First IIPA Recipe

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permo

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First of all I want to thank you all for all the input, encouragement and entertainment you have provided since I started brewing 6 months ago! What a whirlwind...big belgians, kolsch..etc..etc...

I have been discussing my IIPA on HBT for a while now. Tomorow the rubber hits the road and I brew it. After many iterations I have came up with this as a recipe.


15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 89.50 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.98 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.98 %
0.38 lb Munich Malt - 20L (20.0 SRM) Grain 2.27 %
0.38 lb Victory Malt (25.0 SRM) Grain 2.27 %
1.50 oz Summit [18.00 %] (60 min) Hops 67.8 IBU
0.50 oz Chinook [11.50 %] (30 min) Hops 11.1 IBU
0.50 oz Cascade [5.50 %] (30 min) Hops 5.3 IBU
0.50 oz Williamette [5.50 %] (30 min) Hops 5.3 IBU
0.50 oz Cascade [5.50 %] (15 min) Hops 3.4 IBU
0.50 oz Chinook [11.50 %] (15 min) Hops 7.2 IBU
0.50 oz Williamette [5.50 %] (15 min) Hops 3.4 IBU
0.50 oz Williamette [4.80 %] (10 min) Hops 2.2 IBU
0.50 oz Cascade [5.50 %] (10 min) Hops 2.5 IBU
0.50 oz Chinook [11.50 %] (10 min) Hops 5.2 IBU
0.50 oz Chinook [11.50 %] (5 min) Hops 2.9 IBU
0.50 oz Cascade [5.50 %] (5 min) Hops 1.4 IBU
0.50 oz Williamette [4.80 %] (5 min) Hops 1.2 IBU
0.50 oz Cascade [5.50 %] (0 min) (Aroma Hop-Steep) Hops -
0.50 oz Chinook [13.00 %] (0 min) (Aroma Hop-Steep) Hops -
0.50 oz Summit [18.00 %] (0 min) (Aroma Hop-Steep) Hops -
0.50 oz Williamette [4.80 %] (0 min) (Aroma Hop-Steep) Hops


Est Original Gravity: 1.076 SG

Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 7.35
Bitterness: 119.0 IBU
Est Color: 10.8 SRM

I will mash at 149 for 60 minutes

I am racking this brew onto a pacman yeast cake.


I plan on letting the maltose based fermentation go for 3-4 days on it's own before adding 1 pound of dextrose, then after that ferments for a day I am going to add another 1 pound of dextrose for a total of two pounds of dextrose.

This additional dextrose will give me an OG of around 1.091...I know..I know..it's a big one! Basically I am trying to craft my ultimate IPA. We shall see.


Wish me luck, and any comments or input would be appreciated for last minute tweeks.......the hops schedule looks crazy to [email protected] it works out well.
 
Ok...I see some things that you can thank me for later ;)

To start, you have a ton of bitterness in this beer. I am not going to argue with you on this because you might really enjoy that quantity of bitter, but let me just give you an example really quickly. Lagunitas is 1.060 OG and 49 IBU. You have 1.076 and 119 IBU. I made an IIPA that is 1.080 and 100IBU. Who is right? You are, your taste buds. You might want to get it down a bit or get your malty flavors up a bit more. I think that you are barely within IIPA for gravity.

Next, have you tasted Crystal 120L? Personally it isn't a favorite of mine. I don't like the flavor. If you want some color I would go a different route personally so that you can go with say C60L and a touch of black patent for color. This again is me though. You might like the flavor.

Next is hops. Might I advise First Wort Hopping. Add an oz of something you like the flavor of as soon as you start sparging and before the wort boils. It adds a flavor that is beautiful. Also, When I make an IPA I think I am going to drink it within 4 months. I removed my 30min addition and added those hops to my 5min. This took out a bit of "bitter" and added more aroma. Don't move the 30min to FWH. Add that in addition. What I am doing here for you is adivising losing some bitter (not much) for some aroma. The aroma will go away faster in the long run though, so it means you have to drink it quickly. I get through my IIPA's in about two months from the brew day though, so to each their own. Chinook takes some balls to use as an aromatic hop or a dry hop. If you have them then you have them, I don't apparently. Go with Centennial instead. It tastes good from bittering to aromatic to dry hop.

That yeast has a distinct flavor. If you like it continue, if you haven't used something "cleaner" then go with a california ale yeast.

Good luck sir.
 
Hey i really appreciate the input. I am adding 2# dextrose to primary, this should raise my og to over 1.090. I wonder if lowering the summit at 60 to 1oz may help? May i ask why you dont like the 120c? I have never tasted it.
 
update: I knocked .50 oz off of my 60 minute addition and added 1.50 extra ounces to my late additions. 9.5 oz of total hops.

Amount Item Type % or IBU
15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 89.50 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.98 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.98 %
0.38 lb Munich Malt - 20L (20.0 SRM) Grain 2.27 %
0.38 lb Victory Malt (25.0 SRM) Grain 2.27 %
1.00 oz Summit [18.00 %] (60 min) Hops 48.8 IBU
0.50 oz Chinook [11.50 %] (30 min) Hops 12.0 IBU
0.50 oz Cascade [5.40 %] (30 min) Hops 5.6 IBU
0.50 oz Cascade [5.40 %] (15 min) Hops 3.6 IBU
0.50 oz Chinook [11.50 %] (15 min) Hops 7.7 IBU
0.50 oz Williamette [5.50 %] (15 min) Hops 3.7 IBU
0.50 oz Williamette [5.50 %] (10 min) Hops 2.7 IBU
1.00 oz Cascade [5.40 %] (10 min) Hops 5.3 IBU
0.50 oz Chinook [11.50 %] (10 min) Hops 5.6 IBU
0.50 oz Williamette [5.50 %] (5 min) Hops 1.5 IBU
0.50 oz Cascade [5.40 %] (5 min) Hops 1.5 IBU
1.00 oz Chinook [11.50 %] (5 min) Hops 6.2 IBU
1.00 oz Williamette [5.50 %] (0 min) (Aroma Hop-Steep) Hops -
0.50 oz Cascade [5.40 %] (0 min) (Aroma Hop-Steep) Hops -
0.50 oz Chinook [11.50 %] (0 min) (Aroma Hop-Steep) Hops -



Beer Profile

Est Original Gravity: 1.070 SG
Measured Original Gravity: 1.075 SG
Est Final Gravity: 1.018

Bitterness: 104.2 IBU


I am going to add 2# corn sugar incrementally to the fermenter...this will put the "actual" OG up to around 1.090. 1.090 OG + 100 IBU = yummy.

I am pretty sure I am not going to dry hop this one...

I have never seen so much hop sediment in the bottom of the pot. I only racked 5 out of 6 gallons since there was so much hop sediment!
 
Update:

I have some bubbles comming out of the fermenter slowly, and a small layer of white foam starting to appear on the surface after 12 hours.

To be honest, using a pacman yeast cake I was expecting a vigourous fermentation! I guess maybe my 60 degree ambient temp and 70 degree pitching temp is just keeping them a little subdued at the moment. I bet in the next 12 hours it'll be rockin.
 
update:

THis has been in the bottle for 5 days, I couldn't help myself and tasted one....it is not hot or alcohol forward at all....the hop profile is so nice...the flavor is citrus/apricot too my palate...but the best part is how malty it tastes....the blend of malts just works perfectly with the hops.....I think i will use this blend of malts for all of my IPA's as a base....it is perfectly balanced and deceptively smooth...I can't wait until it is fully carbed.
 
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