first recipe....going big with imperial IPA

[im322305]

For my first recipe im looking to get a boozy as buck imperial IPA. Id like this beer to be somewhat bitter (not harsh) but have more hop flavor and aroma and have a little bit more of a malty and sweeter kick to it. Any friendly advice is greatly appreciated.

Type: Extract
Date: 5/4/2011
Batch Size: 5.00 gal
Brewer: Isaac
Boil Size: 3.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (5 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: -
Taste Notes:

Ingredients

Amount Item Type % or IBU
1.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 7.41 %
10.00 lb Pale Liquid Extract (8.0 SRM) Extract 74.07 %
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 7.41 %
1.00 oz Centennial [10.00 %] (60 min) Hops 15.0 IBU
1.00 oz Simcoe [13.00 %] (60 min) Hops 19.5 IBU
1.00 oz Centennial [10.00 %] (30 min) Hops 11.5 IBU
1.00 oz Amarillo Gold [8.50 %] (30 min) Hops 9.8 IBU
1.00 oz Amarillo Gold [8.50 %] (15 min) Hops 6.3 IBU
1.00 oz Cascade [5.50 %] (15 min) Hops 4.1 IBU
1.00 oz Cascade [5.50 %] (10 min) Hops 3.0 IBU
0.50 oz Chinook [13.00 %] (10 min) Hops 3.5 IBU
0.50 oz Cascade [5.50 %] (2 min) Hops 0.3 IBU
0.50 oz Amarillo Gold [8.50 %] (2 min) Hops 0.5 IBU
1.50 lb Honey (1.0 SRM) Sugar 11.11 %
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

*Id also dry hop 1 oz of simcoe and 1 oz of cascade after fermentation in a secondary



Beer Profile

Est Original Gravity: 1.092 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 9.41 % Actual Alcohol by Vol: 0.65 %
Bitterness: 73.5 IBU Calories: 43 cal/pint
Est Color: 11.2 SRM Color: Color

 

[RchanceN]

To maximize hop flavor and aroma get rid of the 30min hop additions as 30min is enough to drive off pretty much all the flavor and definitely all the aroma, but not long enough to efficiently utilize the potential IBUs. Add lots at 15min - flameout and then use BeerSmith to figure out how much more you need to add to get your IBUs where you want them. I'd add something kinda clean like Magnum or Columbus at 60min or as first wort additions to get where you want to be. I like your dry hop combo, but just know that the Simcoe will overpower the Cascade aroma.

To add some maltiness, maybe add some amber extract or Munich if you can find it? I'm thinking around 10%. I'm not very familiar with extracts so hopefully someone with more knowledge on that will jump in here.

Edit: Just noticed the honey. The honey is almost entirely fermentable, so it will dry the beer out more rather than adding sweetness. It's very much like adding plain old sucrose unless you add a honey with some flavor to it (orange blossom, tupelo, etc) late in the primary. If you want "more of a malty and sweeter kick to it" you might want to skip it.

 

[Polorl69]

Personally I would use 5-7 oz of hops for dry hopping

 

[KyleWolf]

I think he will be ok. with extract, it will not be as fermentable and will finish a bit high. I am guessing there will be more than enough maltiness there to balance the hops.

In my experience, if you are adding honey into the boil, it is just as RchanceN said, it is basically just sugar. However, if you are planning to add it into primary, there will definitely be a potent honey aroma and taste.

I also agree that you can move the 30min addition forward. This is still pretty low on the IIPA scale for IBUs so you can move the centennial and amarillo forward or add them earlier in the boil to increase IBUs, either or, I agree to move them in order to better utilize the hops.

 

[im322305]

Ok so this is what i changed about the hop schedule. Looks like id be around 80 ibu's or so.

Amount Item Type % or IBU
1.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 7.41 %
10.00 lb Pale Liquid Extract (8.0 SRM) Extract 74.07 %
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 7.41 %
1.00 oz Warrior [15.00 %] (60 min) Hops 22.5 IBU
1.00 oz Simcoe [13.00 %] (60 min) Hops 19.5 IBU
1.00 oz Centennial [10.00 %] (60 min) Hops 15.0 IBU
1.00 oz Amarillo Gold [8.50 %] (15 min) Hops 6.3 IBU
1.00 oz Centennial [10.00 %] (15 min) Hops 7.4 IBU
1.00 oz Amarillo Gold [8.50 %] (10 min) Hops 4.6 IBU
1.00 oz Cascade [5.50 %] (10 min) Hops 3.0 IBU
0.50 oz Chinook [13.00 %] (5 min) Hops 1.9 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 1.6 IBU
0.50 oz Cascade [5.50 %] (2 min) Hops 0.3 IBU
0.50 oz Amarillo Gold [8.50 %] (2 min) Hops 0.5 IBU
1.50 lb Honey (1.0 SRM) Sugar 11.11 %
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale



Beer Profile

Est Original Gravity: 1.092 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 9.41 % Actual Alcohol by Vol: 0.65 %
Bitterness: 82.7 IBU Calories: 43 cal/pint
Est Color: 11.2 SRM Color:

I was wondering about any type of clash between the 3 bittering hops I have right now. They are all low cohumulone so i thinking theres no need to worry.

Any advice on the dry hop?

In my experience, if you are adding honey into the boil, it is just as RchanceN said, it is basically just sugar. However, if you are planning to add it into primary, there will definitely be a potent honey aroma and taste.

Im thinking that Ill do this and add it during fermentation. Any advice on when during fermentation id do this?

Beersmith estimated that FG would be 1.020. This seems a little high. Is there any cause for worry and what would I do about it? Add more yeast or get a more attenuative yeast.

 

[KyleWolf]

The honey will help in the attenuation.

For me, I add my simple sugars half way through primary. So basically just check on it, and when it looks like it MIGHT have been slower than it was previously, time to add the sugars.

 

[skeezerpleezer]

If you have more Warrior, i would add another ounce at 60 and save the Simcoe for late or dry hop. It is getting hard to find and in my opinion provides excellent flavor/aroma. You would get more out of it late boil/dry hop.

As for FG, I recently did a 1.095 IIPA, and it finished at 1.018. I did all grain and mashed at 150. I bet the 1.020 is pretty close for an extract recipe. Nottingham would take it lower than a California Ale yeast. You will need a biga$$ starter for that high of gravity, or at least 2 packs of yeast. If you stick with California Ale yeast, I would use Safale S-05 dry yeast. It is the same strain as WLP001 and also has a higher cell count per package. Oh, and it is about 1/2 the price.

Dry-Hop- I'd do at least 4 oz total. I use a combo of Cascade/Simcoe/Citra for my house IPA, it smells awesome. Citra is probably my favorite dry hop, but if you have extra Amarillo/Simcoe it is a great combo also.