Taste tested a few IPA's, now my concern is this....

[Gil Breau]

OK, so I went ahead and tried a few IPA's this past week. Big Tide's English style Seaworthy IPA while there, and Baxter's Stowaway IIPA while I was stateside on the weekend.

Plan on taste testing Picaroon's probably tonight, but I think I'm noticing something already. I like the flavors, for sure, there's been a strong malt presence and the mixing of hop flavors are generally pretty nice, especially Stowaway's (was slightly sweet and strong on citrus, really liked it). My only issue, is the aftertaste that feels like I've been eating grass or pine needles that's left lingering in my mouth - Moreso from the IIPA, even though apparently Big Tide's IPA has more IBUs. :/

I can honestly say that I've tried a multitude of styles since starting brewing, but those two drinks were the only ones I felt like one was more than enough, and I needed a pils or something clearer afterwards. This really bugs me, because I hate not liking beer for any reason whatsoever (and I really want to try brewing everything at least once).  

So here's my concern/questions I guess:

1) Is that grassy lingering effect from dry hopping? Or is it an effect of hop-bombing and having 40+ IBUs, no matter what?

2) Is that what to expect from all IPAs? Or does it vary?

3) Can you minimize that aftertaste effect? I'm assuming yes, by loading more hops in the 15+ minute mark and less after. But how does that impact the overall flavor profile?

[Dave Savoie]

Im the same way Gil I dont like the extreme bitter but like the hop flavor

I like to get my initial 20 IBU at the 60 min then add the remaining hops at 10 and flameout for Flavor and aroma

Crystal 60 is a great addition to any Ipa and I can almost 100% say that you will not like Yippie IPA they have changed it in the past year I believe to useing Citra hops and I find it very one dimensional but thats just me

[Dave Savoie]

I think one could apply basic cooking knowledge such as making a rue you cook out the flour taste you can do the same by adding your hops no later than 15 Min and it should get rid of the grassy flavor but this is just a guess

[Kyle]

Yeah, the IPA style is very broad, with everything from stuff that is like a pale with a bite of extra flavour, all the way up the as many hops and malt additions as you can imagine. While there are BJCP guidelines, the US interpretation of the style is typically much more agressively hopped and boozy than the British approach to IPA.

[Richard]

What I think you're tasting is a mix of the sugars and hop resins; it is indeed rather cloying. I find that it ages out of most IIPA's, but is usually not that noticeable at all in normal IPA's. When I'm drinking my favourite (Garrisons IIPA), I usually have to cleanse my palate with some water every bottle or so

To my knowledge (and from reading a few things), once you hit about 100-120 IBUs you're adding hops purely for this resinous flavour effect; supposedly the resins are put into the wort/beer in various ways: from the first addition (dissolving with sugars) through to the dry-hop (alcohol helps to pull even more into the brew).

If you want to avoid it, either: avoid IIPA altogether, roll your own with a less resinous hop-bill, or age your IIPA for a while.

fwiw I've also noticed a grassy note in very young "Hop Yard" pale ale, which I suspect in their case is from the dry-hopping. It's not there in the month-old stuff, so again that supports aging.

[Dave Savoie]

Maybe get the pallet by starting out on some ESB

[JohnQ]

once you hit about 100-120 IBUs

The DFH Hellhound we're tasting in 116 hours from now is 100 IBUs...bring it on!

JW

[Kyle]

The IBU number is not perceived in a linear way. With the right amount of malt to balance it, 120+ IBU can taste very nice. A pale ale with more than 40 IBU seems very bitter since there's not that much else going on. But I've had IIPAs that were 70-120 IBUs and still tasted balanced. On the other hand, I had a commercial IPA with 77IBU that was not enjoyable given a lack of maltiness to keep the hops in check.

[Richard]

For reference, the IIPA ("Hop Hammer") in the "Brewing Classic Styles" book is calculated at over 250 IBU's

I never did figure out if it's down to solubility of isomerised bittering compounds or just perception; there's a lot of (mis)information floating about online. I suspect it's both.

[Kyle]

yeah, I was speaking about personal perception, but I have also heard that there is some mis-information on the issues you mention

[Gil Breau]

Maybe get the pallet by starting out on some ESB

Tried best bitter last night. Much better.