Galaxy IIPA

HOME BREW RECIPE:
Title: Galaxy IIPA

Brew Method: All Grain
Style Name: Imperial IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.060
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.075
Final Gravity: 1.011
ABV (standard): 8.32%
IBU (tinseth): 93.2
SRM (morey): 8.79

FERMENTABLES:
13 lb - American - Pale 2-Row (81.9%)
1 lb - American - Munich - Light 10L (6.3%)
0.75 lb - American - Caramel / Crystal 60L (4.7%)
0.5 lb - American - Wheat (3.1%)
10 oz - Corn Sugar - Dextrose (3.9%)

HOPS:
1 oz - Nugget, Type: Pellet, AA: 13.3, Use: First Wort, IBU: 23.39
2 oz - Galaxy, Type: Pellet, AA: 14, Use: Boil for 15 min, IBU: 40.34
2 oz - Galaxy, Type: Pellet, AA: 14, Use: Boil for 10 min, IBU: 29.48
2 oz - Galaxy, Type: Pellet, AA: 14, Use: Boil for 0 min
2 oz - Galaxy, Type: Pellet, AA: 14, Use: Dry Hop for 5 days

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (custom): 85%
Flocculation: Medium
Optimum Temp: 59 - 75 F
Fermentation Temp: 68 F
Pitch Rate: 0.75 (M cells / ml / deg P)

NOTES:
152* mash
1 Hour boil.

Honestly, this looks fantastic. I wouldn't change anything until you've brewed it as is at least once.

Do you really expect to get 85% attenuation from US-05? I've heard people occasionally claim to get that kind of result, but the typical expectation is in the mid 70s. If you have gotten that good of a result, can you tell me how?

JordanKnudson said:

Honestly, this looks fantastic. I wouldn't change anything until you've brewed it as is at least once.

Do you really expect to get 85% attenuation from US-05? I've heard people occasionally claim to get that kind of result, but the typical expectation is in the mid 70s. If you have gotten that good of a result, can you tell me how?

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I have no explanation. When I use the US-05 on all of my APA's and IPA's, I always end up @ 1.011-1.009 (OG's ~1.050-1.068). Same thing with S-04. Purchased from either of the 2 LHBS. I may not get this low for this recipe since the OG is 1.075, but I have to go from past experiences here, which has always been the case. I always rehydrate the yeast. This recipe calls for 1.5 packets, so I am just going to pitch 2. Sorry I can't provide more info. MY ferm temps are always 59*-64*. That may be a contributing factor??? Who knows.

plankbr said:

I have no explanation. When I use the US-05 on all of my APA's and IPA's, I always end up @ 1.011-1.009 (OG's ~1.050-1.068). Same thing with S-04. Purchased from either of the 2 LHBS. I may not get this low for this recipe since the OG is 1.075, but I have to go from past experiences here, which has always been the case. I always rehydrate the yeast. This recipe calls for 1.5 packets, so I am just going to pitch 2. Sorry I can't provide more info. MY ferm temps are always 59*-64*. That may be a contributing factor??? Who knows.

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No worries. That's just fantastic attenuation, and I was curious if you were doing anything differently.

Anyway, I like the recipe, as I mentioned. Interested in hearing what you think of the final product!

Brewed this up on a late night Thursday. Was going to mash last night and then boil tonight, but my stubbornness got the best of me and finished out the boil. Hit 1.072/1.075 target. 3 points off, not bad. I will post back how great this is when it's ready. Stay tuned...

Looks like the same grain bill as your Fresh Squeezed, with a bit of dextrose to "double" up the style. Same idea with hops as well, just subbed out for Galaxy. How do you like the malt profile? I'm considering a standard IPA base and this looks good.

SilverZero said:

Looks like the same grain bill as your Fresh Squeezed, with a bit of dextrose to "double" up the style. Same idea with hops as well, just subbed out for Galaxy. How do you like the malt profile? I'm considering a standard IPA base and this looks good.

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You're right, it is. I've been using this grain bill for all of my IPA's and don't think I would change anything up. There is a subtle sweetness and a good malt backbone. I may sub a small amount of Vienna or victory here or there to add more of a malt backbone occasionally.

That's good to hear. I like the bill, but I also like dry IPAs (especially with all the fruit from these hops) so I might try this mashed at 149-150. Or a touch more sugar. Thanks for the recipe and the conversation!

***UPDATE***

So this finished @ 1.010. 86% attenuation. Going to leave it in primary for another week to clean up. Then dry hop. Sample tasted great!

This is so funny I now see this thread. My Galaxy DIPA is going so quick right now. It won't last a week. Virtually the same exact grain bill (Caramel 20 though) and just a more aggressive end to the hops (hop stand and rather large dry hop)

I got crazy efficiency and ended up way over my target...actually slightly less than your OG was the intended. Mine came in at 8.9% and is up there with some of my best.

I also used notty at 59...

Calichusetts said:

This is so funny I now see this thread. My Galaxy DIPA is going so quick right now. It won't last a week. Virtually the same exact grain bill (Caramel 20 though) and just a more aggressive end to the hops (hop stand and rather large dry hop)

I got crazy efficiency and ended up way over my target...actually slightly less than your OG was the intended. Mine came in at 8.9% and is up there with some of my best.

I also used notty at 59...

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59 what? Love the idea of the hop stand. What temp/time/amount do you like?

SilverZero said:

59 what? Love the idea of the hop stand. What temp/time/amount do you like?

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I'm sure he means he fermented with Notty at 59 degrees F.

And although I know the question wasn't aimed at me, I do my hopstands at 170F for 45-60 minutes, usually with quite a lot of hops. Great aroma and flavor contribution without really increasing the bitterness.

59 degrees.

I usually use at about 25% of my hop bill at FO, leave it for 15 minutes to free drop down to 180 then hit up about 50% of my hops for a 30 minute hop stand.

I use beersmith and calculate all these as 1 minute additions, it seems to work for me in terms of determining the bitterness.

My dry hop is outrageous so I won't even mention how much I use as no one I've ever met or heard of does.

Just finished up an English DIPA with a similar profile using centennial, cascade and citra.

I think a good rule of thumb is 75% of your hops POST boil. I have gotten great results otherwise but this is so consistent that I've switched to it.

***Update***

Dry Hopped this on Saturday. A few more day then cold crash, then bottle.

Hey...from Cincy too. I just designed a Galaxy IPA myself in Beersmith tonight. Hilarious I have a very similar grain bill. I'm gunning for 1.070 so it's a bit more drinkable and only 65 IBU, so more in the IPA range. I'll be brewing it in a couple weeks.

If you want to compare or something let me know. I live in Milford.

Flipadelphia said:

If you want to compare or something let me know. I live in Milford.

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We can definitely do that! I live in Madisonville ... pretty close to 50W.

plankbr said:

We can definitely do that! I live in Madisonville ... pretty close to 50W.

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Awesome I love that place.

Looks great! Can't wait to hear how it is.

***Update***

Bottled this last night and I must say tasting it is fantastic.

Tasting (before carb notes): Mildly sweet and dry (152* mash) so it's a good blend of both. Huge tropical notes, Passion Fruit, mango, pineapple, tiny hint of pine or spice I can't exactly pinpoint. All-in-All -- I think this one will be a home run!

So I jumped the gun after 11 days and chilled one down tonight and am enjoying it. Taste is definitely coming into prime, but still a little green. Another week and this baby should be gorgeous. It's not as sweet as most IIPA's I've had which was what I was shooting for: