[HoosierBrew]

Pretty interesting article from a UK blog, told from the British perspective on American IPAs - not that that they're too hoppy, that they're too sweet and crystally. Of course I agree.

http://cremasbeerodyssey.blogspot.co.uk/2015/03/changing-tastes-of-ipa.html

[Phil_M]

I don't mind some caramel malt in an IPA. Maybe it's just because being on the east coast I was exposed to maltier IPAs initially?

That being said, some dryer IPAs would be delicious as well. Just don't get rid of the malty ones!

[Wort-H.O.G.]

Pretty interesting article from a UK blog, told from the British perspective on American IPAs - not that that they're too hoppy, that they're too sweet and crystally. Of course I agree.

http://cremasbeerodyssey.blogspot.co.uk/2015/03/changing-tastes-of-ipa.html

they're right IMO-ironic as it is.

[pete b]

What are you all making yourselves? Have you been dropping the crystal malt in your IPA's? I would love to see some sample grain bills expressed in percentages.

[HoosierBrew]

What are you all making yourselves? Have you been dropping the crystal malt in your IPA's? I would love to see some sample grain bills expressed in percentages.

Usually limiting crystal, occasionally dropping and using a bit more malts like Munich or Carared.

IPA -  I like 75% 2 row,  20% Munich or MO or Vienna,  5% C40.  Water profile dries the finish - 250-300ppm sulfate.

APA - I'll use a little more crystal, not much.  The APA I brewed 2 days ago was 76% 2 row,  17% MO, 7% C40.  225ppm sulfate.

I tinker with grists a lot, but I use these fairly often.

[majorvices]

If you are going for a hop-forward IPA too much crystal can clash with the hops. There should be some maltiness there but finsing the balance is pretty important. My grain bill consists of something like 65% 2-row 30% Vienna and about 5% 40L or less crystal malt.

[Wort-H.O.G.]

i used about 5% cara45 until recently switching to carared or even carahell at about 8-9%. i like the results much better.

EDIT: base malt varies between 90-92% pale ale malt or vienna as of late.

[BrodyR]

Interesting read, from my limited experience in English beers (spent a summer over there) I would have expected the reverse statement.

Personally I've abandoned Crystal in pales/IPA's and a typical grist for me is 100% Marris Otter or an 85%/MO 15% Flaked Oats split (I know that much oats in a pale ale sounds like stupidity, I stole the idea from Tired Hands - Hop Hands and have been loving it).

[denny]

IMO, if your IPA is too sweet it isn't too much crystal.  It's too little hops.

[Wort-H.O.G.]

IMO, if your IPA is too sweet it isn't too much crystal.  It's too little hops.

+ poor attenuation either from too much crystal, too high  mash temp or not optimal pitch and fermentation parameters.

[SiameseMoose]

Almost three years ago I entered an IPA in a competition. While they scored it in the upper 30's, the judge's comments were rather harsh. Keep in mind it used 6% C40, and finished around 1.012 (OG 1.065). The one judge (Certified, IIRC) specifically wrote, "Caramel malts and flavors have no place in an IPA". No one said it was too sweet, but all said it shouldn't have caramel. I had two Masters taste it after reading those scoresheets, and both thought the caramel was understated. Expectations for IPA are definitely changing!

[S. cerevisiae]

I too believe that many modern America IPAs are too sweet.  The sweetness is due to these beers having
undersized kettle charges and oversized late additions.   

I brew British-style IPA almost exclusively.  I rarely use crystal malt or German-style base/specialty malts in my British-style beers. I usually use 90 to 95% British Pale and 5% to 10% torrified wheat or flaked maize in a grist.  I use a tiny percentage of pale chocolate when coloring is needed for a bitter.

[denny]

I've gotta wonder where you guys are finding IPAs that are too sweet.  That sure as hell isn't an issue around here!

[Stevie]

I've gotta wonder where you guys are finding IPAs that are too sweet.  That sure as hell isn't an issue around here!

Try Harpoon

[HoosierBrew]

I've gotta wonder where you guys are finding IPAs that are too sweet.  That sure as hell isn't an issue around here!

Try Harpoon

Lots of them around here. I put Hopslam in there, among others - great hop character, sweet like syrup.

EDIT - Every DFH IPA, too.