IPA/DIPA minus the bitter

IPA's are definitely an acquired taste. But their smell is fantastic. My wife is a teetotaler and she smelled the double IPA I bought a few weeks ago and she loved the smell. I like the concept here!

 

Man, most of my ipa's hit the sweet spot at week 6 to 10, I never got the whole "younger the better" mentality here.

 

My homebrewed IPAs reach their peak around 4-5 weeks after bottling.

Cheers!

 

You should first wort hop to target IBUs, then add all the remainder of the hops after the boil. That creates a soft bitterness without the bite (which I prefer).

 

Or you could pitch Brett in the primary like femme fatal and that will clear up alot of the bitttering.

 

Brett reduces bitterness? I haven't heard this before. How does that work?

 

I did a 10 gallon ipa with a similar strategy. I used almost all pale ale malt, with .5lbs of caramel 40. I mashed at 149. Boiled for 90 minutes. I did 4 oz of hops at 10,5,0 minutes with a 4 oz dry hop for a week after fermentation was almost done. Was barely bitter, but had enough to keep the beer from tasting too sweet. It was bursting with hop flavor and aroma. It continually changed in the bottle and seemed to peak about 8 weeks from brewing. It tasted great for 3 months when last bottle was consumed. I used so-5.