IPA's and Caramel Malts

[a10t2]

@mmitchem

The chloride to sulfate ratio is what I pay the closest attention to

Here we go again…

[mmitchem]

@a10t2

@mmitchem

The chloride to sulfate ratio is what I pay the closest attention to

Here we go again…

Hahaha, ok ok…reeling it back in

[denny]

@hopfenundmalz

Then there is Gordon Strong’s statement that he thinks Maris Otter does not go well with “C” hops. Read that on in print not too long ago and chuckled, but please don’t ask me where that was in print.

I completely agree with Gordon.

I can’t imagine making an APA/AIPA without some crystal malt, usually on the 10% range.  It’s not about any single ingredient, it’s about how you use an ingredient and your own tastes.

[hopfenundmalz]

@denny

@hopfenundmalz

Then there is Gordon Strong’s statement that he thinks Maris Otter does not go well with “C” hops. Read that on in print not too long ago and chuckled, but please don’t ask me where that was in print.

I completely agree with Gordon.

I can’t imagine making an APA/AIPA without some crystal malt, usually on the 10% range.  It’s not about any single ingredient, it’s about how you use an ingredient and your own tastes.

The reason I said I chuckled a little was that:
1 There are the people that have the opinion that MO is the best malt for anything anytime.
2 Gordon can taste things that my palate is not good enough to pick up. Really.

I am not disagreeing with Gordon on this. He was just the first to point it out that I know of.

One of the local breweries makes a really good IIPA named DRIPA. Double Rice IPA. Rice in an IPA, what is this world coming to? Gold in the 2012 WBC in the AIPA category, as it drinks like a hoppy AIPA, so they entered it there.

[denny]

Jeff, years ago I came to the conclusion that I didn’t care for MO for APA/AIPA.  For my tastes, I find the malt flavor just doesn’t complement the styles.  I, too, know of many people who feel it’s the perfect base malt for ant style.  Not for me, thanks!  FWIW, I have an APA on tap now that’s pils malt, flaked maize, and light candi syrup.  Hopped to about .9:1 BU:GU and dry hopped with Zythos.

[hopfenundmalz]

I used flaked rice in my last IPA, and the base malt was Rahr 2-row. Next one will use flaked maize with a base of 6-row (Ballantine IPA clone), and some sugar.

Of course British Pale Ale malt (even MO), some crystal malt (<5%), hops like EKG and Target, and high SO4 levels, and a British Ale yeast work pretty good.

[mmitchem]

I made a Meantime IPA clone a little while back with a similar bill Jeff. Really awesome English IPA. Making me thirsty right now!

[bluesman]

I think it’s a personal preference. Some folks like a little more malt in the backbone than others. I think the responses vary from one brewer to the next, and from coast to coast. 

I like them on the drier side for sure, with a fairly supportive malt backbone, but the hop bitterness and hop flavor/aroma absolutely must be fresh and the showcase of the beer. My favorite color for an IPA is in the range of 6-8SRM.

[redbeerman]

@denny

@hopfenundmalz

Then there is Gordon Strong’s statement that he thinks Maris Otter does not go well with “C” hops. Read that on in print not too long ago and chuckled, but please don’t ask me where that was in print.

I completely agree with Gordon.

I can’t imagine making an APA/AIPA without some crystal malt, usually on the 10% range.  It’s not about any single ingredient, it’s about how you use an ingredient and your own tastes.

I agree, except the part about agreeing with Gordon. ;)  I use MO in all my IPAs, even with “C” hops.  I use between 5 and 10% crystal malts in most as well.  I like the flavor and balance, but that’s to my taste.

[Alewyfe]

@denny

Jeff, years ago I came to the conclusion that I didn’t care for MO for APA/AIPA.  For my tastes, I find the malt flavor just doesn’t complement the styles.  I, too, know of many people who feel it’s the perfect base malt for ant style.  Not for me, thanks!  FWIW, I have an APA on tap now that’s pils malt, flaked maize, and light candi syrup.  Hopped to about .9:1 BU:GU and dry hopped with Zythos.

And…share perceptions, please.

[denny]

@Alewyfe

@denny

Jeff, years ago I came to the conclusion that I didn’t care for MO for APA/AIPA.  For my tastes, I find the malt flavor just doesn’t complement the styles.  I, too, know of many people who feel it’s the perfect base malt for ant style.  Not for me, thanks!  FWIW, I have an APA on tap now that’s pils malt, flaked maize, and light candi syrup.  Hopped to about .9:1 BU:GU and dry hopped with Zythos.

And…share perceptions, please.

I like it.  It’s kinda different…a light APA.

[AmandaK]

@bluesman

I like them on the drier side for sure, with a fairly supportive malt backbone, but the hop bitterness and hop flavor/aroma absolutely must be fresh and the showcase of the beer. My favorite color for an IPA is in the range of 6-8SRM.

Ron,
That’s my tastes too. How do you achieve the ‘fairly supportive’ malt backbone? What kind of BU:GU ratio are you shooting for?
-Amanda

[bluesman]

@AmandaK

@bluesman

I like them on the drier side for sure, with a fairly supportive malt backbone, but the hop bitterness and hop flavor/aroma absolutely must be fresh and the showcase of the beer. My favorite color for an IPA is in the range of 6-8SRM.

Ron,
That’s my tastes too. How do you achieve the ‘fairly supportive’ malt backbone? What kind of BU:GU ratio are you shooting for?
-Amanda

I think a 1.25:1 is a good target, but keep in mind that your specific hop schedule plays a significant factor. In other words a 1.25:1 BU:GU ratio with >90% of your IBU’s added at 60min vs. 60% of your IBU’s at 60 min will mitigate or offset maltiness with bitterness. Try 1.25:1 with 75% of your IBU’s at 60min and go from there.