Basic DIPA

[HolmA]

How would this work for a DIPA with malts taking a clear backseat?? (although not disappearing completely). I’d prefer a pretty dry, but not tart finish - should I add more simply sugar?

The hop schedule is untraditional, since we want to try and dryhop with several individual varieties in smaller secondary carboys..
- See this thread for an explanation:
https://www.homebrewtalk.com/f13/5-single-dry-hopped-ipas-504422/

Stats:

Batch size: 57 L
OG: 1.078
IBU: 97
SRM: 6
FG: 1.012-16
ABV8.3%
ABV 1.26 IBU/OG
Mash: Single infusion 60 minutes - 151 F
Yeast: Chico


Fermentables:

Bohemian Pilsner (DE) - 7.0 kg - 40 %
Maris Otter Pale (UK) - 6.0 kg - 34 %
Cara 20L (BE) - 1.0 kg - 5%
Pale Wheat (DE) - 1.0 kg - 5%
Dry Malt Extract Light - 2.0 kg - 11 %
Dextrose (Corn Sugar) - 0.5 kg - 2%

Hops:

90 min - Columbus - 110.0 g (boil)
20 min - Columbus - 100.0 g (boil)
5 min - Columbus - 90.0 g (boil)
7 days - Columbus - 100 g (dry)
7 days - Nelson Sauvin - 100 g (dry)
7 days - Simcoe - 100 g (dry)
7 days - Sorachi Ace 100 g (dry)
7 days - East Kent Golding 100 g (dry)

 

[daksin]

If you're going for really dry and using some extract, I would probably up the sugar. I'd use more like 5% sugar. However, you also have a fairly dry grainbill already with very little crystal malt and a big of extract. I think you'd be fine with no sugar, with the recipe you have, or with more sugar.

 

[mrdail87]

The recipe looks pretty solid.

I'll add if you really want to learn hop flavors you should try making SMASH brews. I've made some small batch 30 minute brews that burst with hop flavor. Some were so good I actually plan on redoing some in 5 gallon batches.

 

[Hoosierbrewer]

I like a little more malt/ sweetness. If you do, up the mash temp some to bring it out more. The problem with some double ipa's is that people build hop bombs and forget the sweetness accentuates the hop flavor.