hetyu
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- Sep 8, 2014
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Hey All,
This topic can be seen as the continuation of my earlier post - Yeast bite - why?
Encountering the very same issue again and again when trying to create a 'hazy IPA'. This time I'm trying to be as detailed as possible since I'm desperate, this is an issue I can not resolve / nor justify what could be the root cause. Frustrating, since I've not encountered such a difficulty for a very long time now.
TL;DR: beers designed with low calculated IBU ends-up overly bitter. The kind of bitterness that covers your tongue and remains for several minutes, masking most of the flavors which are other way very prominent, juicy and delicious for the nose.
Details:
Recipe Specifications (AG)
--------------------------
Boil Size: 24,19 l
Post Boil Volume: 21,35 l
Batch Size (fermenter): 19,00 l
Estimated OG: 1,057 SG
Estimated Color: 10,3 EBC
Estimated IBU: 28,8 IBUs
Brewhouse Efficiency: 68,00 %
Est Mash Efficiency: 73,4 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name; %/IBU
3,97 kg Pale Malt (Weyermann) (6,5 EBC) - 77,0 %
0,52 kg Oats, Flaked (2,0 EBC) - 10,0 %
0,36 kg Rye Malt (Weyermann) (5,9 EBC) - 7,0 %
0,15 kg Cara-Pils/Dextrine (3,9 EBC) - 3,0 %
0,15 kg Wheat Malt, Pale (Weyermann) (3,9 EBC) - 3,0 %
7,00 g Magnum [12,00 %] - Boil 60,0 min - 10,5 IBUs
85,00 g Chinook [13,00 %] - Whirlpool 5mins - 13,8 IBUs
25,00 g Amarillo [9,20 %] - Whirlpool 5mins - 2,9 IBUs
13,00 g Centennial [10,00 %] - Whirlpool 5mins - 1,6 IBUs
2,0 L WLP644 starter w/o decanted
50,00 g Citra [12,00 %] - Dry Hop 13,0 Days - 0,0 IBUs
100,00 g Galaxy [14,00 %] - Dry Hop 1,0 Day - ,0 IBUs
50,00 g Amarillo [9,20 %] - Dry Hop 1,0 Days - 0,0 IBUs
Water: started from RO, salts added based on Bru'n water which works flawlessly for other type of beer as well:
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 5,16 kg
----------------------------
Name Description Step Temperatur Step Time
Mash In Add 16,34 l of water at 67,9 C 62,0 C 2 min
Mash Step Add 0,00 of water and heat to 67,0 C 67,0 C 60 min
Mash Out Add 0,00 l of water and heat to 76,0 C 76,0 C 10 min
Sparge: Fly sparge with 14,00 l water at 75 C
Brewing notes:
Strong fermentation started after 4 hours after adding the fresh starter without decanting it.
Fermentation temp set to 18C.
Day 1 - Citra added at high krausen. (to attach polyphenols and proteins for haze and to have some biotransformation)
Day 6 - Fermentation temp raised to 22C to finish and to have a diacetyl rest.
Day 12 - started to cool back to 15C to dry-hop
Day 13 - Galaxy-Amarillo dry hop
Day 14 - Started to cool back to 2C for cold crash
Day 18 - Bottled. Beer racked from yeast cake (gently) to another bucket used for bottling.
At this point I was a bit surprised as not all of the hops settled out:
As I've continued to move the beer to the bottling bucket more and more hop material started to stick to the fermentation bucket's side:
This time I wanted to play it safe so stopped pulling wort when was closer to the dry-hopped yeast cake, left there a decent amount of beer just to be sure not to pick up too much sediment. Something like this went to the bottles - could not see any hop/yeast sediment at this point:
After 12 days of bottle carbonation I've put a sample to the fridge, was there for 3 days and today I've opened it and tasted it for the first time.
Wonderful aromas for the nose (heavenly peachy) but the taste is again overly / sharp and very bitter...
No floating hop particles in the beer, at the bottom of the bottle there was a thin layer of precipitated yeast, the beer is hazy otherwise seems to be free from sediments.
Though oxidized alpha and beta acids can add some bitterness during dry hops this level of bitterness is - I believe - is something different and worse.
This case is utterly demotivating, as mentioned, one the biggest challenge that I've encountered so far.
I'm looking for every piece of hint / idea / advice that could help me to resolve and step forward.
All the comments are highly appreciated in advance - Cheers!
This topic can be seen as the continuation of my earlier post - Yeast bite - why?
Encountering the very same issue again and again when trying to create a 'hazy IPA'. This time I'm trying to be as detailed as possible since I'm desperate, this is an issue I can not resolve / nor justify what could be the root cause. Frustrating, since I've not encountered such a difficulty for a very long time now.
TL;DR: beers designed with low calculated IBU ends-up overly bitter. The kind of bitterness that covers your tongue and remains for several minutes, masking most of the flavors which are other way very prominent, juicy and delicious for the nose.
Details:
Recipe Specifications (AG)
--------------------------
Boil Size: 24,19 l
Post Boil Volume: 21,35 l
Batch Size (fermenter): 19,00 l
Estimated OG: 1,057 SG
Estimated Color: 10,3 EBC
Estimated IBU: 28,8 IBUs
Brewhouse Efficiency: 68,00 %
Est Mash Efficiency: 73,4 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name; %/IBU
3,97 kg Pale Malt (Weyermann) (6,5 EBC) - 77,0 %
0,52 kg Oats, Flaked (2,0 EBC) - 10,0 %
0,36 kg Rye Malt (Weyermann) (5,9 EBC) - 7,0 %
0,15 kg Cara-Pils/Dextrine (3,9 EBC) - 3,0 %
0,15 kg Wheat Malt, Pale (Weyermann) (3,9 EBC) - 3,0 %
7,00 g Magnum [12,00 %] - Boil 60,0 min - 10,5 IBUs
85,00 g Chinook [13,00 %] - Whirlpool 5mins - 13,8 IBUs
25,00 g Amarillo [9,20 %] - Whirlpool 5mins - 2,9 IBUs
13,00 g Centennial [10,00 %] - Whirlpool 5mins - 1,6 IBUs
2,0 L WLP644 starter w/o decanted
50,00 g Citra [12,00 %] - Dry Hop 13,0 Days - 0,0 IBUs
100,00 g Galaxy [14,00 %] - Dry Hop 1,0 Day - ,0 IBUs
50,00 g Amarillo [9,20 %] - Dry Hop 1,0 Days - 0,0 IBUs
Water: started from RO, salts added based on Bru'n water which works flawlessly for other type of beer as well:
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 5,16 kg
----------------------------
Name Description Step Temperatur Step Time
Mash In Add 16,34 l of water at 67,9 C 62,0 C 2 min
Mash Step Add 0,00 of water and heat to 67,0 C 67,0 C 60 min
Mash Out Add 0,00 l of water and heat to 76,0 C 76,0 C 10 min
Sparge: Fly sparge with 14,00 l water at 75 C
Brewing notes:
Strong fermentation started after 4 hours after adding the fresh starter without decanting it.
Fermentation temp set to 18C.
Day 1 - Citra added at high krausen. (to attach polyphenols and proteins for haze and to have some biotransformation)
Day 6 - Fermentation temp raised to 22C to finish and to have a diacetyl rest.
Day 12 - started to cool back to 15C to dry-hop
Day 13 - Galaxy-Amarillo dry hop
Day 14 - Started to cool back to 2C for cold crash
Day 18 - Bottled. Beer racked from yeast cake (gently) to another bucket used for bottling.
At this point I was a bit surprised as not all of the hops settled out:
As I've continued to move the beer to the bottling bucket more and more hop material started to stick to the fermentation bucket's side:
This time I wanted to play it safe so stopped pulling wort when was closer to the dry-hopped yeast cake, left there a decent amount of beer just to be sure not to pick up too much sediment. Something like this went to the bottles - could not see any hop/yeast sediment at this point:
After 12 days of bottle carbonation I've put a sample to the fridge, was there for 3 days and today I've opened it and tasted it for the first time.
Wonderful aromas for the nose (heavenly peachy) but the taste is again overly / sharp and very bitter...
No floating hop particles in the beer, at the bottom of the bottle there was a thin layer of precipitated yeast, the beer is hazy otherwise seems to be free from sediments.
Though oxidized alpha and beta acids can add some bitterness during dry hops this level of bitterness is - I believe - is something different and worse.
This case is utterly demotivating, as mentioned, one the biggest challenge that I've encountered so far.
I'm looking for every piece of hint / idea / advice that could help me to resolve and step forward.
All the comments are highly appreciated in advance - Cheers!