I have been looking for this thread. I can't wait to brew the Rye session from the start of the thread.
Broham1 I am going to try your recipe for my next brew. Looks awesome.
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The recipe is not mine. I got it here:
http://www.themadfermentationist.com/2012/01/vienna-malt-session-ipa-recipe.html?m=1
Worth a read, he goes through some great tips on brewing session beers.
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One of the tips from that webpage is:
Maintaining Balance:
1. For a hoppy beer reduce the IBUs proportionally to the expected residual extract (I think this is a better way to think about balance than the classic BU:GU ratio).
Can somebody explain this?
I've been wanting to make a "small IPA" for a while, and have been loving reading through this thread!! Working up my recipe for a "half batch" to test this one out. Any thoughts on this? I've kept the Crystal malts relatively high, and am hoping that I can achieve a session IPA-like brew that is has good body/mouthfeel and plenty of hops.
Thanks for your input!
One of the tips from that webpage is:
Maintaining Balance:
1. For a hoppy beer reduce the IBUs proportionally to the expected residual extract (I think this is a better way to think about balance than the classic BU:GU ratio).
Can somebody explain this?
There is a theoretical ratio called BU:GU, Bittering Units to gravity units. Essentially it is the IBU compared to the starting gravity, which in this case is represented by the last two (or in rare, high gravity cases, three) numbers of a specific gravity reading. The higher the ratio, the more perceived bitterness a beer will have.
For example, a mild with a bitterness of 17 and an OG of 1.034 would have a BU:GU ratio of .5 (17/34).
An imperial IPA on the other hand may have a bitterness of say 150 (not really possible, but whatever) and an OG of 1.075. This beer's BU:GU ratio would therefore be 2.
Obviously these are extreme examples, but it is an easy way to show the math.
What Old Sock is suggesting is to lower the bitterness in low alcohol hop bombs in order to make a smoother, more *gasp* drinkable beer. Instead of a BU:GU of, say, 1 or 1.3 for an IPA, lower this to perhaps .6 for a session IPA.
This is mostly achieved by reducing early boil hopping (60 and 45 minutes, for example) and loading up on late additions and dry hops. All the hop flavor and aroma, with much less bitterness, since the lessened malt bill of the session beer cannot stand up to the aggressive bittering charges of a traditional IPA.
Hope that clears it up.
I'd actually think that means something completely different. Rather than adjusting the BU:GU down, that would theoretically stay nearly the same, and the IBUs would drop with the gravity.
Rather, what I think he's suggesting to focus the IBUs based on the expected final gravity moreso than the original gravity, since that final gravity is going to tell more about the residual sweetness of the beer than the original gravity will.
Now, I haven't read that particular part of his site, so I don't know that for sure, but that's what I'm figuring.
looks yummy but what is with the name "1945 mild"?
Got a little IPA in the fermenter at the moment.
Followed the grain bill from "Tiny the Elder" but hopped with Amarillo and Cascade.
60% Munich
30% Marris Otter
10% Carapils
http://www.popmedium.com/2012/10/tiny-the-elder-low-gravity-ipa-homebrew-recipe/
Mashed at about 72C and OG was 1.033.
Pitched S04 which took it down to FG 1.019 in 3 days (42% attenuation). Seems to taste OK with plenty of body. Just dry hopped, will give it a few days then cold crash and bottle.
Just popping in here to thank all the members that have been passing along recipes!
With the new year, I'm doing a lot more focusing on small/table beers (3.5ABV or less), and really like the examples.
I've got a mild in the keg conditioning out, and a standard bitter that attenuated higher than I wanted (~4abv). Going to rework one of my favorite creamale recipes for 3.5 and pitch on a Yorkshire cake, and then get a saison and Belgian in the works for table beers to offset my huge ABV monsters.
Looking forward to a new year of brewing!
:rockin:
For what it's worth, i repitch 1469 West Yorkshire all the time and think it's even better the 2nd and 3rd generation. No reduction in malt character that I've noticed.
BTW - that dark English Wheat on Roeselare sounds amazing....
:rockin:
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