BrewnoobUNC
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im looking to brew an all-grain 5 gallon ipa that has the body and flavor of a 7% big boy but clocks in at sub 4% ipa. Any suggestions on how to achieve this?
im looking to brew an all-grain 5 gallon ipa that has the body and flavor of a 7% big boy but clocks in at sub 4% ipa. Any suggestions on how to achieve this?
You should be aware this is definitely not-newbie stuff, this is some of the most difficult brewing to do well, plenty of good professionals would struggle to make a beer with that spec. It's easy to hide so-so brewing technique behind alcohol and hops, but there seems to come a point as you drop below about 4.5% where you just can't hide anymore. At the same time yeast, malt and water chemistry become more obvious and give you levers to pull to help you achieve your aim.
You've had a lot of good advice above, all I'd say is aim for 4.5% initially and see how it goes before going significantly below that - and think British. Maximising the taste of beer in the ~4% range is what British brewing is all about, so it makes sense to take tips from there. It's not just a question of characterful yeasts and base malts, but eg not over-carbonating and not serving too cold.
Oh, and I'm not great fan of Ringwood myself, but that's probably because of my prejudice against the brewery. The likes of 1318 and 1968 should do you fine in the first instance.
http://www.themadfermentationist.com/2012/01/vienna-malt-session-ipa-recipe.htmlim looking to brew an all-grain 5 gallon ipa that has the body and flavor of a 7% big boy but clocks in at sub 4% ipa. Any suggestions on how to achieve this?
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