3min chapter

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300: Direct Fire! West Coast IPA Now, Revisited

Craft Beer & Brewing Magazine Podcast

CHAPTER

How to Use Dextrin Malt to Gain Body Back

If you use too much Dextrin malt there's this kind of grainy mouth feel that you get and I never realized it until years ago Brian Hunt from Moonlight Brewery. In some cases we've hit the top limit of temperature for an IPA that we're doing let's say four pounds per barrel and so we needed to pull some other lever with liquid aggress ratio. Joe Hertrick who is just a textbook on anything malt related gave me a really cool email about how thinner mashes slightly favored die static action and thicker mashes slightly flavor more pro-dialytic action.

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