Hi,
I've read and heard about how using crystal malts in IPAs is inapropriate, how the flavours from these malts will clash with the hops, etc.
Similarly, I've also heard claims that this conception is associated with historical under attenuation issues which are no longer relevant.
An IPA I love, recipe published by a commercial brewer, is made with about 15% of low colour crystal and quite a load of hops. It attenuates well and, in my humble opinion, is quite delicious.... I wonder what today's opinions are and how a beer like this would get seen by a BJCP judge.
Thanks
I've read and heard about how using crystal malts in IPAs is inapropriate, how the flavours from these malts will clash with the hops, etc.
Similarly, I've also heard claims that this conception is associated with historical under attenuation issues which are no longer relevant.
An IPA I love, recipe published by a commercial brewer, is made with about 15% of low colour crystal and quite a load of hops. It attenuates well and, in my humble opinion, is quite delicious.... I wonder what today's opinions are and how a beer like this would get seen by a BJCP judge.
Thanks