[BrodyR]

Ok so consensus is to mash lower and let it carbonate for longer. I'll let it carb more and check it periodically to see. As for the mash at a lower temp and for longer from what i've read i thought the higher temps denatured beta amalayze allowing for a "thicker" mouth feel sense alpha can't convert as much of the larger "branch" starches. This was my approach for the recipe but what does a drier beer offer in this case?

Drier is certainly more a matter of opinion although I think 1.020 would be technically too sweet for the style guidelines (not that that really matters, if you like more body in your IPAs stick with it). In general I prefer a dry IPA, it goes down easier and brings out the hop bitterness IMO. That thicker mouthfeel is related to the high Final Gravity/high mash.

After it's carbed up you'll be able to evaluate better - if you want it drier mash lower. If you want more hop flavor/aroma move those 20m additions to a hop stand and up the dry hops. But it may be great as is to your preferences.

[toby]

Ok so consensus is to mash lower and let it carbonate for longer. I'll let it carb more and check it periodically to see. As for the mash at a lower temp and for longer from what i've read i thought the higher temps denatured beta amalayze allowing for a "thicker" mouth feel sense alpha can't convert as much of the larger "branch" starches. This was my approach for the recipe but what does a drier beer offer in this case?

Higher temps (above 150) do denature beta amylase.  Since beta 'trims' off single maltose units, it takes longer to work, but produces a wort that yeast have an easier time fermenting; resulting in, generally speaking, higher attenuation.  Alpha can cut more deeply into the sugar chain, but will leave more complex sugar (maltotriose) which yeast cannot metabolize as well, leaving you with residual sugars with most sacc strains (i.e. underattenuation).  The current trend for American IPAs is more West Coast and to feature only hops with no sweetness remaining from malt.

Obviously if you like the way it tastes, brew what you like.  If you plan on entering it in competitions, though, just be prepared to receive a lot of feedback about it being 'too sweet'.

[a10t2]

Also, with modern highly-modified malts mash temperature isn't going to make nearly as much of a difference. It could be more significant for your Belgian base malt, but without a lot analysis it's hard to be sure. Your attenuation does seem low for the grain bill and mash temp, anecdotally.

[CObrewguy28]

Awesome info guys. Thanks for all the help!

[majorvices]

Are you sure your hydrometer is calibrated correctly? That could be the reason behind you high reading.

[TexasHumuluslupulushead]

love the hop additions- as for the head retention, i almost always use the dame grain bill for my IPAs- but admittedly they are straight west coast style IPAs having no interest in showing and malt character and highlighting the hops:

92% 2row
4% Crystal 20
4% Carapils (dextrine)


The Carapils(or any crystal malts for that matter) are excellent for head retention.  If it were me Id drop the Flaked wheat from the bill

I also do like a little thinker mouthfeel in my IPAs and typically mash them at 5.35ph at 155 for 60min.

Good luck

[TexasHumuluslupulushead]

by the way- whats your mash pH? Also if your SO42/CI ratio is too high, you may be pulling out some serious bitterness

[CObrewguy28]

by the way- whats your mash pH? Also if your SO42/CI ratio is too high, you may be pulling out some serious bitterness

I'm not real sure about my mash PH on this brew. My brewing buddy accidentally used the wrong calibrating solution for his PH meter so we were unable to test it. After 4 more days of carbing though the beer is getting better. Ive noticed more body to it and it seems much more carbonated. I think that was entirely my issue like a10t2 stated. It's strange though because with using the same carbonating method on my other brews I haven't had any issues. On day 7 they have all been very well carbonated.