German IPK

Discussion in 'Recipes for Feedback' started by The Brew Mentor, Nov 10, 2015.

  1. The Brew Mentor

    The Brew Mentor Well-Known Member

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  2. Ozarks Mountain Brew

    Staff Member

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    I'm guessing the high bitterness is to account for the thicker mouth feel?

    if it were me i would knock that bitterness down to 60 or 75 and bring the ending gravity to at least 15 and it should be a great beer
     
  3. Nosybear

    Nosybear Well-Known Member

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    Or use sugar to bring down the viscosity (mouth feel).
     
  4. Head First

    Head First Well-Known Member

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    I say go for it! Hoppy malty beers are not brewed enough! The kolsch yeast could put a different possible crispness to it. The malt could stand out well even still.
     
  5. The Brew Mentor

    The Brew Mentor Well-Known Member

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    Interesting comments...
    With a 1.079 OG it's unlikely even with sugar to get the FG much lower and with the Kolsch yeast I want more mouthfeel.
    The bitterness will need to be firm in order to "balance" the beer. My BU/GU ratio is fine for an IPA which is the base style.
    I used Crystal in conjunction with the Hallertau on the finish because it's more assertive than Hallertau and still has the noble lineage.
    Also notice the water. I will dilute my water (willoughby) 50% with distilled. This will get any mineral contribution out of the way. I will need to add acid and gypsum to it though.
    Other comments?
    Brian
     
  6. Head First

    Head First Well-Known Member

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    Without the minerals make the magnum 1.5 or 1.75. Hops are tops.
     
  7. Nosybear

    Nosybear Well-Known Member

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    Looks like you've thought it through. It's not my beer but hey, go for it!
     
  8. jmcnamara

    jmcnamara Well-Known Member

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    i feel a little stupid, but what does IPK stand for? Imperial something something?
     
  9. sbaclimber

    sbaclimber Well-Known Member

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    If you're stupid, so am I. I was wondering the same, but got sidetracked from posting the very same question.
    I am guessing K stands for K├Âlsch, but I am still not sure about the P...
     
  10. UgliestLemming

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    India Pale Kolsch?
     
  11. The Brew Mentor

    The Brew Mentor Well-Known Member

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    Exactly
     
  12. The Brew Mentor

    The Brew Mentor Well-Known Member

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    I had one of my employees convert it to an extract with steeping grains and brew it.
    It went to cold crash a few days ago. I'm not expecting great things from it though. We'll see in a week or so. :mrgreen:
    Brian
     

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