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Old 01-11-2013, 07:28 PM   #1
Gunpowder
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Oct 2012
Posts: 145
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I'm calling this beer "One Pound Johnny", which is a spin-off of a VERY high IBU kit. They're not disclosing their hop bill, so I just sorta winged it and this is what I came up with. It's going to be, obviously, and Imperial IPA.

Recipe Type: Extract
Yeast: Safale #5 Double Pitch
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.089
Final Gravity: 1.020
IBU: 157.6
Boiling Time (Minutes): 60
Color: 12.6
Primary Fermentation (# of Days & Temp): 1 week @ 65
Additional Fermentation: 4 weeks bottle
Secondary Fermentation (# of Days & Temp): 2 weeks @ 70
Tasting Notes: A VERY bitter & strong Imperial IPA. Not for the faint of heart!

Ingredients

GRAINS
1 lbs Carafoam
4.0 oz Caramel/Crystal Malt - 60L
4.0 oz Carapils (Briess)
4.0 oz Carared

EXTRACTS
2 lbs 8.0 oz Extra Light Dry Extract
2 lbs Corn Sugar (ABV % Boost) (Optional 1b = 1%)
6 lbs 9.6 oz Amber Liquid Extract

HOPS
2.00 oz Magnum [14.00 %] - Boil 60.0 min
2.00 oz Warrior [15.00 %] - Boil 60.0 min
2.00 oz Magnum [14.00 %] - Boil 45.0 min
2.00 oz Warrior [15.00 %] - Boil 45.0 min
2.00 oz Warrior [15.00 %] - Boil 30.0 min
2.00 oz Magnum [14.00 %] - Boil 15.0 min
2.00 oz Cascade [5.50 %] - Boil 10.0 min
2.00 oz Chinook [13.00 %] - Boil 0.0 min (Late Addition)

YEAST
2.0 pkg Safale American (DCL/Fermentis #US-05) - Double pitch due to high gravity of beer.

CARBONATION
Carbonation Type: Bottle
Volumes of CO2: 2.3
Pressure/Weight: 5.74 oz
Carbonation Used: Bottle with 7oz Dry Malt Extract
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days

 
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Old 01-11-2013, 07:37 PM   #2
stpug
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Nov 2012
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I'm thinking your a bit higher IBUs than you've calculated. I've never played with that many hops in a single 5 gallon batch, especially with such high AA%. I believe there is a theoretical limit on IBUs that are possible in a brewpot but something about this hop schedule screams - YIKES, too much!!!

I recently did a 1.075 IIPA with ~106 IBUs (calculated) and find it fairly balanced. I'm calculating 400+ IBUs on your hop schedule but I don't think it's possible to achieve that level of IBUs, but still I think those hops would be better served much later in the boil. I'm thinking you should move 8-10 ounces of your magnum and warrior to 20 minutes or less (a schedule something like 20, 15, 10, 5, flamout). If you put an ounce of each at each interval you'd still be super big on IBUs, but more balanced nonetheless.

Just some thoughts. I'll be interested in your final hop schedule, IBUs, and tasting notes. Again, I've never dared go that high with bittering units so I may be way off base here.

 
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Old 01-11-2013, 07:38 PM   #3
nicklepickles
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Mar 2012
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Id switch up your hop schedule a bit and focus more on late additions. Also add some dryhops, those are crucial for iipas!

 
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Old 01-11-2013, 07:42 PM   #4
Gunpowder
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Oct 2012
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Quote:
Originally Posted by stpug View Post
I'm thinking your a bit higher IBUs than you've calculated. I've never played with that many hops in a single 5 gallon batch, especially with such high AA%. I believe there is a theoretical limit on IBUs that are possible in a brewpot but something about this hop schedule screams - YIKES, too much!!!

I recently did a 1.075 IIPA with ~106 IBUs (calculated) and find it fairly balanced. I'm calculating 400+ IBUs on your hop schedule but I don't think it's possible to achieve that level of IBUs, but still I think those hops would be better served much later in the boil.
I must be doing something wrong in BeerSmith then, because that's what it's giving me for IBUs. :\

I'm open to suggestions for the line up changes, though!

 
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Old 01-11-2013, 07:50 PM   #5
stpug
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Nov 2012
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I must have been editing my post above when some posts were made. I gave a couple suggestions on hop schedule but let's hope a more seasoned IPA brewer drops in for some suggestions. Honestly, I'm not sure how well warrior or magnum are suited to late hop additions. Usually my mind goes to Centennial, Citra, Amarillo, Simcoe, Cascade, and other C-type hops.

How much of your fermenter volume will you be boiling? All of it (around 6+ gallons boiled down to around 5 gallons)?

 
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Old 01-11-2013, 08:00 PM   #6
inhousebrew
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Aug 2012
minneapolis, minnesota
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IPA to me equals a sixty minute bittering addition followed by 15,10,5, and 0 minute flavor and aroma additions plus a 1-3 ounce dryhop. Play with the amounts in Beersmith to come out with your desired IBUs.

If those are the hops you want I'd go Magnum at 60 and then swap in and out cascade and chinook for the other additions. Never used Warrior.
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Old 01-11-2013, 08:47 PM   #7
dcp27
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Jan 2010
Medford, MA
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if you want to use a lb of hops, at least 1/2 of it should be between flameout & dry hop. you have way too much bittering hops, keep 2oz at 60, move the rest 15mins or less. magnum & warrior are fairly mild, so you'll need a lot late to get a strong impact. if you want to use amber extract, i'd ditch all the rest of the crystal except the C60 and maybe the carared

 
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Old 01-11-2013, 08:51 PM   #8
Jayhem
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Dec 2011
Culpeper, VA
Posts: 2,640
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I am drinking an awesome Imperial black IPA that was OG 1.075 and IBU's were 90 and it's powerful and awesome. I only used about 9 oz of hops in a 10 gallon batch! Seems like a waste of hops to me.
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Old 01-11-2013, 10:44 PM   #9
Gunpowder
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Oct 2012
Posts: 145
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OK Upon considering all of these comments, I've made the following changes to the hop lineup:

60 minutes: 2oz Cascade
30 minutes: 2oz Warrior
15 minutes: 4oz Magnum
10 minutes: 2oz Chinook, 2oz Warrior
5 minutes: 2oz Warrior
Dryhop: 2oz Magnum

According to BeerSmith, this reduces IBUs to 91, which is spot-on for an Imperial IPA

That being established, how do the rest of the ingredients look?

 
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Old 01-11-2013, 11:40 PM   #10
Denny
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Jun 2005
Eugene, OR
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Magnum is a lousy choice for flavor and aroma as you have it now.
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