Dipa very boozy

Made a dipa a couple weeks ago. 2 weeks in beer is boozy. Low hop flavor. Does it need to rest a bit longer? What can be done to up the aroma and hop bitterness?

 

DIPAs can be boozy. It comes with the territory. Aroma is easy, just dry-hop the **** out of it. Get it carbonated before judging the bitterness, too. But if it isn't bitter enough at that point, IDK.

 

what was the temp you fermented at? what is the abv?

 

10.9% Abv
Keezer was set at 60°. checked temp at day 2 65°f.

I can upload entire hop schedule and grain bill from beer smith.
boil 90 min all hops 45 min to flame out. 2 oz dry hop.

I'm thinking it needs to age a bit considering the higher abv

 

10.9! Tipa

 

No wonder it's boozy. My RIS clocks in around 11% and I age the thing for a year. Next time keep your DIPA around 8%, and you may have some better luck.

APA,IPA, DIPA, TIPA. Funny how the lines have been blurred over the years. Someone's DIPA is someone else's APA.

 

Yeah, re-brand it a barleywine and let it age for a year.

 

What was your aeration/oxygenation regiment?

Side note: 2oz dry hop?

 

11% and only 2oz dryhops. There is is.
I put 4 oz in my 5.5% APA

 

I don't EVEN wanna know how yer diaper got boozy! *Isn't, " Dipa" New England speak for, " diaper?" Hey! Put down those bottles! AAAARRRGGGAAHHH!....all that ABV will do that. But, if it's anything like my Mumme, it does mellow after a time...just a little.

 

What was your grain bill (and hopefully sugar bill), mash temp, and mash time?

For me, a DIPA targeting 10.8% would only be pale or pils malt, with ~15% sugar, mashed at 147 for 90-120 minutes. And I'd use nothing other than US-05 yeast as it's known to dry out a beer.

Oh, and 100% agree with others. 2 oz is NOT nearly enough dry hopping for this type of beer if you want it to be a DIPA. Hit it with a LOT (like 6 oz) more...

 

I currently have 12oz of dry hops in my DIPA and I would say that its about perfect (at least the dry hops are). And mine is sitting at 8.9%. You need to get a lot more dry hops in there. I would say 2oz is even light for a APA. Those will mask the booziness a lot so if its kegged, get some hops in there now

 

My local just tried to serve me a "session DIPA" at 6.5% ABV, but couldn't explain why it wasn't just an IPA.

 

Haha! Was it bad? I bet it was bad, because that's how you tell the difference.

A session IPA = A bad APA

Vis-a-vis...

A session DIPA = A bad IPA

 

Lol!! What a joke. Let's just call them "hoppy ales", and let the consumer decide whether they want something that has a low. med. or high abv.

They can call it whatever they want, but they're not doing anyone a favor by trying to categorize, or invent a new category for what is just beer with an abundance of hops.

 

No, that would be ah' ... dipah', ayup' ... ..

 

10.9% is technically in the triple IPA range, what was your FG? I would agree more dry hopping might help. Sounds like you controlled temps well. I have only made one TIPA and it turned out to be about 12% and finished at 1.008 (due to a lot of corn sugar), I was actually aiming for more like 11%. It was really boozy and gross right out of the keg. Then about two weeks later it all came together. It was actually the largest change in a beer that quickly I have every experienced. It still had some alcohol present but it was way more manageable a couple weeks later. My advice would be to try it weekly and see how it progresses.

 

Yeah, at 10% DIPA formulation, you are looking at basically a hop tincture. So you need to late hop and dry hop the FARC out of it. I am talking hiding hops in submarines, in planes, and in good old mules. Then you blend them all and mix into your TIPA.
Then you use a torpedo full of hops. Hopefully not Citra and Mosaic.

 

But thats what all the cool kids are doing

 

Stash that thing in a secondary with some oak and bourbon!

 

So after doing some reading I steeped 5 oz of hops, made a mini mash wish a 1/3 lbs of 2 row. Just tasted it today...OMG DUDE, WOW...WHAT?

That did the trick. Next time, more hops in the boil. Cannot wait till it ages in the bottle.

When I get home I'll up load the beer smith stats.

 

*Hulk smash*

 

Go on...

 

Well, it tasted rather boozy as of the 2nd FG sample. By the 3rd, it mellowed out to where it didn't have so much of that boozy quality. But boy, dang is that poufy part of the gruits taking a long time to settle in the bottles!...

 

Redacted.