dushaopang
Member
- Joined
- Mar 23, 2022
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How to make the WC IPA more intense and layered in the mouth, not on the nose
Rye is fantastic for mouthfeel if it fits with the taste you're going for. Otherwise flaked barley works well. @Jag75's suggestion of Maris is good, too, or working along the same lines you could add a pound of Munich. Everything gets better with a pound of Munich.
Thank you.I may have misrepresented it. I was mainly referring to how the aroma has more impact and layers in the mouth.So you want a wc with the mouthfeel of a Hazy. Get some oats and wheat in there . Hop as you would a wc ipa . If you don't want oats or wheat , you may try adding some Maris otter to your wc grain bill .
Thank you for your answer.I may have misrepresented it. I was mainly referring to how the aroma has more impact and layers in the mouth.Rye is fantastic for mouthfeel if it fits with the taste you're going for. Otherwise flaked barley works well. @Jag75's suggestion of Maris is good, too, or working along the same lines you could add a pound of Munich. Everything gets better with a pound of Munich.
When I do a very hoppy beer I do a closed transfer into a purged keg with the dry hop charge already in it. I leave the beer on the hops, use a floating dip tube, and serve from the keg. I don't get grassy flavors even after a few weeks ... granted, the beer is stored cold the whole time.The flipside of this, is how long to dry hop before cold crashing or just packaging? In my experience, about 3-4 days is good. Any more than that, and the beer starts to get grassy flavors.
What kind of hop schedule have you been doing? Also look at the amount of hops in each addition and total amount of hops for the batch. Are you using recipe software that predicts ibu?Thank you for your answer.I may have misrepresented it. I was mainly referring to how the aroma has more impact and layers in the mouth.
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