View Full Version : Not so hoppy
02-28-2008, 11:44 PM
Man, I used almost 12 ounces of hops on my IIIPA and it's just not what I was after hop wise. I mean, don't get me wrong, it is a killller brew, but it reminds of dogfish 120. Very very tasty, but the bitterness just doesn't seem maxed out. I mean, I boiled 3 ounces of chinook for 75 minutes, you think it'd blow my mind. It's just strange to me. Maybe I'm just not remembering correctly. I'll have to try another soon to be sure.
02-28-2008, 11:49 PM
i feel your pain o flan, it kind of sucks when brews don't turn out the way you planned...atleast it's still drinkable, ive sadly had a few more batches than i'd like to admit that were just awful.
longer boil time next time? that's just a guess as i don't really know...
02-28-2008, 11:50 PM
Dude, it's awesome. It's just more like a barley wine than iipa
02-28-2008, 11:56 PM
did you first wort hop? how many hop additions did you use i think mutipal infusions every 10 mins os so really get the hoppyness i look for. that said i'm not a big fan of westcoast brews with the hop malt balance to far towards the hops
02-28-2008, 11:58 PM
The first 75 minutes addition should've given me 130 ibu's by itself!
02-29-2008, 12:25 AM
send a bottle sounds great!!! i just recently started with so many hop additions dogfish head claims to add hop every minute for the length of the boil for 60,90, and 120 ipa's i love the 90 ipa so i tried to make one. it came out great but i drank it in 6 months
02-29-2008, 02:05 AM
How are your IPAs in general?
I played around with my IPAs for a few batches and I was always missing out on that big, smack you in the face bitterness/hop flavor. It didn't seem to matter how many ounces I threw down, they would only be so hoppy & bitter. After some digging around, I struck on some info about water chem effecting your hop bitterness/perception with a recommendation that if your water is not especially hard & you wanted to accentuate your hopping, some gypsum in the kettle will add sulfate ions (think of the whole burton upon trent effect). Sooo....when I did my next IPA, I tossed a tsp on gypsum in the kettle and with my water, it made a world of difference.
02-29-2008, 02:07 AM
I will have to do that then. I've never had in "smack you in the face" hop bitterness. I get some pretty good flavor/aroma though.
02-29-2008, 02:54 AM
Read this before you get to discouraged
Leave it to Stone Brewing Company to push the limit on how many IBU’s one’s taste buds can handle. The 7.7% abv Ruination IPA weighs in with over 100 IBU’s, and is aptly named, since the human palette can’t actually taste more than 100. The Oaked Arrogant Bastard Ale is yet another out of the ordinary brew, aged with toasted American oak chips.
Some IPA’s worth mentioning that I was fortunate enough to sample are: Saranac Imperial IPA-from its big beer series; Deschuttes Inversion IPA-a true IPA at 7% abv and 85 IBU’s; Victory Hop Devil Ale-made with American whole flower hops; and Rogue I2PA-an Imperial IPA packaged in a black silk-screened ceramic 750 ml bottle.
02-29-2008, 02:55 AM
I've actually heard that before. I'd like to see the research on that.
02-29-2008, 03:08 AM
That is pretty strange. 3oz of Chinooks for 75 minutes seems like it should add a pretty good hop bite.
02-29-2008, 05:42 AM
02-29-2008, 11:24 AM
Try these links for some research info:
02-29-2008, 12:09 PM
02-29-2008, 06:30 PM
Leave it to Stone Brewing Company to push the limit on how many IBU’s one’s taste buds can handle. The 7.7% abv Ruination IPA weighs in with over 100 IBU’s, and is aptly named, since the human palette can’t actually taste more than 100.
The Stone Ruination is brilliant! I believe it starts off with around 2oz of Magnum Hops for for a 60 minute boil, additional 3oz of Centennial Hops spread out over the boil, and 2oz Centennial Hops for dry hopping. If you want the exact details, the recipe is on http://www.Brew365.com. I also have a slightly modified recipe of the original Stone IPA recipe from that site if anyone is interested. I was quite pleased with how similar the body, aroma, and taste came out.
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