dignifiedb said:The recipe on page one has been changed to reflect the suggested changes in the email, correct? Has anyone brewed this one yet? My wife really loves black IPAs, and I'm thinking about making this one my first attempt at brewing one.
I adapted the recipe in post #1 from AG to extract by subbing 13 lbs light LME for the 2 row. All looks good except .... I only get to 52.3 IBUs of bitterness per Beersmith which is way off. Any thoughts?
htownbrew12 said:Does anybody have any recommendations for replacing the Nelson Sauvin (no luck tracking it down)? I have read that there are not really any substitutes, but maybe something else that would pair well the rest of the hop schedule?
I would say the mouthfeel is more a result of a ~1.100 wort or the caramel than the carapils. Carapils helps head retention after fermentation, not sure how you would detect it before.
Brewitt said:You could very well be right but I have tasted a number of the worts from similar brews and have not noticed that creamy mouthfeel. Maybe I misunderstood what I have read but I thought it gave a creamier mouthfeel due to substantial dextrins and other complex sugars. In fact, that is why I threw it into the recipe.
On the same topic, I tasted Port Brewing's Revelation High Gravity Belgian this weekend and found the mouthfeel to be incredibly full and creamy. Do you know what creates that effect?
htownbrew12 said:Brewed this yesterday and hit an OG of 1.095. It was my 3rd BIAB attempt and it went much smoother than expected. I guess I got kind of lazy with my volume measurements though and should have added a few more minutes to the boil.
How much should I expect this OG to change the character compared to the commercial version?
Any ways, I am excited to try this in about 6+ weeks
Keiskamma1 said:I used extract.
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