Decisions, decisions...

I have my #2 under my belt, should have said in bottle, so looking for the next one. As much as it is absouletly personal choice, I'd like to hear if you had any experiences with any of these I am comptemplating right now. Most likely, I am going to brew all but for one reason or another, would you be able to favor one over another?
I have allready consumed/shared the IPA (four 22oz bottles left for a longer term aging) which received compliments from "never tasted a homebrew that I liked types".




Hop Head Double IPA: Hops hops hops…did we mention this beer was hoppy? American citrus hops mingle with a screaming alcohol by volume (abv) percentage and malt profile (twice the normal IPA) that is the one of latest and popularized micro styles: The Double IPA. Truly a great American achievement! Our ingredients for this recipe include 9.3 lbs Gold Malt extract, 4 oz Aromatic, 12 oz Caramel 60, 8 oz Victory (pre-mixed), 1 oz Chinook, 1 oz Cascade, 1 oz Centennial, 1 oz Mt. Hood**, 2 oz Cascade Leaf (dry hop), priming sugar. ** Substitute for Crystal hops as they are unavailable for the season.



Hank’s Hefe Weizen: There once was a homebrewer named Hank. He liked to brew Hefe Wiezens. He gave me a bottle of his favorite recipe one day, a traditional Hefe Weizen. I drank it. I liked it. I brewed it. Now it’s your turn to brew the legend of Hank. Wyeast is recommended for best results. Our ingredients for this recipe include 6 pounds of Wheat malt extract, 1 pound of light DME, Carapils malt, Tettnanger bittering hops.



Deep Dark Wheat: This Dunkel weizen has a dark copper colored body. A great change of pace for wheat beer fans. This recipe is a maltier, darker variation of Hefeweizen Our ingredients for this recipe include 6 pounds Wheat malt extract, 3.3 pounds of Dark malt extract, 1 pound of specialty grains, 2 ounces of hops.

 

I would do the double ipa and hank's hefe back to back so you will have something to drink while the DIPA is maturing

first. DIPA
second. hanks hefe

 

DIPA takes longer to ferment or needs more time in the bottle? I have two carboys and a bucket right now and I don't like to use the bucket for fermenting. Thanks.

 

Its still damn hot out there.. Brew the hefe

 

Tell me 'bout it. This is what my outside temp sensor recorded yesterday.




My wife favored the DIPA too so I go with the DIPA first and buy another carboy if needed (who doesn't need an excuse to buy more equipment anyway) then I do the hefe.

 

I know this is just semantics but... the 'double' in double IPA refers to the two i's because it's an Imperial IPA, thus IIPA.

IIPAs take longer to mature and ferment because of the higher OG. High gravity beers have more stuff in them to mellow with age, that's why barley wines taste better after a year. One rule of thumb is one week of aging for every ten points of OG.

With that in mind, you may want to get that IIPA rolling.