A friendly place for friends who drink

[WesleyS]

Saw that, responded in my edit. PKU

PKU? Please Kick Undercarriage?

 

[BeerMeDuffMan]

I actually went back and double-checked the recipe that I thought used 10%...it was actually 5% crystal and 5% honey malt, which probably accounted for some of the sweetness I remembered.

10% crystal might have overdone it.

Honey malt is excellent in a DIPA, at least for in my opinion. You can use it in only 5% of the grist and get a good effect from it without bringing too much sweetness.

 

[BeerMeDuffMan]

PKU? Please Kiss Undercarriage?

ftfy

 

[Brizzo]

I have changed to the no crystal at all mindset. I like oats and wheat to build body. I get great color and body.

 

[BGBC]

Feels good to be back at work this morning.

Said no one never

 

[drainbamage]

I have changed to the no crystal at all mindset. I like oats and wheat to build body. I get great color and body.

I need to try flaked oats in an IPA one of these days. I've had a couple commercial APAs/IPAs with oats and really liked how they turned out.

 

[BreezyBrew]

The more I brew IPA's the less crystal I have been using. I really like using some Vienna in my IPAs/Pale Ales.

 

[Psylocide]

I need to try flaked oats in an IPA one of these days. I've had a couple commercial APAs/IPAs with oats and really liked how they turned out.

I did flaked oats in my Red IPA, nice mouthfeel for sure.

 

[m00ps]

I need to try flaked oats in an IPA one of these days. I've had a couple commercial APAs/IPAs with oats and really liked how they turned out.

Go for it. Works very well if you are trying to get a lean dry drinkable body. I do the same with sours so that you dont have a watery mouthfeel at low FGs

 

[DisturbdChemist]

Ok, lets pick a topic and debate.
How much crystal malt is too much for an IPA?

I never use more than a 1lb of crystal for a 5 gallon batch which for my beers is less than 5% of grain bill. Depends on the color you want.

 

[iijakii]

The more I brew IPA's the less crystal I have been using. I really like using some Vienna in my IPAs/Pale Ales.

Brewed a Vienna/Simcoe SMASH once and it was lovely.

 

[iijakii]

Mroing @m00ps , err'body

 

[BeerMeDuffMan]

I'll come up with a good debatable topic every day...I think I got a good one for tomorrow. I'm liking some of these answers.
Flaked oats in a stout/porter is a given, its becoming more common with the higher tiered brewpubs using flaked wheat in their IPA and DIPA offerings. You would be hard pressed to find one from Tired Hands that doesn't have one or the other in most of their line up.

 

[wyobrewer1]

I'll come up with a good debatable topic every day...I think I got a good one for tomorrow. I'm liking some of these answers.

Flaked oats in a stout/porter is a given, its becoming more common with the higher tiered brewpubs using flaked wheat in their IPA and DIPA offerings. You would be hard pressed to find one from Tired Hands that doesn't have one or the other in most of their line up.

I brewed a hophands clone, and I believe a few others here have as well. It had about 16-18% flaked oats and it worked really well.

 

[iijakii]

I'll say one thing, I'm quite liking this "Session IPA" craze going on, that's right up my alley -- a hoppier pale ale. Most commercial IPAs blow chunks and are way too sweet. But the pales are too boring. These session IPAs are nice and hoppy, but still 5% and dry? Giddyup!

 

[BreezyBrew]

Something I have noticed brewing IPA's with crystal malt... The country of origin makes a huge difference. For me, English crystal malts are much richer and sweeter than American ex. Briess.

I want to brew an IPA with rice and see what that does.

 

[Psylocide]

I'll say one thing, I'm quite liking this "Session IPA" craze going on, that's right up my alley -- a hoppier pale ale. Most commercial IPAs blow chunks and are way too sweet. But the pales are too boring. These session IPAs are nice and hoppy, but still 5% and dry? Giddyup!

I couldn't disagree with you any harder... and I'm trying.

Over-bittered pales are what they are. No backbone, no alcohol... just bitter dry beer.

I don't want to put up with that bitterness when I'm only getting 5% out of it. I'd rather go for a decent pale like Dales or Pseudosue or 8-bit or most anything else. Balanced and often have more alcohol than session 'IPAs.'

 

[1977Brewer]

I'll say one thing, I'm quite liking this "Session IPA" craze going on, that's right up my alley -- a hoppier pale ale. Most commercial IPAs blow chunks and are way too sweet. But the pales are too boring. These session IPAs are nice and hoppy, but still 5% and dry? Giddyup!

Same here, but every time I try to brew a session IPA I either over shoot my OG or it attenuated out to the point that it's still 6 - 7%. I'll try another and account for my 85% efficiency and see how it goes.

I've only used oats in my Saisons, Porter, and RIS. I'll give them a go in an IPA.

As for crystal, I've kept it right around 5% because I was told to 100 times before I ever write a recipe.

 

[mcbaumannerb]

Ok, lets pick a topic and debate.
How much crystal malt is too much for an IPA?

I keep it under 5% and have moved my oat amount up to just under 10%. Gives a good balance of sweetness/mouthfeel in my DIPA.

 

[mcbaumannerb]

I couldn't disagree with you any harder... and I'm trying.

Over-bittered pales are what they are. No backbone, no alcohol... just bitter dry beer.

I don't want to put up with that bitterness when I'm only getting 5% out of it. I'd rather go for a decent pale like Dales or Pseudosue or 8-bit or most anything else. Balanced and often have more alcohol than session 'IPAs.'

+1 I'd rather just drink a nice 8-9% balanced DIPA and follow with a glass of water. Same net effect as two session beers but I'm much happier.

Here's another question - has anyone had an IPA brewed with an experimental hop that was actually good? I've had a few (around a dozen or so) and thought they all were one dimensional and rancid. I can see a brewery doing that in-house to gauge what a hop will contribute, but if you're selling it to me, I expect it to taste good.

 

[TheCADJockey]

I'm liking some of these answers.

Fine, I'll bite. I always buy a 1lb. bag of crystal for my IPA's and just pour in approx. half the bag. So. Whatever that percentage is, is what I use. Not that my opinion has any value anyway.

These session IPAs are nice and hoppy, but still 5% and dry? Giddyup!

Over-bittered pales are what they are. No backbone, no alcohol... just bitter dry beer.

I completely agree with jak. Our drinking situations are quite different at the moment though. The majority of the time I drink..

nice and hoppy, but still 5% and dry
just bitter dry beer

Is exactly what I want.

 

[blizzard]

I brewed a hophands clone, and I believe a few others here have as well. It had about 16-18% flaked oats and it worked really well.

Wow, I didn't realize the percentage was that high.

I'll say one thing, I'm quite liking this "Session IPA" craze going on, that's right up my alley -- a hoppier pale ale. Most commercial IPAs blow chunks and are way too sweet. But the pales are too boring. These session IPAs are nice and hoppy, but still 5% and dry? Giddyup!

+1 I am really getting into beers that I can drink a couple of, but aren't boring. There are definitely some crappy session IPAs out there, but there are more and more than I am finding that I enjoy.

I want to brew an IPA with rice and see what that does.

Won't that just dry it out and make a thinner body?

 

[TheCADJockey]

There are definitely some crappy session IPAs out there, but there are more and more than I am finding that I enjoy.

Also this, but it is something I completely enjoy exploring. Every time I pick up a new session ipa, the first sip is exciting.. wondering if I will love it or hate it. The only time I'm disappointed is when it is too malty with a bigger mouthfeel. Dry and bitter. Give it to me.

 

[Psylocide]

+1 I'd rather just drink a nice 8-9% balanced DIPA and follow with a glass of water. Same net effect as two session beers but I'm much happier.

Here's another question - has anyone had an IPA brewed with an experimental hop that was actually good? I've had a few (around a dozen or so) and thought they all were one dimensional and rancid. I can see a brewery doing that in-house to gauge what a hop will contribute, but if you're selling it to me, I expect it to taste good.

Are we talking SMaSH or just 'with experimental hops?'

That SN 5-hop was horrid, but that had more to do with the balance, not so much the hop flavor.

Also, does Rogue Farms 8 count? They use their own varieties and actually enjoyed that one. I've heard a few people say 7 wasn't all that great, but 8 was pretty decent imo.

 

[iijakii]

Every year thsi brewery near me puts out an IPA as a collab with a couple other breweries. The one two years ago was amazing. The brewer gave me the grain bill:

"The Three Way IPA uses 8000 lbs of two row, 160 lbs of aromatic, 200 lbs of C-15, and 1600 lbs of flaked corn per 120 barrel batch."

Chinook, Citra & Mosaic.

7.2% ABV

Aromatic and corn in an IPA? Intredasting. Been meaning to clone it but just have never gotten around to it. Lots of pungency from the Chinook, but still really dry. You weirdos would like it too because the malt was "balanced" from the aromatic.

 

[mcbaumannerb]

Are we talking SMaSH or just 'with experimental hops?'

That SN 5-hop was horrid, but that had more to do with the balance, not so much the hop flavor.

Also, does Rogue Farms 8 count? They use their own varieties and actually enjoyed that one. I've heard a few people say 7 wasn't all that great, but 8 was pretty decent imo.

These were all billed as IPAs, not SMaSH which is why I expected them to be better. So far the hop profile in all of them has been abysmal. Nothing standing out (dank, citrus, etc.) and just muddled. I won't even try them anymore.

 

[m00ps]

blah, I like my IPAs like I like my women. Unbalanced

 

[TheCADJockey]

I know it's not an experimental thing, but Resurgence citra-mosaic was really interesting. I could drink that beer all day every day. It had such an amazing balance of malt/grapefruit flavors. The interesting part, is that I couldn't pick out either citra or mosaic alone and I've had both in their own respective SMaSH. Love that beer, maybe it's just how those two pair up.

They do experimental batches quite frequently though. The day I kegged my Nugget SMaSH, I checked their beer list and they had just kegged the same thing. It was gone before I got down to the tap room only a few days later. Wanted to try that so bad.

 

[ChefRex]

Need to keg my latest IPA with all this talk, oats, no crystal, seems to be becoming my house IPA.

 

[m00ps]

Uh oh, sorry to say guys, but it looks like my 11 minute brewday did quite turn out how I expected. I think if I can get it down to 9 minutes it should be perfect though. Wish me luck