So I had an extract IPA that was really quite good. I went to all-grain (BIAB) and am very disappointed by the results. Where did I go wrong?
Original:
ABV: 6.65%, OG: 1.066, FG: 1.015
IBUs: 70, Color: 9.3 SRM
8.5 lbs Plain Light DME
1 lb Rye Malt
6 oz Munich
4 oz Honey Malt
1 oz Pacific Gem (FWH)
1 oz Wakatu / NZ Hallertau (15 minutes)
1 oz Pacific Gem (5 minutes)
1 oz Wakatu / NZ Hallertau (0 minutes)
2 oz Wakatu (dry hopped)
1 tsp Irish Moss
WLP001 California Ale yeast
It was kind of dark, a bit sweet, with fruit notes and lovely body and hop flavor/aroma.
All-Grain:
9 lbs Pale Malt
8 oz Carapils
6 oz Honey Malt
2 lbs Rye Malt
1.5 lbs Flaked Rye
1 oz Pacific Gem (FWH)
1 oz Wakatu / NZ Hallertau (15 minutes)
1 oz Pacific Gem (0 minutes)
1 oz Wakatu / NZ Hallertau (0 minutes)
2 oz Wakatu / NZ Hallertau (dry hop)
2 oz Motueka (dry hop)
Wyeast 1272
I also adjusted the water - original profile: 37.9 Ca, 5 Mg, 61 Na, 37 S, 95 Cl, adjusted profile: 46.9 Ca, 3.4 Mg, 40.9 Na, 76.4 S, 63.7 Cl.
My mash efficiency wasn't very good, so I ended up with a SG of 1.052 rather than 1.066. I just tasted it, now that primary fermentation is done, and it's a completely different beer. The body is thinner, the color is MUCH lighter, all the interesting sweet/malty character is gone, and I'm left with, basically, an APA.
Which of my changes is the primary culprit? I want my other beer back.
Original:
ABV: 6.65%, OG: 1.066, FG: 1.015
IBUs: 70, Color: 9.3 SRM
8.5 lbs Plain Light DME
1 lb Rye Malt
6 oz Munich
4 oz Honey Malt
1 oz Pacific Gem (FWH)
1 oz Wakatu / NZ Hallertau (15 minutes)
1 oz Pacific Gem (5 minutes)
1 oz Wakatu / NZ Hallertau (0 minutes)
2 oz Wakatu (dry hopped)
1 tsp Irish Moss
WLP001 California Ale yeast
It was kind of dark, a bit sweet, with fruit notes and lovely body and hop flavor/aroma.
All-Grain:
9 lbs Pale Malt
8 oz Carapils
6 oz Honey Malt
2 lbs Rye Malt
1.5 lbs Flaked Rye
1 oz Pacific Gem (FWH)
1 oz Wakatu / NZ Hallertau (15 minutes)
1 oz Pacific Gem (0 minutes)
1 oz Wakatu / NZ Hallertau (0 minutes)
2 oz Wakatu / NZ Hallertau (dry hop)
2 oz Motueka (dry hop)
Wyeast 1272
I also adjusted the water - original profile: 37.9 Ca, 5 Mg, 61 Na, 37 S, 95 Cl, adjusted profile: 46.9 Ca, 3.4 Mg, 40.9 Na, 76.4 S, 63.7 Cl.
My mash efficiency wasn't very good, so I ended up with a SG of 1.052 rather than 1.066. I just tasted it, now that primary fermentation is done, and it's a completely different beer. The body is thinner, the color is MUCH lighter, all the interesting sweet/malty character is gone, and I'm left with, basically, an APA.
Which of my changes is the primary culprit? I want my other beer back.