Brewing a light bodied crisp IPA

[psujeeperman02]

I'm new to the corn sugar addition (and all-grain in general)...and love big IIPAs...when is it suggested to add corn sugar in the process? Is there a suggested amount to add as well?

 

[Yooper]

Enough of this theoretical horse shiza, I've got nothing to do tomorrow and a LHBS within walking distance. Propose your hypothesis and let's settle this like (nerdy) men. I'm thinking a single hop, one control, one batch 5% crystal, and one with a dextrin malt. More than 3 brews in a day is an aggressive goal, but if it's single infusion I can probably piece a second set up together. I stand by my rye suggestion but I can exclude in pursuit of knowledge. Limit variables, so name them.

The one with 5% crystal and the one with dextrin malt would be very similar. I'd go with your control, the 5-7% light crystal, and one with 5-8% wheat malt. Check out the differences.

I have a couple of recipes that have no crystal malt in them- and then I have one that has 11% crystal (my take on Surly Furious AND the base grain is Golden Promise!), and dozens in the 7-8% range. I am not a "NO CRYSTAL MALT IN MY IPA" person, as I like more than one style of IPA.

I think that categorically saying no crystal malt in an IPA narrows you to only a certain style and I make everything from west coast hop bombs to the New England hop juice types and tailor the recipe to the goals for that beer, so I'm with you on that!

I'm new to the corn sugar addition (and all-grain in general)...and love big IIPAs...when is it suggested to add corn sugar in the process? Is there a suggested amount to add as well?

I add mine near the end of the boil, depending on when my hop additions are and so they don't interfere. I used to add it at flame out but I started doing more flame out and whirlpool hops so I bumped it up to when I add the whirlfloc (if I remember) or near the very end of the oil.

As far as amount, I target around 10% of the grainbill to be simple table sugar, depending on the recipe and my goals for that beer.

 

[TexasDroughtBrewery]

The thing is, I'm not trying to make any of those beers listed. If one of my IPAs comes out similar to any of those, its kinda disappointing and I take a look at where I went wrong. I'm shooting for something markedly different.

I'm not in the habit of going tit for tat with my points, its just what I find works for me. It's a style I have experience with. It seemed like the OP had a similar goal as I did when I first started trying to make good IPAs so I figured I'd give my (possibly unorthodox) advice. Feel free to ignore it if you disagree, not going to bother me.

I think you are on the right track to hitting your mark OP, keep at it man

You have to be off your rocker to argue with m00ps about IPA's.

 

[55x11]

You have to be off your rocker to argue with m00ps about IPA's.

I know , right?!
But I am merely quoting Mitch Steele and his IPA book and recipes for what I consider some of the best commercial IPAs out there.

It's possible Steele has no idea about IPAs, of course.

 

[jalmeida]

It's possible Steele has no idea about IPAs, of course.

I don't think that is the case. I think he knows the IPAs he likes and makes. It all comes down to tastes and preferences. And I think we forget that the IPA is nowhere near what it originally was. And it is continuing to evolve and get it's own regional interpretations. At this point nobody owns the style of IPA.

 

[Siberian]

no crystal
no munich
meh vienna
2 row is fine
mash low
medium to high attenuating yeast strain
yes to simple sugars
yes to any adjunct like wheat rye or oats, flaked is even better
NO CRYSTAL
no adding tiny bits of dark roasted malts "for color"
+95% post boil additions with your hops

I think this advice needs to be taken with a healthy dose of salt.

I've brewed a great session IPA that at 4.3% which uses a substantial amount dark Munich malt (16%) and a bit of crystal 40 (5%). Fermented with WLP-90. Would seem like I'm violating the rules with my grain bill.

Bells Two Hearted IPA (repeatedly voted one best beers in the country by AHA members) has Crystal and Vienna in it.

 

[jalmeida]

I think this advice needs to be taken with a healthy dose of salt.

I've brewed a great session IPA that at 4.3% which uses a substantial amount dark Munich malt (16%) and a bit of crystal 40 (5%). Fermented with WLP-90. Would seem like I'm violating the rules with my grain bill.

Bells Two Hearted IPA (repeatedly voted one best beers in the country by AHA members) has Crystal and Vienna in it.

I would agree if we were talking session IPAs. 4.3 abv is thin and needs a bit more added mouthfeel, color and body. A 7% abv IPA is a different story in my opinion.

But honestly anyone can make their case to advocate for specialty malts in an IPA. Or any beer for that matter. Because taste is neither right nor wrong. It's subjective. Especially with IPAs who have had the widest flavor category compared to any other accepted style. I was not intending to spark debate for or against crystal type specialty malts in IPAs. Or what everyone considers a good IPA. Just digging into the specifics of light bodied crisp IPAs. And especially speaking towards the recipe points in my original post, which I might add has not had much discussion on. That aside, their have been some really good discussion on ehat everyone else is doing in their crisp IPAs which has been really good and informative.

 

[jalmeida]

What are you guy's thoughts about only bittering 60 minute and 0 minute whirlpool hop additions? Not hoppy enough? Anyone who has done this type hop schedule, I would like to hear your thoughts?

 

[ong]

What are you guy's thoughts about only bittering 60 minute and 0 minute whirlpool hop additions? Not hoppy enough? Anyone who has done this type hop schedule, I would like to hear your thoughts?

That's my go-to, every time. My rule is to plan the 60 minute addition to deliver my total target IBUs, and not expect anything from the whirlpool addition in terms of bittering.

 

[m00ps]

What are you guy's thoughts about only bittering 60 minute and 0 minute whirlpool hop additions? Not hoppy enough? Anyone who has done this type hop schedule, I would like to hear your thoughts?

I'll give one more piece of advice and then I'm out. It seems we all have different ideas of what "light" and "crisp" mean.

Skip the 60min. Get most of your IBUs from the whirlpool. (yes, it does add to the IBUs)

 

[normonster]

haha...mOOps pissed off the internet.

 

[VladOfTrub]

Crystal malt shares the same bench as rancid malt and depending on the quality of the malt, poor quality crystal will cause a negative impact on the final product.

Amylo-pectin is responsible for body. When enzymes liquefy the starch, A and B limit dextrin forms. Dextrinization occurs at 149F. Amylo-pectin enters into solution around 169F. Limit dextrin is tasteless, non-fermenting sugar. The sugar is not the same as sweet tasting, non-fermenting sugar formed when Alpha liquefies amylose.

Low temperatures that are used during a maltose rest will cause Beta to convert glucose into maltose and malto-triose. Maltose and malto-triose will not support yeast reproduction. However, when low temperatures are used Alpha and Beta are both active and the glucose which Alpha produces from amylose becomes the fuel for yeast during first fermentation. After first fermentation is complete, the beer contains no oxygen but when a maltose rest is used the beer contains maltose. During second fermentation yeast absorbs the maltose through its cell walls and converts the sugar into glucose. The glucose is expelled and becomes fuel which causes a reduction in gravity. The oxidizer is bound within the molecular structure of the sugar. Many brewers are not in the habit of using a second fermentation vessel which is due to using rest temperatures that do not favor Beta. Since, the wort contains very little maltose a second fermentation vessel isn't needed. High temperatures, 150F and up cause saccharification which is different than conversion and saccharification temperatures form mostly glucose and sweet tasting, non-fermenting types of sugar.