beerjunky828

Recipes 

So here is the following recipe for AG batch #7. However, this is my first ever DIPA (extract and AG). Any feedback on the malt bill, hop flavor, and schedule would be AWESOME!

15 lbs. 2-Row
3/4 lbs. Caramel 60
3/4 lbs. Caramel 40
1/2 lbs Vienna
1/2 lbs CaraAmber
1/2 lbs CaraRed
1/3 lbs Roasted Barley
1/4 lbs Chocolated

Yeast
White Labs Super High Gravity Yeast
Half Gallon Starter

Mash at 150-151 F for 75 minutes

Hops
1 oz. Magnum (12.1%) @ FWH
1 oz. Williamette (4.4%) @ FWH

1 oz. Amarillo (7.7%) @ 20 minutes
1 oz. Cascade (5.5%) @ 15 minutes
1 oz Chinook (11.5%) @ 15 minutes

1 oz. Centennial (8.7%) @ 5 minutes
1 oz Williamette (4.4%) @ 5 minutes

Dry Hop - (1st Run) - 1.5 oz Centennial, 0.5 oz Chinook (7 days)
(2nd Run) 2 oz. Cascade (Leaf) (7-10 days)

Any feedback would be great. I am concerned with the Chinook hops because I have never used them before. Also, I would like to shoot for 80-90 IBU's.

Thanks for reading and happy brewing!

caver95

Recipes 

send me a couple bottles and I will tell you what I think.

humann_brewing

Recipes 

A couple things I see is that is a lot of crystal and other non-fermentables (caras) in there unless you are going for a sweeter IIPA like DFH 90.

What OG are you shooting for? I think the WLP099 might be a little overkill if your in the 1.090 range.

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On tap: #72 flower power Saison 1.053>1.004 with lavender and jasmine, experimental sour 1.072 > 1.000, #73 Pale Ale 1.063 > 1.012, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

PseudoChef

Recipes 

Drop all the malt except the 2-row, vienna, and possibly a hint of crystal. Don't start throwing the kitchen sink in there. Roasted Barley and chocolate don't go in an IPA.

You probably don't need the 099 yeast, and even if you do, it's best to pitch something else first, then have a starter of 099 to get the rest. 099 doesn't produce great flavors as a primary yeast.

alcibiades

Recipes 

I like the hop bill, a lot.

with regard to malt, there are a lot of unfermentables in the recipe. it might be cloyingly sweet, but interestingly, the roasted and chocolate malts might balance that out somewhat. You might be left with some kind of Double Indian Brown Ale. Sounds pretty good to me.

on the vienna - there is no way you are going to notice any flavor contribution from the vienna when you have that many other powerhouse specialty malts in the mix. Just do a SMaSH with vienna and you'll see how subdued it really is.

cheezydemon3

Recipes 

Maybe he meant dark IPA.

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beerjunky828

Recipes 

Some kind of OG of around 1.090 to 1.100 would be ideal. My previous efficiency has ranged from 78 to 83% with an average of 82%.

Maybe I should drop the CaraRed and CaraAmber and Chocolate?

And the Vienna is going to stay because I have some left over from some previous batches.

beerjunky828

Recipes 

If I start with another yeast and then add the 099, when should it be added. 4 days into the fermentation?

alcibiades

Recipes 

what do you expect to get from 1/3 roasted? I know of stout recipes that use that much roasted...its a powerful malt.

Some red color will be derived from small amounts of roasted (around 1 oz), and thats the only reason ive seen them in IPAs (red IPAs).

beerjunky828

Recipes 

I like the bitterness and flavor that the roasted barley imparts. I made the mistake of using 1 lb of it in my PM Imperial Stout. I figure that a small amount would impart the desired effects.