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Old 07-06-2011, 11:28 PM   #1
theonetrueruss
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So I am putting together and extra high IPA recipe... I have most of my plans worked out except for my grain bill... it'll be a 6G batch. here is my probably grain bill:

28.5 lbs 2-row
1 lb Caramel Munich appx 56 SRM
.5 lb carapils
2 lbs corn sugar (half after fermentation slows down with a second yeast)

planning to mash at 147F for 120mins to get highly fermentable wort due to the huge grain bill for the size batch

so the question:

Should I leave out the carapils or am I thinking correct that I'll need a little head retention help with the high ABV plus corn sugar?

If I do keep the carapils in it with the long low mash do I need to add to the mash late to keep the enzymes from breaking down the carapils too much?

 
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Old 07-07-2011, 01:13 AM   #2
hercher
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I would leave the Carapils in, and leave out the corn sugar, unless you are using it for priming. Otherwise it really only thins your beer out.

Also, I don't know that you need to have your mash temperature so low for so long. I've made really big beers with a mash at 156 for 1 hour.
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Old 07-07-2011, 01:22 AM   #3
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Quote:
Originally Posted by hercher
I would leave the Carapils in, and leave out the corn sugar, unless you are using it for priming. Otherwise it really only thins your beer out.

Also, I don't know that you need to have your mash temperature so low for so long. I've made really big beers with a mash at 156 for 1 hour.
I disagree with most of this. A beer this big will finish waaaaaaay too high with a mash temp of 156.

OP: Leave the carapils. Otherwise looks good to me.

 
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Old 07-07-2011, 01:29 AM   #4
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i'd do 152 with that bill, mashing for an hour, no sugar, then batch-sparging for 30 minutes (that's just how i'd do it, though)
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Old 07-07-2011, 11:54 AM   #6
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With a 2hr mash at 147F and 2lbs of corn sugar, you are risking having a thin, watery IPA with insufficient malt backbone to stand up to big IPA hops. I would do 152F for 1hr, and cut the sugar in half. YMMV.

 
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Old 07-07-2011, 02:29 PM   #7
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Whats the OG suppose to be on this thing? I would mash around 150. and keep the sugar.
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Old 07-07-2011, 02:36 PM   #8
dcp27
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hops aid in head retention so in a huge IPA I don't think you'll have a problem. theres almost zero worry of this being thin/watery at this size.

 
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Old 07-07-2011, 02:43 PM   #9
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Holy shiat!!! I just did the math on this monster. 1.166 OG @ 75% efficency
If you get it down to 1.046(72% attenuation) it would be 15.6 ABV. How much hops are you going to use to murder that maltiness. and how much/ what type of yeast

 
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Old 07-07-2011, 02:55 PM   #10
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More or less stick with your original recipe. Just raise the mash temp like 1-2*. 148-149*. I only say that because your mash temp will drop over the course 2 hours, and probably end up at 147.

Your Crystal and Carapils are only 4% of the grainbill, they won't contribute that many unfermentables, but i'm not sure you'll need them in a beer this big. Also keep the corn sugar, as it will help dry it out.

BUT, I've got your OG calced around 1.165. I'm not sure how you are going to get that to ferment down to anything under like 1.060. It looks like you're trying to make something in the 15-20% ABV range. I'd look to copy what Dogfish head does with their 120 minute. Their OG is around 1.17-1.20 also. I'd also seriously recommend listening to the Can you Brew It episode for DFH 120 min over on brewing network.

Dogfish brews their beer with about 18lbs of malt up to around 1.100, then adds about 10-12lbs of corn suger slowly over the course of fermentation to keep the yeast eating, while keeping the gravity low. They start the beer with a normal yeast like WLP001 or WLP007, let that ferment the malt base, then pitch a butt-load of WLP099 - Super high gravity, and start adding the sugar doses. Then keep feeding it about 6-8oz of sugar twice a day until fermentation slows. You're also going to want to oxygenate the hell out of your starters and wort.

I'm planning on brewing a clone of 120 minute soon. My grain bill look similar to yours:

17lbs 2-row
1lb Victory
.25 Crystal 20

I'm going to start that with a 4L starter of WLP007. Once that gets down under 1.020, pitch another 4L starter of WLP099, and start adding the sugar daily. You can certainly do this without the corn sugar, but you'd need to can some of your wort, and add it slowly over the course of fermentation. If you pitch yeast into 1.170+ wort, it'll crap out on you early, and your beer will taste like cough syrup.

 
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