Double IPA Slightly Stoopider Belgian DIPA

HOME BREW RECIPE:
Title: Slightly Stoopider DIPA
Author: Remmy

Brew Method: All Grain
Style Name: Imperial IPA
Boil Time: 120 min
Batch Size: 5.33 gallons (fermentor volume)
Boil Size: 9 gallons
Boil Gravity: 1.060
Efficiency: 69% (brew house)

STATS:
Original Gravity: 1.101
Final Gravity: 1.015
ABV (alternate): 12.41%
IBU (tinseth): 88.48
SRM (morey): 6.01

FERMENTABLES:
16 lb - German - Pilsner (80%)
1.5 lb - Belgian - Caramel Pils (7.5%)
1.5 lb - German - Wheat Malt (7.5%)
1 lb - Cane Sugar (5%)

HOPS:
0.75 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 36.7
2 oz - Cascade, Type: Pellet, AA: 7.1, Use: Boil for 10 min, IBU: 16.8
2 oz - Mosaic, Type: Pellet, AA: 11.6, Use: Boil for 10 min, IBU: 27.44
1 oz - Mosaic, Type: Pellet, AA: 11.6, Use: Boil for 5 min, IBU: 7.54
1.5 oz - Columbus, Type: Pellet, AA: 15, Use: Dry Hop for 8 days
1.5 oz - Mosaic, Type: Pellet, AA: 11.6, Use: Dry Hop for 8 days

MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 90 min, Amount: 6.5 gal
2) Sparge, Temp: 185 F, Time: 30 min, Amount: 4 gal
Starting Mash Thickness: 1.4 qt/lb

YEAST:
Wyeast - Belgian Ale 1214
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-Low
Optimum Temp: 68 - 78 F
Fermentation Temp: 65 F
Pitch Rate: 0.35 (M cells / ml / deg P)

NOTES:
This beer is the imperial version of my Slightly Stoopid Belgian IPA. The combination of hops along with Belgian Abbey yeast give this beer a unique flavor for an IPA. The combination of dry-hops give this an excellent aroma. It's super-easy to drink and the alcohol hits hard after two pints. It looks beautiful, too.

 

Looks delicious.

2 pints? ****, I'd never make it through 2 pints of this thing in one evening!

 

It's alright, dude. I just had one for breakfast.

 

So between this and the IPA version, you only added 0.25oz of Columbus more at the start of the boil and everything else was the same, correct? But twice the ABV....notice any big difference in the hop flavor or bitterness? I would have guessed that you would have added like 3-5 more ounces of hops, if not more for doing a DIPA.

 

The yeast are different. I used Trappist HG on the regular version and Belgian Abbey 1 on the imperial version (this recipe). I get way more aroma from the esters on the imperial version as compared to the original. There's only about a 10 IBU difference between the two versions. Imperial is higher. It's a powerful beer.

 

Looks good man, I was looking at your original recipe last weekend and I was thinking of doing it for my next beer. This one looks great too!

 

It's a powerful one.

 

I have a question about the cane sugar. Does that go into the mash tun or the boil?

 

The sugar is added 5 minutes before the end of the boil.

 

Also, is it cane sugar or corn sugar?

 

Cane.

 

Thank you

 

Instead of a starter could I just add as additional pack or 2 of yeast?