tomaso
Well-Known Member
- Joined
- May 4, 2014
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I'm a fan of relatively sweet IPAs with a good body and will try to brew one tomorrow.
I'll be using West Yorkshire Ale yeast cause it's a low attenuating one and mash at 66C for an OG of 1,070 and an expected FG of 1,019.
I was just wondering about the difference btw getting the higher final gravity either through the low attenuating yeast or a higher mash temp....
What would be the differences in the outcome btw the two or a combination???
The only thing that occurs to me is that the low attenuating yeast might leave more 'real' sweetness while the higher mash temp leaves more body but less sweetness (due to the higgher temp sugars not being really sweet, as I've read).
If anyone wants to comment on the recipe, here it is....
West York IPA:
65% Pale
27% Vienna
8% Crystal 80
Hops: Centennial and Cascade for total IBU/SG ratio of about 0,7 (~56 IBUs)
yeast: West yorkshire
Ferment at 18C ambient temp
Mash at 66C
OG: 1,070
FG: 1,019-20
I'll be using West Yorkshire Ale yeast cause it's a low attenuating one and mash at 66C for an OG of 1,070 and an expected FG of 1,019.
I was just wondering about the difference btw getting the higher final gravity either through the low attenuating yeast or a higher mash temp....
What would be the differences in the outcome btw the two or a combination???
The only thing that occurs to me is that the low attenuating yeast might leave more 'real' sweetness while the higher mash temp leaves more body but less sweetness (due to the higgher temp sugars not being really sweet, as I've read).
If anyone wants to comment on the recipe, here it is....
West York IPA:
65% Pale
27% Vienna
8% Crystal 80
Hops: Centennial and Cascade for total IBU/SG ratio of about 0,7 (~56 IBUs)
yeast: West yorkshire
Ferment at 18C ambient temp
Mash at 66C
OG: 1,070
FG: 1,019-20