First DIPA Recipe - Input?

[SailorJerry]

Here is what I'm looking at, trying to keep it under 9% abv, FG isn't as low as I wanted it to be, but abv seems right. Hops look ok?

 

[ProblemChild]

Looks sound from a fermentation standpoint. A pound of honey malt seems a bit much. Unless you have brewed with it previously, I would be inclined to cut that to 1/2 lb - especially with 2 lb honey.

While the honey itself will completely ferment out (guessing that is why you chose a full bodied mash) that much honey in addition to the honey malt and a 1.018 FG could end up being a little cloying and little too honeyish.

Reduce mash temp to 148-150 range and cut a pound of honey and 1/2 lb of the honey malt (that stuff is very noticeable)

 

[SailorJerry]

We use honey malt in our NEIPA's that we make, so we have experience with it. I guess I was more using it for color than anything, but I could sub in more 20L to get the SRM to where I want it, versus using honey malt. Thanks for that - I had it listed at 150 degree mash temp, maybe that changed or didn't show up, who knows. I'll update it a bit.
Hops look ok? Think there is enough there to fight off the higher alcohol content?

 

[SailorJerry]

Moved it down to a 150 mash, did some ingredient changes - I like what I see - more fermentables, less "sweet" additions

 

[whovous]

This is amazing. I read your original post and thought, boy, this one looks more NEIPA than West Coast. I decided to research before posting, and you'd made two of my planned changes before I got back! Replace honey with sugar and move some of the hops to the boil.

Let's see if I can get this typed before it changes again. It looks like you started with a NEIPA base and tried to convert to West Coast. I think your yeast makes a lot more sense in an NEIPA than in a WCIIPA. You lowered your FG a bit by moving from honey (90-95% fermentable) to sugar (100%). Next consider one of the classic Chico strains of yeast. US-05, WLP-01, or my new favorite, San Diego Super.

 

[ProblemChild]

I like the hops. Can always use more but that is cause I love hops. Citra/ElDorado always makes me smile.

That should be a very clean and tasty brew for sure. No reason to gravitate to specifically WC or NE for the IPA syle. I rather like a compromise there. This recipe seems to hit that with the yeast choice. Should be great fruit flavor and enough support from the bitterness. When are you tapping the keg?

 

[SailorJerry]

This is amazing. I read your original post and thought, boy, this one looks more NEIPA than West Coast. I decided to research before posting, and you'd made two of my planned changes before I got back! Replace honey with sugar and move some of the hops to the boil.

Let's see if I can get this typed before it changes again. It looks like you started with a NEIPA base and tried to convert to West Coast. I think your yeast makes a lot more sense in an NEIPA than in a WCIIPA. You lowered your FG a bit by moving from honey (90-95% fermentable) to sugar (100%). Next consider one of the classic Chico strains of yeast. US-05, WLP-01, or my new favorite, San Diego Super.

I have a current love affair with 1318 and the characters that it lends to, so while I appreciate the yeast input, that's gonna stay put...this time.

And yes, it probably did lean NEIPA, minus the haziness, and lowering the mash temp is going to help dry it out a bit too. Thanks for the help!

I like the hops. Can always use more but that is cause I love hops. Citra/ElDorado always makes me smile.

That should be a very clean and tasty brew for sure. No reason to gravitate to specifically WC or NE for the IPA syle. I rather like a compromise there. This recipe seems to hit that with the yeast choice. Should be great fruit flavor and enough support from the bitterness. When are you tapping the keg?

I want to stay with the Citra/El Dorado mix, just debating on increasing them a bit. Idk, we'll see. Hopefully we'll be ordering grains for oh, our next 5 or 6 recipes this weekend, and sneak in a brew day or two before field work starts.