10.4 ABV Triple IPA
what yeast guys....???
I would recommend using a very highly attenuating yeast. WLP090 or WLP007 come to mind for typical "clean" IPA yeats options.
But the bottom line for an IPA that big is you need to get the FG as low a possible with every opportunity. Otherwise, you're making a hoppy, sweet gross, boozy unaged barleywine. Mash very low, limit your specialty malts extremely, use at least 5% sugar.
Can you explain the reason you're using beet sugar? Ive never heard of using sugar from a beet ha!
Can you explain the reason you're using beet sugar? Ive never heard of using sugar from a beet ha!
haha
side note: that willamette is seriously lost. he has no idea where he is. get him out of there
My Willamette no good there?....they are fresh from my backyard they smell incredibly spicy and citrusy...
I would recommend using a very highly attenuating yeast. WLP090 or WLP007 come to mind for typical "clean" IPA yeats options.
But the bottom line for an IPA that big is you need to get the FG as low a possible with every opportunity. Otherwise, you're making a hoppy, sweet gross, boozy unaged barleywine. Mash very low, limit your specialty malts extremely, use at least 5% sugar.
how low should I mash......
I would recommend using a very highly attenuating yeast. WLP090 or WLP007 come to mind for typical "clean" IPA yeats options.
But the bottom line for an IPA that big is you need to get the FG as low a possible with every opportunity. Otherwise, you're making a hoppy, sweet gross, boozy unaged barleywine. Mash very low, limit your specialty malts extremely, use at least 5% sugar.
Belgium weeps softly in the corner.
why that low..
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why that low..
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Mashing lower (under 150) extracts more beta amylase which is more fermentable and thins out the beer. Conversely, mashing higher (ive heard 152 and 154) will be less fermentable and will have more body. A 10.4% IPA is gonna have a big body anyways so you want to make that wort super fermentable. Even with the beer sugar I would still mash low.
I agree. the key to IPA this high in ABV is make it super-dry. It's almost impossible. You will almost surely fail and it will be too sweet. But if you want to have any chance, go for super-low mash temperature, like 148 and then add a few lbs of sugar.
wow
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what a downer guys....
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