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Old 01-19-2012, 05:37 PM   #1
demonx06
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Dec 2011
highlands, nj
Posts: 46


i have this ipa fermenting but i would like to try to make it a dipa. this currently has about 6%abv and 46 ibus. i want to make it around 8 -9% abv and at least 70 ibus

Kit Profile:
Original Gravity: 1.066

Malts & Specialty Grains
- 9 lbs. Light DME
- 1lb. Caramel 60L (Steeping Grains)

Hops
- 3 oz. Centennial (Bittering/Flavor/Aroma)
- 1 oz. Cascade (Dry Hop)

Yeast
- Choice of Safale-05 / Danstar Premium Ale Yeast / White Labs California Ale Yeast

id like to add another variety of hops to the list also. any ideas would be appreciated.



 
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Old 01-19-2012, 06:27 PM   #2
DangerRoss
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Jun 2011
Minnetonka, Minnesota
Posts: 345
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So here is something I just threw together in BeerSmith2

Malts & Specialty Grains:
- 8.5 lbs. Amber LME
- 3.0 lbs. Light DME

- 8 oz. Caramel 60L (Steeping Grains)
- 4 oz. Victory (Steeping Grains)
- 4 oz. Aromatic (Steeping Grains)

Hops:
- 1 oz. Chinook (69 min)
- 0.5 oz. Cascade (45 min)
- 0.5 oz. Centennial (30 min)
- 0.5 oz. Cascade (20 min)
- 0.5 oz. Centennial (10 min)
- 1 oz. Crystal (5 min)

- 2 oz. Cascade Leaf (Dry Hop for 7 days)

Yeast
- Choice of White Labs California Ale Yeast WL001 / Wyeast 1056 American Ale Yeast


Estimated OG: 1.080
Estimated FG: 1.020
Estimated IBUs: 70.8
Estimated ABV: 7.9%
Estimated Color: 15.4 SRM



 
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Old 01-19-2012, 06:29 PM   #3
DangerRoss
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Jun 2011
Minnetonka, Minnesota
Posts: 345
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every boil should be 69 minutes!

 
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Old 01-19-2012, 07:13 PM   #4
Yooper
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UP of Michigan, Winter Texan
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I would not use anything like amber DME or darker LME in any beer, but especially an IPA or IIPA.

There are crystal malts in the amber malt, plus Munich malt, but you don't know how much or what kind, so it's best to stay away from them and use light or extra-light DME and use your own specialty grains.

If your beer is already fermenting, you can't make it an IIPA now. But for the next batch you could increase the grainbill, add some corn sugar (about a pound), increase the bittering hops, and increase the late hops.

Like this:

1 lbs Munich Malt (9.0 SRM) Grain 1 11.8 %
8.0 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 2 5.9 %

6 lbs DME Golden Light (Briess) (4.0 SRM) Dry Extract 3 70.6 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 11.8 %

2.00 oz Chinook [13.90 %] - Boil 60.0
1.00 oz Cascade [8.00 %] - Boil 15.0
1.00 oz Centennial [10.40 %] - Boil 10.0 min
1.00 oz Cascade [8.00 %] - Boil 5.0
1.00 oz Centennial [10.40 %] - Boil 0 min

Dryhop with an oune of centennial and an ounce of cascade
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Old 01-19-2012, 07:17 PM   #5
demonx06
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Dec 2011
highlands, nj
Posts: 46

Thanks that definitely fits what was looking for. Ill check my lhbs to make sure they got what i need. They should. Have you made anything similar to this. About the 69 minute boll is that simply for getting more bitterness from the hops. Also would you recommend liquid yeast or could i use dry. I've never made a starter since this only be my second batch. Thanks for the help

 
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Old 01-19-2012, 07:28 PM   #6
demonx06
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Dec 2011
highlands, nj
Posts: 46

Yea i meant for the next batch

 
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Old 02-08-2012, 09:15 PM   #7
demonx06
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Dec 2011
highlands, nj
Posts: 46

Problem solved.lhbs mislabeled their kit. The kit i made was an imperial ipa. If it wasn't my first batch i might have figured that one out.



 
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