Asking for expert tips!

[macnearsac]

Making a double IPA, AG, using Beersmith software (first time). IBU's calculated at 100. Does this IPA seem balanced enough? I would prefer more hoppiness to maltiness.

14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 87.5 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 6.3 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 3 3.1 %
8.0 oz Victory Malt (25.0 SRM) Grain 4 3.1 %
1.00 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Boil 90.0 min Hop 5 50.3 IBUs
0.50 oz Simcoe [13.00 %] - Boil 30.0 min Hop 6 15.2 IBUs
0.50 oz Mosaic (HBC 369) [12.25 %] - Boil 15.0 min Hop 7 9.2 IBUs
0.50 oz Simcoe [13.00 %] - Boil 15.0 min Hop 8 9.8 IBUs
0.50 oz Citra [12.00 %] - Boil 10.0 min Hop 9 6.6 IBUs
0.50 oz Mosaic (HBC 369) [12.25 %] - Boil 10.0 min Hop 10 6.7 IBUs

Any suggestions? I'm going for a nice, balanced double here. My grain bill is set, cannot change at this point. But do have the ability to add more hops if
needed. Any tips? All suggestions are much appreciated. BTW, using WLP CA ale yeast. Thanks.

 

[stevefarns]

I am probably the last one qualified to comment on recipes, but I love the really late hop additions (like last 5 min) for aroma in my doubles. Aroma seems to be a very important factor to me in enjoying super hop forward beers. A couple of other things I have great luck with in my double are adding in a couple lbs of dextrose to the boil, I like them with a punch, and dry hopping in the carboy.

 

[atom]

I am probably the last one qualified to comment on recipes, but I love the really late hop additions (like last 5 min) for aroma in my doubles. Aroma seems to be a very important factor to me in enjoying super hop forward beers. A couple of other things I have great luck with in my double are adding in a couple lbs of dextrose to the boil, I like them with a punch, and dry hopping in the carboy.

agreed. I would move some of those hops to later in the boil and 2-4oz dryhop.

 

[macnearsac]

Thanks. I forgot to mention I will definitely dry hop, using mosaic and simcoe. I also have some whole leaf citra left over from an experiment (dry hopped 1 gallon saison fermented w/ belgian (DuPont) yeast). I will look at moving the hops later in the boil.

 

[macnearsac]

Here's my adjusted hop schedule:

1.00 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Boil 90.0 min Hop 5 50.3 IBUs
0.50 oz Simcoe [13.00 %] - Boil 30.0 min Hop 6 15.2 IBUs
0.50 oz Citra [12.00 %] - Boil 10.0 min Hop 7 6.6 IBUs
0.50 oz Mosaic (HBC 369) [12.25 %] - Boil 10.0 min Hop 8 6.7 IBUs
0.50 oz Mosaic (HBC 369) [12.25 %] - Boil 5.0 min Hop 9 3.7 IBUs
0.50 oz Simcoe [13.00 %] - Boil 5.0 min Hop 10 3.9 IBUs
1.00 oz Citra [12.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Boil 0.0 min Hop 12 0.0 IBUs

1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 0.0 Days Hop 14 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 0.0 Days Hop 15 0.0 IBUs
0.50 oz Citra [12.00 %] - Dry Hop 0.0 Days Hop 16 0.0 IBUs

I may add another oz of hops at dry hopping stage.