stickyfinger
Well-Known Member
I've been trying to make a good session IPA (or session hop bomb Pale Ale if you are a snob about the term session IPA) for quite a long time. I gave up awhile ago, but I had another idea. I was wondering if anyone has tried it. I have been using around 10% crystal 10-20L in a lot of my NE IPAs to give them more perception of sweetness/fullness. i think it is working.
I was wondering why not make a low gravity wort out of a very high percentage of crystal 10L or 15L and see if the resulting beer has a nicer body and fullness of flavor to it?
One idea is to find the diastatic power of my pale 2-row (Great Western Pale Malt) and then just "dilute" it down to the point that the diastatic power is at the required level to convert the mash and make the rest crystal 10L? This says the diastatic power is around 141:
https://www.morebeer.com/products/great-western-domestic-2row-malt.html
This says 35 degrees Lintner is needed for full conversion:
http://beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/
So, if I took it to the extreme, I could mix 25% GW 2-row with 75% Crystal 10L and wind up with an average degrees Lintner of ~35 for the mash, right?
I wonder what it would taste like for a low gravity wort, like 1.035 or something?
I think instead of just going overboard on the crystal 10L, I would first try using a lot of flaked oats/barley/wheat, maybe some rye malt and then a ton of crystal 10L and the balance 2-row.
Anyone have experience in this area?
I was wondering why not make a low gravity wort out of a very high percentage of crystal 10L or 15L and see if the resulting beer has a nicer body and fullness of flavor to it?
One idea is to find the diastatic power of my pale 2-row (Great Western Pale Malt) and then just "dilute" it down to the point that the diastatic power is at the required level to convert the mash and make the rest crystal 10L? This says the diastatic power is around 141:
https://www.morebeer.com/products/great-western-domestic-2row-malt.html
This says 35 degrees Lintner is needed for full conversion:
http://beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/
So, if I took it to the extreme, I could mix 25% GW 2-row with 75% Crystal 10L and wind up with an average degrees Lintner of ~35 for the mash, right?
I wonder what it would taste like for a low gravity wort, like 1.035 or something?
I think instead of just going overboard on the crystal 10L, I would first try using a lot of flaked oats/barley/wheat, maybe some rye malt and then a ton of crystal 10L and the balance 2-row.
Anyone have experience in this area?