So, I just did a DME IPA...

[Alf_Torp]

...with a massive miscalculation. What was supposed to be a 6 gallon. 1.054 OG IPA with a 40 IBU ended up a 7 gallon, 1.65 OG, 45 IBU something instead, because I am also learning a new beer software. Yay me!

But at least I have more beer than I expected. I just hope it will be drinkable! Right now I am drowning my worries in a one month old stout....

cheers!

 

[ChelisHubby]

I doubt that you will be disappointed!

 

[chickypad]

...with a massive miscalculation. What was supposed to be a 6 gallon. 1.054 OG IPA with a 40 IBU ended up a 7 gallon, 1.65 OG, 45 IBU something instead, because I am also learning a new beer software. Yay me!

You mean 1.065. 1.65 would be 650 x 7 = 4550 gravity pts, or about 100 lbs of DME in 7 gallons. On the bright side 1.065 is a pretty good starting gravity for an IPA, I'd call 1.054 low.

 

[Alf_Torp]

You mean 1.065. 1.65 would be 650 x 7 = 4550 gravity pts, or about 100 lbs of DME in 7 gallons. On the bright side 1.065 is a pretty good starting gravity for an IPA, I'd call 1.054 low.

Indeed it was 1.065. It's just that I like my beer around 4-5% abv. Any more than that and I start picking up too much of an alcohol flavor, which I think kind of kills the beer a bit.

I checked on it today, and it is down to 1.012 so I am looking at somewhere around 7% abv... Not sure about that. That said, the smell and taste of it today was very appealing though, so I am looking forward to tasting it in a couple of weeks and see how it matures over a few months.

 

[jschein]

You mean 1.065. 1.65 would be 650 x 7 = 4550 gravity pts, or about 100 lbs of DME in 7 gallons. On the bright side 1.065 is a pretty good starting gravity for an IPA, I'd call 1.054 low.

Not 100 lbs 10lbs

 

[chickypad]

Not 100 lbs 10lbs

I was pointing out the original typo - a 1.65 beer would indeed be a ridiculous 100 lbs.

Hope it turns out for you OP. What are your ferment temps/yeast? A nicely made 6-7% ABV IPA shouldn't give too much alcohol bite.

 

[Alf_Torp]

I was pointing out the original typo - a 1.65 beer would indeed be a ridiculous 100 lbs.

Hope it turns out for you OP. What are your ferment temps/yeast? A nicely made 6-7% ABV IPA shouldn't give too much alcohol bite.

Yeast is Safale 05 fermenting at 23 degrees celsius.

 

[Double_D]

You mean 1.065. 1.65 would be 650 x 7 = 4550 gravity pts, or about 100 lbs of DME in 7 gallons. On the bright side 1.065 is a pretty good starting gravity for an IPA, I'd call 1.054 low.

This usually goes without saying

Indeed it was 1.065. It's just that I like my beer around 4-5% abv. Any more than that and I start picking up too much of an alcohol flavor, which I think kind of kills the beer a bit.

I checked on it today, and it is down to 1.012 so I am looking at somewhere around 7% abv... Not sure about that. That said, the smell and taste of it today was very appealing though, so I am looking forward to tasting it in a couple of weeks and see how it matures over a few months.

I'm impressed, I usually hear about all extract finishing around .017-.020. Did you make a starter?

 

[day_trippr]

Either I'm half in the bag (definitely possible) or this is the most screwed up thread of the week...

Cheers!

 

[chickypad]

23* is pretty warm, even worse if that is ambient. If you are tasting alcohol hotness maybe try fermenting cooler.

 

[Double_D]

Either I'm half in the bag (definitely possible) or this is the most screwed up thread of the week...

Cheers!

Train wreck style.

Ps, the temp range for 05 is 12-25C. While not ideal, 23 is within range even considering ambient temp vs wort temp unless my math is wrong Which is totally possible at this time of night.

How does a 7% beer exibit too much alcohol flavor? Unless it's fusel? Meaning your beginning fermentation temp is way too high...I've never had that problem but I brew in Vegas. My first thing was to get temp controlled fermentation because it's f'n hot here. My 8.5% DIPAs aren't boozy. I think you need to look in to a ferm chamber or other temp control.

 

[Northbank]

I'm impressed, I usually hear about all extract finishing around .017-.020. Did you make a starter?

My all extract IPA finished at .011 from 0.061 with no starter and the same US-05 yeast as the OP .... temperature controlled as well, on the cold side.

 

[chickypad]

Train wreck style.

Ps, the temp range for 05 is 12-25C. While not ideal, 23 is within range even considering ambient temp vs wort temp unless my math is wrong Which is totally possible at this time of night.

How does a 7% beer exibit too much alcohol flavor? Unless it's fusel? Meaning your beginning fermentation temp is way too high...I've never had that problem but I brew in Vegas. My first thing was to get temp controlled fermentation because it's f'n hot here. My 8.5% DIPAs aren't boozy. I think you need to look in to a ferm chamber or other temp control.

Exactly my point, maybe he/she is getting fusels. Being within "range" isn't always enough to get the yeast to behave the way you want (and even then Fermentis says ideal temp is 15-22). I used to brew with 001 at 71 because the temp range listed by white labs is 68-73. It took about 10 batches to finally get a really clean beer and only after dropping the starting ferm temp to mid 60's.

 

[chickypad]

This usually goes without saying

Sorry for bending everyone out of shape and pointing out the obvious.
To tell the truth with a few beers in me I wasn't sure it was obvious to the OP. There was mention of a "massive" miscalculation resulting in "something" like it was some monster of a beer, just wanted to reassure he was actually right in the mid range for an IPA.

 

[kh54s10]

IMO, 23c is way too high. That is 74.3F. I ferment US05 at about 64-65 F. It will give a harsh fusel alcohol taste at those temperatures. Especially it that is ambient and the wort temperature gets even higher.

To the OP, I don't think the difference between what you were looking for and what you got is really that much. Control your fermentation temperatures for better flavor.

 

[Alf_Torp]

First tasting is in. I have a rich, not overly sweet, almost strawberry jam like flavor, ending in a nice, dry bitterness. Nice head and retention. Little if any alcohol notes.

I will keep you informed of its progress over the next few weeks.

 

[Alf_Torp]

Another taste note on my "Trainwreck IPA" (Thanks, Double_D...)... Having been bottled for a couple of weeks, it now has a mildly sweet, honey like start and a nice, grape fruity finish. Still not much alcohol flavor and it is clearing up nicely, too. Some cooling haze but I can live with that.

This is turning out to be one of my favorite beers so far. I'm glad I made brewing notes, so I can replicate it.