Jamil IPA not as hoppy
Post #1 made 12 years ago
Just finished Hoppyness IPA and not as hoppy as I would have thought FG 1.013 SG 1.065 .Anyone made this beer ?
Post #2 made 12 years ago
pkearney,
I have not had the beer. I sure it is a popular one. Hoppy beers are dependent on pH, water composition and time. You might have missed on one or more of these. Off the top of my head I can't give you the specifics. A little research here and on the web will help. (Basic Brewing Radio) has a lot of shows about hops you may find some real help (and entertainment) there?
I have not had the beer. I sure it is a popular one. Hoppy beers are dependent on pH, water composition and time. You might have missed on one or more of these. Off the top of my head I can't give you the specifics. A little research here and on the web will help. (Basic Brewing Radio) has a lot of shows about hops you may find some real help (and entertainment) there?
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #3 made 12 years ago
Water profile can have a huge effect. What kind of hops did you find it was missing (bittering, flavor, aroma)?
Post #4 made 12 years ago
Post the recipe pk and we'll have a look. It may just be a perception thing though,pkearney wrote:Just finished Hoppyness IPA and not as hoppy as I would have thought FG 1.013 SG 1.065 .Anyone made this beer ?
Last edited by Yeasty on 03 Jul 2013, 02:33, edited 2 times in total.
Why is everyone talking about "Cheese"
-
- SVA Brewer With Over 50 Brews From Great Britain
-
Post #5 made 12 years ago
I would say its a bit of both , bitterness and flavour bit lacking . I will post recipe asap basically from the book pp186 Brewing classic styles
Post #6 made 12 years ago
I, too, am wondering about your water chemistry, specifically your chloride/sulfate ratio. I am running some test batches to see what difference this ratio makes. Read the Water Knowledge page on the Bru'nwater site; search for "Sulfate/Chloride Ratio"; the section is near the bottom of the page.
Last edited by smyrnaquince on 06 Jul 2013, 02:12, edited 2 times in total.
-
- From United States of America
-
Post #7 made 12 years ago
Thanks for that ,just wonder if too much yeast would have any effect as I used a stater with 376 B approx only needed 276B yeast had a party , Am ale yeast .
Post #8 made 12 years ago
I haven't heard of over pitching leading to a decrease in hop presence. Mainly I have heard of that in connection with under attenuating and some odd flavors. Have you had success with hoppy beers in the past?
My water's chloride to sulfate ration is 2-1 chloride so when I want sharper bitterness and hop characte4 I will add some gypsum to bump the sulfates.
My water's chloride to sulfate ration is 2-1 chloride so when I want sharper bitterness and hop characte4 I will add some gypsum to bump the sulfates.
Post #10 made 12 years ago
I am going to try a batch of Citra ale (hoppy Ale pale Ale )with bottled water
A. Profile (Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) Alkalinity (CaCO3 ppm)
25 12 19 20 4 146
add some Gypsum Calc. Chloride Epsom Salt to get a So4/cl ratio of 1.3 current ratio is very low <.1
Calcium Magnesium Sodium Chloride Sulfate S04/Cl
105 16 19 91 120 1.32
Should be interesting
A. Profile (Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) Alkalinity (CaCO3 ppm)
25 12 19 20 4 146
add some Gypsum Calc. Chloride Epsom Salt to get a So4/cl ratio of 1.3 current ratio is very low <.1
Calcium Magnesium Sodium Chloride Sulfate S04/Cl
105 16 19 91 120 1.32
Should be interesting
Post #11 made 12 years ago
I think that ratio is still going hard towards the malty side if I'm reading this correctly(I could be off). Anything with more chloride is on the malty and on the sulfate side is the bitter/hoppy. Right now this looks like 5-1 on the malt side.
Post #12 made 12 years ago
Hi the So4 /cl could go higher not sure what I'm aiming for 2 is bitter > 2 very bitter 1.3 balanced .75 Malty refer Water Knowledge
Post #13 made 12 years ago
Well you have 20 chloride and 4 sulfate. That's a 5 for malty ( so very malty). Or as the web page says a so4/cl of .2.
Something more on the hop side would be 10 chloride and 15 sulfate. Or something in that ratio.
Up to 20-10 sulf/chl.
Something more on the hop side would be 10 chloride and 15 sulfate. Or something in that ratio.
Up to 20-10 sulf/chl.
Post #16 made 12 years ago
Hi. I have sampled the new batch of Citra ale ,there is a measurable increase in the perception of bitterness ,and a slight mineral edge which I like .This is worth persisting with to get the balance right .
Post #17 made 12 years ago
Just going back to the beginning rather than getting deep into water chemistry. Water chemistry is when you can make a great beer and you want to turn it into the beer that Jesus would want to drink when he stopped making wine.
As yeasty said, please post the recipe, this is the most important element. You might as well say " I made a cake, it wasn't cakey enough"
The other important thing before you start getting into water chemistry is what type of hops did you use, how was there quality?
You can bet Jamil gets some pretty good hops these days and doesn't dig around in the back of his freezer for dusty old remnants of a bag of citra or cascade like the rest of us poor saps have to.
As yeasty said, please post the recipe, this is the most important element. You might as well say " I made a cake, it wasn't cakey enough"
The other important thing before you start getting into water chemistry is what type of hops did you use, how was there quality?
You can bet Jamil gets some pretty good hops these days and doesn't dig around in the back of his freezer for dusty old remnants of a bag of citra or cascade like the rest of us poor saps have to.
Post #18 made 12 years ago
I regards to your original post #1 and "not as hoppy" question;
This book uses the Rager formula and assumes the use of pellet hops, page 40.
brewheads dot com did a good job of matching the Rager IBU of 64 (see screen shot)
Here's a link to the style guidelines; http://www.bjcp.org/2008styles/style14.php" onclick="window.open(this.href);return false;. It shows a 40-70 IBU (Tinseth I believe). So, if you brew it again you could bump it up to 70. You are at 52 Tinseth.
This book uses the Rager formula and assumes the use of pellet hops, page 40.
brewheads dot com did a good job of matching the Rager IBU of 64 (see screen shot)
Here's a link to the style guidelines; http://www.bjcp.org/2008styles/style14.php" onclick="window.open(this.href);return false;. It shows a 40-70 IBU (Tinseth I believe). So, if you brew it again you could bump it up to 70. You are at 52 Tinseth.
You do not have the required permissions to view the files attached to this post.
Last edited by Mad_Scientist on 07 Aug 2013, 06:48, edited 2 times in total.
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #19 made 12 years ago
PistolPatch recently noticed a similiar problem with recipes from Brewing Classic Styles. His conclusion is that the hop bill must be increased in these recipes for reasons explained in this post. The post also explains how to scale BCS hop bills to give a more appropriate bitterness level.
[Please note that Hints does not reply to direct questions.]
[Please note that Hints does not reply to direct questions.]
Last edited by Hints on 12 Sep 2013, 12:51, edited 2 times in total.
