unclebrazzie
Well-Known Member
- Joined
- May 30, 2014
- Messages
- 122
- Reaction score
- 9
Hi y'all,
I've tried my hand at brewing a couple IPAs in the past few months, but two things keep coming up whenever I do so:
1) lack of hoppiness. Try as I may, none of my IPAs ever turn out hoppy. Bitter, sure, but never hoppy. Generally speaking, I provide about half my IBU as FWH, the rest as medium-to-late additions (T-30' at the very earliest, mostly t-10'). Even with a shovelful of dry hops, the best I get is a whiff of hops.
Example in case: a Jaipur-inspired IPA based on the recipe in Mitch Steele's IPA.
1 tsp gyspsum at start of boil
11g Columbus FWH
10g Centennial FWH
6g Amarillo FWH
10g Caolumbus 30 min boil
10g Centennial 30 min boil
6g Amarillo 30 min boil
40g Columbus At turn off and steeped for 30 min
40g Centennial At turn off and steeped for 30 min
30g Amarillo At turn off and steeped for 30 min
Dryhopped with 50g of Amarillo because after a week in Secondary, this tasted (and smelled) like a banana-laden abbey rather than an IPA.
After two weeks in the bottle, hardly a trace of hops can be detected. Sure, there's a bit of it, but nowhere near IPA-levels, and nowhere near as much as I'd epxected with these additions.
2) nearly all of my "hoppy" ales starting at 1.060 or less display a harsh, biting bitterness which is slightly unpleasant when not pronounced, and utterly unpalatable when more pronounced. Resiny and astringent, almost like biting into a pine cone. I have no idea where this is coming from, but it was most noticable in a low ABV hoppy hefeweizen I brewed which is utterly undrinkable. 40g of (again) Amarillo dry hop in a 1.045 SG - 1.006 FG brew (60-40 wheat-pale)
So, my questions:
What's causing my lack of hoppiness in 1) and what's causing the unpleasant bitterness in 2) ?
Thanks in advance!
I've tried my hand at brewing a couple IPAs in the past few months, but two things keep coming up whenever I do so:
1) lack of hoppiness. Try as I may, none of my IPAs ever turn out hoppy. Bitter, sure, but never hoppy. Generally speaking, I provide about half my IBU as FWH, the rest as medium-to-late additions (T-30' at the very earliest, mostly t-10'). Even with a shovelful of dry hops, the best I get is a whiff of hops.
Example in case: a Jaipur-inspired IPA based on the recipe in Mitch Steele's IPA.
1 tsp gyspsum at start of boil
11g Columbus FWH
10g Centennial FWH
6g Amarillo FWH
10g Caolumbus 30 min boil
10g Centennial 30 min boil
6g Amarillo 30 min boil
40g Columbus At turn off and steeped for 30 min
40g Centennial At turn off and steeped for 30 min
30g Amarillo At turn off and steeped for 30 min
Dryhopped with 50g of Amarillo because after a week in Secondary, this tasted (and smelled) like a banana-laden abbey rather than an IPA.
After two weeks in the bottle, hardly a trace of hops can be detected. Sure, there's a bit of it, but nowhere near IPA-levels, and nowhere near as much as I'd epxected with these additions.
2) nearly all of my "hoppy" ales starting at 1.060 or less display a harsh, biting bitterness which is slightly unpleasant when not pronounced, and utterly unpalatable when more pronounced. Resiny and astringent, almost like biting into a pine cone. I have no idea where this is coming from, but it was most noticable in a low ABV hoppy hefeweizen I brewed which is utterly undrinkable. 40g of (again) Amarillo dry hop in a 1.045 SG - 1.006 FG brew (60-40 wheat-pale)
So, my questions:
What's causing my lack of hoppiness in 1) and what's causing the unpleasant bitterness in 2) ?
Thanks in advance!