Help pls with 1st IIPA recipe

[tomaso]

I Want to brew my first IIPA and here's what I've come up with. The hop bill is loosely based on Jamil's Hop Hammer.
I BIAB, add some 10% of extract and top up with 3,5L of cold water.

One of my main questions is how much wort loss I have to calculate because of all the hop material? I want to get 10,5L into the fermentor so is 1,5L loss a good enough calculation?

Another is whether the amount of Table sugar is enough/too much??

Here's the recipe, any comments appreciated!
Thanks

12L (3,2 GAllons);
OG 1,074
FG 1,011
IBU 98
EABV: 8,4%

2,5kg Maris Otter 70% plus 350g DME 10%
250 g Crystal 40 (Cara Munich II) 7%
100 g Cara Pils (for body and head) 2,8%
30g Chocolate for colour
350g Table Sugar 10%

20g Warrior (Pellet) @ 60 (58 IBU)
10g Chinook (Pellet) @ 30 (17 IBU)
10g Simcoe (Leaf) @ 15 (11 IBU)
10g Chinook (Pellet) @ 10 (8 IBU)
10g Centennial or Cascade (Pellet) @ 5 (3,8 Ibu)
10g Centennial or Cascade (Pellet) @ 0
10g Simcoe (Leaf) @ 0

Mash at 65C (150F) for 1hr
Yeast: Denny's favourite or saf 05; ferment @ 19C and ramp up as fermentation slows down

 

[FatDragon]

I Want to brew my first IIPA and here's what I've come up with. The hop bill is loosely based on Jamil's Hop Hammer.
I BIAB, add some 10% of extract and top up with 3,5L of cold water.

One of my main questions is how much wort loss I have to calculate because of all the hop material? I want to get 10,5L into the fermentor so is 1,5L loss a good enough calculation?

Another is whether the amount of Table sugar is enough/too much??

Here's the recipe, any comments appreciated!
Thanks

12L (3,2 GAllons);
OG 1,074
FG 1,011
IBU 98
EABV: 8,4%

2,5kg Maris Otter 70% plus 350g DME 10%
250 g Crystal 40 (Cara Munich II) 7%
100 g Cara Pils (for body and head) 2,8%
30g Chocolate for colour
350g Table Sugar 10%

20g Warrior (Pellet) @ 60
10g Chinook (Pellet) @ 30
10g Simcoe (Leaf) @ 15
10g Chinook (Pellet) @ 10
10g Centennial or Cascade (Pellet) @ 5
10g Centennial or Cascade (Pellet) @ 0
10g Simcoe (Leaf) @ 0

Mash at 65C (150F) for 1hr
Yeast: Denny's favourite or saf 05; ferment @ 19C and ramp up as fermentation slows down

Another 20-30 grams of late hops would be well-advised, as well as 30-50g of dry hop (or more). This will be a hoppy beer, but not a hop bomb like most IIPA's. Then again, if you're not trying to make a beer that will blow hops out your nose at each sip, this will probably do.

The malt bill looks fine to me. Some people would probably recommend a base malt with less character than MO, but I like a bit of maltiness to balance the hops in a big IIPA so it sounds good to me. 10% simple sugar isn't an issue, especially with MO as base and almost 10% of caramel/crystal malts.

 

[tomaso]

Yes, more late hops...

Here's the revised hop schedule; A much hoppier beer now; maybe too hoppy....
I really don't want to have more than 100g of hops cause I'm afraid it will suck up too much wort. You think those hops won't suck up more than 1-1,5L?

20g Warrior @ 60 (57 IBU)
20g Chinook @ 20 (27 IBU)
20g Centennial @ 10 (14 IBU)
20g Simcoe @ 5 (10 IBU)
10g Centennial @ 0
10g Simcoe @ 0

25g Centennial and 25g Simcoe dry hop for 10 days

What you think about that?

 

[ricshayne]

the whole leaf hops will definitely suck up a ton of wort.....just say f it though and brew it, who cares how much you lose.

Personally id bring the total crystal malts down to five percent and i would look into whirlpool hopping, but then again, brew what YOU feel is the best, it is your beer and should reflect that