Double IPA Heavenscent IIPA

[scrambledegg81]

I'm giving this a go but living here in central Europe the hop choices are somewhat limited.

Also, I plugged the original hops into beersmith and the IBU was way low, like 35 ish (UNLESS I set it to a 5 gallon boil). I can only boil about 3 gallons so I find myself going crazy on the hops just to get to 80IBU.

Here's what I've put together with liberal substitutions and working with hops I already have or that I can easily order:
3oz magnum @ 15% for 60 minutes
1oz northern brewer @ 10% for 30 minutes
1/2oz perle @ 9% for 15 minutes
1/2oz cascade @ 5% for 15 minutes
1/2oz perle 9% for 5 minutes
1/2oz cascade @ 5% for 5 minutes

1oz perle dry hopped 7 days
1oz cascade dry hopped 7 days

This seems like a lot of hops especially given the recipes in this thread which seem to come from a partial boil. Am I missing something here or was the original recipe based on a full 5 gallon boil?

Yep, I've always made my recipes 5-gallons. Technically, this could qualify as a triple IPA, given the high IBU's, but the alcohol % is slightly lower than the socially accepted average of >=10% (and I'm hoping the lower alcohol would allow some residual sweetness to tame some of those hops...).

If you have some spare cash and a Mac, I'd highly recommend buying Beer Alchemy. That program makes the recipe formulation process as easy as possible, and it also allows you to scale down ingredients by percentages if you do smaller batches. I couldn't say what programs are good for PC's, but I'm sure someone on here could recommend one.

 

[bpm07]

Thanks for the reply and information.

One more beginners question as I get ready to brew this tomorrow afternoon:
Do you pitch more than one packet of yeast here given the high original gravity or will one pack do just fine?

 

[scrambledegg81]

Thanks for the reply and information.

One more beginners question as I get ready to brew this tomorrow afternoon:
Do you pitch more than one packet of yeast here given the high original gravity or will one pack do just fine?

I usually do a starter, but on this one, I'm content with just warming the yeast up to room temperature considering the San Diego strain is pretty capable on higher gravity stuff (or so I've read).

(I'm also out of priming sugar, if that says anything. )

And I'm prepping to do version 2.0 in the next day or two. The last few weeks have been hellish schedule-wise, so I kept having to bump back my brew day.

 

[D_Ranged_Eskimo]

Yep, I've always made my recipes 5-gallons. Technically, this could qualify as a triple IPA, given the high IBU's, but the alcohol % is slightly lower than the socially accepted average of >=10% (and I'm hoping the lower alcohol would allow some residual sweetness to tame some of those hops...).

If you have some spare cash and a Mac, I'd highly recommend buying Beer Alchemy. That program makes the recipe formulation process as easy as possible, and it also allows you to scale down ingredients by percentages if you do smaller batches. I couldn't say what programs are good for PC's, but I'm sure someone on here could recommend one.

BeerSmith for PC. It has done wonders for preparing a recipe as well as generating mash temps for all grain batches.

Good luck.

 

[scrambledegg81]

FINALLY got around to brewing version 2.0 today, but typical me, I can never brew without at least one gaffe. While pouring the wort (cooled) from boiler to secondary, I usually use 2 fine-mesh colanders to filter out a good portion of the crap, especially since I couldn't find a single hop bag and had to simply dump about 5 ounces worth of hops right into the boil.

Long story short, I bumped the colanders into the secondary...twice.



And I completely forgot to sanitize the bastards before pouring...



So I doubt the batch is completely ruined, but I'll be keeping an eye on it over the next 3 weeks. I should note that the sample I took for OG was way too clogged with sediment & hop particles, so I had to guesstimate the OG at about 1.078 (going median range from what Beer Alchemy was telling me). MEH.

 

[RoughandReadyRanch]

FINALLY got around to brewing version 2.0 today, but typical me, I can never brew without at least one gaffe. While pouring the wort (cooled) from boiler to secondary, I usually use 2 fine-mesh colanders to filter out a good portion of the crap, especially since I couldn't find a single hop bag and had to simply dump about 5 ounces worth of hops right into the boil.

Long story short, I bumped the colanders into the secondary...twice.



And I completely forgot to sanitize the bastards before pouring...



So I doubt the batch is completely ruined, but I'll be keeping an eye on it over the next 3 weeks. I should note that the sample I took for OG was way too clogged with sediment & hop particles, so I had to guesstimate the OG at about 1.078 (going median range from what Beer Alchemy was telling me). MEH.

So I am new to the game and I am really curious to here how a solid 2nd run of this goes because I want to do the IPA next. It will be my third or 4th (haven't decided) but the first was an infected Dunkelweizen and the second (knock on wood) is a tahitian vanilla porter chilling in secondary waiting to be great. Keep me posted since you are so close to me in CA I am curious of the outcome. Hopefully it worked. As a UC Davis student, I have to laugh a bit though. I hope you understand.

 

[D_Ranged_Eskimo]

FINALLY got around to brewing version 2.0 today, but typical me, I can never brew without at least one gaffe. While pouring the wort (cooled) from boiler to secondary, I usually use 2 fine-mesh colanders to filter out a good portion of the crap, especially since I couldn't find a single hop bag and had to simply dump about 5 ounces worth of hops right into the boil.

Long story short, I bumped the colanders into the secondary...twice.



And I completely forgot to sanitize the bastards before pouring...



So I doubt the batch is completely ruined, but I'll be keeping an eye on it over the next 3 weeks. I should note that the sample I took for OG was way too clogged with sediment & hop particles, so I had to guesstimate the OG at about 1.078 (going median range from what Beer Alchemy was telling me). MEH.

I've had that happen to me as well. At least it sounds like you aerated it pretty well.

If you pitched healthy yeast, you should have no worries! Did you use your proposed hop schedule v2.1?

 

[scrambledegg81]

Yep, added the Ahtanum at 15 minutes along with the 1/2 of Amarillo. Bubbles starting to die off, had a good 2 days of serious activity, maybe 4" of krausen.

 

[scrambledegg81]

Just racked to the Corny, finished out at 1.016 (right on the nose) so a respectable 8.6%. Slight alcohol burn, but 2-3 weeks conditioning will mellow that out. Taste test was super floral but well balanced over all.

 

[scrambledegg81]

Should also note that no infection ever popped up.

Boo clumsiness...hooray dumb luck!

 

[scrambledegg81]

First taste test!

I've kept the keg at room temperature and under pressure for the last week, although it definitely needs another day or so to come up to a decent carb level. Pours a moderate copper/orange (slightly dinge-y...), not enough carb yet to judge head retention. Nose is maaaasive! Very floral, maybe some notes of clover honey or, strangely enough, pipe tobacco. The taste is excellent, some tropical fruit (maybe mango?) with a clean finish that isn't too sweet or dry and a very slight alcohol warmth. It could possibly use a little more in the malty-ness area, but not a tremendous issue.

Overall: very refreshing and clean for being such a big brew. Will let this guy condition for another few days in the kegerator before trying again, but I'm happy with the way this one turned out.

 

[scrambledegg81]

Quick side-note: this thing is taking an eternity to carb up for some reason. Haven't touched it in a week and it's barely holding a smidgeon of head.

 

[555trex]

Is your hop bill for a 5gallon boil? So I would need to adjust it for a 2 1/2 gallon boil

 

[chronoclast]

Made it. Love it. Had some slight variations in the recipe that I'll post later.

 

[chronoclast]

Brewed
heavenscent IIPA

5 gallons

Yeasts
US-05 - Safale US-05


Fermentables
11.15 pounds
Malt - Pilsen LME
33ppg, 3°L 9.9 pounds
89%
Crystal 20L
34ppg, 20°L 1.25 pounds
11%

Hops
7.00 ounces
Chinook
11%, Pellet 3 ounces
43%
Sorachi ace
13%, Pellet 2 ounces
29%
Simcoe
13%, Pellet 2 ounces
29%

Miscellaneous
Irish moss
Fining 4tsp
100%

Steep Crystal
30 minutes, 3 gallons
155°F

Boil
1 hour, 4 gallons
Added half of total LME
Chinook hops
11%, Pellet 1 ounce
60 minutes (+0)
Chinook hops
11%, Pellet 1 ounce
30 minutes (+30)
Sorachi Ace hops
13%, Pellet 0.5 ounces
15 minutes (+45)
Simcoe hops
13%, Pellet 0.5 ounces
15 minutes (+45)
Irish moss
Fining 4tsp
Last half of LME
15 minutes (+45)
Sorachi ace hops
13%, Pellet 0.5 ounces
5 minutes (+55)
Simcoe hops
13%, Pellet 0.5 ounces
5 minutes (+55)

Top off 1 gallon to make 5 gallons.
Pitch 11.5g (package) us-05 + 1 extra tsp (rehydrated)
Ferment
19 days @ 63°F,
Dry hop - 10 days
Chinook hops
11%, Pellet 1 ounce
Simcoe hops
13%, Pellet 2 ounce
Cold crashed 3 days.

FG - 1.016. Didn't get OG, my hydrometer literally broke as I was taking it.

Force carbed over three days. Have had on tap for a little over a week now. It's super sweet and super hoppy. I would like to maybe use a starter or more dry yeast next time and get this down to 1.012-1.014. The simcoe flavor is amazing and definitely gives off a sweet citrus flavor. More sweet than orange, maybe more like a grapefruit. Little bit of lemon flavor. The caramel 20 is awesome and balances well with the bitterness. I'm not going to skip the corn sugar next time because this could be a bit drier tasting. I'll dry hop even more next time, probably another oz of simcoe and an oz of sorachi since I left that out of the dry hop. Also going to add one more bitterinf hop and going to scale the crystal 20 down to maybe just 1lb. Overall this is the best beer I've made so far! Thank you for the recipe! I can't wait to see how this continues to develop and to brew again with the alterations I mentioned above.

 

[trumpetspieler]

I brewed this one with a different hop bill and I have to say its great! I replaced the 30 minute addition with simcoe and replaced the amarillo with citras, and then dry hopped with cascade. The simcoe and citra are by far the most pronounced flavor in it, the bitterness is almost akin to the bitterness of a grapefruit. Either way, great recipe I would highly recommend it!

 

[MrSpooky]

I just got this going this weekend. I used the second version (maby post 47?) All I changed was the hops. I used germen magnum, centennial, and cascade. I also used a 1500ml yeast bomb. I pitched yeast at 12:45 pm today, at 3m it was bubbling away once a second. Now at 6:30 I had to get rid of the traditional air lock, because this bad boy is about to irrupt!!!

 

[scrambledegg81]

Brewed
heavenscent IIPA

5 gallons

Yeasts
US-05 - Safale US-05


Fermentables
11.15 pounds
Malt - Pilsen LME
33ppg, 3°L 9.9 pounds
89%
Crystal 20L
34ppg, 20°L 1.25 pounds
11%

Hops
7.00 ounces
Chinook
11%, Pellet 3 ounces
43%
Sorachi ace
13%, Pellet 2 ounces
29%
Simcoe
13%, Pellet 2 ounces
29%

Miscellaneous
Irish moss
Fining 4tsp
100%

Steep Crystal
30 minutes, 3 gallons
155°F

Boil
1 hour, 4 gallons
Added half of total LME
Chinook hops
11%, Pellet 1 ounce
60 minutes (+0)
Chinook hops
11%, Pellet 1 ounce
30 minutes (+30)
Sorachi Ace hops
13%, Pellet 0.5 ounces
15 minutes (+45)
Simcoe hops
13%, Pellet 0.5 ounces
15 minutes (+45)
Irish moss
Fining 4tsp
Last half of LME
15 minutes (+45)
Sorachi ace hops
13%, Pellet 0.5 ounces
5 minutes (+55)
Simcoe hops
13%, Pellet 0.5 ounces
5 minutes (+55)

Top off 1 gallon to make 5 gallons.
Pitch 11.5g (package) us-05 + 1 extra tsp (rehydrated)
Ferment
19 days @ 63°F,
Dry hop - 10 days
Chinook hops
11%, Pellet 1 ounce
Simcoe hops
13%, Pellet 2 ounce
Cold crashed 3 days.

FG - 1.016. Didn't get OG, my hydrometer literally broke as I was taking it.

Force carbed over three days. Have had on tap for a little over a week now. It's super sweet and super hoppy. I would like to maybe use a starter or more dry yeast next time and get this down to 1.012-1.014. The simcoe flavor is amazing and definitely gives off a sweet citrus flavor. More sweet than orange, maybe more like a grapefruit. Little bit of lemon flavor. The caramel 20 is awesome and balances well with the bitterness. I'm not going to skip the corn sugar next time because this could be a bit drier tasting. I'll dry hop even more next time, probably another oz of simcoe and an oz of sorachi since I left that out of the dry hop. Also going to add one more bitterinf hop and going to scale the crystal 20 down to maybe just 1lb. Overall this is the best beer I've made so far! Thank you for the recipe! I can't wait to see how this continues to develop and to brew again with the alterations I mentioned above.

Woof! Amazed to see this one is so popular, and even more so to see someone made an all grain version! Will have to get around to trying this whenever I garner up enough courage to put the 2 mash tuns that I made (almost a year ago...) to use.

 

[ScottageCheese]

Just bought the ingredients for this recipe... Can't wait to try it. Sounds amazing.
Going to do a small variation... Hops from the first recipe and the LME and crystal from the second.
Can't wait!
Just wanted to stop here and thanks you for sharing. :rockin:
Peace

 

[MrSpooky]

OK, so I just got done kegging this. Heres what I did, and the numbers I got out of it. On my hydrometor ( I think that's whats called) it says I only have a 3% potential ABV.... can that be right????

crystal 40L - 1.5 #
US 2 row - 1.5 #
D.M.E Pilsen extract - 9#

60 min boil, grains soaked for 30 min.

1500ml Yeast starter - WPL001

HOPS
German magnum 2oz. @ 60 min.
Centennial .5oz. @ 20 min.
Cascade 1oz. @ 15 min.
Centennial .5oz. @ 15 min.
Centennial .5oz. @ 10 min.
Cascade .5oz. @ 5 min.

Cascade .5oz. @ 2 weeks (for 7 days)
Centennial .5oz. @ 2 weeks (for 7 days)

Total ferment time 3 weeks
OG 1.090
FG 1.020

Does everything look right here? I think the ABV turned out to 9%,, does that sound right?

thanks for the recipe! smells great so far!!!
Jason

 

[MrSpooky]

Kegs empty.. APPROVED!!!! I should have let it mature a bit more because as it got to the end I noticed it getting a little better. Regardless,, Im gonna get another batch in the fermenter ASAP!
Thanks for the recipe!
jason

 

[ScottageCheese]

Just bottled mine Saturday... Looking forward to drinking it.
Tasted sweet after a three week fermentation coming out of fermentater before going to the bottles to carb.

 

[BerylliumErbium]

I brewed the original recipe, it had a massive OG of 1.110 and it made my entire apartment smell so nice

 

[quincy07]

I am planning to brew a version of this (changed the hop schedule a little and substituting 20L caramel malt for 40L caramel malt). I'm playing with the recipe in beersmith on my iPad trying to figure out how to scale it up slightly so I can get as close to 5 gallons into the keg as possible. My question is, how much trub can I expect after fermentation? This will be my 3rd brew so I'm not sure what to expect from a big hoppy beer like this. I am planning to do a starter, occasional shake method, and fermenting in a mini-fridge that will be modified to fit my bucket.

 

[schris]

Brewing this for my two-year old's "Hoppy Birthday" party next month. The only minor change I plan to make is to replace the Simcoe with Mosaic. Can't wait to try it, it's my tenth batch but first IPA.

 

[schris]

... and, holy crap, it smells good in my house. OG a little higher than the recipe, 1.08, but I'll live with that - my alpha acids were a little higher than yours, too.

 

[BerylliumErbium]

I had a few people from work over a few weeks ago and the absolutely loved the Heavenscent IIPA

my OG was at 1.110 but my FG hit the mark so I ended up around 12% ABV

 

[rdheaney]

my OG was at 1.110 but my FG hit the mark so I ended up around 12% ABV

Zoinks! 12%

I've read through a lot of this thread, and this is definitely going to be my next batch. Can't wait to try it!

 

[Sbarnard80]

+1 Just added to my brew list

 

[SaucedBrews]

Brewing this up today - original recipe (including the hops) but went with 11 lbs of Pilsen LME instead of 9+corn sugar.

Can't wait to give this a taste... now back to the boil!

EDIT: Put up a gallery of images thus far...



Because this was an partial boil (3g boil topped with chilled, filtered tap water to 5gal to bring to pitching temp), the exact OG is harder to determine, but this is what BrewersFriend.com calculates it should be. I should note that I put the efficiency around 45% rather than the default of 30. At 30, the ABV was around 7.98%, which seemed a bit low given the amount of fermentables in there:

OVERVIEW
Brew Method: Extract
Style Name: Imperial IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.136
Efficiency: 45% (steeping grains only)

STATS:
Original Gravity: 1.082
Final Gravity: 1.020
ABV (standard): 8.03%
IBU (tinseth): 50.77
SRM (morey): 10.16

FERMENTABLES:
11 lb - Liquid Malt Extract - Pilsen (88%)

STEEPING GRAINS:
1.5 lb - American - Caramel / Crystal 40L (12%)

HOPS:
1 oz - Chinook, Type: Leaf/Whole, AA: 13, Use: Boil for 60 min, IBU: 20.74
1 oz - Chinook, Type: Leaf/Whole, AA: 13, Use: Boil for 40 min, IBU: 18.21
0.5 oz - Simcoe, Type: Leaf/Whole, AA: 12.7, Use: Boil for 15 min, IBU: 5.03
0.5 oz - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Boil for 15 min, IBU: 3.4
0.5 oz - Simcoe, Type: Leaf/Whole, AA: 12.7, Use: Boil for 5 min, IBU: 2.02
0.5 oz - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Boil for 5 min, IBU: 1.37
1 oz - Simcoe, Type: Leaf/Whole, AA: 12.7, Use: Dry Hop for 7 days
1 oz - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Dry Hop for 7 days

YEAST:
Wyeast - American Ale 1056
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-Low
Optimum Temp: 60 - 72 F
Fermentation Temp: 70 F
Pitch Rate: 0.35 (M cells / ml / deg P)​