Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Please critique my DIPA

Reply
 
LinkBack Thread Tools
Old 01-11-2010, 05:26 PM   #1
beerjunky828
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Raleigh, NC
Posts: 468
Liked 1 Times on 1 Posts

Default Please critique my DIPA

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!

__________________
beerjunky828 is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2010, 05:29 PM   #2
caver95
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Fort Myers, Florida
Posts: 249
Liked 1 Times on 1 Posts
Likes Given: 5

Default

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

__________________
caver95 is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2010, 05:33 PM   #3
humann_brewing
More Humann than human
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
humann_brewing's Avatar
Recipes 
 
Join Date: Oct 2008
Location: the sun
Posts: 15,642
Liked 308 Times on 306 Posts
Likes Given: 18

Default

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.

__________________
On tap: #79 Berliner Weisse 1.030 9/20/12, Flanders, Barleywine, Wild Blonde (1.045 blonde hopped up and fermented with WLP644), #80B rett Saison
Fermenting: #82 Galaxy IPA, #83 Black IPA
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,
humann_brewing is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2010, 05:34 PM   #4
PseudoChef
Feedback Score: 0 reviews
 
PseudoChef's Avatar
Recipes 
 
Join Date: Apr 2007
Location: West Chicago 'Burbs, IL
Posts: 3,418
Liked 102 Times on 75 Posts
Likes Given: 39

Default

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.

__________________
PseudoChef is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2010, 05:40 PM   #5
alcibiades
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Stafford, Virginia
Posts: 728
Liked 14 Times on 11 Posts

Default

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.

__________________
alcibiades is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2010, 05:49 PM   #6
cheezydemon3
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
cheezydemon3's Avatar
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,798
Liked 1568 Times on 1187 Posts
Likes Given: 2815

Default

Maybe he meant dark IPA.

__________________

"Thanks but when should I put employees in? This is my first time trying to add a flavor like this to a beer so I'm kinda clueless...."

-EMPLOYEE FLAVORED BEER........

(my new hero....) pbohanna

cheezydemon3 is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2010, 05:51 PM   #7
beerjunky828
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Raleigh, NC
Posts: 468
Liked 1 Times on 1 Posts

Default

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 is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2010, 05:53 PM   #8
beerjunky828
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Raleigh, NC
Posts: 468
Liked 1 Times on 1 Posts

Default

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

__________________
beerjunky828 is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2010, 05:58 PM   #9
alcibiades
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Stafford, Virginia
Posts: 728
Liked 14 Times on 11 Posts

Default

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).

__________________
alcibiades is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2010, 06:03 PM   #10
beerjunky828
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Raleigh, NC
Posts: 468
Liked 1 Times on 1 Posts

Default

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.

__________________
beerjunky828 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
DIPA Hop Schedule Tumpster General Techniques 12 11-17-2009 07:26 PM
DIPA Recipe? bluesman88 Recipes/Ingredients 1 11-26-2008 12:54 AM
DIPA help carrboropanther Extract Brewing 1 09-17-2008 12:13 AM
Dipa RickWG Beginners Beer Brewing Forum 7 02-24-2007 09:47 PM