[denny]

Denny, have you tried something like oats or rye to increase the viscosity a bit? I've been drinking a few American session beers lately, and I think Founders All Day IPA is the only one that has it right. I think they've been kind of tight-lipped about their recipe, but I've heard them mention in interviews that they have a rather complicated grain bill.

If I could come up with something in the All Day IPA ballpark, I'd be happy.

[denny]

If you are open to a different yeast strain, give Bry 97 a shot.

Well, I'd have to acquire some.  If I did, what would that yeast bring to the party?

[dannyjed]

Denny, have you tried something like oats or rye to increase the viscosity a bit? I've been drinking a few American session beers lately, and I think Founders All Day IPA is the only one that has it right. I think they've been kind of tight-lipped about their recipe, but I've heard them mention in interviews that they have a rather complicated grain bill.

I heard the Founders brewers talk at the NHC and they said that they use a lot of crystal malt in All Day IPA. I don't mean to make the crystal malt haters cringe, but maybe you could bump up your crystal to 1.5 lbs and see if that helps the body.

[a10t2]

If you are open to a different yeast strain, give Bry 97 a shot.

Well, I'd have to acquire some.  If I did, what would that yeast bring to the party?

Isn't that 1272?

[HoosierBrew]

I heard the Founders brewers talk at the NHC and they said that they use a lot of crystal malt in All Day IPA. I don't mean to make the crystal malt haters cringe, but maybe you could bump up your crystal to 1.5 lbs and see if that helps the body.

Yeah, I'm totally with you here. It's much the same as bumping crystal up and mashing high on a British-style Mild. And FWIW, I'm not a 'hater', but more of a 'limiter' in AIPA because I think too much of it can clash with C hops. But I like crystal in amber, brown, porter, and stout, I swear. 

[denny]

I heard the Founders brewers talk at the NHC and they said that they use a lot of crystal malt in All Day IPA. I don't mean to make the crystal malt haters cringe, but maybe you could bump up your crystal to 1.5 lbs and see if that helps the body.

Yeah, I'm totally with you here. It's much the same as bumping crystal up and mashing high on a British-style Mild. And FWIW, I'm not a 'hater', but more of a 'limiter' in AIPA because I think too much of it can clash with C hops. But I like crystal in amber, brown, porter, and stout, I swear. 

And I'm a big fan of the All Day IPA.  That was kinda my thinking with  lb. of C60 and a lb. of carapils.  Bumping the mash temp from 153 to 165 did nothing for me, though.

[denny]

If you are open to a different yeast strain, give Bry 97 a shot.

Well, I'd have to acquire some.  If I did, what would that yeast bring to the party?

Isn't that 1272?

If so, that means I'm familiar with it.  in that case, I'll definitely stick with 1450.

[denny]

OK, mash is going on this one.  Here's what I decided on...

4 lb. GW Munich 10L
2 lb. Rahr 2 row pale
1 lb. Briess organic C60
1 lb. carapils
.25 oz. Magnum @60
.5 oz each Cascade and Chinook @ 10
.5 oz.  Columbus @5
1 oz. each Cascade and Simcoe - whirlpool
WY 1450
Bru'nwater "amber balanced" profile

[HoosierBrew]

That surely has to give you more body this time, Denny. So did you really not notice much increase in body with the high mash temp last time ?  I've always mashed milds ~ 162F, but maybe it's more the higher crystal/carapils levels that gave me the fullness. At least we know the 1450 helps with that too. I think it looks great - I'm curious to see how it turns out.

[dmtaylor]

Denny,

I'm late to the party, but based on my first read, I think the key to body here might be a high mash temp for just 35-40 minutes.  That will inhibit the alpha amylase from taking things too far.  Munich malt has fewer enzymes from other malts as well which should also keep things fuller if you mash for a short time.

[dmtaylor]

And one more thought.... maybe jack up your salt additions.  More chloride accentuates malt, more sulfate accentuates hoppiness..... so why not add more of both!?

[denny]

That surely has to give you more body this time, Denny. So did you really not notice much increase in body with the high mash temp last time ?  I've always mashed milds ~ 162F, but maybe it's more the higher crystal/carapils levels that gave me the fullness. At least we know the 1450 helps with that too. I think it looks great - I'm curious to see how it turns out.

As weird as it is, I noticed no difference in attenuation or body by bumping the mash temp before.

[denny]

And one more thought.... maybe jack up your salt additions.  More chloride accentuates malt, more sulfate accentuates hoppiness..... so why not add more of both!?

I may do that after I evaluate this version.  I made some pretty major changes so I want to see where I stand.  As to the short mash, others have suggested that, too.  I'll consider that after I see how this batch does flavor wise.  I think dropping the Special Roast is gonna help.

[mchrispen]

Tasted yet? Very curious...


Sent from my iPhone using Tapatalk

[denny]

Tasted yet? Very curious...


Sent from my iPhone using Tapatalk

Yep.  Been to busy to follow up.  I think the grist is right, but it has too much hop flavor and bitterness.  I wanted to emphasize both of those but I went too far.  Next try will use different hops, different schedule and likely less hops.