IPA Bit rough out of the fermenter

[skb]

hmmm I brewed an IPA in a bit of a rush two weeks ago, tasted out of fermenter .. a bit rough on the bittering taste... I have never had this problem before however very rarely do IPAs, I think this is my second, (this is my 29th all grain brew)) my most common are Stouts, largers and Pale Ales with a few other randoms thrown in, so hopefully this question is not too stupid... Do you think the rough bitter taste will die down over time or when kegged/bottled ? or am I stuck with it, it is not undrinkable but I would put at the too strong for me and IPA range, I do like a torpedo but that is as strong as I go normally. The 40lt/10 Gal , the grian/hop bill was :



.00 kg

Pale Malt (2 Row) US (3.9 EBC)

Grain

1

72.0 %

3.00 kg

Briess Ashburne Mild Malt (10.1 EBC)

Grain

2

24.0 %

0.50 kg

Caramel/Crystal Malt - 60L (118.2 EBC)

Grain

3

4.0 %

43.00 g

Brewer's Gold [8.50 %] - Boil 60.0 min

Hop

4

19.4 IBUs

1.00 Items

Whirlfloc Tablet (Boil 15.0 mins)

Fining

5

-

60.00 g

Galaxy [14.00 %] - Boil 10.0 min

Hop

6

16.1 IBUs

60.00 g

Amarillo [9.20 %] - Boil 5.0 min

Hop

7

5.8 IBUs

60.00 g

Galaxy [14.00 %] - Boil 5.0 min

Hop

8

8.9 IBUs

60.00 g

Galaxy [14.00 %] - Steep/Whirlpool 1.0 min

Hop

9

1.0 IBUs

60.00 g

Willamette [5.50 %] - Steep/Whirlpool 0.0 min

Hop

10

0.0 IBUs

3.0 pkg

Safale American (DCL/Fermentis #US-05) [50.28 ml]

Yeast

11

-

60.00 g

Galaxy [14.00 %] - Dry Hop 5.0 Days

Hop

12

0.0 IBUs

60.00 g

Willamette [5.50 %] - Dry Hop 5.0 Days

Hop

13

0.0 IBUs



Interested in thoughts, also are there errors in the bill that contributed to this ? Fermented @ 17c for 11 days down to 1.008 so lower than expected ? Any/all feedback and or abuse welcome.

(FYI smells amazing !! just rough bitter taste and seems a lot higher than the 51 I was going for )

 

[Spiesy]

Really hard to read the recipe with that formatting, mate.

 

[razz]

I don't like the taste of a fermenter sample that has not been well cleared skb. A reasonable amount of suspended yeast can make the sample taste overly bitter for an IPA, I think it should smooth out with a bit of conditioning and get the yeast to drop out. You have a 51 IBU beer but didn't include the SG. What was it? Going by the FG it is not to high, maybe 1.050?

 

[Kingy]

My ipas taste rough from the fermenter because I cube hop and dump the lot in. I rack to a secondary as it's nearing FG and then dry hop. The taste smoothes out around this time.

 

[skb]

ok took a while how to reformat the receipe did not realise it came out as complete rubbish ...

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Beer 029 - IPA
Brewer: Stephen Kowal
Asst Brewer: Mark Fitness
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 52.93 l
Post Boil Volume: 48.66 l
Batch Size (fermenter): 43.00 l
Bottling Volume: 40.16 l
Estimated OG: 1.059 SG (FG was 1.008)
Estimated Color: 15.5 EBC
Estimated IBU: 51.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9.00 kg Pale Malt (2 Row) US (3.9 EBC) Grain 1 72.0 %
3.00 kg Briess Ashburne Mild Malt (10.1 EBC) Grain 2 24.0 %
0.50 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 3 4.0 %
43.00 g Brewer's Gold [8.50 %] - Boil 60.0 min Hop 4 19.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
60.00 g Galaxy [14.00 %] - Boil 10.0 min Hop 6 16.1 IBUs
60.00 g Amarillo [9.20 %] - Boil 5.0 min Hop 7 5.8 IBUs
60.00 g Galaxy [14.00 %] - Boil 5.0 min Hop 8 8.9 IBUs
60.00 g Galaxy [14.00 %] - Steep/Whirlpool 1.0 Hop 9 1.0 IBUs
60.00 g Willamette [5.50 %] - Steep/Whirlpool 0 Hop 10 0.0 IBUs
3.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -
60.00 g Galaxy [14.00 %] - Dry Hop 5.0 Days Hop 12 0.0 IBUs
60.00 g Willamette [5.50 %] - Dry Hop 5.0 Days Hop 13 0.0 IBUs

------------
I am comforted by the above responses

 

[Danscraftbeer]

Go with it. Judge its records etc. I got a good note from a far longer brewer than me is that you cant really go wrong with an IPA. That was the robust design that works. Lasting long voyages in Sailing ships for many months.
It is the kick arse good brew that wins even if you don't get the balance quite right.

 

[Mikeyr]

Rough in the field can be brilliant in the polish ...... think diamond.

Lotsa essentials that are just floating around, competing like hell to destroy your taste buds... may just need a little quite time

A really good ipa is a like a 3 yr old hopped up on red cordial ..... needs a little mellowing!

 

[mofox1]

Kegged (going by your profile pic)? If it's still a bit rough after a few weeks, then drop a hop bomb in it. Something with major aromatics, could go more amarillo - great dry/keg hop. Pair with cascade/centennial/columbus to tone it down if needed.

Be warned it'll fizz up like carazay. And you'll need to purge the O2 out again.

If it's still in the fermenter, you could go a preemptive strike with the keg hops... with an IPA you really can't loose with more hops!

 

[Rocker1986]

Most of my FG samples from the fermenter taste more bitter than intended at the time, for just about any recipe I brew. By the time they're cold crashed then kegged/bottled and carbonated they have settled down to a more expected level of bitterness for the recipe, and continue to mellow over time. I wouldn't read too much into it at this point - wait until it's properly ready to drink.

 

[skb]

Thanks everyone won;t worry anymore I have loaded both kegs, gelatine in one and nothing in the other and will give it 10 days and do a side by side.