300: Direct Fire! West Coast IPA Now, Revisited
Craft Beer & Brewing Magazine Podcast
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.
To celebrate this milestone—the 300th episode of the Craft Beer & Brewing Podcast—we reassembled three leading voices in West coast IPA to discuss questions spurred on by the original panel discussion, and this time they answered your audio questions, Direct Fire!-style. Kelsey McNair of North Park in San Diego, Evan Price of Green Cheek in Orange and Costa Mesa, and Vinnie Cilurzo of Russian River in Santa Rosa and Windsor dive back into of one their and your favorite subjects—brewing West Coast IPA—and answer your questions along the way.
In this episode, they discuss:
- further research into the way that thin and thick mashes impact attenuation
- balancing beers in a way that pleases both competition judges and customers
- techniques to speed up and control hop creep
- more benefits of “shaving the cone” early in fermentation
- timing dry hopping to eliminate acetaldehyde
- hop variety-specific changes to dry hopping regimens
- hop pellet density
- reducing dissolved oxygen through the cold side process
- Evan’s hot take on Centennial
- achieving consistency in hop selection
- layering T-90 pellets with advanced hop products
- cool pooling whirlpool times and temperatures
- using hop extracts for buttering
And more.
This episode is brought to you by:
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