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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > 8th Hoppin' DIPA w/ Pale Malt
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Old 11-19-2012, 05:53 AM   #1
ianmatth
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Default 8th Hoppin' DIPA w/ Pale Malt

I'm currently fermenting my first DIPA made with 9 pounds of Pale LME, 8 different types of hops, and Wyeast 1272 American Ale II that I harvested from my last IPA: http://www.homebrewtalk.com/f12/7th-...7-hops-349183/

I used 4 gallons of 9.5 pH Kangen water (I have an ionizer from Enagic) with the following hop schedule:

60 minutes: 1/2 oz Warrior, 1/2 oz Zythos

30 minutes: 1/8 oz each (Warrior, Zythos, Sorachi Ace), 1/16 oz each (Falconers Flight, Chinook)

20 minutes: 1/4 oz Sorachi Ace, 1/8 oz each (Falconers Flight, Chinook)

15 minutes: 1/8 oz Sorachi Ace, 1/16 oz each (Falconers Flight, Chinook, Simcoe, Citra, Amarillo, Nugget)

10 minutes: 1/4 oz each (Simcoe, Citra, Amarillo, Nugget)

5 minutes: 1/4 oz each (Simcoe, Citra, Amarillo, Nugget)

2 minutes: 1/8 oz each (Simcoe, Citra, Amarillo, Nugget)

I made a 3-step 2.6 L starter with some Pilsner LME I had left from my last batch. I saved .35 L to harvest more yeast and pitched the remaining 2.25 L. Since my last batch started at 1.056 using 8.5 lbs of LME and 5 gallons of water, I figured this one would be 1.080 with 9 lbs LME and 4 gallons of water, but it ending up being 1.105 before and 1.100 after adding the 2.25 L starter, so I added another gallon of water to bring it down to 1.080. It's currently fermenting at 65 degrees. I'll check gravity in a week, but will most likely keep in primary for 2 weeks. After that I plan to ferment in secondary with dry hops for another week or two and bottle with Light DME.

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Old 11-20-2012, 01:01 AM   #2
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The bubbling of my air-lock woke me up this morning. I'd heard about this before, but had never experienced it until now, I guess these big beers really ferment violently. I didn't have any 1/2" tubing to make a blow-off tube with the air-lock, but my racking cane fits pretty decently in my stopper, so I am using that for a blow-off tube. The temperature is also running close to 10 degrees hotter than my ambient temperature.

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Old 11-20-2012, 05:44 AM   #3
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Not being a smart-ass but was there any reasoning behind your hop selection? I'm from the KISS school, so I have less tendency to toss in a bunch of varied hops. That said, if you have a plan for the individual contributions of the hops used, I'm intrigued.

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Old 11-21-2012, 05:05 AM   #4
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I have 3 groups of hops, which could be broken down to bittering, flavor, and aroma. I transition between the groups at the 30 and 15 minute additions.

Warrior is a great bittering hop, but I have quite a few bittering hops that I didn't even use like Columbus, Magnum, Apollo, Bravo, and Galena. Falconers Flight and Zythos are blends, and I was really just trying to finish them off. Based on the smell I would say Falconers Flight has aroma hops like Simcoe, Amarillo, Centennial, and Cascade, while Zythos probably has those, but with maybe Columbus and Chinook as well, so I figured it would be fine to use as a bittering hop. Interestingly enough both of my bittering hops could be used for flavor and aroma as well. Dogfish Head 90, which is my favorite beer, uses Warrior throughout their 90 minute boil.

I recently ordered Sorachi Ace and Chinook, but wasn't too impressed with their aroma so I used them along with the Falconers Flight in the 30, 20, and 15 minute additions.

I definitely like Citra, Simcoe, and Amarillo for aroma hops. If I had Centennial pellets I would have used them as well, but Nugget smells pretty good so I used that. Citra is my favorite hop, Simcoe is my 2nd favorite. Dogfish Head 90 uses Simcoe and Amarillo. And Stone IPA, which is my 2nd favorite beer, uses Centennial. At this point I'm pretty sold on using Citra, Simcoe, and Centennial for IPAs, and the Simcoe/Amarillo combination is pretty common in many IPAs that I really like.

Interestingly enough, in addition to the whole Citra and Simcoe I plan to dry hop with, I also plan to use whole Centennial and Cascade, so this beer will actually use 10 different hops. Once I finish off the Cascade, I might replace it with Amarillo in my dry hop mix though.

I'm still experimenting with my malts at this point. I'm targeting 100 IBUs and using all high quality hops, so that always turns out fine even if I'm using the kitchen sink of hops. While I have a good handle on my flavor/aroma hops, at some point I'm going to have to experiment with all those different bittering hops I have, maybe do some 1 gallon or even 48 oz batches so I can do 3 at a time and compare them head to head. Once I figure that out then I'll have to start experimenting with different yeasts.

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Old 11-22-2012, 08:55 PM   #5
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I'm sure it will turn out really good, even if overkill on hop variety. Should be a massive hop-bomb 'o flavor.

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Old 11-26-2012, 06:13 AM   #6
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Gravity is only down to 1.035 and there isn't much activity. Temperature is 67, so I'll up it to 70 and shake it around, but I think I have a stuck fermentation. I have a little of the Wyeat 1272 I banked as well as 11g of US-04, and my friend has some WLP099 Super High Gravity Ale Yeast, but I think my best option would be to get a yeast cake from him. I also heard of people using alpha-amylase, but from my understanding alpha-amylase just breaks down unfermentables so the yeast can do it's thing, and since I used all LME, I don't see how there could be that many unfermentables. I just think my washed Wyeast 1272 crapped out after ABV went above 6%, so I assume if I can get some strong active yeast in there, it will get the job done.

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Old 11-28-2012, 05:46 PM   #7
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I ended up getting a yeast cake from a my friend from a 1.045 OG dark beer with 2 packets of Nottingham Ale Yeast and pitched my beer on top of it. I think I should have been a little more patient though because my gravity was down to 1.026 after a little over 2 more days at 69 degrees, so it's possible it could have been under 1.020 by the time I was ready to rack to secondary (I'm shooting for 1.016). I also think my friend might have had a higher fermentation temperature because it had that apple smell I heard Nottingham yeast could get if temperatures go above 70. Hopefully that flavor won't transfer over to my beer. I lowered my temperature to try to get it down to 65 degrees. As long as it doesn't start fermenting too hard, hopefully it won't go into a range that produces apple smell. Of course by the time everything is done with secondary fermentation, dry-hopping, and carbonating, it could be fine. If not, I'll just know to be a little more patient with my high OG beers in the future.

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Old 12-04-2012, 05:31 AM   #8
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Gravity is down to 1.016. It doesn't have the apple smell, but I think it picked up some of the flavor from the dark beer that the yeast cake was from. I plan to rack to secondary and dry hop in the next day or two.

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Old 12-06-2012, 05:45 AM   #9
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I transferred to secondary. Gravity was down to 1.014. Dry hopping 3+ gallons (3 gallon Better Bottle filled almost to the air-lock stopper) with 1/2 oz Citra, 1/4 oz Simcoe, 1/4 oz Centennial, 1/4 oz Cascade, and 3/8 oz Amarillo pellets. Also using two 1.5 L glass bottles, one with a similar dry hop mix and one without dry hops. Plan to bottle in 7-10 days.

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Old 12-13-2012, 04:07 AM   #10
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Cold crashed tonight. Plan to bottle tomorrow.

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