Critique my IIPA

<edit - I moved my updates back to my original post. I think I'm going to brew this as is, to see where I'm at and tweak it from there for future batches. Unless anyone sees any showstoppers>

Here's the updated version as of right now... If I was to add sugar in this to dry it out, how much, what type, table? and when in the process?

Recipe: YSBC DIPA
Brewer: Janzik
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.084 SG
Estimated Color: 10.7 SRM
Estimated IBU: 133.1 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 87.50 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.25 %
1 lbs Munich Malt (9.0 SRM) Grain 6.25 %
-
1.00 oz Nugget [13.00 %] (60 min) Hops 35.2 IBU
1.00 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 37.9 IBU

1.00 oz Nugget [13.00 %] (15 min) Hops 17.4 IBU
1.00 oz Columbus (Tomahawk) [14.20 %] (15 min) Hops 19.1 IBU
1.00 oz Centennial [8.50 %] (15 min) Hops 11.4 IBU

1.00 oz Centennial [8.50 %] (5 min) Hops 4.6 IBU
1.00 oz Columbus (Tomahawk) [14.00 %] (5 min) Hops 7.5 IBU

1.00 oz Amarillo Gold [8.50 %] (Dry Hop 14 days) Hops -
1.00 oz Centennial [10.00 %] (Dry Hop 14 days) Hops

1 Pkgs California Ale (White Labs #WLP001) [StartYeast-Ale


Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 16.00 lb
----------------------------
Single Infusion, Full Body, No Mash Out
Step Time Name Description Step Temp
90 min Mash In Add 20.00 qt of water at 162.5 F 151.0 F
<original post below>
Since I've got 13lbs of hops coming my way, I wanted to finally put together a nice hop bomb. I'm new to the recipe construction phase, and it started off as what I use for my IPA and I just started adding and moving stuff around and the whatnot. I'm open to any suggestions.
<edit>I'm not set on any specific ingredients, I'd like to use Columbus and Nugget at the minimum, and no, I don't have any simcoe in stock, saq

I've got Amarillo, Cascade, Centennial, Chinook, Columbus, Crystal, Magnum, Nugget, Williamette
Grains: 20, 40, 60, CaraPils, Munich and Vienna, but I can get something else if need be
</edit>

Recipe: YSBC DIPA
Brewer: Janzik
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.084 SG
Estimated Color: 15.2 SRM
Estimated IBU: 133.3 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 75.00 %
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 12.50 %
2 lbs Munich Malt (9.0 SRM) Grain 12.50 %
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 14 days) Hops -
1.00 oz Centennial [10.00 %] (Dry Hop 14 days) Hops -
1.00 oz Nugget [13.00 %] (60 min) Hops 35.2 IBU
1.00 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 37.9 IBU
1.00 oz Columbus (Tomahawk) [14.20 %] (15 min) Hops 19.1 IBU
1.00 oz Centennial [8.50 %] (15 min) Hops 11.4 IBU
1.00 oz Nugget [13.00 %] (15 min) Hops 17.5 IBU
1.00 oz Centennial [8.50 %] (5 min) Hops 4.6 IBU
1.00 oz Columbus (Tomahawk) [14.00 %] (5 min) Hops 7.6 IBU
1 Pkgs California Ale (White Labs #WLP001) [StartYeast-Ale


Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 16.00 lb
----------------------------
Single Infusion, Full Body, No Mash Out
Step Time Name Description Step Temp
90 min Mash In Add 20.00 qt of water at 162.5 F 153F

<edit>I may change this to 14lbs of 2 row and 1lb each of 60 and munich</edit>

I would cut the crystal and munich to 1# each and add more pale or even sugar. It's gonna be on the sweet side as is but YMMV.

I'd drop the Crystal and Munich down to 5% and mash at 151*F. Otherwise ... ship it.

I too would cut the crystal. 2#'s Munich won't hurt though if you like that character.

For my tastes I think this would produce too sweet a beer. I'd add some sugar, and a low mash temp.

Keep in mind, the hop resins from 9oz's of hops will add a lot of body and mouthfeel.

As said above. I would add some sugar just to dry it out a little

Ok, so I've updated it to..

14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 87.50 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.25 %
1 lbs Munich Malt (9.0 SRM) Grain 6.25 %

Mash at 151

keeping the same hop schedule.

Any better?

I would still cut 1# of pale and replace with sugar IMHO

Looks good on they crystal now. You really do need some sugar in such a big beer to help dry it out. Otherwise, it will finish too high and be too syrupy.

Here's the updated version as of right now... If I was to add sugar in this to dry it out, how much, what type, table? and when in the process?

Recipe: YSBC DIPA
Brewer: Janzik
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.084 SG
Estimated Color: 10.7 SRM
Estimated IBU: 133.1 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 87.50 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.25 %
1 lbs Munich Malt (9.0 SRM) Grain 6.25 %
-
1.00 oz Nugget [13.00 %] (60 min) Hops 35.2 IBU
1.00 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 37.9 IBU

1.00 oz Nugget [13.00 %] (15 min) Hops 17.4 IBU
1.00 oz Columbus (Tomahawk) [14.20 %] (15 min) Hops 19.1 IBU
1.00 oz Centennial [8.50 %] (15 min) Hops 11.4 IBU

1.00 oz Centennial [8.50 %] (5 min) Hops 4.6 IBU
1.00 oz Columbus (Tomahawk) [14.00 %] (5 min) Hops 7.5 IBU

1.00 oz Amarillo Gold [8.50 %] (Dry Hop 14 days) Hops -
1.00 oz Centennial [10.00 %] (Dry Hop 14 days) Hops

1 Pkgs California Ale (White Labs #WLP001) [StartYeast-Ale


Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 16.00 lb
----------------------------
Single Infusion, Full Body, No Mash Out
Step Time Name Description Step Temp
90 min Mash In Add 20.00 qt of water at 162.5 F 151.0 F

I'm not a huge fan of Nugget. In my experience even as a bittering hop there's too much of a grassy flavor it imparts to the beer. I'd go with some Galena or Simcoe.

I would drop the Crystal even further to a 1/2 lb, and add a pound of Corn Sugar with 10 minutes left in the boil.

+1 on the corn sugar. I would throw in 2oz of warrior on the front side of the boil and dry hop with mt hoods in secondary.

HillbillyDeluxe said:

+1 on the corn sugar. I would throw in 2oz of warrior on the front side of the boil and dry hop with mt hoods in secondary.

Click to expand...

Where do you find the warrior? I've never seen them.

I get them at the LHBS here in lexington KY. I've never seen much about them aroun the interwebz or in my brewin books but man its a great bittering hop 16% aa

nOT A BAD aROMA HOP EITHER FOR BIG ipa

I disagree with everyone with the need for sugar. I have an Imperial that I don't add sugar to and it some out about 1.015 with around 85ibu. It is dry to the taste,, trust me. I mash at 151 for 75-90min and use cal ale yeast. It is malty, but not sweet. If you are going to do sugar though aim for up to15% as a high range.

Edit: I just checked my notes and I got to 1.011 with a 152* mash for 75min on a Black IPA that I made. OG 1.078 FG 1.011 ABV 8.25%

I think you could go with the sugar, or not. It depends what you're going for. IIPAs go anywhere from 6-8 SRM with a light body to ~15 SRM with more maltiness/mouthfeel. If you know what you want, then it would be easier to point you in the right direction. If you're not exactly sure what you want, then you can follow any of the recipes you posted here. If it doesn't turn out how you wanted, you can tweak from there.

I think your last updated recipe looks good. I wouldn't change anything. I have done many just like it and they have all turned out great.

I might even mash hop on a recipe like that.