Check out this recipe in Beersmith and tell me if I'm not using it right

[linusstick]

My first double IPA (a Pliny clone) turned out very sweet with no hop flavor. I hit all my targets based on my Beersmith recipe but for some reason the beer was too sweet. I just copied a recipe from Gordon Strongs Modern Homebrew Recipes. East Coast IPA. I created an equipment profile that matched the recipe. 6.5 gallons and 70% efficiency. Don't know if I had to take this step but it's only my 6th BIAB all grain batch. The OG was too high once it was all entered 1.073 vs 1.063 and the IBUs were almost 20 higher due to recipe using whole hops vs pellets. So after I had the recipe entered, I scaled it to my 1.5 gallon equipment profile that had my correct efficiency. I used the sliders to get the OG to where the recipe calls for and used the slider to get the hops down to the 56 the recipe calls for. See recipe below. I have a hard time believing .15 oz hops in a 1.5 batch is going to bitter this beer considering I've used more in my saison and it turned out ok. Am I not using the software rightView attachment ImageUploadedByHome Brew1499750497.077663.jpgView attachment ImageUploadedByHome Brew1499750516.841516.jpg

 

[raysmithtx]

Did you measure the FG? It could be the recipe is fine but the FG ended up too high and is causing the sweet beer. Or maybe you mashed too high and left a lot of unfermentable sugars.

More info on how your brewed the beer would help us diagnose the problem.

 

[govner1]

^^^^This.

 

[pricelessbrewing]

Did you measure the FG? It could be the recipe is fine but the FG ended up too high and is causing the sweet beer. Or maybe you mashed too high and left a lot of unfermentable sugars.

More info on how your brewed the beer would help us diagnose the problem.

Just an aside, while mashing does effect the attenuation (fg) the unfermentables are only slightly sweet. There's been some recent experiments that have shown it's not as prevalent of an issue as we can expect. You'll want to control yeast strain, fermentation schedule (which changes attenuation as well), and ibus to determine perceived sweetness.