Hi all,
I know this may not sound like a "problem" per se, but in the process of really trying to fine tune my IPA's I am turning here for help. Im making some really tasty IPA's with great flavor and aroma that I'm happy with. But when I drink them next to commercial examples, they just dont stack up because im not getting that crisp, dry bite similar to the IPA's I enjoy.
For malts, they have been relatively simple reciped. Mostly 2-row with some munich and small amounts of crystal. Sometimes i add a little carapils for body, sometimes I dont. So no oats or rye or anything that you'd associate with that kind of texture.
My next place to go was the water. And this probably is the culprit somewhere I'm guessing. I've been using Bru'n water for quite awhile. Usually hit mash pH and adjust if I dont. I start with distilled and build up from there. In my most recent IPA, i added salts to build the following profile: Ca:110 Mg:18 Na:17 Cl:50 SO4:350 HCO3: 0. Thinking high sulfates would accentuate bitterness and dry finish.
This recent IPA finished at 1.015 (from 1.072). So maybe a little higher than I'd like but i dont know if it's high enough to say that's what's causing the smooth, almost creamy like finish. I imagine it has to be associated with the soft water and something I'm doing wrong there but I'm open to all suggestions. Thanks!
I know this may not sound like a "problem" per se, but in the process of really trying to fine tune my IPA's I am turning here for help. Im making some really tasty IPA's with great flavor and aroma that I'm happy with. But when I drink them next to commercial examples, they just dont stack up because im not getting that crisp, dry bite similar to the IPA's I enjoy.
For malts, they have been relatively simple reciped. Mostly 2-row with some munich and small amounts of crystal. Sometimes i add a little carapils for body, sometimes I dont. So no oats or rye or anything that you'd associate with that kind of texture.
My next place to go was the water. And this probably is the culprit somewhere I'm guessing. I've been using Bru'n water for quite awhile. Usually hit mash pH and adjust if I dont. I start with distilled and build up from there. In my most recent IPA, i added salts to build the following profile: Ca:110 Mg:18 Na:17 Cl:50 SO4:350 HCO3: 0. Thinking high sulfates would accentuate bitterness and dry finish.
This recent IPA finished at 1.015 (from 1.072). So maybe a little higher than I'd like but i dont know if it's high enough to say that's what's causing the smooth, almost creamy like finish. I imagine it has to be associated with the soft water and something I'm doing wrong there but I'm open to all suggestions. Thanks!