Brainstorming a new IIPA recipe

[EyePeeA]

How do you think this IIPA will turn out? I rarely dabble with Pils malt, German specialty malts, and non-American hops for IIPAs.

I want something with a unique grist, but not overly malty or distracting. I'm a big fan of resiny, dank, marijuana type hops but without much residual sweetness. I'm hoping Green Bullet hops will keep with the theme while also adding a small amount of fruity/floral complexity. I'm considering using 4 hops total, but I haven't made up my mind as of yet.

I also have issues with hitting 1.010 FG or lower in my last dozen or so batches. Any tips would be appreciated.


6.5 Gallon Boil
5 Gallon Batch

1.072 OG
1.012 FG
77 IBUs (before hopstand)

149 F Mash for 90 Min
90 Minute Boil

8.00 lbs. American 2-Row (61.5%)
2.00 lbs. American Vienna (15.4%)
2.00 lbs. American Pils (15.4%)
0.50 lb. German CaraFoam (3.8%)
0.50 lb. Corn Sugar (3.8%)

0.50 oz. Columbus pellet @ 60 Min
1.50 oz. Simcoe pellet @ 10 Min
1.00 oz. Columbus pellet @ 10 Min
2.00 oz. Simcoe pellet @ Hopstand
1.25 oz. Columbus pellet @ Hopstand
1.25 oz. Green Bullet pellet @ Hopstand
2.50 oz. Simcoe pellet @ 5 Day Dry Hop
1.25 oz. Columbus pellet @ 5 Day Dry Hop
1.75 oz. Green Bullet pellet @ 5 Day Dry Hop

Vermont Ale Yeast Starter

 

[WayFrae]

It looks like it should be pretty solid to me. I have only used pilsner malt a few times but I don't think 2 pounds will really do much for you as far as flavor since pilsner is such a light malt but like I said I haven't used it much. I feel like it will be a really good beer.

 

[bobbrews]

I like it a lot. Agreed on the Pils malt. I'm thinking use at least 25-30% if you want to detect anything from it in this recipe. Or you can remove it compeltely and up the 2-row. Your choice.

I have never used Green Bullet, but the description sounds promising -resiny, fruity, floral. If you're considering a 4th hop for complexity, maybe pepper in smaller amounts of Galaxy, Amarillo, Summit, or Centennial. These can all offer citrusy, fruity, and/or floral traits.

Tips on getting a lower FG:

-Mash low and long at 1.5 L per 1 lb. grain, 149 F for 90 min seems good here
-Ensure an adequate grain crush for optimal conversion, but don't overcrush
-Make a healthy yeast starter and pitch enough cells of high attenuating yeast, consider a stir plate
-Use a bit of yeast nutrient
-Replace a portion of the fermentables with simple sugars (you already know that)
-Aerate your wort very well prior to pitching yeast, consider pure 02
-Rouse the fermenter if you notice stalling
-Hit your ferm temps, Conan likes 66-68 F at first, then 70-72 on the tail end of ferm