HBT 2015 Big Giveaway - Enter Now

Huge Supporting Membership Discounts - 20% Off

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > need help with a high gravity ipa recipe
Reply
 
LinkBack Thread Tools
Old 03-24-2015, 08:01 PM   #1
gotbags-10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2013
Location: Indy
Posts: 271
Liked 12 Times on 12 Posts
Likes Given: 4

Default need help with a high gravity ipa recipe

So I just had my first DFH 120min ipa. I actually thought it was pretty good but a little too hot. So I'd like to try an ipa with a little lower abv. I was looking at yeasts an I want to stay in the range that wlp001 can handle, upwards of 14-15% abv. So looking at an OG of 1.120 and a FG from 1.010 to 1.015. So I will make a big enough starter and add o2 at pitch and probably again 6 hours later. Also use yeast nutrients and mash at 149 degrees. I guess where im stuck is on how much my grain/sugar ratio should be. I probably only plan on doing a 3 gallon batch and with a 10g mash tun cooler I can get a OG of 1.120 just from grains alone without any sugar. But is this wise to do? Would it be too malty for an ipa? If I should add sugar what percentage should it make up of my fermentables? Also I was looking at Beersmith and that would be an 86% attenuation for wlp001. There website says it tops out at 80% but ive seen a bunch of people claiming higher. If it stalls could I just finish it off with EC-118 wine yeast or should I harvest and repitch wlp001? Thanks for any suggestions!

__________________
gotbags-10 is online now
 
Reply With Quote Quick reply to this message
Old 03-24-2015, 08:12 PM   #2
giraffe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2014
Location: Portland, OR
Posts: 681
Liked 107 Times on 95 Posts
Likes Given: 56

Default

About 20% sugar (by extract, not weight) is fine. That will still have the body of a 1.094 beer or so which is still very thick.
An all grain 1.120 beer will likely be syrupy.

80% is the average range. If you mash low, give it sugar, and give it ideal conditions, you may get higher.

I wouldnt use a wine yeast to repitch if it stalls. Id use a healthy starter of wlp090 or wlp099. Wine yeast may not be able to metabolize all the types of sugar that are left.

__________________
giraffe is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2015, 08:44 PM   #3
gotbags-10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2013
Location: Indy
Posts: 271
Liked 12 Times on 12 Posts
Likes Given: 4

Default

So sorry I don't really follow on the 20% by extract. I don't really want a thick body. Would like to keep it like an ipa so should I use even more sugar?

__________________
gotbags-10 is online now
 
Reply With Quote Quick reply to this message
Old 03-24-2015, 08:52 PM   #4
giraffe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2014
Location: Portland, OR
Posts: 681
Liked 107 Times on 95 Posts
Likes Given: 56

Default

Sugar dissolves 100% by weight into fermentables; it is always 100% efficient. Grain does not, it has husks, and the depending on your mash efficiency you will extract only a portion of its weight. An online calculator will do this for you, if you know your mash efficiency. So when giving % it makes sense to do it my % of fermentables in the final wort, (as setups are different), than by weight of raw ingredients.

A thick body in a 1.120 beer is somewhat unavoidable. Mashing low helps, adding sugars helps. But you are at basically twice the gravity of a normal IPA, theres only so much you can do.

I wouldnt use much more than 20% sugar, thats near the upper end where the yeast will start to produce weird flavors. Id use up to 30% in a belgian, but id be nervous going over 20% in a beer like this.

__________________
giraffe is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2015, 08:58 PM   #5
gotbags-10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2013
Location: Indy
Posts: 271
Liked 12 Times on 12 Posts
Likes Given: 4

Default

So messing with beersmith. If I'm doing a 3G batch 7lbs of 2row and .5lb caramel malt gets me an OG of 1.065. If I add 3.5lb of sugar that gets me up to 1.120. Would that work?

__________________
gotbags-10 is online now
 
Reply With Quote Quick reply to this message
Old 03-24-2015, 09:02 PM   #6
giraffe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2014
Location: Portland, OR
Posts: 681
Liked 107 Times on 95 Posts
Likes Given: 56

Default

Thats alot of sugar. like 50% of the gravity is coming from sugar. I expect that is going to give you some off flavors, and yeast problems. Maybe someone else has experience using that much, but as I said Id be nervous about more than 20% of the gravity coming from sugar.

__________________
giraffe is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2015, 09:32 PM   #7
gotbags-10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2013
Location: Indy
Posts: 271
Liked 12 Times on 12 Posts
Likes Given: 4

Default

Ok so 9lb of 2row .5lb caramel malt and 2.5 sugar. That's 20%. What's the preferred sugar to use

__________________
gotbags-10 is online now
 
Reply With Quote Quick reply to this message
Old 03-24-2015, 11:05 PM   #8
giraffe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2014
Location: Portland, OR
Posts: 681
Liked 107 Times on 95 Posts
Likes Given: 56

Default

Dextrose or Sucrose.

__________________
giraffe is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2015, 11:22 PM   #9
gotbags-10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2013
Location: Indy
Posts: 271
Liked 12 Times on 12 Posts
Likes Given: 4

Default

Right on thanks for the help giraffe!

__________________
gotbags-10 is online now
 
Reply With Quote Quick reply to this message
Old Yesterday, 12:08 AM   #10
joshesmusica
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2014
Location: Stavanger, Norway
Posts: 506
Liked 55 Times on 46 Posts
Likes Given: 92

Default

just to give a little clarification, you're not in an IPA range anymore... You're in the Triple IPA area with that high an OG and ABV. One of the main reasons that it's tasting hot is the high abv compared to low FG, or residual sweetness. making sure body persists is one thing, but having a bit of residual sweetness to balance things out is another. For something that high and that bitter (as i'm assuming a triple IPA is as bitter as you can get), you're gonna want at the lowest a 1.015 before you start getting hotness. I've had that hot character on a 1.085 beer that fermented down to 1.012. Though, one thing that could help is dry hopping, and late hop additions with something like a nelson sauvin that will give a perceived sweetness because of the aroma.
I typed the recipe into beersmith and with that percentage of sugar, it's estimating a 1.007 FG. that's likely gonna be a lot of bitterness with some hot alcohol flavor going on. with an FG of 1.121, that's 15.3% abv.
i'm not saying don't try it, i'm just saying that it's unlikely to avoid that hot flavor with that high abv considering the low FG.

__________________
Quote:
Originally Posted by kombat View Post
"Data" is not the plural of "anecdote."
joshesmusica is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Repitching high gravity beer on slightly less high gravity yeast cake. dougdecinces Fermentation & Yeast 2 11-07-2011 07:19 PM
High Gravity recipe question??? slippinghalo Recipes/Ingredients 5 02-27-2011 05:51 PM
A high gravity recipe with nutmeg? Fishin-Jay All Grain & Partial Mash Brewing 2 05-31-2010 12:36 AM
High Gravity Recipe? Rhine Extract Brewing 1 04-06-2010 08:07 PM
First Try @ a Recipe: High Gravity ESB - Comments? telemaster Extract Brewing 6 02-18-2009 12:38 PM



Newest Threads

LATEST SPONSOR DEALS