Success in IPA’s

Why not start with one of the most contentious styles?



For reference, this is the first post of the idea profiled here http://www.ratebeer.com/forums/success-in-series-idea_253193.htm



Success in IPA’s:



1. Simple grain bill

2. Up to 10% sucrose

3. High quantity additions of aroma hops at flameout and secondary

1. No caramel
2. A lot of very late hops (flameout and secondary)
3. Low-ish fermentation temps

1. Simple Grainbill
2. Massive late addition and dry hop
3. Poorly flocculant yeast strain

I disagree on the sucrose addition. 100% base malt, first wort hopping and zach few additions at the end of boil. Us05/1056/001 are the best yeasts, ferment cool. Mash 149 or so. And flaked barley.

I would love to see Erway chime in on this one

1. No grain bill.
2. Hops from places you can barely pronounce.
3. Cute label/name.

1. 100% Pale malt.
2. Lot’s of late/whirlpool/dry -hop.
3. US05.
4. Drink fresh.

I agree with the simple grain bill but not 100% pale malt. I usually add about 5% each of white wheat, 10l crystal or some vienna.

1. high beta acids to alpha ratio, excellent quality/condition
2. late hop addition @flameout, inline
3. low esters, fermented very dry
4. attention to mineral content of water

1. High degree of fermentation
2. Lots of good hops at the end of boil and after fermentation
3. Good cellaring and packaging practices to ensure maximum hop freshness.

Proper mash pH. Too much alkalinity gives a harsh aspirin-like bitterness.