TrojanAnteater
Well-Known Member
- Joined
- Jun 30, 2008
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I wanted to add a *hint* of orange to my IPA and was wondering if a 1/4 lb of Munich 10L would be wise and sufficient, and if not, what is recommended.
Here is my malt base (partial mash)- 5 gallon batch
4 lbs Light DME
1.5 lbs American Pale Two-Row
0.5 lbs Crystal 40L
0.5 lbs Carapils
1.0 lbs Cane Sugar
Also, unrelated question- this one is about yeast. Given a certain yeast's attenuation rate, how can you use the same yeast on a bigger OG and still get a beer as dry as when starting with a lower OG. ie- if I brewed an IPA with WLP001 and went from 1.060 to 1.012, how can I brew a DIPA with an OG of 1.080 for instance, and get that sucker down to 1.012-.015. I hate IPA's that finish with too much residual sweetness and when I brew a DIPA I want a fairly dry beer, but I still want to use CA Ale yeast. Is it just all about adding more simple sugars? And does Beersmith account for this fact of adding more simple sugars in it's FG estimate?
Thanks for any help!
Here is my malt base (partial mash)- 5 gallon batch
4 lbs Light DME
1.5 lbs American Pale Two-Row
0.5 lbs Crystal 40L
0.5 lbs Carapils
1.0 lbs Cane Sugar
Also, unrelated question- this one is about yeast. Given a certain yeast's attenuation rate, how can you use the same yeast on a bigger OG and still get a beer as dry as when starting with a lower OG. ie- if I brewed an IPA with WLP001 and went from 1.060 to 1.012, how can I brew a DIPA with an OG of 1.080 for instance, and get that sucker down to 1.012-.015. I hate IPA's that finish with too much residual sweetness and when I brew a DIPA I want a fairly dry beer, but I still want to use CA Ale yeast. Is it just all about adding more simple sugars? And does Beersmith account for this fact of adding more simple sugars in it's FG estimate?
Thanks for any help!