Tastes like hop water...

[Doog_Si_Reeb]

I made a SMaSH IPA. I used Colorado grown 2-row malt for the base and locally grown Cascade hops. I used Randy Mosher's method to try creating Crystal-like malt from the two row. I did a single infusion mash and used S-04 yeast to do the hard work. Fermentation went well. I dry hopped in secondary. Saturday I kegged the batch.

The color came out great, but the malt flavor is seriously lacking. There is not much body and virtually no malt sweetness. I hoped that S-04 would leave a little residual sweetness. The hop flavor and aroma are great, but I want a little more body/flavor. Since this has completed fermentation, my options are pretty limited.

I have some malto-dextrin that I can add to it, but would like some opinions on whether malto-dextrin or lactose would help make the beer a little better. It is drinkable as it is, but I would like to make it better. Thanks for any input!

On a side note, I typically use a good amount of Munich and some crystal for my IPAs. I'll definitely do that again on the next one in lieu of 2-row alone.

 

[Oldsock]

What temp did you mash at? OG/FG? I really like a dry IPA (aka West Coast), the last one went from 1.071 to 1.011 or so and is just about perfect for my tastes. Mostly American pale, a bit of carapils, plus some refined sugar.

 

[Doog_Si_Reeb]

I don't have my brewing notes with me at work, so this is an estimate. I'm thinking it finished somewhere around 1.012. OG was 1.056. I mashed at 152, but probably should have gone a little higher to get more unfermentables. I also like dryer IPAs, but this one isn't very exciting. The typical malt backbone that I like isn't there.

 

[Oldsock]

I think the issue might be your OG, 1.056 is pretty much a pale ale not an IPA in my opinion. (BJCP says OG from 1.056-1.075, so you are just at the very bottom according to them).

 

[david_42]

The slight sweetness in most IPAs is from the small amount of caramel malt. MD will help both the body and flavor. 4-8 oz should be plenty.

 

[Willie3]

Try drinking it at room temp. That will bring out more malt flavor too.

WW

 

[Doog_Si_Reeb]

Thanks for all the input. I was shooting for the low end of the gravity scale to make a lower ABV IPA. One other thing to note (I may have jumped the gun), the taste was at room temp and it was uncarbonated (hydro sample). Maybe a little carbonation will help with the flavor. I'm thinking I will carb it up and see how it tastes. If it's still lacking, I'll add a little MD and see what that does for the beer.

This beer will be in an Identic-Ale competition in April and I'd like it to be presentable.

 

[Synovia]

the taste was at room temp and it was uncarbonated (hydro sample).

uncarbonated beer always tastes thin.