Need help making an IPA less malty...

[Ozwald]

It's been a long time since I brewed extract so I don't recall what was being formed. Since they make DME from LME, I wouldn't see any real difference in how you treat them. Either way, I was never able to get halfway decent LME when I was an extract brewer, so all of my beers were 100% DME. I think I did about 1/3 or so of the extract at 15 minutes & never had an issue with it.

[crashlann]

Thanks everyone. Will post results...

[12stones]

Thanks everyone. Will post results...

Or, better yet, you can send samples!

[Afterlab]

2 row 1#
Munich 2oz
Wheat 2 oz
[bmini-]mash the above grains 152F x 45min[/b]
Light Gold DME 4 1/2 cup 90 min boil added with the above wort
Light Gold LME 6# added 10 min before boil end

Just wanted to verify. I've never done a Mini Mash before but did you only use 2oz of Munich and 2oz of Wheat or are those weights a typo?

[spiderwrangler]

I'd simply swap the gold lme for pale lme (but use less because LME doesn't have as much sugar in it)

Huh?

[ohdukes]

Yep ... too malty, extract batch at 1.070 OG ...you don't have the controls that all-grain would make possible, so best option is to take 10% equivalent of the extract and replace with simple sugars added at the end of the boil or better yet a day or two into fermentation. Push it to 15 or 20% if it is really really malty, but be careful going much over that.

That's a good starting point. With that finishing gravity it should be pretty dry to the palate. Also, I noticed that you had a fair amount of dry hopping going on. You may want to clarify with your wife exactly what "malty" is.

Beer is inherently "malty", that's what is made from. Have her taste some bread or some brewers malt then taste the beer. If she thinks they're the same taste, then the above suggestion should be a quick fix. If not, I've noticed, with a good amount of dry-hop the resins from the hops can create a perceived "sweetness" that some mistake for "maltiness" (I hypothesize that it may be the resins stuck on the yeast that is in suspension and they are not yet fully isomerized to cause bitterness). If that's the case, you have two options, sit on the beer until some of the yeast and proteins drop out or next time cut those 1oz dry hops in half.

If you take my advice, Your welcome. If not, good I don't want to drink you shitty beer anyways. JK

For real though, good luck and "May your beer make panties drop forever." TM me 2013
Ohdukes

[BDawg]

I'd simply swap the gold lme for pale lme (but use less because LME doesn't have as much sugar in it)

Huh?

LME provides roughly 36 points per pound per gallon.
DME provides roughly 44 points per pound per gallon.
LME therefore does not have as much sugar in it. The weight difference is made up of water.

[spiderwrangler]

Yes... I was confused by you saying LME three times... I figured that's what you meant after reading the posts that followed that initial one.