StopTakingMyUsername
Well-Known Member
- Joined
- Sep 12, 2015
- Messages
- 114
- Reaction score
- 6
I've been struggling with this style recently, and it's driving me mad.
I want to make a top notch IPA like the trillium, tree house, hill farmstead, boneyard, cellarmaker, barley browns, etc.
I've been trying all kinds of different hop combinations, late additions, low mash temps, varying yeast pitches/strains, etc.
The big problem I'm having is bittering additions.
My IPAs *ALWAYS* come out either grassy and bitter as hell, or like absolute dirty bong water.
I've been using Columbus, warrior, or hopshot extract, as those are all very commonly used in many IPA recipes (including some I've seen from my favorite breweries).
I've varied the additions from a full oz at the 60, all the way down to literally a "pinch" (maybe 0.1 oz). Doesn't matter. Still disgustingly bitter.
I am strongly considering just NOT doing a bittering addition, but if I am mashing low (say 147 F) and using only late hop (10, 5, whirlpool) and dry hop, then I worry that the beer is just going to be water that smells like hops.
Should I just use a low alpha acid hop like cascade or fuggle?
What am I not getting here?
How do professional breweries crank out these top notch IPAs that still have flavor, but are aggressively hop forward?
I want to make a top notch IPA like the trillium, tree house, hill farmstead, boneyard, cellarmaker, barley browns, etc.
I've been trying all kinds of different hop combinations, late additions, low mash temps, varying yeast pitches/strains, etc.
The big problem I'm having is bittering additions.
My IPAs *ALWAYS* come out either grassy and bitter as hell, or like absolute dirty bong water.
I've been using Columbus, warrior, or hopshot extract, as those are all very commonly used in many IPA recipes (including some I've seen from my favorite breweries).
I've varied the additions from a full oz at the 60, all the way down to literally a "pinch" (maybe 0.1 oz). Doesn't matter. Still disgustingly bitter.
I am strongly considering just NOT doing a bittering addition, but if I am mashing low (say 147 F) and using only late hop (10, 5, whirlpool) and dry hop, then I worry that the beer is just going to be water that smells like hops.
Should I just use a low alpha acid hop like cascade or fuggle?
What am I not getting here?
How do professional breweries crank out these top notch IPAs that still have flavor, but are aggressively hop forward?