Need Help w/ Imperial IPA

[Rallo]

Hey guys, thanks in advance for any suggestions you provide.

About 6 weeks ago I threw together a giant IPA (all grain of course). I don't have the numbers in front of me but I want to say the OG was just a bit over 1.100. After 2 weeks it was pretty much done bubbling. I dry hopped for another 1.5 weeks then kegged. FG is 1.040ish. My IBU target was at the low end of the range for IPAs but certainly w/in boundaries.

My problem is this: its too damn sweet.

I had hopped letting it cold condition in the keg might mellow it out a bit in this regard but after 2+ weeks it has remained the same. Its not sickeningly sweet and it is still drinkable but its not at all what it could be.

Any suggestions for taking that overly sweet edge off?


Thanks again for any advice.

~Rallo

 

[brewski08]

sounds like you got quite the body on that mamma jamma!

when my IPA came out too sweet, i boiled up an oz of cascades (the only left over hops that i felt appropriate for the style) for about 45 minutes and racked the hop tea into the secondary fermenter. bumped up my IBUs quite a bit and balanced out the sweetness.

 

[scottatdrake]

What was your IBU target? An OG of 1.100 is way high and you need a ton of hops to balance a beer that huge out.
https://cdn.homebrewtalk.com/gallery/data/1/OG-IBU_Ratio.jpg

 

[mrgstiffler]

1.040 FG is really high. You may want to try thinning it out and adding some dry hops. Do a test with a small amount first.

 

[Paramecium]

How much yeast did you pitch, with 1.040 it sounds under attenuated and unless you made a large starter it probably stalled out. I've made Imperials at 1.100 and they usually end up in the low 20's. 1.022 to 1.024 for my imperial so unless you through in some unfermentables for body I think you have a stalled beer.