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Old 06-13-2010, 03:51 PM   #1
igotsand's Avatar
Jun 2009
Vista, CA
Posts: 705
Liked 152 Times on 100 Posts

Here's my recipe that I'm using today, does it look good?
This is my 5th batch, 4th custom batch...AG here I come!!

5 gallon Extract with steeping grains

10# LME
1# Belgian Candi syrup (40 srm)
3 oz maltodextrin
irish moss @ 10

Steeping grains:
.50 honey malt
.25 carapils
.25 crystal 20L

1.5 oz Chinnok @60
1 oz centinenal @30
1 oz citra @15
1 oz amarillo @15
1 oz cascade @15
1 oz amarillo @5
1 oz Centennial @5
1 oz Citra @ flameout
1 oz amarillo @ flameout
1 oz cascade @ flameout

2 oz Centennial dry hop
1 oz Citra dry hop
1 oz Amarillo dry hop

2 vials of WLP 001 with a starter

My question is I have never used the Belgian candi syrup and my LBS suggested I use that instead of dextrose to kick up the abv. Will the color change my brew alot with 40srm?

If I use it would it be a IIPA still or am I leaning towards a Trippel?

Anything you would change?

Hop schedule looks good?
I got a ton of hops also, so should I use more hops?(I am from San Diego, so I am a hophead )

This forum is awesome by the way!

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Old 06-13-2010, 06:17 PM   #2
Feb 2005
Charlottesville, VA
Posts: 250
Liked 1 Times on 1 Posts

The fermentables look good but I just sort of question why you are using so many different hops. Not that it is going to be a bad thing, it is just a lot of different stuff going on there. I usually try and stick with 3 different varieties or so. On a side-note, dry-hopping with citra is now one of my favorite things to do. I just did it on a french saison and it turned out just marvelous. Happy brewing
Let them drink beer

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Old 06-13-2010, 07:57 PM   #3
944play's Avatar
Jul 2008
Santa Rosa, CA
Posts: 2,726
Liked 46 Times on 41 Posts

Simple sugar and dextrin additions seem at odds. What's the rationale?

Also, it's very likely your extract was mashed with a portion of dextrin malt.
OD: ?
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)

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