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re: Homebrewing: In-Process Thread
Posted on 8/24/15 at 2:53 pm to LSUGrad00
Posted on 8/24/15 at 2:53 pm to LSUGrad00
I'd drink it.
I kegged another batch of my coffee vanilla porter and a Citra-Mosaic (D)IPA last night. Taste test of the IPA going into the keg was very promising. Further research is required.
I kegged another batch of my coffee vanilla porter and a Citra-Mosaic (D)IPA last night. Taste test of the IPA going into the keg was very promising. Further research is required.
2
Posted on 8/24/15 at 2:56 pm to BMoney
quote:
Taste test of the IPA going into the keg was very promising. Further research is required.
I hereby submit my application as research associate
Posted on 8/24/15 at 2:57 pm to BMoney
quote:
Citra-Mosaic (D)IPA last night
Was thinking of brewing something like this for brew at the zoo. Those hops are supposed to pair together really well.
Posted on 8/24/15 at 2:58 pm to LoneStarTiger
quote:
I hereby submit my application as research associate
Pray we don't drink it all at our fantasy football draft this weekend. I make no promises.
Posted on 8/24/15 at 3:19 pm to LSUGrad00
quote:
wait, you're allowed to trial run equipment before brew day?
Lord no, it was brew day. I don't know how the change in equipment threw me off my game so much but it sure did. seemed like it took forever to get done but all the new stainless did its job.
Posted on 8/24/15 at 3:22 pm to BMoney
quote:
Pray we don't drink it all at our fantasy football draft this weekend.
geez, I need a new fantasy football league. A third of the guys in mine don't drink at all and most of the rest consider moving from Bud Light to Miller Lite being adventurous.
This post was edited on 8/24/15 at 3:23 pm
Posted on 8/24/15 at 3:36 pm to LSUGrad00
quote:
geez, I need a new fantasy football league. A third of the guys in mine don't drink at all and most of the rest consider moving from Bud Light to Miller Lite being adventurous.
We only have one league member that doesn't drink. He's 14.
An IPA and the coffee porter were requested by popular vote. I was happy to oblige.
Posted on 8/24/15 at 3:37 pm to LSUGrad00
quote:
It's kind of bready flavor
kinda like Vienna?
Posted on 8/24/15 at 3:38 pm to LoneStarTiger
quote:
kinda like Gameday IPA
FIFY
Posted on 8/24/15 at 4:07 pm to BMoney
You had that session IPA last year, right?
I thought it was a really good. I know they had to change hops, but the beer they released isn't even close to that pilot batch.
I thought it was a really good. I know they had to change hops, but the beer they released isn't even close to that pilot batch.
Posted on 8/24/15 at 4:09 pm to LSUGrad00
quote:
You had that session IPA last year, right?
I thought it was a really good. I know they had to change hops, but the beer they released isn't even close to that pilot batch.
Yeah, I remember that pilot batch last fall being pretty decent. This beer is not good.
Posted on 8/24/15 at 4:50 pm to BMoney
Think someone else said it but I agree. Tastes like it's months old already and it just came out last week.
Posted on 8/25/15 at 7:26 am to s14suspense
quote:
Think someone else said it but I agree. Tastes like it's months old already and it just came out last week.
Such a shame. Do they not have a QC department there? I want to buy some of the stuff, but i don't want to drink one and have 5 left in my fridge taking up space.
Tin Roof needs to get their shite together.
Posted on 8/25/15 at 7:31 am to BugAC
Anyway, so i'm about to order my ingredients for my citra/amarillo ipa. I've got the hops and malt bill pretty much down. Here is my malt bill
84% 2 row
7% Crystal 30
4.5% Vienna
4.5% Acidulated (for ph reasons)
I've been trying to be a little more traditional with my grain bill for an iPA by going with crystal malt. But every podcast i listen to, and a few articles I read always state to avoid crystal malt when brewing an IPA. I'm assuming because most IPA's they reference are west coast and Crystal might lead to too bready of a backbone to the beer. What are your preferences when brewing an IPA in terms of your darker malts used?
84% 2 row
7% Crystal 30
4.5% Vienna
4.5% Acidulated (for ph reasons)
I've been trying to be a little more traditional with my grain bill for an iPA by going with crystal malt. But every podcast i listen to, and a few articles I read always state to avoid crystal malt when brewing an IPA. I'm assuming because most IPA's they reference are west coast and Crystal might lead to too bready of a backbone to the beer. What are your preferences when brewing an IPA in terms of your darker malts used?
Posted on 8/25/15 at 7:51 am to BugAC
I don't use crystal in mine unless I'm making a clone and the recipe calls for it. I honestly don't care about the color of my beers.
Posted on 8/25/15 at 7:55 am to LoneStarTiger
quote:
I don't use crystal in mine unless I'm making a clone and the recipe calls for it. I honestly don't care about the color of my beers.
It's not about color, it's mostly about having a complementary malt backbone. I'm not looking for anything like dale's pale ale, type maltiness. Just a hint of maltiness. Pliny type maltiness i would say. I've been thinking of just using all vienna instead of crystal. Or maybe some light munich.
This post was edited on 8/25/15 at 7:56 am
Posted on 8/25/15 at 8:12 am to BugAC
I'll throw in a little Vienna or Munich maybe. Here lately I add some white wheat malt. You can also try Pearl or Victory, though I've never used those and can't speak to their character
This post was edited on 8/25/15 at 8:14 am
Posted on 8/25/15 at 8:46 am to BugAC
quote:
few articles I read always state to avoid crystal malt when brewing an IPA. I'm assuming because most IPA's they reference are west coast and Crystal might lead to too bready of a backbone to the beer.
There are a number of professional brewers (Vinnie and Matt Brynildson) who have said they don't like to use a high % of crystal malts in their IPAs and hoppy beers bc it leads can to a malty sweet 'cloying' character and will compete with hop flavor and aromas.
I very rarely make a straight 2Row/Pilsner IPA. I'll mix in flaked oats, a different base malt, maybe one of the Weyermann cara malts in small % (under 5).
As long as you're not adding a half lb of crystal 60, I doubt anyone would know aside from the SRM of the final beer.
ETA: Heady Topper, Pliny, Double Sunshine, Abner all have some percentage caramel malts. So really it's more about a restrained use of caramel malts and not 'no crystal malts' written in stone.
This post was edited on 8/25/15 at 8:55 am
Posted on 8/25/15 at 8:53 am to LSUGrad00
We use 1/2 lb of Victory Vienna or Munich in our IPAs or sometimes a combination of them. I'd avoid the crystal.
Posted on 8/25/15 at 9:04 am to BugAC
quote:
What are your preferences when brewing an IPA in terms of your darker malts used?
I don't want darker malts in my IPA. I want the hops to be firmly in the spotlight. The IPA I kegged the other night might be the best one I've made to date, based on the taste I had last night. Grain bill was:
Pilsner 83%
Vienna 7%
Flaked Oats 7%
Carafoam 3%
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