Dextrose addition for imperial ipa recipe

[toxdoc49]

The recipe calls for adding dextrose at flameout, but also says that it can be added at end of primary fermentation as a solution for maximum attenuation. Not sure which procedure is better or if it matters. Appreciate any input from those more experienced, thank you.

 

[RM-MN]

It depends on what you want. If you want maximum attenuation you add the dextrose after the fermentation has competed as the yeast may not eat the more difficult sugars for them to digest if they have access to a very simple sugar. I'm not sure you would be able to tell the difference though.

 

[toxdoc49]

Thank you for the advice!

 

[toxdoc49]

I started thinking and also wondered: considering that the dextrose is added at or near the end of primary fermentation, will the yeast still be active or will they still have the ability to convert the dextrose when added at that stage? I'm guessing that addition of dextrose at this stage is what gives some imperial IPAs a sweet type flavor, for example Flying Dog's Truth Imperial IPA. I'm also assuming that transfer to secondary will also transfer some of this yeast as well to continue this reaction.

 

[pdxal]

Yeast will still ferment the sugar at the end of fermentation. No need to do a secondary.
Dextrose isn't needed- you can use simple table sugar too. Both will boost alcohol and are roughly 100% fermentable.
The sweetness in a lot of imperial IPAs is higher final gravity due to either incomplete attenuation with the mash bill, or lack of using simple sugars to boost alcohol with a larger amount of malt being attenuated to ~75%ish.
I hope this turns out for you.

 

[toxdoc49]

I appreciate your advice; i see what you mean about no secondary needed. I have to dry hop it for 14 days, I suppose that can also be done in the primary? It sure would reduce risk of contamination if no transfer was needed. I am looking forward to seeing how this tastes in the end.