Take a look at this Double IPA

[PGHBrew]

I have made quite a few IPAs, but this is my first double...advise is welcome.


OG 1080
FG 1012
IBU 90


9.25 lb 2-row
4.00 lb MO
0.75 lb Carmel 20
1.00 lb Corn Sugar (Primary)

Mash at 150-151F for 60 min.

0.7 oz Columbus @ 60
1.0 oz Amarillo @ 15
1.0 oz Centennial @ 15
1.0 oz Centennial @ 10
1.0 oz Centennial DH 7 days
1.0 oz Amarillo DH 7 days

2 Pkgs US-05


I believe I have this set for a 4.5 gallon batch.

With my mash temp and yeast strand, is it overkill to add the corn sugar to the primary? I definitely want this baby on the lower end for FG.

Thanks in advance!

 

[longke]

Hop schedule looks tasty. I'd plan on making a starter for that OG. If you want a lower finish, mash lower. Not sure what you mean by overkill... abv? FG?
See MrMalty.com for your starter size by OG.

 

[PGHBrew]

Thanks for the input.

I guess I was worried about drying it out too much with the combination of a low mash temp, high attenuating yeast, and adding sugar at the end of fermentation.

Any preference on whether to add the sugar to the boil or towards the end of fermentation?


I'm using dry yeast, so I was planning on just hydrating and pitching but I will be sure to check out the site for the proper pitch rate.

 

[stevo155]

When I did a Pliny clone, I added it before the boil. I believe that was the instruction from Vinnie at Russian River. Worked out well.

For pitching rate, check out the pitching rate calculator on www.mrmalty.com