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strong ipa question

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nylar

Member
Joined
Aug 17, 2011
Messages
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Location
denver
hello all my gf and i recently brewed a strong ipa and we find it almost perfect...

the problem we're having is that the there is a bit to much of a citrus taste.

i know this is probably from the hops and i was wondering if any one would have some sujestions on what we should change



8 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 4 89.8 %
1 lbs 1.4 oz Munich Malt - 10L (10.0 SRM) Grain 2 8.1 %
4.3 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 2.0 %
5.00 gal Denver, Colorado Water 1 -
1.14 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 5 11.9 IBUs
1.14 oz Centennial [10.00 %] - Boil 15.0 min Hop 7 4.2 IBUs (pellet)
1.14 oz Chinook [13.00 %] - Boil 45.0 min Hop 6 10.1 IBUs (pellet)
1.14 oz Cascade [5.50 %] - Boil 5.0 min Hop 8 0.9 IBUs (pellet)
1.14 oz Simcoe [13.00 %] - Boil 5.0 min Hop 9 2.2 IBUs (loose leaf hop)
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 10 -


thanks for any help
 
give it some time, and some of the citrus quality may fade. I personally wouldn't use as much of the high alpha acid hops as you did.
 
I would guess it's the Centennial hop addition at 15 minutes that's adding the majority of the citrus taste. Sometimes I get a lemony aftertaste from Centennials. I'd either replace that addition with something else or maybe only use 1/2 oz. Personally, I love the Chinook & Amarillo combination, so maybe add an ounce of Amarillo in there at 15 minutes. I get more piney, slightly grapefruit notes from those two hops.
 
well it fermented at 72 degrees. i pitched it at 82 degrees. fermented for one week in primary and then another 3 weeks in secondary. temp was a constant 72 the entire time.

and the piney is what we want.
i will defiantly try doing the Chinook & Amarillo addition. how strong of a grapefruit taste will it have?

most who have tried it love it. even my buddy that works at dry dock brewery. but im striving for the perfect beer for our taste.

thanks for the reply guys!
 
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