Counter-acting sweetness

[RCBIV]

I've brewed four pale ales/IPAs/DIPAs and my concern at this point is that they're all coming out too sweet. All the recipes are a tad different, with 2 row as the base with a little crystal, or with a little crystal and munich.

Here's my 2.5 gallon DIPA recipe that I just brewed. Not as sweet as the rest, but still sweet:

Amt Name Type # %/IBU
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 77.4 %
1 lbs Munich Malt - 20L (20.0 SRM) Grain 2 12.9 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 3.2 %
8.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 6.5 %

I'm thinking of just mixing up the grain bill big time because I want something more dry, less sweet. But at the same time, I need to fully understand how to drop the sweetness level.

More corn sugar? Less crystal? Lower crystal? Is the 2-row a possible culprit?

Thanks in advance, everyone.

 

[RugenBrau]

What temp are you mashing at?

 

[RCBIV]

What temp are you mashing at?

I've been mashing around 148-152.

 

[passedpawn]

hops

 

[RCBIV]

hops

My DIPA was solely Falconer's Flight, while I had a pale with all Motueka. My other pales and IPAs had Citra, Summit, Amarillo, Simcoe, among others.

I don't think it's the hops, but I could be wrong. I think it's a malt sweetness that I am getting.

 

[BBL_Brewer]

My DIPA was solely Falconer's Flight, while I had a pale with all Motueka. My other pales and IPAs had Citra, Summit, Amarillo, Simcoe, among others.

I don't think it's the hops, but I could be wrong. I think it's a malt sweetness that I am getting.

He wasn't pointing to hops as the cause, he was suggesting that you use more hops to counteract the sweetness.

 

[terrapinj]

Cut the crystal entirely and see what you think.

Which yeast strain are you using?

 

[passedpawn]

Malty and sweet are two different things.

"Sweet" is balanced with hops. It's that simple: just add more bittering hops.

 

[RCBIV]

cut the crystal entirely and see what you think.

Which yeast strain are you using?

us-05

 

[RCBIV]

Malty and sweet are two different things.

"Sweet" is balanced with hops. It's that simple: just add more bittering hops.

I guess that will be the goal for the next one. Non of the brews were intended to be overly bitter, but I also didn't think the IBUs were too low, either.

I think I'm going to brew an IPA this week. I'll get a good bittering hop and make sure the 60 minute addition is enough.

Thanks, guys.