Hey all,
Would love some input on my IIPA recipe. I'm aiming for a dry, citrus bomb that will also put you on your ass if you're not minding your pints (yes, I drink my IIPA in pints
). I don't work much with Amarillo or Centennial. Also, BS2 seemed to think my FG was going to be 1.021, so I replaced some 2 row with sugar.
I'll also note that I'm just going to dry hop to taste, most likely in the same ratio as the steeps. I've found that's the best way to do it. Plus, I get to to "test" it often!
Recipe Type: All Grain
Yeast: 1056
Batch Size (Gallons): 5.25
Original Gravity: 1.091
Final Gravity: 1.016
IBU: 90
Boiling Time (Minutes): 60
Color: 12.7
Primary Fermentation (# of Days & Temp): 65 degrees
Secondary Fermentation (# of Days & Temp): dryhopping
17 lbs 2 row
12 oz sugar
9.6 oz crystal 120
9.6 oz Victory
57 g Warrior (15.7% 60 minutes 90 IBUs)
2.0 oz Centennial (steep)
1.5 oz Simcoe (steep)
1.5 oz Amarillo (steep)
2:1.5:1.5 ratio of Centennial:Simcoe:Amarillo for DH
Mash at 150 and ferment at 65
I'm definitely open to all input, especially with the yeast strain. Cheers!
Would love some input on my IIPA recipe. I'm aiming for a dry, citrus bomb that will also put you on your ass if you're not minding your pints (yes, I drink my IIPA in pints
). I don't work much with Amarillo or Centennial. Also, BS2 seemed to think my FG was going to be 1.021, so I replaced some 2 row with sugar.I'll also note that I'm just going to dry hop to taste, most likely in the same ratio as the steeps. I've found that's the best way to do it. Plus, I get to to "test" it often!
Recipe Type: All Grain
Yeast: 1056
Batch Size (Gallons): 5.25
Original Gravity: 1.091
Final Gravity: 1.016
IBU: 90
Boiling Time (Minutes): 60
Color: 12.7
Primary Fermentation (# of Days & Temp): 65 degrees
Secondary Fermentation (# of Days & Temp): dryhopping
17 lbs 2 row
12 oz sugar
9.6 oz crystal 120
9.6 oz Victory
57 g Warrior (15.7% 60 minutes 90 IBUs)
2.0 oz Centennial (steep)
1.5 oz Simcoe (steep)
1.5 oz Amarillo (steep)
2:1.5:1.5 ratio of Centennial:Simcoe:Amarillo for DH
Mash at 150 and ferment at 65
I'm definitely open to all input, especially with the yeast strain. Cheers!
