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Old 07-18-2011, 06:20 PM   #1
Tinga
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May 2010
MN
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Looking for a citrus bomb with sweet honeyish malty backbone.

5.5 gallon batch

Grain bill
12.33 lbs 2-row
2 lbs munich malt
1 lb honey malt
.5 lb carapils

at 75% efficiency I'm looking at an og of around 1.075

Mashing at 155 for 60 minutes fly sparge to get 6.5ish gallons preboil

hop schedule

12.2% AA Columbus .75 oz @ 60 minutes = 33.2 IBU
7.1% AA Cascade .5 oz @ 20 minutes = 8.2 IBU
9.1% AA Centennial .5 oz @ 20 minutes = 10.5 IBU
7.1% AA Cascade .5 oz @ 15 minutes = 6.4 IBU
9.1% AA Centennial .5 oz @ 15 minutes = 8.3 IBU
8.2% AA Amarillo .5 oz @ 5 minutes = 3 IBU
7.1% AA Cascade .5 oz @5 minutes = 2.6 IBU
8.2% AA Amarillo .5 oz @ 2 minutes = 3 IBU
7.1% AA Cascade .5 oz @ 2 minutes = 2.6 IBU
total IBUs = 77.8

Fermenting with US-05 for clean profile for 4 weeks.
dry hop on 1 oz cascade and 1 oz amarillo for a week then bottle.

first DIPA recipe so any feedback would be great. I am most of my way through designing great beers so hopefully I got something out of it with this recipe.

 
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Old 07-18-2011, 06:30 PM   #2
KyleWolf
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Mar 2010
Saint Louis, Missouri
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I like it. Personally I think additions at 20 and 15 are a bit repetitive and unnecessary. You can probably add just a touch of Columbus at 20 to make up your lost IBUs and move the rest to later in the boil for more hoppy goodness.

That is my own personal thought, so just take it with a grain of salt. Besides that, I think you have a fine recipe on your hands.
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Old 07-18-2011, 07:21 PM   #3
logdrum
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Aug 2010
North Olmsted, Ohio
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I think a pound of honey is waaaay too much, I would cut that to about 6 oz & make up the difference in 2 row. I love Honey malt, & use it frequently, but that much will turn out cloyingly sweet-especially @ 155*F. My $.02

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Old 07-18-2011, 07:31 PM   #4
lastsecondapex
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Sep 2010
Greenville, South Carolina
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I might bump that 60 minute Columbus up to 1.5oz or possibly even 2oz. You've got a lot of aroma and could use that bittering backbone. Looks good and repeatable though.

 
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Old 07-18-2011, 07:49 PM   #5
g-star
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Feb 2010
PA
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Mashing at 155F with that much honey malt and carapils will give you a very sweet beer that will probably finish around 1.018, which is kind of high IMO, but to each his own.

Personally, I would cut the honey malt and carapils in half, and mash at 152 or lower, with up to 5% corn sugar, but I like my DIPA'S dry. Your hop bill/schedule looks great.

 
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Old 07-18-2011, 08:50 PM   #6
scottland
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May 2010
Chandler, AZ
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Drop the Honey malt down to .25lbs or zero. Replace with 2-row. mash at 150* or lower. You want your DIPA to finish low. I like the hop schedule though.

 
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Old 07-18-2011, 08:53 PM   #7
Tinga
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May 2010
MN
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Quote:
Originally Posted by scottland View Post
You want your DIPA to finish low.
Why?

 
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Old 07-19-2011, 04:24 AM   #8
scottland
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May 2010
Chandler, AZ
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Quote:
Originally Posted by Tinga View Post
Why?
I suppose it's all personal preference, but that's part of what makes it an IIPA. The drier Imperials are usually better. They are known for being a hop bomb with big hop aroma, lots of bitterness, and lots of hop flavor. Malty sweetness will mask that. If you want more maltiness, definitely mash at 155.

1lb of honey malt is too much though, unless you want a TON of honey flavor in the beer. A little goes a long way. Try .5lb

 
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Old 07-19-2011, 04:40 AM   #9
strat_thru_marshall
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Mar 2010
Oklahoma City
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If I were brewing this, I would bump my 60 minute addition to about 60-70 IBUs, and then move EVERYTHING else to a whirlpool addition (except dry hops). Whirlpool hot for 15 minutes, then knock out to the chiller.

Also, I'd double or triple the dry hop addition.

 
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Old 07-19-2011, 07:26 AM   #10
944play
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Jul 2008
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Quote:
Originally Posted by scottland View Post
I suppose it's all personal preference, but that's part of what makes it an IIPA.
+1. As aggressive as US-05 is, it won't chomp a 75 GU, 78 BU wort down to appealing IIPA territory without some sugar. For perspective, Pliny is 71/92, and several of those 71 come from dextrose.
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