thehopthief
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- Jun 23, 2020
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I recently brewed a double IPA with Amarillo, Citra and Mosaic hops. I was going for a very hop forward beer but with enough malt backbone to not be overwhelming. Unfortunately what I got was a very malt forward 9% beer with only a slight Mosaic aroma and trying to figure out why. Here's my grain bill. I ended up using some DME with 10 min left to bump the ABV as well.
Here's the hop list
I fermented in primary for 10 days, moved to secondary and dry hopped for 10 days. Bottled on day 20 and it was carbonated 2 weeks later and today is 3 weeks and moving rest to fridge.
Mashed at 149 for 75 min using BIAB method.
I'm thinking it has to do with my water profile
I think my sulfate to chloride should be higher for sure but this was my first attempt at all grain so I didn't modify the water. Any other thoughts?
Here's the hop list
I fermented in primary for 10 days, moved to secondary and dry hopped for 10 days. Bottled on day 20 and it was carbonated 2 weeks later and today is 3 weeks and moving rest to fridge.
Mashed at 149 for 75 min using BIAB method.
I'm thinking it has to do with my water profile
I think my sulfate to chloride should be higher for sure but this was my first attempt at all grain so I didn't modify the water. Any other thoughts?