MockY
Well-Known Member
I used a straightforward IPA recipe for a 5 gallon DIPA.
16 lb 2-row
2.5 lb Munich
1 lb C60
0.5 Acid malt
Mashed at 152 f for 60 minutes
OG: 1.080
FG: 1.021
Pitched a healthy starter of WLP007 and fermented it at 64f for 2 weeks. I have never had 007 stall or not done its job, so I was not thinking twice about it. I took a gravity reading while kegging and it ended up being 1.021. The OG was 1.080 which is lower than I intended. It is cloyingly sweet and not at all pleasant to drink. In hoped the character would change once carbed up and conditioned, but not at all. I may be so that 007 did it's job, but the result is not pleasant. But because the beer does taste good besides that, I'd like to see if I could bring it down even further.
And here are some of my ideas how to accomplish this.
Any other ideas? And which option should I choose?
16 lb 2-row
2.5 lb Munich
1 lb C60
0.5 Acid malt
Mashed at 152 f for 60 minutes
OG: 1.080
FG: 1.021
Pitched a healthy starter of WLP007 and fermented it at 64f for 2 weeks. I have never had 007 stall or not done its job, so I was not thinking twice about it. I took a gravity reading while kegging and it ended up being 1.021. The OG was 1.080 which is lower than I intended. It is cloyingly sweet and not at all pleasant to drink. In hoped the character would change once carbed up and conditioned, but not at all. I may be so that 007 did it's job, but the result is not pleasant. But because the beer does taste good besides that, I'd like to see if I could bring it down even further.
And here are some of my ideas how to accomplish this.
- Bleed out the CO2 from the keg. Rack to carboy and pitch Champange yeast.
- Bleed out the CO2 from the keg. Rack to carboy and pitch Brett
- Brew a smaller batch IPA. Mash extremely low and long and ferment that batch with WLP090 and then blend these two beers
- Dump the beer and start from scratch
Any other ideas? And which option should I choose?