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- May 24, 2013
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I am trying to brew a beer that has a similar taste to heady topper, sip of sunshine, or any of tree house brewing's IPAs. All 3 have a very similar taste to them that I never taste in any other IPAs.
I usually shoot for 1.075-1.080 and use a malt bill of 90% american 2 row and 10% wheat. I also usually put 1lb of dextrose in the boil.
I have fermented using 001 and us-05. I always oxygenate and use yeast nutrient. I start ferentation around 64-66 and let rise to 68-70.
I have used lost of different hops but I will usually throw in an oz of cascade at the beginning of the boil and put about 8 oz in the whirlpool and let sit for about 45min. I use simcoe, cascade, amarillo, columbus, and chinook in the whirlpool. I dry hop with 5 oz usually 3oz of simcoe and 2 of columbus.
I recently started treating my water, I live in Massachusetts and the water doesnt have much of anything in it. I add gypsum to get the sulfate up to about 200ppm and lower mash PH.
My finished beer always turns out as a decent IPA but never has the distint taste of the beers above, and I do not actually know what is contributing to the taste whether it is hops, malt, or yeast.
A few things I plan on trying is I bought some DIPA yeast from omega labs which is suppose to be conan. I also do not think my beers finish dry enough so that is something I need to figure out too, my beer usually finishes around 1.016.
I am going to throw the hops in the kettle for whirlpool instead of a hop bag, i am wondering if the hops are too condensed and are not getting enough surface contact.
I would also like to try brewing with pearl or english two row, I have heard that those breweries use those malts, maybe even add carapils.
The only other thing I can think of is I always dry hop with the yeast in the carboy so I will try racking to a secondary, but I think that will help more with aroma not taste.
I usually shoot for 1.075-1.080 and use a malt bill of 90% american 2 row and 10% wheat. I also usually put 1lb of dextrose in the boil.
I have fermented using 001 and us-05. I always oxygenate and use yeast nutrient. I start ferentation around 64-66 and let rise to 68-70.
I have used lost of different hops but I will usually throw in an oz of cascade at the beginning of the boil and put about 8 oz in the whirlpool and let sit for about 45min. I use simcoe, cascade, amarillo, columbus, and chinook in the whirlpool. I dry hop with 5 oz usually 3oz of simcoe and 2 of columbus.
I recently started treating my water, I live in Massachusetts and the water doesnt have much of anything in it. I add gypsum to get the sulfate up to about 200ppm and lower mash PH.
My finished beer always turns out as a decent IPA but never has the distint taste of the beers above, and I do not actually know what is contributing to the taste whether it is hops, malt, or yeast.
A few things I plan on trying is I bought some DIPA yeast from omega labs which is suppose to be conan. I also do not think my beers finish dry enough so that is something I need to figure out too, my beer usually finishes around 1.016.
I am going to throw the hops in the kettle for whirlpool instead of a hop bag, i am wondering if the hops are too condensed and are not getting enough surface contact.
I would also like to try brewing with pearl or english two row, I have heard that those breweries use those malts, maybe even add carapils.
The only other thing I can think of is I always dry hop with the yeast in the carboy so I will try racking to a secondary, but I think that will help more with aroma not taste.
