How to Make a IIPA Less Sweet

[Pivovar_Koucky]

In my humble opinion, you are already mashing like a third of the total grain. If you can afford (and store) the toys, you might as well get a mash tun go to all grain. It doesn't take any longer and I think that it's much easier than brew in a bag, not to mention you will almost certainly end up with a beer that isn't as sweet.

 

[1Mainebrew]

I whole-heartedly agree, Pivovar Koucky. And to refer to John Palmer's How to Brew chapter 16 on multirest mashing, you can greatly change your beer's character based on the time spent at various temp rests. "For example, a 20 minute rest at 60°C, combined with a 40 minute rest at 70°C produces a sweet, heavy, dextrinous beer; while switching the times at those temperatures would produce a drier, lighter bodied, more alcoholic beer from the same grain bill." (http://www.howtobrew.com/section3/chapter16-2.html). Try starting with mashing at 148F and then up it and try multirest mashing (formulas may be found at the following site: http://www.howtobrew.com/section3/chapter16-3.html) This may give you your desired brew. Some may scoff at this with using well modified grain bills but, it certainly never hurts to try something new and have an excuse for another/extra brew day. Give all grain a try- you'll never go back.