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General Category => General Homebrew Discussion => Topic started by: Pawtucket Patriot on October 27, 2010, 12:19:42 am

Title: How do you take your AIPA, sir?
Post by: Pawtucket Patriot on October 27, 2010, 12:19:42 am
Guys,

It's fairly easy to make a drinkable AIPA.  But AIPAs have always been a little difficult for me to do really well.  Personally, my favorite examples of the style are Odell IPA and Bell's Two Hearted, which are both relatively balanced, IMO.  In other words, they have a pronounced hop presence that is complimented by a discernible malt presence.  My most recent AIPA is a bit too dry for my tastes (although the hop profile is nice).  How do you guys (and gals) prefer your AIPAs?
Title: Re: How do you take your AIPA, sir?
Post by: Malticulous on October 27, 2010, 12:53:54 am
I just killed a APA with no crystal (15% Munich II.) It was good but I like it with 5-7% crystal more.
Title: Re: How do you take your AIPA, sir?
Post by: redbeerman on October 27, 2010, 11:15:44 am
I prefer mine balanced, although I have had commercial examples that were pretty dry and quite tasty as well.
Title: Re: How do you take your AIPA, sir?
Post by: majorvices on October 27, 2010, 11:42:50 am
While I like my IPA on the dry side I don't want it too dry, so I chose "balanced" on the poll. I find IPA one of the easiest styles to do well. Maybe its my water.
Title: Re: How do you take your AIPA, sir?
Post by: Pawtucket Patriot on October 27, 2010, 12:46:35 pm
You could be on to something regarding water, Keith.  I always make sure my mash pH is correct (between 5.1-5.5), but I don't do much water adjustment beyond that.  One of my issues with my dry AIPAs is that the hop bitterness just isn't very pleasant -- it's too harsh.  A lacking mineral composition could be having an effect on the quality of the bitterness.

My most recent hop profile for AIPA was:
.33 oz Centennial, .33 oz Cascade, .33 oz Amarillo (FWH)
.50 oz Columbus (60 min)
.33 oz Centennial, .33 oz Cascade, .33 oz Amarillo (30 min)
.33 oz Centennial, .33 oz Cascade, .33 oz Amarillo (15 min)
.33 oz Centennial, .33 oz Cascade, .33 oz Amarillo (1 min)
.50 oz Centennial, .50 oz Cascade (dry hop)

O.G. 1.062, IBU 67

On the other hand, my water is almost perfectly suited for many German beers.  Alts and Helles turn out particularly well with virtually no water adjustment. 
Title: Re: How do you take your AIPA, sir?
Post by: bluesman on October 27, 2010, 01:39:36 pm
The obvious answer: "It's all about the hops"  8)

However, I like a nice supporting role from the malt without taking away from the main event (hops).  I agree Matt,  a dry IPA is not my cup of tea...errr beer  ;D  So...how does one avoid that.  Well, I think the mash temp is one factor, the hopping rate can also deliver an astrigency and the yeast can also have an impact as well. A Bell's Two Hearted is pretty well balanced more like an APA. So I would look at your mash temp first then think about your yeast selection. The hop schedule can be tweaked after that.
Title: Re: How do you take your AIPA, sir?
Post by: tumarkin on October 27, 2010, 02:23:37 pm
+1 on the Bell's Two Hearted. It's in my top handful of favorite beers because it's very hop-forward (nothing but Centennial's I believe) but has a strong malt backbone to support it. Love my hops but the best IPA's have a good balance, not just hops. Also not too dry or too sweet. Hard to get just right, but 2hearted does the trick.
Title: Re: How do you take your AIPA, sir?
Post by: jeffy on October 27, 2010, 02:24:23 pm
I like mine balanced also.  I use about 20% light Munich malt and 10% 40-50 L crystal and I get a nice malt profile without the sweetness of excessive crystal malts.
Title: Re: How do you take your AIPA, sir?
Post by: stlaleman on October 27, 2010, 03:28:30 pm
Balanced is good, use Maris Otter with about 5% 30L Crystal. Good malt background. Mix of Chinook, Centennial, and Cascade
Title: Re: How do you take your AIPA, sir?
Post by: tschmidlin on October 27, 2010, 03:36:46 pm
I had to go with "other".

I like balanced AIPAs, I also like them dry.  I also like them when they're on the sweeter side.  It all depends on my mood, what I'm eating, time of day, phase of the moon, I don't know.  There was no "all of the above" option, so I picked other.  Maybe I should have chosen no pants.
Title: Re: How do you take your AIPA, sir?
Post by: bluesman on October 27, 2010, 03:56:42 pm
I had to go with "other".

I like balanced AIPAs, I also like them dry.  I also like them when they're on the sweeter side.  It all depends on my mood, what I'm eating, time of day, phase of the moon, I don't know.  There was no "all of the above" option, so I picked other.  Maybe I should have chosen no pants.

Just as long as your pants are on when you leave the house to go to work.   :-\ ;)  :D 
Title: Re: How do you take your AIPA, sir?
Post by: denny on October 27, 2010, 03:59:27 pm
"Balanced" is in the glass of the beerholder!  I like mine "balanced" toward a big face slap of bitterness!
Title: Re: How do you take your AIPA, sir?
Post by: bluesman on October 27, 2010, 04:05:02 pm
"Balanced" is in the glass of the beerholder! 

So true.  Beer tasting is very subjective and there as many opinions as there are tasters.
Title: Re: How do you take your AIPA, sir?
Post by: tschmidlin on October 27, 2010, 04:07:04 pm
I had to go with "other".

I like balanced AIPAs, I also like them dry.  I also like them when they're on the sweeter side.  It all depends on my mood, what I'm eating, time of day, phase of the moon, I don't know.  There was no "all of the above" option, so I picked other.  Maybe I should have chosen no pants.

Just as long as your pants are on when you leave the house to go to work.   :-\ ;)  :D 
They usually are. :)
Title: Re: How do you take your AIPA, sir?
Post by: beersk on October 27, 2010, 04:57:48 pm
IPAs are mostly what I drink.  I prefer more of a balance between malt and hops, with no over the top bitterness.  I like them dry also as long as they're not just bitter, but have a great hop flavor/aroma.  Most of the IPAs I brew come out dry because I use US-05 a lot and that yeast tends to attenuate like a fox.  But I don't hop the hell out of my bittering addition either; most of the hops I add to the boil are near the end.  So dry (or malty), not too bitter, and a bombshell of hop flavor and aroma.  I guess you could call that "other"...
Title: Re: How do you take your AIPA, sir?
Post by: morticaixavier on October 27, 2010, 05:46:45 pm
Lately I have been steering clear of IPAs for the most part as they make me very sleepy with all those hops. but I do lke one now and again. The ones I really enjoy tend to be fairly dry but with some nice malt and caramel flavors and lots of hops flavor and aroma without quite so much bitterness. I had one the other day (New belgium Ranger IPA) that was really nice. it had tons (tuns?) of hop aroma and very little perceived bitterness with a nice malty/caramely flavor underneath.
Title: Re: How do you take your AIPA, sir?
Post by: tschmidlin on October 27, 2010, 05:56:14 pm
IPAs are mostly what I drink.  I prefer more of a balance between malt and hops, with no over the top bitterness.  I like them dry also as long as they're not just bitter, but have a great hop flavor/aroma.  Most of the IPAs I brew come out dry because I use US-05 a lot and that yeast tends to attenuate like a fox.  But I don't hop the hell out of my bittering addition either; most of the hops I add to the boil are near the end.  So dry (or malty), not too bitter, and a bombshell of hop flavor and aroma.  I guess you could call that "other"...
But how do you like your Cascadian Dark Ale?   ;D
Title: Re: How do you take your AIPA, sir?
Post by: roguejim on October 27, 2010, 06:34:39 pm
I tend toward the "SSOS" side of the track, I think.  I enjoy New Belgium's ranger IPA for a milder, more balanced IPA.  I also enjoy SNCA. 

I very recently had Firestone Walker's Union Jack IPA.  I gagged it down.  I don't much care for Deschutes Inversion IPA either.

So, where does that leave me?
Title: Re: How do you take your AIPA, sir?
Post by: blatz on October 27, 2010, 06:49:36 pm
I'm pretty much with beersk - mostly late additions of hops for big flavor/aroma, dryhop in the keg, 5% xtal, 5% munich and Maris Otter, but US-05 to keep the resultant beer dry in the end.

That said, I'm getting a little bored and am experimenting with Cali V on the next run, so we'll see how that goes. 
Title: Re: How do you take your AIPA, sir?
Post by: beersk on October 27, 2010, 07:45:32 pm
IPAs are mostly what I drink.  I prefer more of a balance between malt and hops, with no over the top bitterness.  I like them dry also as long as they're not just bitter, but have a great hop flavor/aroma.  Most of the IPAs I brew come out dry because I use US-05 a lot and that yeast tends to attenuate like a fox.  But I don't hop the hell out of my bittering addition either; most of the hops I add to the boil are near the end.  So dry (or malty), not too bitter, and a bombshell of hop flavor and aroma.  I guess you could call that "other"...
But how do you like your Cascadian Dark Ale?   ;D

hahaha, Indeed.

Blatz, I'm also beginning to experiment with other yeasts, Cali V, Pacific Ale, DC 1450, etc, instead of just using US-05.  That will remain my go-to or backup yeast though.
Title: Re: How do you take your AIPA, sir?
Post by: jeffy on October 27, 2010, 07:58:49 pm
I'm trying Thames Valley in  my current batch.  I'll let you know how it works out.
Title: Re: How do you take your AIPA, sir?
Post by: beersk on October 27, 2010, 08:03:38 pm
I'm trying Thames Valley in  my current batch.  I'll let you know how it works out.
I used to use a different yeast every time when I started brewing a couple years ago.  Then I discovered US-05 about a year ago and have been using that since.  Now, every couple of batches, I'll do something special where I use something other than US-05 and make a starter.  I might just start doing that for every batch and using US-05 only in a pinch.
Title: Re: How do you take your AIPA, sir?
Post by: hamiltont on October 27, 2010, 08:29:37 pm
I had to go with the balanced although tending towards dry.  I recently brewed a 10 gallon batch of DIPA with 70% 2-row, 17% rye, 3.3% Munich, 3.3% Vienna, 3.3% cara-pils & 3.3% C40, 2 lbs. sugar and a ton of hops (22.5 oz), mostly late. US-05. Mashed @ 148F & went from 1.085 - 1.008.  I just can't keep my hands off of it.  ;D
Title: Re: How do you take your AIPA, sir?
Post by: uthristy on October 27, 2010, 08:40:47 pm
Depends on the season:
Hot = dry with lots of aroma hops
cold = malty with a firm bitternes


I'm trying Thames Valley in  my current batch.

Works great but I get burned out after the second batch. Right
 I have starter of 1332 for tomorrows brew.
Title: Re: How do you take your AIPA, sir?
Post by: boulderbrewer on October 27, 2010, 09:16:05 pm
No Pants,

I like dry ones and balanced ones, both should smack you in the face with hops though.
Title: Re: How do you take your AIPA, sir?
Post by: jwatkins56550 on November 02, 2010, 02:34:56 pm
I guess mostly I like it balanced, but my preference changes with the seasons...
Title: Re: How do you take your AIPA, sir?
Post by: kylekohlmorgen on November 02, 2010, 11:55:46 pm
"Balanced" is in the glass of the beerholder!  I like mine "balanced" toward a big face slap of bitterness!

Can I get this on a bumper sticker/t-shirt/tattoo?

If someone needs to hold a fundraiser - just look through denny's posts for gems like this one and throw 'em on a shirt.

Put me down for a large.
Title: Re: How do you take your AIPA, sir?
Post by: senorpantalones on November 03, 2010, 06:46:11 pm
You could be on to something regarding water, Keith.  I always make sure my mash pH is correct (between 5.1-5.5), but I don't do much water adjustment beyond that.  One of my issues with my dry AIPAs is that the hop bitterness just isn't very pleasant -- it's too harsh.  A lacking mineral composition could be having an effect on the quality of the bitterness.

My most recent hop profile for AIPA was:
.33 oz Centennial, .33 oz Cascade, .33 oz Amarillo (FWH)
.50 oz Columbus (60 min)
.33 oz Centennial, .33 oz Cascade, .33 oz Amarillo (30 min)
.33 oz Centennial, .33 oz Cascade, .33 oz Amarillo (15 min)
.33 oz Centennial, .33 oz Cascade, .33 oz Amarillo (1 min)
.50 oz Centennial, .50 oz Cascade (dry hop)

O.G. 1.062, IBU 67

On the other hand, my water is almost perfectly suited for many German beers.  Alts and Helles turn out particularly well with virtually no water adjustment. 

I have also really struggled to make what I would consider a great IPA and I think it might have to do with the water. Getting the sulfate levels up seems to help.

That recipe looks delicious though. It's hard for me to imagine there's a problem with it.
Title: Re: How do you take your AIPA, sir?
Post by: gordonstrong on November 03, 2010, 10:08:52 pm
Move the 60 and 30 min additions to 20 min or less, ramping up the IBUs accordingly and try it again.  Moving the hops to late additions can reduce harshness.  You can mess around with the water too, but I use relatively soft water and they don't turn out harsh. I typically use RO and add 1 tsp of some blend of CaCl2 and CaSO4.  I think too much CaSO4 can give you a different harshness; yes, it's dry, but it also has a minerally harshness when used to an extreme.