Does my IIPA look ok

[rossi46]

thought I would try this in the next couple weeks.. what do you think..


Type: All Grain Date: 8/30/2011
Batch Size (fermenter): 5.50 gal Brewer: Darin Curtis
Boil Size: 7.04 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Final Bottling Volume: 5.10 gal Brewhouse Efficiency: 72.00
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Prepare for Brewing



Clean and Prepare Brewing Equipment
Total Water Needed: 9.33 gal

Mash or Steep Grains

Mash Ingredients
Amt Name Type # %/IBU
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 83.3 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 5.6 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 2 5.6 %

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 21.25 qt of water at 164.8 F 153.0 F 60 min

Drain mash tun, Batch sparge with 4 steps (4.02gal, 1.00gal, 1.00gal, 1.00gal) of 168.0 F water

Boil Wort

Add water to achieve boil volume of 7.04 gal
Estimated pre-boil gravity is 1.079 SG
Boil Ingredients
Amt Name Type # %/IBU
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 5.6 %
1.00 oz Nugget [14.50 %] - Boil 60.0 min Hop 5 30.9 IBUs
1.00 oz Chinook [12.80 %] - Boil 45.0 min Hop 6 25.0 IBUs
1.00 oz Centennial [11.60 %] - Boil 30.0 min Hop 7 19.0 IBUs
1.00 oz Cascade [5.80 %] - Boil 15.0 min Hop 8 6.1 IBUs
1.00 oz Centennial [9.20 %] - Boil 10.0 min Hop 10 7.1 IBUs
1.00 oz Cascade [5.80 %] - Boil 10.0 min Hop 9 4.5 IBUs
1.00 oz Ahtanum [6.00 %] - Boil 5.0 min Hop 11 2.5 IBUs


Cool and Prepare Fermentation

Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.50 gal
Fermentation Ingredients
Amt Name Type # %/IBU
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 12 -

Measure Actual Original Gravity _______ (Target: 1.089 SG)
Measure Actual Batch Volume _______ (Target: 5.50 gal)
Fermentation
8/30/2011 - Primary Fermentation (14.00 days at 67.0 F ending at 67.0 F)


Prepare for Bottling/Kegging
Bottling Ingredients
Amt Name Type # %/IBU
2.00 oz Cascade [5.80 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
2.00 oz Ahtanum [6.00 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs

Measure Final Gravity: _________ (Estimate: 1.015 SG)
Date Bottled/Kegged: 9/13/2011 - Carbonation: 2.3
Age beer for 30.00 days at 65.0 F
10/13/2011 - Drink and enjoy!
Notes

Created with BeerSmith

 

[strat_thru_marshall]

thats 83% attenuation you're shooting for there.....

I'm not sure you're going to make it with only 5% simple sugar in the recipe.

What yeast strain are you planning to use?

 

[jonmohno]

3 # crystal malt

 

[strat_thru_marshall]

If it were me, I would be shooting for a dry, drinkable, NOT cloying IIPA.

With that in mind, I would drop the carapils in favor of doubling the simple sugar to 10% of the recipe. I would mash at 148 for an hour, then step up to 156 for another 20 minutes. You need to be pro-active in drying out a beer that is this high-gravity. Mashing at 153 and using carapils will give you a very full bodied beer at this gravity.

I would do the bittering hop addition at 60 mins with a clean hop like Magnum, then move ALL the other hops to a whirlpool addition, whirlpool hot for 20 minutes after flameout, prior to chilling. This will lock in maximum flavor and aroma. Boiling hops for 30 minutes is basically a bittering addition as most, if not all, of the volatile flavor and aroma compounds are boiled off.

I'd oxygenate heavily with a oxygen stone and pure O2 and I'd be sure both packets of yeast were properly rehydrated in a sanitary way. You're going to need that yeast healthy and nourished if you hope to get to that level of attenuation. I'd pitch at 65F and start ramping up 1 degree per day after 4 days until I hit 70F to ensure it finishes out, but finishes clean.

I would also double the amount of dry hops. This is where you can make or break the hop character in this style. 4 or 6 oz of dry hops is not too much.

All that being said, I have no idea if that is the type of beer you're going for or if you have something completely different in mind.

 

[rossi46]

Sounds like good advise. There is 4 oz of dry hop, should that be ramped up ? I have a butt load of hops I'm trying to use. About 7lbs in my freezer, so I can sure use more. I do have 2 oz of magnum. I have several more varieties if you have another suggestion. I have an o2 set up so that's no problem. I also have a lot of grains so if you think I should use some other stuff let me know. I was going to use us-05, 2 packs.

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[scottland]

Good looking hop schedule. Move the chinook up to 60min, and the centennial at 30min to zero. Im not a big fan of 30-45min additions, not enough flavor carries over, so you might as well boil longer to get more bitterness or add late for flavor and aroma. Drop the carapils to 4-6oz and the crystal 80 to 4-6oz. I like the 1lb of dextrose. 4oz of dry hop is plenty.