Can you help me fix this IPA recipe?

[BrewnWKopperKat]

I'm calling it my Remnants IPA (I'm using up some grains/hops I have leftover) and hopefully it will turn out a bit nicer than the last one!

Sometimes one needs to either use the remnants (and declare success without considering better flavor) or build a good recipe. Apparently, many people get both (aka happy accidents).

 

[benoj]

Candi sugar has no place in an IPA/IPA. It lends a unique flavor that is appropriate for Belgian beers. If you want to use sugar to boost gravity and thin the beer, just use corn sugar, like you use for bottle priming. It’s much cheaper and more neutral.

Nor so sure about the "1 SRM" vesion, which IMO is really just an ABV booster/body lightener.

Yep definitely - It's basically glorified sugar - just trying to dry up the beer here and also get rid of this sugar I overpaid for

you were concerned about the dark color of your first batch. Why the dark crystal in this one?

This was to try and determine whether is was indeed my process failure (pump failure overnight chill - oxidation) or simply I don't like the colour. The colour is on the lower end "for style" so I have a feeling it _must_ be the process failure. Both of these beers have the same predicted colour in brewfather.

The image on the right is the gravity reading (left out overnight - so will be oxidised too) and the left if my old batch out of keggerator - so there is definitely some color difference (hard to photograph) but the unfermented batch so far is much lighter (still is cloudy of course)

You also seemed concerned about haze, but you're adding flaked wheat, which will probably make more haze.

Put this in for head retention - my understanding is <5% shouldn't affect haze - will be cold crashing and fining with gelatin so hopefully we will see!

 

[VikeMan]

my understanding is <5% shouldn't affect haze

Where did you hear that? I haven't seen (or experienced) that rule of thumb, but who knows.

 

[D.B.Moody]

Are you doing all that dry hopping on the day after the brewing? Isn't that during very active fermentation?
I gather the pump worked and you won't have accidentally extracted extra bitterness from the hop stand. I wish you success.

 

[benoj]

Where did you hear that? I haven't seen (or experienced) that rule of thumb, but who knows.

Hmm.. just tried to find my source - fairly sure I read it in Building better beer or Radical Brewing - Had a quick google and there is a reference in BYO but to malted wheat.

https://byo.com/article/brewing-wit...ercentages (5 to,malt should be well modified.

 

[benoj]

Are you doing all that dry hopping on the day after the brewing? Isn't that during very active fermentation?
I gather the pump worked and you won't have accidentally extracted extra bitterness from the hop stand. I wish you success.

I'm a software engineer - so I tend to think in zero indexes - so probably around day 3. I want to DH while there is some active fermentation just to avoid oxidation issues.

I switched out some of my equipment and now I use gravity and an immersion chiller

 

[WesBrew]

I just made one at 89ibu That is smooth and delish. Cold crash and a few days in the keg will do wonders. I’d say too much Dex and need and touch of roast to get a nice deep copper color.

 

[Redhouse Brewing]

We’ll agree to diagree then. You must like cloudy beer

it doesn’t have to be cloudy just because you do a hop stand. And no hop stands are not just for NEIPA. That was your opinion not a fact. I’ve done many WCIPA all with hop stands that were super clear. In fact here’s a perfect example

 

[benoj]

I just made one at 89ibu That is smooth and delish. Cold crash and a few days in the keg will do wonders. I’d say too much Dex and need and touch of roast to get a nice deep copper color.

Interesting - would have thought 89 would be super bitter - I'm still a bit afraid to go beyond the "Style guides" that brewfather shows - perhaps I need to be more adventurous

 

[WesBrew]

Interesting - would have thought 89 would be super bitter - I'm still a bit afraid to go beyond the "Style guides" that brewfather shows - perhaps I need to be more adventurous

It was at first, but after a week in the keg it smoothed out and the citrus flavors were more noticable.

 

[VikeMan]

Interesting - would have thought 89 would be super bitter - I'm still a bit afraid to go beyond the "Style guides" that brewfather shows - perhaps I need to be more adventurous

89 modeled IBUs doesn't mean 89 real IBUs. The utilization curve gets pretty flat pretty fast above about 65 IBUs. Glenn Tinseth, author of the most commonly used model, totally rocks, and he did extensive testing, but not at those levels. 89 Tinseth IBUs is going to be more like 70 real IBUs.

 

[WesBrew]

sorry: brewersfriend says 85 tinseth and 99 rager. not 89T, its bitter for sure, but pretty smooth