Thoughts on this DIPA recipe

Hello New Member Here. Have been homebrewing for 6 years. Currently use a single tier 3 kettle system (non-automated). I have a recipe that I have been working for an all grain DIPA. I was looking for some input. Let me know what you all think.



Type: All Grain Date: 05/24/2012
Batch Size (fermenter): 10.00 gal Brewer: Brian
Boil Size: 15.48 gal Asst Brewer:
Boil Time: 90 min Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
End of Boil Volume 12.48 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 9.25 gal Est Mash Efficiency 87.2 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU
20 lbs 7.5 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 68.4 %
4 lbs 11.5 oz Munich Malt - 10L (10.0 SRM) Grain 2 15.8 %
2 lbs 5.8 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 7.9 %
1 lbs 7.5 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 4.9 %
1.00 oz Chinook [13.40 %] - First Wort 90.0 min Hop 5 20.4 IBUs
14.6 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 6 3.1 %
2.00 oz Nugget [14.10 %] - Boil 90.0 min Hop 7 39.1 IBUs
1.00 oz Chinook [13.40 %] - Boil 90.0 min Hop 8 18.6 IBUs
2.00 oz Simcoe [14.10 %] - Boil 60.0 min Hop 9 36.5 IBUs
1.00 oz Amarillo Gold [10.40 %] - Boil 60.0 min Hop 10 13.5 IBUs
2.00 oz Simcoe [14.10 %] - Boil 30.0 min Hop 11 28.1 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 30.0 min Hop 12 8.5 IBUs
1.00 oz Centennial [10.80 %] - Boil 30.0 min Hop 13 10.8 IBUs
2.00 oz Amarillo Gold [10.40 %] - Boil 15.0 min Hop 14 13.4 IBUs
2.00 oz Simcoe [14.10 %] - Boil 15.0 min Hop 15 18.1 IBUs
2.00 tsp Irish Moss (Boil 10.0 mins) Fining 16 -
2.00 oz Citra [13.70 %] - Boil 10.0 min Hop 17 12.9 IBUs
1.00 oz Centennial [10.80 %] - Boil 10.0 min Hop 18 5.1 IBUs
2.00 oz Simcoe [14.10 %] - Boil 5.0 min Hop 19 7.3 IBUs
1.00 oz Amarillo Gold [10.40 %] - Boil 5.0 min Hop 20 2.7 IBUs
1.50 oz Centennial [10.80 %] - Boil 0.0 min (whirlpool) Hop 21 0.0 IBUs
1.00 oz Simcoe [14.10 %] - Boil 0.0 min (whirlpool) Hop 22 0.0 IBUs
3.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 23 -
3.00 oz Citra [13.70 %] - Dry Hop 14.0 Days Hop 24 0.0 IBUs
2.00 oz Centennial [10.80 %] - Dry Hop 14.0 Days Hop 25 0.0 IBUs

Beer Profile
Est Original Gravity: 1.079 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 8.6 % Actual Alcohol by Vol: 4.7 %
Bitterness: 234.7 IBUs Calories: 151.6 kcal/12oz
Est Color: 8.0 SRM

Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 29 lbs 14.9 oz
Sparge Water: 9.89 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 40.28 qt of water at 163.0 F 150.0 F 75 min
Sparge Step: Fly sparge with 9.89 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

i would use 1lb less of carmel and one lb more of sugar, if you want more color use carmel 40-60
for hops i would move all 30min additions to 15-0 time, and i dont do 90min additions neither (just 60) but im not sure how of the big deal is this, i would save 60min simcoe for late additions or dry hoping, i dont have a beersmith on this computer but im sure after those changes you would still hava over 100IBU which is fine for dipa, if you whirlpool for 20min or more your late additions add significant portions to ibu and software doesnt calculate that so you would be in 200 range anyay

Do you really lose three gallons from the end of boil to packaging?

ReverseApacheMaster said:

Do you really lose three gallons from the end of boil to packaging?

Click to expand...

Between boiling, hop absorbtion, and trub loss, just about yes. Sad but true

Polboy said:

i would use 1lb less of carmel and one lb more of sugar, if you want more color use carmel 40-60
for hops i would move all 30min additions to 15-0 time, and i dont do 90min additions neither (just 60) but im not sure how of the big deal is this, i would save 60min simcoe for late additions or dry hoping, i dont have a beersmith on this computer but im sure after those changes you would still hava over 100IBU which is fine for dipa, if you whirlpool for 20min or more your late additions add significant portions to ibu and software doesnt calculate that so you would be in 200 range anyay

Click to expand...

Do you believe adding another lb. of sugar will dry out the beer to much? Also I like your line of thinking with the hop schedule. I am going to keep the schedule the same except I am going to change the 60 min to 45 min.

Yea, what you need to do is just bitter with your highest AA hop, I like to FWH, but you could make them all 90 minute additions and that would be fine. You're wasting hops (and expensive ones) throwing different ones in at 90 and 60 minutes. 30 minute additions aren't as effective at contributing bitterness but will add no aroma or flavor- basically useless. I would start hopping every 5 minutes starting at 20min- that's how my IPA is hopped (it's a borderline DIPA, gravity, IBU, and flavor/aroma-wise). Say, a half ounce of each hop every 5 minutes. That's 7.5 oz in the last 20 min of boil, which is great for a DIPA, plus a big dry hop. Once you calculate the IBU for your late additions, then go back and do one bittering hop addition to get up to the IBU you want.

Adding another pound of sugar would probably be good for this beer. Personally I think the crystal is a little high, I think you really could leave out the cara-pils. You already have a light crystal in there and shouldn't have any head retention issues- it's just going to sweeten up your final product. Think of carapils as a Crystal 2.5.

I also think a 90 min boil is unnecessary, but you know your system best and I know many people prefer a long boil. It may also help you develop some nice color since you're only using light crystal, but it will also decrease fermentable sugars by caramelization and maillard reactions. Remember that you want your DIPA to be as dry as possible, hence the sugar and low long mash. My IPA is mashed at 149 for 90 min.

I have taken what you all have said into consideration and moved some things around. Here is the latest version. I still feel I need to boost the SRM a little into the 8 to 8.5 range.


Type: All Grain Date: 05/24/2012
Batch Size (fermenter): 10.00 gal Brewer: Brian
Boil Size: 14.48 gal Asst Brewer:
Boil Time: 60 min Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
End of Boil Volume 12.48 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 9.25 gal Est Mash Efficiency 88.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU
22 lbs 7.5 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 70.4 %
4 lbs 11.5 oz Munich Malt - 10L (10.0 SRM) Grain 2 14.8 %
1 lbs 7.5 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 4.6 %
1 lbs 5.8 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4 4.3 %
1.00 oz Chinook [13.40 %] - First Wort 60.0 min Hop 5 17.4 IBUs
1 lbs 14.6 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 6 6.0 %
2.00 oz Nugget [14.10 %] - Boil 60.0 min Hop 7 33.3 IBUs
1.00 oz Chinook [13.40 %] - Boil 60.0 min Hop 8 15.8 IBUs
2.00 oz Simcoe [14.10 %] - Boil 20.0 min Hop 9 20.2 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 20.0 min Hop 10 6.1 IBUs
1.00 oz Centennial [10.80 %] - Boil 20.0 min Hop 11 7.7 IBUs
2.00 oz Amarillo Gold [10.40 %] - Boil 15.0 min Hop 12 12.2 IBUs
2.00 oz Simcoe [14.10 %] - Boil 15.0 min Hop 13 16.5 IBUs
2.00 tsp Irish Moss (Boil 10.0 mins) Fining 14 -
2.00 oz Citra [13.70 %] - Boil 10.0 min Hop 15 11.7 IBUs
2.00 oz Simcoe [14.10 %] - Boil 10.0 min Hop 16 12.1 IBUs
1.00 oz Amarillo Gold [10.40 %] - Boil 10.0 min Hop 17 4.5 IBUs
1.00 oz Centennial [10.80 %] - Boil 10.0 min Hop 18 4.6 IBUs
2.00 oz Simcoe [14.10 %] - Boil 5.0 min Hop 19 6.6 IBUs
1.00 oz Amarillo Gold [10.40 %] - Boil 5.0 min Hop 20 2.4 IBUs
1.50 oz Centennial [10.80 %] - Boil 0.0 min Hop 21 0.0 IBUs
1.00 oz Simcoe [14.10 %] - Boil 0.0 min Hop 22 0.0 IBUs
3.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 23 -
3.00 oz Citra [13.70 %] - Dry Hop 14.0 Days Hop 24 0.0 IBUs
2.00 oz Centennial [10.80 %] - Dry Hop 14.0 Days Hop 25 0.0 IBUs

Beer Profile
Est Original Gravity: 1.086 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 9.6 % Actual Alcohol by Vol: 4.7 %
Bitterness: 171.1 IBUs Calories: 151.6 kcal/12oz
Est Color: 7.3 SRM

Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 31 lbs 14.9 oz
Sparge Water: 8.70 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 41.54 qt of water at 163.0 F 150.0 F 75 min
Sparge Step: Fly sparge with 8.70 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

i think it looks much better, i never put so much hops in my beer but i think it will be great, i would like to try this beer so please post the results here, and i think with 22oz of late addition you should just mix all the hops in one bucket and add handful every min or two starting at 20-15

This beer gets brewed Saturday. :rockin:

Just transferred this one to secondary and dry hopped with 3 oz. Citra and 2 oz. Centennial. Had myself a tiny glass when transferring and it tastes amazing. Intense floral and citrus with resiny pine. Just the way I like my DIPAs. Has a beautiful citrus nose and wonderful golden to light orange color. I am glad all the aromas and hop flavor are coming through. Not that surprised considering the wort literally looked like hop chili. Was slightly difficult to chill because it was so viscous, however with some recirculation and a pre-chiller was able to get the job done.