BadonkaDANK IPA Recipe - Thoughts???

I just designed this beer that I plan on brewing in a few days. I've never used Apollo hops and I'm wondering what you all think about this recipe. Also, since I ferment my bigger batches in 2 vessels, I'm thinking about using WLP001 in one batch and WLP090 (San Diego Super Yeast) in the other, just for comparisons sake. I'm open to all opinions!

BadonkaDANK IPA
Batch Size: 11 Gallons
Est OG: 1.068
Est FG: 1.012
Est ABV: 7.3%
SRM: 9.3
IBU: 57

23 lbs 8.0 oz Pale Malt (2 Row), NW Pale 79.8 %
3 lbs 2.0 oz Pilsner (2 Row) Canada, Superior 10.6 %
1 lbs 14.0 oz Caramel/Crystal Malt - 60L 6.4 %
15.0 oz Cara-Pils/Dextrine 3.2 %

18.00 g Apollo [16.90 %] - Boil 60.0 min 22.1 IBUs
25.00 g Apollo [16.90 %] - Boil 25.0 min 12.4 IBUs
28.00 g Simcoe [12.20 %] - Boil 10.0 min 5.0 IBUs
25.00 g Apollo [16.90 %] - Boil 10.0 min 6.1 IBUs
50.00 g Citra [12.00 %] - Boil 2.0 min 7.3 IBUs
28.00 g Simcoe [12.20 %] - Boil 2.0 min 4.1 IBUs

1.0 pkg California Ale (White Labs #WLP001)

50.00 g Citra [12.00 %] - Dry Hop 4.0 Days 0.0 IBUs
16.00 g Columbus (Tomahawk) [14.00 %] - Dry Hop 4 Days
16.00 g Simcoe [13.00 %] - Dry Hop 4 Days


Mash @ 150F for 45 minutes
Ferment at 67F for 5 days prior to adding dry hop additions, then let it sit another 4 to 5 days before kegging.

Looks really similar to something I just brewed. http://hopville.com/recipe/1428447/imperial-ipa-recipes/the-jim-breuer

Haven't tasted yet... 1 week in primary but smells DANK

Looks great! I love Apollo in my dIPA's. I might remove the Columbus from the dry hop (the pine might take away from the nice citrus you are going to get from that Citra) maybe sub Cascade?

lastsecondapex said:

Looks great! I love Apollo in my dIPA's. I might remove the Columbus from the dry hop (the pine might take away from the nice citrus you are going to get from that Citra) maybe sub Cascade?

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Yeah, that's good advice. However, I'm looking more for dank than citrus solely.

Okay... how about upping the Simcoe dry hop to 32 and removing the CTZ altogether? Or I guess I could just dry hopp with about 80 grams Citra (40 g per fermenter)...

Brulosopher said:

Okay... how about upping the Simcoe dry hop to 32 and removing the CTZ altogether? Or I guess I could just dry hopp with about 80 grams Citra (40 g per fermenter)...

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Thoughts on this? I guess I can also just dry hop with a sh*t ton of Citra, though I'm partial to combining hops in the dry hop. Hmm.

Also, check this out... I made a 4L starter of WLP001 yesterday with the intention of using half the yeast in 5.5 gallons of this beer then saving the other half. I also made a 2L starter of a harvested/washed WLP090 that I plan on pitching into the other 5.5 gallons of this beer. Anyone ever harvest yeast using this method (from a starter)? Seems kosher to me, but I've never done it.

Im surprised not to see chinook of that's the flavor your going for.

Looks tasty, I'm going to put this on my list.

Xpertskir said:

Im surprised not to see chinook of that's the flavor your going for.

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I've got a bunch on hand and actually considered it... hmm

Just finished brewing this beer. 1.071 OG and about .75 gallon of wort lost to trub... so many f*cking hops! I very rarely brew IPA as I think they're a tad played out, and I like to have a few beers before feeling too wasted. Anyway, this should come in right around 7.8% ABV with a lot of hop flavor and aroma. As I mentioned before, I pitched WLP090 (washed and saved from a prior batch) into half of the wort and WLP001 (new) into the other half. I've heard 090 is the most flocculent cells from 001, hence their similar flavor characteristics. It should be interesting to see if I notice any significant differences. I'll be sure to update!

Cheers.

Fermenting like mad