jad814
Member
I recently picked homebrewing up after a few year hiatus (kids/busy/etc). I'm starting back up by concocting a DIPA and brewing it over and over until I get what I want. My personal favorite DIPA is Fat Head's Hop JuJu, so I started on their page (http://www.fatheadsbeer.com/beer.html#juju) and started playing around on my own. Here is the malt aspect of the recipe I drafted up to start:
11.25 lb Pale 2-Row
1.75 lb Crystal 20L
1.75 lb Crystal 10L
1.00 lb Corn Sugar
This beer has a generous amount of hops that I added throughout a 90 minute boil (11oz in total). What I notice (the beer wasn't fully carbonated when I tried it yesterday - it will be tomorrow/Friday) is that the smell and taste on the front is pretty solid, but the body is quite light (as was the color in comparison to what I was after) so it didn't have the heavier mouthfeel like I'd want in a DIPA.
So, my question(s):
1. The base malt(s) I sought to use was Pale, C-15, and Crystal Light. However, my local shop doesn't carry C-15 (thus why I tried to just use a mix of 20 and 10 - not sure if that's a valid substitute), nor do they carry "Crystal Light".
2. I targeted a 150 degree mash temp. Would most agree for a DIPA that's a fair target? I chose that after reading the general overview of DIPA homebrewing here (http://byo.com/issues/item/1702-imperial-ipa-style-profile)
3. The beer was not clear at all unfortunately. I'm brewing again Saturday, and I plan to whirlpool the cooled wort for 20-30 minutes or so as I've read positive results from folks doing that step. I also intend to cold crash my fermented beer prior to kegging it up. I'm hoping/confident both of those things will help me there.
4. Any other insight would be kindly appreciated.
Thank you all in advance for your time and opinion!
11.25 lb Pale 2-Row
1.75 lb Crystal 20L
1.75 lb Crystal 10L
1.00 lb Corn Sugar
This beer has a generous amount of hops that I added throughout a 90 minute boil (11oz in total). What I notice (the beer wasn't fully carbonated when I tried it yesterday - it will be tomorrow/Friday) is that the smell and taste on the front is pretty solid, but the body is quite light (as was the color in comparison to what I was after) so it didn't have the heavier mouthfeel like I'd want in a DIPA.
So, my question(s):
1. The base malt(s) I sought to use was Pale, C-15, and Crystal Light. However, my local shop doesn't carry C-15 (thus why I tried to just use a mix of 20 and 10 - not sure if that's a valid substitute), nor do they carry "Crystal Light".
2. I targeted a 150 degree mash temp. Would most agree for a DIPA that's a fair target? I chose that after reading the general overview of DIPA homebrewing here (http://byo.com/issues/item/1702-imperial-ipa-style-profile)
3. The beer was not clear at all unfortunately. I'm brewing again Saturday, and I plan to whirlpool the cooled wort for 20-30 minutes or so as I've read positive results from folks doing that step. I also intend to cold crash my fermented beer prior to kegging it up. I'm hoping/confident both of those things will help me there.
4. Any other insight would be kindly appreciated.
Thank you all in advance for your time and opinion!