How to lose the syrupy in a IIPA

[Rekatsifu]

Hi Guys,

I recently brewed a great IIPA, but some judges thought the mouthfeel was a bit too syrupy. They still liked, but I would like to tweek the recipe a bit to lose some of the syrupiness.

I have contemplated increasing the bittering hops and read something about dried rice extract, but am kinda unsure about DRE.

OG 1.083
SG 1.013
9.3% ABV
9.75 oz hops = 73 IBU
IBU/SG Ratio = 0.814
SRM 11.3

10lbs Light Dry Extract
9.6 oz Cara-pils
9.6 oz Crystal 40
1 lb Corn Sugar

60 - 0.5 oz Colombus
45 - 1 oz Colombus
30 - 1 oz Simcoe
0 - 1.5 oz Citra
0 - 1.5 oz Simcoe
0 - 0.5 oz Colombus

2 pkgs Safale American Ale Yeast

DH 8 Days 1 oz each Citra, Simcoe, Centennial
DH 4 Days 0.25 oz each Citra, Simcoe, Centennial

Thanks

 

[Captain Damage]

Cut out the carapils; cut down the c40 to 8 oz max. Remember, your extract was made with carapils and possibly some other crystal om the grist.

 

[tmurph6]

I agree dme won't attenuate like an all grain recipe will. I wouldn't even use crystal. Lose the Carapils and lower the crystal and up the sugar to dry it out.

 

[Rekatsifu]

Okay, great suggestions. The more sugar I add, the less light dry extract I use, right? What do you think about 8.5 lbs LDE and 2 lbs Corn sugar? It keeps things relatively the same with my EST OG and EST ABV and lowers my EST SG from 1.016 to 1.011.

 

[Rekatsifu]

And no Cara-pils, 0.5 lbs Crystal 40

 

[bobbrews]

For an extract based recipe, I would say the safe zone for adding sugar while still tasting like a beer is between 10-15% of the total recipe. I've done plenty of beers at the typical 5-6% Pliny the Elder rate, but that beer is lowly mashed all-grain beer with a huge yeast starter, so 5-6% sugar works there, but it hardly makes a dent in an extract recipe. The important thing to remember is that sugar replaces the extract...you can't just add sugar to an existing recipe to aid dryness.

I would use no carapils, only Extra light DME, and about 3-6% crystal...the lighter the better.

You might want to work on your hop schedule too. Your current 0 and DH hop rate is quite high. I would do a small 60 min addition, followed by a small 30 min addition, then pound it late (smartly so) at 15, 10, 5, 0, DH. If you want more pine and less citrus/tropical, then only use Simcoe in the dryhop. If you want the reverse, then use Citra/Centennial in the dryhop.

 

[Rekatsifu]

Alright, new plan.......

EST OG 1.085
EST SG 1.013
EST 9.5% ABV
11.25 oz hops = 93.5 EST IBU
EST IBU/SG Ratio = 1.106
EST SRM 8.9

6 lbs Light Dry Extract
3 lbs Extra Light Dry Extract
8 oz Crystal 40
1.5 lbs Corn Sugar

60 - 0.5 oz Colombus
30 - 0.5 oz Colombus
30 - 0.25 oz Simcoe
30 - 0.25 oz Citra
15 - 0.75 oz Simcoe
15 - 0.75 oz Citra
10 - 0.75 oz Simcoe
10 - 0.75 oz Citra
5 - 0.75 oz Simcoe
5 - 0.75 oz Citra
0 - 0.75 oz Citra
0 - 0.75 oz Simcoe

2 pkgs Safale American Ale Yeast

DH 8 Days 1 oz each Citra, Simcoe, Centennial
DH 4 Days 0.25 oz each Citra, Simcoe, Centennial

I think this may do it.

 

[bobbrews]

Looks pretty slammin if you get it to attenuate that low. Keep us posted.

PS - Add all of the Light dry extract and corn sugar late in the boil. Add the Extra light extract at the start of the boil.

 

[jchudon]

You can safely replace another .5# of dme with corn sugar and throw the carapils down to 4oz.

I'd suggest doing 1 modification at a time in order to know what did what.

 

[Rekatsifu]

Took a little taste when I measured and added the second dry hops yesterday and I made it down to 1.012. Cold crashing and carbing over the next 5 or so days. This one was a bit more hoppy, not as much malt, which was the goal. Only a carbed pint will have the final say. I am thinking I will probably go back to my original recipe though. Thanks for the input guys.

 

[passedpawn]

Don't use corn sugar. No point. Table sugar gets you exactly the same thing. Use 10% less than the corn sugar.

 

[bottlebomber]

Don't use corn sugar. No point. Table sugar gets you exactly the same thing. Use 10% less than the corn sugar.

+1, good ol' C+H goes into every IPA I make. I add it in at about 20 minutes.

 

[bobbrews]

Some people would argue that corn sugar (glucose) is easier for the yeast to eat, resulting it a better quality beer, than one which used sucrose.

 

[TyTanium]

Some people would argue that corn sugar (glucose) is easier for the yeast to eat, resulting it a better quality beer, than one which used sucrose.

Would the sucrose invert in the boil? Or is the pH not low enough? My o-chem is a little foggy.

 

[bobbrews]

Not sure. But my sugar additions go in at flameout or high krausen. I want the yeast to focus on the maltose first.