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Old 12-23-2012, 12:27 PM   #1
TheJasonT
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Default Needs Work: Huey, Dewey, and Louis DIPA

So I was at the LHBS yesterday and got the sudden urge to buy hops I don't immediately need. Don't we all do that?

I picked up 2oz each of Simcoe and Cascade, to go with the 2oz of Summit I already have. I figure, let's empty out the freezer all at once and do a big IPA/DIPA. With having 2oz of everything, the number 222 kept rolling through my head, specifically "three of a kind, twos" like in poker. When I found the nickname for this hand, I knew I had my name: Huey, Dewey, and Louis DIPA (three ducks).

I figured since I have four different "standard" time for addition, I would split the hops up evenly between 60, 20, 5, and dry hop.

The grain bill is what I'm a bit concerned about. There's a *lot* of bitterness here and I need to be sure to balance that. I want that nice rich color and sweetness, but not too dark.

Anyways, here's the recipe:

Huey, Dewey, And Louie DIPA

Style: Imperial IPA
Type: All Grain
OG: 1.081
FG: 1.019
ABV: 8.12 %
IBU's: 115.69
Efficiency: 70 %
Boil Size: 6.35 Gal
Batch Size: 5.50 Gal
Color: 20.6 SRM
Preboil OG: 1.077
Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 7 / 68.0
Secondary 7 / 68.0
Bottle 7 / 72.0

Grain Bill:
12# Rahr 2-Row 60 mins 1.035 60%
3# Briess Caramel 20L 60 mins 1.034 15%
3# Briess Caramel 40L 60 mins 1.034 15%
1# Briess Victory Malt 60 mins 1.034 5%
1 # Honey Malt 60 mins 1.037 5%

Hops
Amount IBU's. Name Time AA %
0.50 ozs 26.02 Simcoe 60 mins (14.1%)
0.50 ozs 33.40 Summit 60 mins (18.1%)
0.50 ozs 16.42 Cascade 60 mins (8.90%)
0.50 ozs 8.84 Simcoe 20 mins (14.10%)
0.50 ozs 11.35 Summit 20 mins (18.10%)
0.50 ozs 5.58 Cascade 20 mins (8.90%)
0.50 ozs 4.83 Simcoe 5 mins (14.10%)
0.50 ozs 6.20 Summit 5 mins (18.10%)
0.50 ozs 3.05 Cascade 5 mins (8.90%)

Dry Hop:
0.50 ozs Simcoe 7 days 14.10
0.50 ozs Summit 7 days 18.10
0.50 ozs Cascade 7 days 5.50

Yeasts
Amount Name Laboratory / ID
1.00 pkg American Ale Wyeast Labs 1056

Additions
Amount Name Time
1.00 tsp Irish Moss 15 mins

Mash Profile
Medium Body Infusion In 60 min @ 154.0°F
Add 25.00 qt ( 1.25 qt/lb ) water @ 166.0°F
Mashout 10 min @ 170.0°F
Heat to 170.0°F over 2 mins
Sparge
Sparge 12.80 qt ( 0.00 qt/lb ) of 170.0°F water over 60 mins

Carbonation
Amount Type Beer Temp CO2 Vols
4.40oz Dextrose 72.0°F 2.3

I apologize for any formatting errors - I'm posting this from my phone (HBT App for the win) and I had to edit the snot out of the iBrewMaster recipe to make it fit.

Thanks!

-Jason

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Old 12-23-2012, 10:10 PM   #2
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8lbs of crystal malt? I would suggest 8 oz honey malt, 1# of C20 (or 40 for a darker color) and up the 2 row to hit your target OG. For hops, I'd reduce the 60 min addition to end up with 80 total IBUs, use the leftover 60 min hops in the dryhop (which is weak now at only at 1.5 oz).

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Old 12-23-2012, 11:00 PM   #3
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I fiddled with the grain bill earlier... How about this?

12# 2-Row
3# Carapils
1# C20
1# C40
1# Victory
1# Honey

OG: 1.077

Also, what are the main differences in the "Daniel, Rager, and Tinseth" calculations in iBrewMaster? I get WILDLY different IBU numbers from them. For example, I went from 117 to 105 when I switched from Rager to Daniel, and then from 105 to 94 when I went to Tinseth. Hard to know what you're gonna get when the range is 20+ points.

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Old 12-23-2012, 11:34 PM   #4
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Quote:
Originally Posted by TheJasonT View Post
I fiddled with the grain bill earlier... How about this?

12# 2-Row
3# Carapils
1# C20
1# C40
1# Victory
1# Honey
.
NO! It's still WAY too much crystal malt. Use no more than 1 pound total of those! Choose carapils, c20, c40- only one pound total. Cut the honey malt in half or more, as well, or leave it out entirely. .25 pound would be ok if you love it. Victory malt is toasty, and it's good, but I'd go with no more than .5 pound and preferable less (like none).

A good DIPA grain bill is:
15 pounds 2-row
.5 pound something else (carapils, crystal 20L, toasted malt)
1 pound corn sugar (to get the OG where desired)

For hops:

1.5 oz bittering hops (summit, probably)
1 oz hops 20 minutes
1 oz hops 15 minutes
1 oz hops 10 minutes
1 oz hops 5 minutes
1 oz hops flame out
Dryhop with 2-3 ounces of hops.
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Old 12-23-2012, 11:59 PM   #5
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Let me ask... What side-effects can I expect from that grain bill? I'm still new to this so a lot of this is guesswork...

I also don't have the space to store lots of specialty grains, nor a grinder, so I usually order my stuff in one-pound sacks from NB. That's why I go with one pound increments. How about this:

15# 2-row
1# C20
1# C40
8oz Victory
1# Dextrose

OG: 1.079
SRM: 10.9

Sure, I could always go to the LHBS and get my specialty stuff in the lower amounts... Maybe I will do that. Something about adding Dextrose sounds like cheating, though...

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Old 12-24-2012, 01:03 AM   #6
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The side effect is it will be waaayyy too sweet with all that crystal malt. I would go the LHBS route for the specialty grains or just measure out lesser amounts from the 1# sacks. Or, just order and use 1# of C20 (or C40) and ditch the rest. You can just use table sugar or brown sugar also. I like brown sugar in my DIPAs.

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Old 12-24-2012, 01:16 AM   #7
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Specialty malts are like "seasonings" in cooking. Say you're making spaghetti sauce. You might use 5 pounds of tomatoes, but you'd never use three pounds of salt. Crystal malt is your "salt" so to speak. So think of crystal malt and specialty malts as "seasonings".

In many beer styles, "less is more" really applies. But not nearly as much as in an IPA or a DIPA grain bill. Corn sugar isn't cheating- it's allowing the beer to finish crisp and at a lower FG and so be drinkable instead of thick and cloying from 100% malt.

A good way to figure what grainbills are appropriate for which styles, the BJCP guidelines are terrific. Also, a book like Designing Great Beers from Ray Daniels.

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Old 12-24-2012, 01:45 AM   #8
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How about this:

16# 2-row 89%
8oz C20 2.6%
12oz C40 4%
8oz Victory 2.6%
1# Dark Brown Sugar 5.3%

Hops:
1oz Summit 60min 48.15 IBU
.5oz Summit 20min 11.36
.5oz Simcoe 20min 7.17
.5oz Cascade 20min 14.58
.5oz Simcoe 5min 3.74
.5oz Cascade 5min 2.36
Dryhop:
1.5oz Simcoe
1.5oz Cascade
.5oz Summit

2 pouches Wyeast 1056

OG: 1.080
FG: 1.019
ABV: 7.99%
IBU: 87.36 (T) 97.01 (D) 104.17 (R)
SRM: 13.1

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Old 12-24-2012, 01:51 AM   #9
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I'd lose the dark brown sugar (it tastes funny when fermented) and replace it with table sugar or corn sugar. I'd also still decrease the crystal malt, as 20 ounces is still too much. 5-7% is better, if you're not using any other specialty grains but you've got victory in there as well. Since you've got victory malt in there as well, I'd go with no more than 5% crystal. Remember, many great DIPA recipes have only 1 specialty grain. Here again, "less is more".

It's better, but it's still low on late hops (.5 ounce additions are very skimpy for a DIPA, which is all about hops aroma and flavor). I'd like to see 1 ounce of hops at 15/10/5/0 or something like that.

As far as yeast, that's a good choice but you'll probably need a starter or more packages.

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Old 12-24-2012, 01:54 AM   #10
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I think you just want me to buy more toys, Yooper. Lol ;-)

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