Why are my IPA's so malty?

[Doctor_M]

You need more late addition hops.... and +1 on are you doing anything to treat your water? If not you should at the very least follow Yoopers suggestions, as usual she is on point!

Edited to add: take a look at what a happy west coast ipa recipe looks like here https://www.homebrewtalk.com/f69/stone-enjoy-ipa-420167/

 

[mnsteveo]

I love dank IPAs too, Breakside IPA out of Portland is my absolute favorite but I can't get it here in MN. I emailed the brewery and they gave me the hops they use: Columbus at 60 and 30 minutes, falconers flight at 10, and what they called "insane amounts" of citra at flame out and for dry hopping. They didn't give me amounts but I figured an ounce for each boil addition and 3 oz at flame out, with 3 more dry hopping would do it. If you want dank, give this a shot!


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