Can an IPA be too dry?

[permo]

I recently had one go from 1.072 to 1.009 or so. That is a pretty dry and strong IPA. From what I understand this is a good thing for the style of beer.

 

[ArcaneXor]

I personally really like my beers dry, unless I am drinking a Belgian Dark Strong or something along those lines. I don't like IIPAs very much because they tend to be so sweet.

 

[permo]

I personally really like my beers dry, unless I am drinking a Belgian Dark Strong or something along those lines. I don't like IIPAs very much because they tend to be so sweet.

Well, this one won't be sweet, that is for sure!

 

[JonM]

I think Pliny is down about that low.

 

[permo]

I think Pliny is down about that low.

Excellent...the attenuation really, really caught me off guard.

 

[duckmanco]

Yup, the Pliny clone sheet listed the FG at 1.010 or so, and that recipe uses corn sugar to get down that low, which I have used too and have had great results using corn sugar at the end of the boil. Dry IPA's let the hops blast through, and to me are preferred in a WC style IPA.

 

[permo]

Yup, the Pliny clone sheet listed the FG at 1.010 or so, and that recipe uses corn sugar to get down that low, which I have used too and have had great results using corn sugar at the end of the boil. Dry IPA's let the hops blast through, and to me are preferred in a WC style IPA.

Well I have a pound of columbus in a 10 gallon batch, certainly is a west coast style ale.

 

[Homercidal]

I don't care for mine all that dry, but many people do. I think it will be just fine.

 

[scottland]

Pliny isn't quite that low. I think it's around 1.011 or 1.012, which for a beer that started in the 1.070's, that's still very low. 1.009 might be a little drier than what a judge would like, but as long as you managed to keep a little body, it will be good.

 

[wonderbread23]

I brew a DIPA that goes from 1.082 to 1.012 (85% attenuation). It is awesome (and is going to the 2nd round of NHC). Yours is a bit more attenuated, but still sounds tasty.

 

[Redwiggler]

How do you stop it from getting that low, seems like all of (only 10 ag) mine are below 1.010. It doesn't bother me, but i don't understand how to control it.

 

[kpr121]

Higher mash temps will give more un-fermentable sugars, resulting in a higher FG. Try mashing around 155-157, and you will have a 'thicker' FG.