A Dry IPA

[rodwha]

So we drank an epic Hazy IPA and Karmen mentioned they tend to make their IPAs dry. Dry? As in thin? Low mash temp and add some sugar? All while using a highly attenuating yeast? Is that what they’re saying?

 

[Ralphie0523]

So we drank an epic Hazy IPA and Karmen mentioned they tend to make their IPAs dry. Dry? As in thin? Low mash temp and add some sugar? All while using a highly attenuating yeast? Is that what they’re saying?

All of the above is part of making it “dry”. There are several levers for dryness. Thin might be a misnomer, dry refers to less residual sugar in my view.

The levers I know of for dryness:

1. Attenuation/FG: lower is more perceptibly dry. Controlled majorly by yeast, mash temp/time, replacing malt with sugar, and enzyme additions

2.Water Chemistry: More Sulfate tends to be more perceptibly dry.

3.Carbonation level:smaller effect but more carbonation is more perceptibly dry in my experience.

Hopefully this is helpful