I'm currently fermenting my first DIPA made with 9 pounds of Pale LME, 8 different types of hops, and Wyeast 1272 American Ale II that I harvested from my last IPA: https://www.homebrewtalk.com/f12/7th-hoppin-ipa-pilsner-lme-7-hops-349183/
I used 4 gallons of 9.5 pH Kangen water (I have an ionizer from Enagic) with the following hop schedule:
60 minutes: 1/2 oz Warrior, 1/2 oz Zythos
30 minutes: 1/8 oz each (Warrior, Zythos, Sorachi Ace), 1/16 oz each (Falconers Flight, Chinook)
20 minutes: 1/4 oz Sorachi Ace, 1/8 oz each (Falconers Flight, Chinook)
15 minutes: 1/8 oz Sorachi Ace, 1/16 oz each (Falconers Flight, Chinook, Simcoe, Citra, Amarillo, Nugget)
10 minutes: 1/4 oz each (Simcoe, Citra, Amarillo, Nugget)
5 minutes: 1/4 oz each (Simcoe, Citra, Amarillo, Nugget)
2 minutes: 1/8 oz each (Simcoe, Citra, Amarillo, Nugget)
I made a 3-step 2.6 L starter with some Pilsner LME I had left from my last batch. I saved .35 L to harvest more yeast and pitched the remaining 2.25 L. Since my last batch started at 1.056 using 8.5 lbs of LME and 5 gallons of water, I figured this one would be 1.080 with 9 lbs LME and 4 gallons of water, but it ending up being 1.105 before and 1.100 after adding the 2.25 L starter, so I added another gallon of water to bring it down to 1.080. It's currently fermenting at 65 degrees. I'll check gravity in a week, but will most likely keep in primary for 2 weeks. After that I plan to ferment in secondary with dry hops for another week or two and bottle with Light DME.
I used 4 gallons of 9.5 pH Kangen water (I have an ionizer from Enagic) with the following hop schedule:
60 minutes: 1/2 oz Warrior, 1/2 oz Zythos
30 minutes: 1/8 oz each (Warrior, Zythos, Sorachi Ace), 1/16 oz each (Falconers Flight, Chinook)
20 minutes: 1/4 oz Sorachi Ace, 1/8 oz each (Falconers Flight, Chinook)
15 minutes: 1/8 oz Sorachi Ace, 1/16 oz each (Falconers Flight, Chinook, Simcoe, Citra, Amarillo, Nugget)
10 minutes: 1/4 oz each (Simcoe, Citra, Amarillo, Nugget)
5 minutes: 1/4 oz each (Simcoe, Citra, Amarillo, Nugget)
2 minutes: 1/8 oz each (Simcoe, Citra, Amarillo, Nugget)
I made a 3-step 2.6 L starter with some Pilsner LME I had left from my last batch. I saved .35 L to harvest more yeast and pitched the remaining 2.25 L. Since my last batch started at 1.056 using 8.5 lbs of LME and 5 gallons of water, I figured this one would be 1.080 with 9 lbs LME and 4 gallons of water, but it ending up being 1.105 before and 1.100 after adding the 2.25 L starter, so I added another gallon of water to bring it down to 1.080. It's currently fermenting at 65 degrees. I'll check gravity in a week, but will most likely keep in primary for 2 weeks. After that I plan to ferment in secondary with dry hops for another week or two and bottle with Light DME.