**Edit: I neglected to mention that the place I purchased the ingredients from had run out of crystal and munich 20 malts, and had suggested that I use 10's instead. Just to clarify**
So, using BeerSmith, I finally made my own recipe for a DIPA, only for the final product to be rather alcohol-dominant, with one heck of an afterburn. I've spoken with a local brew shop, and they've made some suggestions as to what the error is, and I have to say that I agree with them for the most part. The guy has a bias for stouts though, and his advice was to create a standard IPA instead of a DIPA, as that requires less attention to create a good final product. Long story short, now that I have a good idea of what went wrong, I can use his advice to correct my DIPA recipe, instead of making a standard IPA, and would like to field suggestions from here as well. Below is his advice to me, as well as a picture of the recipe itself, attached to the post:
His advice:
- Needs a more complex malt bill. I'm assuming he means darker malts, that would help add to the bitterness. This is perhaps obvious, and a simple oversight on my behalf.
- Needs more flavor hops. I thought that I added enough, but clearly I didn't. My lingering suspicion is that the alcohol dominance is overriding the hop flavor, in turn causing it to seem lacking in the flavor department. I'm no expert though, so he is most likely correct here.
Any and all suggestions are appreciated. Thanks!
So, using BeerSmith, I finally made my own recipe for a DIPA, only for the final product to be rather alcohol-dominant, with one heck of an afterburn. I've spoken with a local brew shop, and they've made some suggestions as to what the error is, and I have to say that I agree with them for the most part. The guy has a bias for stouts though, and his advice was to create a standard IPA instead of a DIPA, as that requires less attention to create a good final product. Long story short, now that I have a good idea of what went wrong, I can use his advice to correct my DIPA recipe, instead of making a standard IPA, and would like to field suggestions from here as well. Below is his advice to me, as well as a picture of the recipe itself, attached to the post:
His advice:
- Needs a more complex malt bill. I'm assuming he means darker malts, that would help add to the bitterness. This is perhaps obvious, and a simple oversight on my behalf.
- Needs more flavor hops. I thought that I added enough, but clearly I didn't. My lingering suspicion is that the alcohol dominance is overriding the hop flavor, in turn causing it to seem lacking in the flavor department. I'm no expert though, so he is most likely correct here.
Any and all suggestions are appreciated. Thanks!