Hi Guys,
As usual... the debate continues! I quite enjoyed this one.
We went for a very low mash temperature, and thus final gravity. My experience tells me - from both in the USA and Belgium - that when you start to arc up the alcohol content, that beers can be very cloying, heavy and unbalanced. The final gravity of this beer was only around 1.012, which is low for a strong beer - but I think this is important. A good reason why Duvel uses around 20% dextrose.....
As we only do these things once, it is always a big experiment. I can tell you a *%&^-load of hops went in, and I can tell you that the fact of the matter is that the bitterness was measured at 55IBU - not calculated. I have seen analyses of beers that say 100IBU that analyse at 48, but I think all that matters is the flavour and balance.....
With regards to style guidelines, according to the Brewers Association for a DIPA:
Original Gravity (Plato) 1.075-1.100 (18.2-23.7 Plato) ● Apparent Extract/Final Gravity (Plato) 1.012-1.020 (3-5 Plato) ●
Alcohol by Weight (Volume) 6.0-8.4% (7.5-10.5%) ● Bitterness (IBU) 65-100 ● Color SRM (EBC) 5-13 (10-26 EBC)
I guess we fell a touch short on the IBU, but we could have just posted the calcuated value on the label, and not the actual on the label..... Everything else seems to be in line with the guidelines? So not a DIPA.....? (but hey, I'm happy to put more hops in next time! )
Anyway, onto the next one!
Cheers,
Alex
As usual... the debate continues! I quite enjoyed this one.
We went for a very low mash temperature, and thus final gravity. My experience tells me - from both in the USA and Belgium - that when you start to arc up the alcohol content, that beers can be very cloying, heavy and unbalanced. The final gravity of this beer was only around 1.012, which is low for a strong beer - but I think this is important. A good reason why Duvel uses around 20% dextrose.....
As we only do these things once, it is always a big experiment. I can tell you a *%&^-load of hops went in, and I can tell you that the fact of the matter is that the bitterness was measured at 55IBU - not calculated. I have seen analyses of beers that say 100IBU that analyse at 48, but I think all that matters is the flavour and balance.....
With regards to style guidelines, according to the Brewers Association for a DIPA:
Original Gravity (Plato) 1.075-1.100 (18.2-23.7 Plato) ● Apparent Extract/Final Gravity (Plato) 1.012-1.020 (3-5 Plato) ●
Alcohol by Weight (Volume) 6.0-8.4% (7.5-10.5%) ● Bitterness (IBU) 65-100 ● Color SRM (EBC) 5-13 (10-26 EBC)
I guess we fell a touch short on the IBU, but we could have just posted the calcuated value on the label, and not the actual on the label..... Everything else seems to be in line with the guidelines? So not a DIPA.....? (but hey, I'm happy to put more hops in next time! )
Anyway, onto the next one!
Cheers,
Alex