IIPA - Need Feedback

[BillyBeer]

Hey guys. I have been AG brewing for 15 batches and I love IIPA's so I am looking for feedback, comments on this receipe:

Dirty Dog I2PA
14-C Imperial IPA
Author: BillyBeer

Size: 7.5 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 306.78 kcal per 12.0 fl oz

Original Gravity: 1.091 (1.070 - 1.090)
Terminal Gravity: 1.023 (1.010 - 1.020)
Color: 12.29 (8.0 - 15.0)
Alcohol: 9.08% (7.5% - 10.0%)
Bitterness: 278.2 (60.0 - 120.0)

Ingredients:
22.0 lb Maris Otter Pale Ale Malt
1.5 lb Crystal Malt 10°L
1.5 lb Honey Malt
0.75 lb Corn Sugar
1.5 oz Newport (15.2%) - added first wort, boiled 20.0 min
1.5 oz Simcoe (13.0%) - added first wort, boiled 20 min
1 oz Simcoe (13.0%) - added during boil,, boiled 90 min
1 oz Centennial (10.0%) - added during boil, boiled 90 min
1.5 oz Newport (15.2%) - added during boil, boiled 60 min
1.5 oz Simcoe (13.0%) - added during boil, boiled 60 min
1.5 oz Centennial (10.0%) - added during boil, boiled 45 min
1.25 oz Cascade (5.5%) - added during boil, boiled 30 min
1.25 oz Sterling (7.5%) - added during boil, boiled 15 min
1 tsp Irish Moss - 10 min
2.0 oz Amarillo (8.5%) - added dry to secondary fermenter
2 oz Centennial (10.0%) - added dry to secondary fermenter
1.0 oz Newport (15.2%) - added dry to secondary fermenter
1 oz Cascade (5.5%) - added dry to secondary fermenter

Yeast:
1.0 ea Fermentis US-05 Safale US-05

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

Mash 60min Strike: 165.74 °F; Target: 153 °F
Batch Sparge @ 168.0

 

[Suthrncomfrt1884]

Why the .75lbs of corn sugar? It seems out of place and useless.

As for the beer... it's way too bitter for my liking, and I concider myself a hophead. If you're into bitter beer face x100, then should be a good one.

 

[marc06]

I would add more at the end of the boil. Personally, I would change the 60 min and 45 min additions to being added within the last 15 min.

Just my 2 cents.

 

[CPTHOOK]

WOW! That is going to be a hoppy beer. Just go for it it will turn out good.

 

[Picobrew]

Corn sugar boosts the OG and makes it crisp/dry - I think it is good in this style. I agree with marc06 that I would move some 90m/60m up further in the boil - maybe 0m since you have nothing there. Also, the dry hopping would be a week later, right?

FWIW, I just did an IIPA and racked onto dry hops at secondary. That worked really well and produced a very clear beer going into the keg.

 

[Yooper]

Corn sugar boosts the OG and makes it crisp/dry - I think it is good in this style.

but, then, why the honey malt? Honey malt is cloying, and that's a lot of it. So, the corn sugar to boost the OG and make it less malty than using malt, but then adding honey malt which is cloyingly sweet doesn't seem to make sense to me. What am I missing?

I'm not wild about the hopping schedule- I like IIPAs, but this recipe is too bitter (90 minute hops) and too cloying (honey malt) in my opinion.

I'd lose the honey malt, add real honey if I wanted to use honey for some flavor, and change up the hopping a bit. I'd add more late addition hops, less 90 minute/60 minute/45 minute/30 minute hops. I'd try to balance the SG/IBU ratio a bit better.

 

[Beerrific]

I agree, drop the honey malt. I would also drop the Crystal malt to 8-10oz. You could also consider boosting the corn sugar to closer to 10%.

I also agree about moving more hops to the end of the boil. I fell like the 60, 45, and maybe even the 30 minute hops are going to get lost. Move all those to late in the boil. You can still get a lot of IBUs from these and smaller additions at 90 minutes (and 60 minutes too). The dry hop schedule looks nice.

 

[Picobrew]

Good point on the honey malt yooper! I've never used it so I didn't realize it was cloying. Now I need to try some (in a different style).

 

[BillyBeer]

Great advice thanks.

What about these tweaks?

Dirty Dog I2PA
14-C Imperial IPA
Author: BillyBeer

Size: 7.5 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 315.67 kcal per 12.0 fl oz

Original Gravity: 1.094 (1.070 - 1.090)
Terminal Gravity: 1.023 (1.010 - 1.020)
Color: 12.41 (8.0 - 15.0)
Alcohol: 9.34% (7.5% - 10.0%)
Bitterness: 210.9 (60.0 - 120.0)

Ingredients:
22.0 lb Maris Otter Pale Ale Malt
1.5 lb Crystal Malt 10°L
1 lb Caramel Malt 40L
1.5 lb Corn Sugar
1.5 oz Newport (15.2%) - added first wort, boiled 20.0 min
1.5 oz Simcoe (13.0%) - added first wort, boiled 20 min
1.0 oz Simcoe (13.0%) - added first wort, boiled 45 min
1.0 oz Centennial (10.0%) - added during boil, boiled 45 min
1.5 oz Newport (15.2%) - added during boil, boiled 30 min
1.5 oz Simcoe (13.0%) - added during boil, boiled 30 min
1.5 oz Centennial (10.0%) - added during boil, boiled 15 min
1 tsp Irish Moss - added during boil, boiled 10 min
1.25 oz Cascade (5.5%) - added during boil, boiled 5 min
1.25 oz Sterling (7.5%) - added during boil, boiled 5 min
1.0 ea Fermentis US-05 Safale US-05
0.0 ea Danstar 3767 Nottingham
2.0 oz Amarillo (8.5%) - added dry to secondary fermenter
2.0 oz Centennial (10.0%) - added dry to secondary fermenter
1.0 oz Newport (15.2%) - added dry to secondary fermenter
1.0 oz Cascade (5.5%) - added dry to secondary fermenter

Yeast:
1.0 ea Fermentis US-05 Safale US-05

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

Mash 60min Strike: 165.74 °F; Target: 153 °F
Batch Sparge @ 168.0

 

[Picobrew]

Is there a reason the gravity is so high? Is there a commercial IIPA that you really like?

 

[Beerrific]

Crystal malt is the same as caramel malt and even though you have 2 differnt types there (10 vs. 40), 1.5lb is WAY too much for a IIPA. I used 8oz of 10L in a 6 gallon batch, I thought that was about right.

I still think you could move some of those 30 and 45 minute additions to 10-0 minute additions. You will lose reported IBUs but the difference in the precieved bitterness will not change as you can't get more than 100 IBUs into solution.

Why the 2 different types of yeast? Properly re-hydrated US-05 with proper oxygenation will easily take care of this beer.

Also, some say "added first wort, boiled 20 min." Do you plan on taking them out? I am confused by that terminology I think.

 

[Benny Blanco]

Yeah. After ruining 2 batches, I'm never using honey malt again. And I never went over 3/4 pound

 

[ohiobrewtus]

I agree, drop the honey malt. I would also drop the Crystal malt to 8-10oz. You could also consider boosting the corn sugar to closer to 10%.

I also agree about moving more hops to the end of the boil. I fell like the 60, 45, and maybe even the 30 minute hops are going to get lost. Move all those to late in the boil. You can still get a lot of IBUs from these and smaller additions at 90 minutes (and 60 minutes too). The dry hop schedule looks nice.

Stole all of my ideas. You jerk.

I'd also mash lower. 148-150 for 90 min. This will really get your attenuation up and will help dry out the beer and accentuate the hops.

 

[PseudoChef]

I kinda disagree about the honey malt - kinda.

If you lower your mash temp, like OB suggested, then you can still have a well attenuated and dry product, while retaining the flavor of the malt. Residual, sugary sweetness is different than the actual malty flavor of the grain. However, it is about knowing your system and what to expect, so if you don't know what type of attenuation to expect, it can be hard to gauge.

I base this off an IPA that I made at the beginning of this year - I wanted a good, malty backbone and added 0.75 lbs of C-20, 0.25 lbs C-80, and 0.5 lbs Cara-Pils and still achieved attenuation from 1.068 to 1.008 by mashing at 150 and fermenting with a portion of S-05 cake.

 

[xiang]

I'd also mash lower. 148-150 for 90 min. This will really get your attenuation up and will help dry out the beer and accentuate the hops.

I was going to suggest this also, but I will refrain from calling you a jerk. (Your all ready a fellow Lions fan.)

 

[BillyBeer]

Alright this is the recipe I am going for - thank you all for your suggestions - I will keep you posted on how this turns out. I plan to leave this beer in the primary for 2 to 3 weeks and then rack over to secondary for 2 weeks dry hopping for the last 7 to 10 days.

Cheers

Dirty Dog I2PA
14-C Imperial IPA
Author: BillyBeer

Size: 7.5 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 308.65 kcal per 12.0 fl oz

Original Gravity: 1.092 (1.070 - 1.090)
Terminal Gravity: 1.023 (1.010 - 1.020)
Color: 12.17 (8.0 - 15.0)
Alcohol: 9.13% (7.5% - 10.0%)
Bitterness: 219.7 (60.0 - 120.0)

Ingredients:
22 lb Maris Otter Pale Ale Malt
0.5 lb Crystal Malt 10°L
1.0 lb Honey Malt
0.5 lb Caramel Malt 40L
1.5 lb Corn Sugar
1.5 oz Newport (15.2%) - added first wort, boiled 100 min
1.5 oz Simcoe (13.0%) - added first wort, boiled 100 min
.75 oz Simcoe (13.0%) - added during boil, boiled 45 min
.75 oz Centennial (10.0%) - added during boil, boiled 45 min
0.75 oz Newport (15.2%) - added during boil, boiled 30 min
0.75 oz Simcoe (13.0%) - added during boil, boiled 30 min
.75 oz Centennial (10.0%) - added during boil, boiled 15 min
0.75 oz Newport (15.2%) - added during boil, boiled 10 min
0.75 oz Simcoe (13.0%) - added during boil, boiled 10 min
1.0 tsp Irish Moss - added during boil, boiled 10 min
.75 oz Simcoe (13.0%) - added during boil, boiled 5 min
.75 oz Centennial (10.0%) - added during boil, boiled 5 min
1 oz Cascade (5.5%) - added during boil, boiled 0 min
1 oz Sterling (7.5%) - added during boil, boiled 0 min
1.0 ea Fermentis US-05 Safale US-05
2.0 oz Amarillo (8.5%) - added dry to secondary fermenter
2.0 oz Centennial (10.0%) - added dry to secondary fermenter
1.0 oz Newport (15.2%) - added dry to secondary fermenter
1.0 oz Cascade (5.5%) - added dry to secondary fermenter

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

90min Mash - Strike: 161.13 °F; Target: 149 °F
Batch Sparge -@ 168.0 °F

 

[BillyBeer]

For those of you who were wondering - I am very pleased with the results. Major Hop bomb but that is what I was after