Hi All,
I've lurked here for a long time with very little posting, mostly because I've been able to gather ton's of advice and information without ever having to ask a specific question - so I will start by saying thank you.
I'm posting this question because even though I've ran across several threads that hit on the subject in a way, but I'm hoping to understand more of the theory on the topic than specific practical examples.
So as the title suggests, I'm in the process of session-ifying a recipe I have. It's for a Black IPA which I formulated.
As originally formulated, the stats are as follows:
OG: 1.063
FG: 1.015
ABV: 6.26%
IBU: 120.43
Color: 44.8SRM
I want to produce an version of this beer in the sessionable sub 4% range. I know I'm not going to be able to swing the ABV by itself, but at the same time I would like to effect the other features, particularly body, as little as possible.
I already know from reading Palmer and other sources that there is a relationship between IBU and OG points that will contribute to the overall perception of "hoppyness".
As such, I plan to keep roughly a 2:1 ratio in OG points to IBUs meaning my new target OG of 1.042 means I want to back the IBUs out to about 84ish.
Is there a similar adjustment I could make to control or at least influence body? From what I've read, it seems like increasing the percentage of crystal malt in the grain bill would increase body but whats the threshold on that? Specifically, I would like to keep the beer dry in finish and I know crystal increases sweetness along with body.
I recall reading some about adding flaked grains to increase body and or head retention - would adding a small percentage of a flaked grain be appropriate here and if so - which one?
Thanks,
Chuck
I've lurked here for a long time with very little posting, mostly because I've been able to gather ton's of advice and information without ever having to ask a specific question - so I will start by saying thank you.
I'm posting this question because even though I've ran across several threads that hit on the subject in a way, but I'm hoping to understand more of the theory on the topic than specific practical examples.
So as the title suggests, I'm in the process of session-ifying a recipe I have. It's for a Black IPA which I formulated.
As originally formulated, the stats are as follows:
OG: 1.063
FG: 1.015
ABV: 6.26%
IBU: 120.43
Color: 44.8SRM
I want to produce an version of this beer in the sessionable sub 4% range. I know I'm not going to be able to swing the ABV by itself, but at the same time I would like to effect the other features, particularly body, as little as possible.
I already know from reading Palmer and other sources that there is a relationship between IBU and OG points that will contribute to the overall perception of "hoppyness".
As such, I plan to keep roughly a 2:1 ratio in OG points to IBUs meaning my new target OG of 1.042 means I want to back the IBUs out to about 84ish.
Is there a similar adjustment I could make to control or at least influence body? From what I've read, it seems like increasing the percentage of crystal malt in the grain bill would increase body but whats the threshold on that? Specifically, I would like to keep the beer dry in finish and I know crystal increases sweetness along with body.
I recall reading some about adding flaked grains to increase body and or head retention - would adding a small percentage of a flaked grain be appropriate here and if so - which one?
Thanks,
Chuck