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Old 06-10-2012, 05:40 AM   #1
dooman333
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Brewing a giant IIPA next week and could use some advice from others who have brewed such a monster.

17# 2row
0.5# crystal 20
1# carapils
1# corn sugar at 10 min

2oz warrior at 60
1 simcoe 1 amarillo at 20
1 cascade 1 centennial at 15
1 simcoe 1 amarillo at 10
1 cascade 1 centennial at 5
1 simcoe 1 amarillo at 0
21 day primary
Dry hop 1 simcoe 1 amarillo at secondary transfer
Dry hop 1 simcoe 1 amarillo at 5 days of secondary
2 worflocs
1056 yeast
2.97l starter
149 degree mash
90min mash
60 min boil.

Anything sound outa place?
Anything to keep in mind?
Thanks guys


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Old 06-10-2012, 07:41 AM   #2
erockomania
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Jun 2010
SF CA
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Should produce a nice dry IPA. Go for it!


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Old 06-10-2012, 10:53 AM   #3
photogscott
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Mar 2007
Long Beach CA
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Looks pretty good. maybe think about a little more crystal for all that base grain. i like crystal 60 its pretty standard. with the mash temp & corn sugar expect it to be pretty dry

 
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Old 06-10-2012, 12:21 PM   #4
dukes7779
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Jun 2011
, NY
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Just make sure your kettle is big enough!!! Sounds tasty though!!

 
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Old 06-10-2012, 12:21 PM   #5

I think you have too much C-pils. A big beer will be malty enough. IIPA's need to be on the dry side because of all the malt or they could be too "sweet". Might want to cut it in half.
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Old 06-10-2012, 07:18 PM   #6
joety
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Quote:
Originally Posted by dooman333
Brewing a giant IIPA next week and could use some advice from others who have brewed such a monster.

17# 2row
0.5# crystal 20
1# carapils
1# corn sugar at 10 min

2oz warrior at 60
1 simcoe 1 amarillo at 20
1 cascade 1 centennial at 15
1 simcoe 1 amarillo at 10
1 cascade 1 centennial at 5
1 simcoe 1 amarillo at 0
21 day primary
Dry hop 1 simcoe 1 amarillo at secondary transfer
Dry hop 1 simcoe 1 amarillo at 5 days of secondary
2 worflocs
1056 yeast
2.97l starter
149 degree mash
90min mash
60 min boil.

Anything sound outa place?
Anything to keep in mind?
Thanks guys
Lots of oxygen
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Old 06-10-2012, 11:07 PM   #7
photogscott
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Mar 2007
Long Beach CA
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With your low mash temp & corn sugar. Don't worry about residual sweetness. Carapils will contribute to mouthfeel

 
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Old 06-10-2012, 11:24 PM   #8
photogscott
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Mar 2007
Long Beach CA
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btw, carapils has very little flavor just a lot of unfermentable dextrin but 1# with 17# of base will be fine. Have fun and report back!

 
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Old 06-11-2012, 03:16 AM   #9
dooman333
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Lots of good info here. Oxygen is def something I'm worried about. I have no way of oxygenating other than the "pour, pour, pour, shake your balls off" method. Suggestions?
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Old 06-11-2012, 03:37 AM   #10
HopJuicer
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May 2012
Oakley, Ca
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Might be ghetto but I sanitized my racking cane, attached the long straight end to my drill and whipped the hell out of my dipa a and wheat wine. Both fermented out fine.



 
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