Gentlemans_Ale
Well-Known Member
I've recently picked up some sweet notes in my IPAs and I'm not sure where it is coming from - if anything, my most recent IPAs should be dryer than my previous batches. Here are some stats -
OG: 1.058
FG: 1.010
IBU:40
ABV: 6.3%
Mash pH 5.3
Grainbill
92% 2-Row (blacklands malt)
5% C-20
3% Dextrine Malt
Sulf/Chl 150:50, minor NaCl addition
Mash temp: 150
Yeast: Imperial A04 Barbarian
My thoughts: My previous water profile for the last 6 months was chloride forward, Chl/Sulf 150/50, and I was previously mashing at 154 to experiment with mouthfeel.
Am I just perceiving the increased sulfate as sweetness after having brewed with higher chlorides for the last 6 months? I'm not so sure.
Or is my abv/IBU ratio not appropriate and I'm just picking up more malt flavor vs. bitterness? Thanks.
OG: 1.058
FG: 1.010
IBU:40
ABV: 6.3%
Mash pH 5.3
Grainbill
92% 2-Row (blacklands malt)
5% C-20
3% Dextrine Malt
Sulf/Chl 150:50, minor NaCl addition
Mash temp: 150
Yeast: Imperial A04 Barbarian
My thoughts: My previous water profile for the last 6 months was chloride forward, Chl/Sulf 150/50, and I was previously mashing at 154 to experiment with mouthfeel.
Am I just perceiving the increased sulfate as sweetness after having brewed with higher chlorides for the last 6 months? I'm not so sure.
Or is my abv/IBU ratio not appropriate and I'm just picking up more malt flavor vs. bitterness? Thanks.