ipa problems

[jwil123]

I made a ipa or pale hahaha and I have no hoppiness to it at all.

10 gal batch all grain

25 # 2 row
2# crystal 40

1 oz warrior@ 90
1oz ahtanum @60
.6 Citra @30
.6 citra @20
1 oz citra @10
.6 citra @ 0

White labs 013 london ale

 

[jwil123]

Brewed on Saturday sg 10.52 gravity now is at 1.010 gonna dry hop tomorrow with one and a half oz citra per 5 gal bucket

 

[Pappers_]

I'd double the amount of dry hops - 3 ounces for five to seven days.

Also, if you're tasting your beer before its finished fermenting, flat and warm, I wouldn't worry yet. Our perceptions can change quite a bit when its done, carbed and at serving temperature.

Finally, if you're evaluating hoppiness, it will help you to break that into three categories: hop bitterness, hop flavor and hop aroma.

 

[jwil123]

3 oz per 5 gallon bucket?

 

[CrystalShip]

maybe it's because you didnt use enough hops. For an IPA, I usually use about twice that much and my batch size is half of yours.

 

[Demus]

Yea that's a pretty light hop bill for a 10 gallon batch. Where'd you get the recipe?

 

[jwil123]

I made it myself never made a10 gal batch and never made a ipa. U live and u learn I guess

 

[jwil123]

So 3oz per bucket then?

 

[Facinerous]

I think you are alright, you probably have a decent bitter going on. You probably wont get a lot of flavor, but dry hopping will help a lot.

 

[jwil123]

I'm gonna dry hop with 4oz Citra per bucket

 

[RonPopeil]

yeah your hop schedule looks like it would be for a 5 gallon batch. you fermented with english yeast though so this is probably going to come out more like an english bitter than an IPA.

 

[jwil123]

As long as it turns out drinkable I'll be fine

 

[Nagorg]

Yeah... More hops for sure! Roughly double or more as others have stated.

What I have fermenting now for comparison (11 Gallon batch):

24 lbs 2 Row
6 lbs 8.0 oz Rye Malt
2 lbs 6.0 oz Crystal 60
1 lbs 1.0 oz Carapils
1 lbs 1.0 oz Wheat Malt
5.5 oz Acidulated Malt

2.11 oz Mt. Hood @First Wort
2.11 oz Columbus @60
1.06 oz Mt. Hood @30
3.30 oz Mt. Hood @0
3.00 oz Columbus @Dry Hop

 

[Facinerous]

Dry hopping for the win. As a huge part of taste is derived from the smell.

If you were feeling experimental, you could dry hop one carboy with maybe one oz of citra and the other with maybe 2 or 3 oz. That way you could get a feel for how much aroma and flavor dry hopping adds to the beer. One oz shouldn't add to much, but 4 oz may be a lot depending on your pallet.

 

[jwil123]

The beer has a nice nose to it and has a good amount of bitterness to it I'm just gonna go with it and add either 4 or 5 oz for dry hopping. **** it!

 

[Demus]

I made it myself never made a10 gal batch and never made a ipa. U live and u learn I guess

At least research a bit next time. Look over a few recipes and see how your ideas compare. Taking a shot in the dark isn't creativity....

 

[jwil123]

I usually do, I should have done my research your right

 

[jwil123]

Hopefully the dry hopping helps

 

[jwil123]

Gonna dry hop it and take samples at 3,5, and 7 days

 

[iowabrew]

should help. I've dry hopped beers with Citra before and it's one potent hop. It'll def crank up the aroma as well as percieved flavor for sure.

 

[jwil123]

Dry hopped my brew tonight and harvested the yeast, nice yeast cake

 

[SawDoctor]

I use minimum about 7 oz of hops for a 5 gal batch for an IPA. Can't have enough hops!!!

 

[ddrrseio]

good info in here already but i'll add that i'd probably just get whatever bitterness i want from warrior since it's so efficient and clean. save the tasty ahtanum hit for later in the boil or dry hop. make sure to get a huge flameout punch of minimum 3oz (preferably more) and give it some time to steep/whirlpool.