Hey fellow home brewers! This is my first post here at Home Brew Talk.
I recently brewed my first partial mash American IPA last week. It has only been 5 days in primary. I decided to take a gravity reading to see where it was at. it went from OG 1.060 to 1.016. I took a sip just to see how it tasted and it was REALLY BITTER. I usually love overly hoppy beers but that was a bit much for me.
Can you tell how bitter the beer is going to be from fermented wort?
the IBU calculator said at most it would be 55 ibu's... which is mild compared to what I am used to.
Heres the recipe:
Batch size 2.5 gal (cut a 5 gal recipe in half but used more hops)
mashed at 160 fahrenheit for 60 min (no I didn't squeeze the grain bag)
.5 lb crystal grain
.25 lb victory grain
.125 lb munich grain
3.3 lb cbw sparking amber pure malt extract
1.25 oz citra 60 min
0.65 oz amarillo 0 min
Yeast - White labs California ale
fermenting at 72 degrees
OG - 1.060
planning on dry hopping in a week.
Thanks guys!
I recently brewed my first partial mash American IPA last week. It has only been 5 days in primary. I decided to take a gravity reading to see where it was at. it went from OG 1.060 to 1.016. I took a sip just to see how it tasted and it was REALLY BITTER. I usually love overly hoppy beers but that was a bit much for me.
Can you tell how bitter the beer is going to be from fermented wort?
the IBU calculator said at most it would be 55 ibu's... which is mild compared to what I am used to.
Heres the recipe:
Batch size 2.5 gal (cut a 5 gal recipe in half but used more hops)
mashed at 160 fahrenheit for 60 min (no I didn't squeeze the grain bag)
.5 lb crystal grain
.25 lb victory grain
.125 lb munich grain
3.3 lb cbw sparking amber pure malt extract
1.25 oz citra 60 min
0.65 oz amarillo 0 min
Yeast - White labs California ale
fermenting at 72 degrees
OG - 1.060
planning on dry hopping in a week.
Thanks guys!