seaoforange
Member
Will 1.080 be good enough for a balanced taste?
Or should I go closer to 1.100?
Or should I go closer to 1.100?
Care to elaborate why?
seaoforange said:This beer did not turn out well.
12 oz of hops is a lot.
PseudoChef said:Not really.
That comes out to 4.65 lbs per barrel, which is considered a lot even on the pro scale which has a 10-20% loss of hop utilization depending on the size of their system. Heck, 3 lbs per barrel is considered a hop bomb and that comes out to just over 8 oz for a 5 gallon batch. And keep in mind that they are pros, they know how to work with that much hops.
He wanted advice as to why his beer came out bad and I was kindly trying to say that maybe 12 oz could be a bit much.
4 oz at bittering and 8 oz to finish (4 at the end of boil and 4 at dryhop). Yeah that's a mess IMO.
PseudoChef said:First, we don't know what recipe he brewed. Second, we're talking about an IIPA, not just a run-of-the-mill beer. Pliny, Enjoy By, Heady, etc are all in excess of 12 oz hops at the 5 gallon volume.
All hop additions are Centennial:
4 oz @ 60 mins
LovesIPA said:I think this is the problem. Four ounces of Centennial is a lot to bitter with. Bob's recommendation was to back it down to 2 ounces for bittering and use more late kettle additions. This probably would have given you a more balanced beer.
Yes. But those beers are made by pros, and the best of pros to be exact. These beers are dry hopped carefully and at multiple stages. They drop the yeast, resuspend dryhop with co2, and even drop out some of the dry hop for a second or third doseNot to mention that their finishing/whirlpool techniques can't be matched at the homebrew level. And finally the quality of ingredients that they get are the absolute best and freshest. Who knows how long the hops that we buy have been sitting at on the homebrew store shelves.
He says that the hops in his beer are overpowering. I have to believe that it's the 12oz hop overkill that he used.
*edited*
PseudoChef said:Lol. All that stuff can be done at the homebrew level. Take a look at scottland's blog here: bertusbrewery.com. He's consistently nailing the IIPA style using most of the techniques you just mentioned. Sure it's one example, but I stand by my assessment that 12 oz is not excessive and you don't need to be a professional to brew a high quality IIPA.
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