA's so malty?

I want to brew a dank, bitter, super hoppy west coast style IPA. I've tried several times now, and what I get is more like an east coast IPA. Some good hoppiness, but also malt forward flavor.

Any suggestions off the top of your head?


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Old 09-03-2014, 12:47 AM   #2
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Check your water. Get higher attenuation/lower finishing gravity. Go for a bitterness ratio of at least 1.8


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Old 09-03-2014, 12:48 AM   #3
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Show us a recipe and tell us what your doing
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Old 09-03-2014, 12:54 AM   #4
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Quote:
Originally Posted by kcmobrewer View Post
Check your water. Get higher attenuation/lower finishing gravity. Go for a bitterness ratio of at least 1.8


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What is a bitterness ratio?
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Old 09-03-2014, 01:02 AM   #5
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Heres a good article to explain: http://www.pencilandspoon.com/2012/1...-bugu.html?m=1

Best to post your recipe and process and if you have a water report it would help as well. Water chemistry can play a big part in how your beer turns out. Some water make ups are better suited to certain styles than others but modifying your water or using different water sources can improve certain styles


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Old 09-03-2014, 01:02 AM   #6
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Go online and find a west coast IPA clone recipe and brew it.
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Old 09-03-2014, 01:04 AM   #7
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Recipe and process will be necessary to decipher the problem.

It is like asking "Why is my spaghetti sauce so spicy?", without saying what went into the recipe.
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Old 09-03-2014, 02:04 AM   #8
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Yeah, recipe is necessary to critique method, but definitely NO to 1.8 ratio, IMHO. Super bitter, not what I think of in the best West Coast IPAs. I make a darn good IPA (and I live on the west coast and they're never above 1.3 (unless it's above 100 IBUs which is theoretically not soluble). Lots of base malt, a little carapils (or wheat or something flaked) and cane sugar. Low or no crystal malt in the grain bill. Then lots and lots of hops, mostly late additions/whirlpool and 2 big dry hops, one in the keg. I use around 12 oz of high alpha hops in most of my IPAs, split between dank and citrusy varieties. This is also a great resource to start:

http://www.homebrewtalk.com/top-10-t...hoppy-ipa.html
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Old 09-03-2014, 03:01 AM   #9
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I prefer them pretty bitter, just a personal preference. 1.3 will be good I'm sure


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Old 09-03-2014, 03:10 AM   #10
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Default Why are my IPA's so malty?

Totally personal preference. Looking back some of my best Imperial IPAs were 1.5-1.6. I think it's a curve based on gravity. I also use a really light grain bill, often no crystal malt. I'm sure that factors in. Cheers!


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