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My latest batch of IPA has come out really unpleasantly bitter, it was only supposed to be about 45 IBUs, using a combination of Northdown, Target and Bobek for bittering (60 minutes) and some more Bobek at flame out and for dry hopping. But I think I may have messup up somewhere as it tastes like it's much much higher than that...

I've not bottled it yet (it's still in the secondary - been there for a couple of weeks), so I was wondering if there was a way I could rescue this batch, or at least make it more pleasant to drink?

Is there something I could add to the secondary, prior to bottling?

Should I just shove it in the bottles and age it for a while to see if it mellows out?

If it's still too harsh after aging, would it be worth trying to blend it with another beer to counteract the over the top bitterness? If yes, what do you suggest, something more malty?


Here's the details on the hops as requested in the comments...

OG was 1.059, FG was 1.012

{ asked by dazoakley }


I vote for ageing, 45 IBUs isn't that bitter, and the bitterness will round out over time. It's more important that you nail down if this is how it should have turned out, or if there was a process problem, so you can avoid doing the same again in future.

Are you accustomed to drinking IPAs? I remember my first which was around 45 IBUs, and thought it was unpleasant. Now I barely taste 45 IBUs. You may simply need to acquire the taste for the hop bitterness.

Finally, are you sure it's hop bitterness you're tasting. Could it be astringency from the hops or from excessive fly sparging?

Either way, let it age. I wouldn't start messing with it, since you're equally likely to end up with a brew that is at least as undrinkable, only for different reasons. If you want to blend, I would blend in the glass with another brew, such as a pale ale. At least you can then enjoy some of the brew now while you're waiting for it to round out.

{ answered by mdma }