All my IPAs taste the same

[lbond2]

Lots of great advice...I have brewed a bunch of IPA with great success...here is my advice, 2 row ya maybe...I prefer Marris otter, use adjuncts, 1lb Belgian candied sugar for a 1060 wort...look the ratios up for this, it helps ease the yeast transition during the first fermentation phase. I use either super yeast or dry English ale yeast...big starter 3-5billion depending on gravity. At boil whack it hard with warrior or galena, 3 oz at 60, 2oz at 45 with simcoe, or warrior, or mosaic...lastly hit it with 5 oz of simcoe, or citra, or galaxy, or mosaic, or a combo of these. Then 3-5 oz dry hope with these hops for 1-2 weeks...BOOM, yummy time


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[grathan]

You can taste anything but bitter with 5 oz of Galena/Warrior at 45 minutes or greater? That's interesting. I am almost scared to try it.

 

[masonsjax]

That's what I'm thinking. 5 gallons of wort is probably at saturation long before 5oz of high AA like those.

 

[lbond2]

Ya, good point on the bittering, maybe I should had mentioned gravity...if your gravity is 1080 +\- use at least 2 oz on every addition..I like to use 3. You probably wondering why so much...I like to brew more double IPAs so to balance the hops and malt a guy needs waaaaayyyy more hopps than he/she thinks. Lastly, the ISO-alpha acids will bond to the yeast decreasing the actual bitterness in a beer. IBUs are kind of a guesstament not an exact number.. Go for what tastes good and forget about an ibu number. I brewed a 1107 double (way too big by the way) and used 1 1/2lbs of hops along the way and it turned out not very hoppy, just to give you an example...


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[smiffbrewing]

when you are dry hopping are you rousing the hops periodiicay? this helps get the most out of them. also dry hopping temps can make a huge difference in aromas.

 

[lbond2]

Yes...I do rouse the hops...what temps do you like for flavor and aroma??? The higher the more potent?? Great thread on IPAs by the way!!!


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[masonsjax]

I have found 70F to be right for me. At 65F I was getting very little aroma, at 70F the same additions get me boatloads of aroma.

 

[RonPopeil]

I've tried aging my hoppy beers longer as of late. It seems like it takes at least 4 weeks for nice hop flavors to emerge.

 

[lbond2]

4 WEEKS!!!?? Try more hops, dry hopping every 3-4 days for a week or two. I have even dry hopped in my keg and that works well.

Remember, IPAs are enjoyed young my friend!


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