Author Topic: IPA's and Caramel Malts  (Read 4496 times)

Offline denny

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Re: IPA's and Caramel Malts
« Reply #30 on: November 07, 2012, 11:50:29 AM »
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.
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Online AmandaK

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Re: IPA's and Caramel Malts
« Reply #31 on: November 07, 2012, 02:05:38 PM »
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
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Offline bluesman

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Re: IPA's and Caramel Malts
« Reply #32 on: November 08, 2012, 11:07:28 AM »
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.
« Last Edit: November 08, 2012, 11:15:00 AM by bluesman »
Ron Price