I brewed a tropical IPA not so long ago. The full recipe is below, and there are some tasting notes on my blog here.
I'm looking for advice on how I might reduce the ABV without affecting the overall flavour and body. The version I brewed came out at 7.7%, and I'd like to get this down to around 5.5% if possible. The tropical flavour was great, and it's very drinkable - dangerously so at the current ABV!
The obvious first step would be to cut the table sugar. I think the original recipe called for this to avoid the beer feeling too thin. I was also considering increasing body by diversifying the grain bill a bit - perhaps by adding some wheat?
Any thoughts welcome.
Recipe
Grain bill
91% Maris Otter extra pale
5% Munich
4% rolled oats
(Plus late addition of 500g table sugar)
Hop bill
15 mins - 20g Citra
10 mins - 20g Citra
5 mins - 30g Citra
Hopstand, at 75C for 30 mins - 30g Citra, 100g Mosaic
Dry hop - 50g Amarillo
I'm looking for advice on how I might reduce the ABV without affecting the overall flavour and body. The version I brewed came out at 7.7%, and I'd like to get this down to around 5.5% if possible. The tropical flavour was great, and it's very drinkable - dangerously so at the current ABV!
The obvious first step would be to cut the table sugar. I think the original recipe called for this to avoid the beer feeling too thin. I was also considering increasing body by diversifying the grain bill a bit - perhaps by adding some wheat?
Any thoughts welcome.
Recipe
Grain bill
91% Maris Otter extra pale
5% Munich
4% rolled oats
(Plus late addition of 500g table sugar)
Hop bill
15 mins - 20g Citra
10 mins - 20g Citra
5 mins - 30g Citra
Hopstand, at 75C for 30 mins - 30g Citra, 100g Mosaic
Dry hop - 50g Amarillo