Advice for IPA recipe (with dry mouthfeel)

I have a very simple IPA recipe with a twist which I really liked. It's a single malt (Pale malt, 7EBC Full-grain), single hop IPA, but I 'dryhopped' it with tea.

Single temperature mash @ 66C/150F, for 60 minutes OG:1070Gr/l, Yeast is dry Safale US05. One package (11.5gr) on a 19L batch. don't have my notes here but I think FG was between 1018 or such.

I would like to tweak the recipe in order to achieve a more 'dry' or crisp mouthfeel and flavor (less 'sticky', sugary, syrupy, 'full', malty).

I suspect that would allow the tea flavour to come out and shine a bit more. What are some approaches to consider?

  • mash at lower temps (which temps? any specific advice, schedules would be a great help, etc)
  • replace % of the malts with rice? (like kuhnhenn double rice IPA)
  • replace % of the malts with sugar or syrup?
  • use a different yeast with higher attenuation? Which ones?

are some of the approaches I've read about, but I'm unsure. Any of these a good idea? Are there other ways?

Topic rice-hulls homebrew

Category Mac

1
answered at

Well, it would help if we knew what mash temp and procedure you're using, but I'll take a stab at it....

mash at 146 for 90 min.

rice hulls have no fermentables, so you can't replace malt with them. You could replace maybe 10-15% of the malt fermentables with rice, corn, or sugar

a different yeast could help a lot. S-04 IMO isn't very good for dry beers. If you want to stay with dry yeast, try US-05.

make sure you pitch enough yeast for the beer (what's the batch size and OG?) and give it plenty of time to ferment out

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