Author Topic: 'Changing Tastes Of IPA' Article  (Read 1890 times)

Offline HoosierBrew

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'Changing Tastes Of IPA' Article
« on: March 09, 2015, 11:05:52 PM »
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
Jon H.

Offline Phil_M

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Re: 'Changing Tastes Of IPA' Article
« Reply #1 on: March 09, 2015, 11:11:30 PM »
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!
Corn is a fine adjunct in beer.

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Offline Wort-H.O.G.

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Re: 'Changing Tastes Of IPA' Article
« Reply #2 on: March 09, 2015, 11:12:28 PM »
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.
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Offline pete b

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Re: 'Changing Tastes Of IPA' Article
« Reply #3 on: March 10, 2015, 11:56:43 AM »
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.
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Offline HoosierBrew

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Re: 'Changing Tastes Of IPA' Article
« Reply #4 on: March 10, 2015, 12:08:07 PM »
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.
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Offline majorvices

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Re: 'Changing Tastes Of IPA' Article
« Reply #5 on: March 10, 2015, 01:36:02 PM »
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.

Offline Wort-H.O.G.

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Re: 'Changing Tastes Of IPA' Article
« Reply #6 on: March 10, 2015, 01:44:06 PM »
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.
« Last Edit: March 10, 2015, 01:50:07 PM by Wort-H.O.G. »
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline BrodyR

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Re: 'Changing Tastes Of IPA' Article
« Reply #7 on: March 10, 2015, 02:09:47 PM »
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).

Offline denny

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Re: 'Changing Tastes Of IPA' Article
« Reply #8 on: March 10, 2015, 03:29:59 PM »
IMO, if your IPA is too sweet it isn't too much crystal.  It's too little hops.
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Offline Wort-H.O.G.

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Re: 'Changing Tastes Of IPA' Article
« Reply #9 on: March 10, 2015, 03:50:30 PM »
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.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline SiameseMoose

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Re: 'Changing Tastes Of IPA' Article
« Reply #10 on: March 10, 2015, 04:23:11 PM »
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!
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Re: 'Changing Tastes Of IPA' Article
« Reply #11 on: March 10, 2015, 06:29:13 PM »
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.


Offline denny

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Re: 'Changing Tastes Of IPA' Article
« Reply #12 on: March 10, 2015, 06:33:09 PM »
I've gotta wonder where you guys are finding IPAs that are too sweet.  That sure as hell isn't an issue around here!
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Offline Stevie

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Re: 'Changing Tastes Of IPA' Article
« Reply #13 on: March 10, 2015, 07:31:01 PM »
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

Offline HoosierBrew

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Re: 'Changing Tastes Of IPA' Article
« Reply #14 on: March 10, 2015, 07:35:48 PM »
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.
« Last Edit: March 10, 2015, 07:41:07 PM by HoosierBrew »
Jon H.