IIPA Recipe Comments? Brewing Tomorrow.

[malvado78]

So planning on brewing the below IIPA tomorrow.

Mostly using ingredients we had around. Any comments?


Style: Imperial IPA
TYPE: All Grain

Boil Size: 14.52 gal
Post Boil Volume: 12.42 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.00 gal
Estimated OG: 1.075 SG
Estimated Color: 7.1 SRM
Estimated IBU: 115.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 79.4 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
24 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 82.8 %
2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 2 6.9 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 3.4 %
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 6.9 %

4.00 oz Magnum [14.00 %] - Boil 60.0 min Hop 5 83.0 IBUs
1.50 oz Calypso [12.00 %] - Boil 45.0 min Hop 6 24.5 IBUs
2.00 oz Cascade [5.50 %] - Boil 30.0 min Hop 7 12.5 IBUs

0.50 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
2.00 tsp Yeast Nutrient (Boil 5.0 mins) Other 9 -

2.00 oz Calypso [12.00 %] - Aroma Steep 0.0 min Hop 10 0.0 IBUs
2.00 oz Cascade [5.50 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs

1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 12 -

2.00 oz Calypso [12.00 %] - Dry Hop 14.0 Days Hop 13 0.0 IBUs
2.00 oz Cascade [5.50 %] - Dry Hop 14.0 Days Hop 14 0.0 IBUs
1.50 oz Citra [12.00 %] - Dry Hop 14.0 Days Hop 15 0.0 IBUs

0.50 oz Calypso [12.00 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs
0.50 oz Cascade [5.50 %] - Dry Hop 5.0 Days Hop 17 0.0 IBUs
0.50 oz Citra [12.00 %] - Dry Hop 5.0 Days Hop 18 0.0 IBUs

Would like to put more Citra in but only have 2 oz. Used Magnum I had for early bittering additions.

We recently mad a SMASH cascade/2row pale ale and am using the cascade that was left over.

Have a pound of calypso and I think the cascade/calypso/citra combo may be nice.

We need to go buy yeast. Prolly will try out the San Diego super yeast (WLP090) rather than Cal Ale.

Have any comments let me know.

 

[inhousebrew]

I'd do two packages of yeast for a 1.075 beer but other than that I think your golden. At first I thought you were pushing a bit high on the crystal malts but the dextrose should counter that well enough. That's a hell of a dry hop, I like it. Never really read anything or tried the staged dry hops though. And advantage to this your hoping to get? I might also be inclined to bump the 30 minute addition to a 20 or 15 for some more flavor but that's just me.

 

[malvado78]

I actual modeled the hop schedule on the Pliney clone that floats around. That person had the split hop schedule so I figured it would be worth a try. I have not looked into what to expect with it yet either. Its a good question. I guess a figured it may fresh the hop aroma a little closer to bottling.

I also thought the hop schedule was interesting with the 1 30 min addition, No 20 - 5 min addition, and then a fairly large flame out. I made the Pliney clone a couple years ago and remember liking it LOT so it must be a good method.

On the last SMASH I talked about I skipped the 60 min addition and wen 30 10 5 flame out. As I normally lean toward mid to late additions rather than the mid as well.

Thanks for the comments. I will look more into the stage dry hopping and see what I find as well.

 

[malvado78]

Well this was quick...

I had read this before but it is an excellent write up from Vinnie himself:
https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf

"As I mentioned, Pliny the Elder is dry hopped twice. This is a technique that I really believe should be a part of all Double IPA recipes. But with Pliny the Younger, we dry hop four times."
"Often when dry hops are left too long in your beer, you actually lose some hop aroma."

Now there is not any science given for that but it seems to be understandable how multiple stages of dryhopping would lend more aroma.

If anyone has not read it it really is an excellent read. And the recipe there is the exact recipe I based the above off of but really changed the 2-row for MO and the hops types to the combo I had wanted to try.

 

[Yooper]

I'd probably use less bittering hops, and use some in later additions to add depth and hoppiness. You have only bittering hops (60-30 minutes) and then flame out hops. I'd change that up to have bittering hops at 60, and then flavor and aroma hops at 15 and 5 (or flame out). I also like dryhopping no more than about 7 days, so I'd shorten that first charge.

Like this:

Bittering hops to 50-60 IBUs 60 minutes

1.50 oz Calypso Boil 15 minutes
2.00 oz Cascade [5.50 %] - Boil 10 minutes
1.00 oz Calypso [12.00 %] - Boil 5 minutes
1.00 oz Cascade [5.50 %] - Boil 5 minutes
1.00 oz calypso- flame out
1.00 oz cascade- flame out
2.00 oz Calypso [12.00 %] - Dry Hop 5 days
2.00 oz Cascade [5.50 %] - Dry Hop 5 Days
1.50 oz Citra [12.00 %] - Dry Hop 5 Days
0.50 oz Calypso [12.00 %] - Dry Hop 5.0 Days
0.50 oz Cascade [5.50 %] - Dry Hop 5.0 Days
0.50 oz Citra [12.00 %] - Dry Hop 5.0 Days Hop

That should give you plenty of firm bitterness, but much more hops flavor and aroma for a nice IIPA.

 

[malvado78]

I'd probably use less bittering hops, and use some in later additions to add depth and hoppiness. You have only bittering hops (60-30 minutes) and then flame out hops. I'd change that up to have bittering hops at 60, and then flavor and aroma hops at 15 and 5 (or flame out). I also like dryhopping no more than about 7 days, so I'd shorten that first charge.

Like this:

Bittering hops to 50-60 IBUs 60 minutes

1.50 oz Calypso Boil 15 minutes
2.00 oz Cascade [5.50 %] - Boil 10 minutes
1.00 oz Calypso [12.00 %] - Boil 5 minutes
1.00 oz Cascade [5.50 %] - Boil 5 minutes
1.00 oz calypso- flame out
1.00 oz cascade- flame out
2.00 oz Calypso [12.00 %] - Dry Hop 5 days
2.00 oz Cascade [5.50 %] - Dry Hop 5 Days
1.50 oz Citra [12.00 %] - Dry Hop 5 Days
0.50 oz Calypso [12.00 %] - Dry Hop 5.0 Days
0.50 oz Cascade [5.50 %] - Dry Hop 5.0 Days
0.50 oz Citra [12.00 %] - Dry Hop 5.0 Days Hop

That should give you plenty of firm bitterness, but much more hops flavor and aroma for a nice IIPA.

Got it thanks Yoop.

I have updated my Beersmith recipe. Did you see the comments about the multistage dryhopping from RR's Vinnie Cilruzo?

...Oh did you mean First set of dry hopping for 5 days and then an additional 5 or just throw it all in for 5 days?

And why the 5 day "limit" (or practice)? You feel there is little to be gained after 5 days or different less desirable flavors for longer?

Thanks for the inputs.

 

[WVbrewer]

I would consider dropping the cara-pils from the recipe. It will add body that a big IPA really doesn't need....let the hops be the focal point. The crystal malt will add all the complexity and head retention this beer needs.

 

[Yooper]

Got it thanks Yoop.

I have updated my Beersmith recipe. Did you see the comments about the multistage dryhopping from RR's Vinnie Cilruzo?

...Oh did you mean First set of dry hopping for 5 days and then an additional 5 or just throw it all in for 5 days?

And why the 5 day "limit" (or practice)? You feel there is little to be gained after 5 days or different less desirable flavors for longer?

Thanks for the inputs.

I meant for each addition to be 5 days or so. I find the best hops flavor and aroma comes from the dryhop charge to be 5-7 days, and think 14 days is too long for my taste.

 

[BullGator]

I don't want to hijack this thread but if you dry hop in a keg, how do you only dry hop for 7 days? I ask because I always keg condition so after 7 days I got some carbing going on in there. Do you just depressure, pop open, pull out bag, then put top back on? No foamy mess?

I have been just leaving my hops in the keg the whole time till I kick the keg.

 

[Yooper]

I don't want to hijack this thread but if you dry hop in a keg, how do you only dry hop for 7 days? I ask because I always keg condition so after 7 days I got some carbing going on in there. Do you just depressure, pop open, pull out bag, then put top back on? No foamy mess?

I have been just leaving my hops in the keg the whole time till I kick the keg.

For me, I dryhop in the keg and leave the hops. But that's at fridge temps, while my dryhopping in the fermenter is in the mid 60s. I noticed that it takes longer to extract the "goodness" out of the hops at 40 degrees, but it doesn't get grassy or vegetal at 40 degrees when the hops are left in there, and the hops still have great fresh aroma. At 68+ degrees, I feel that after 10 days or so the hops aroma starts to fade a bit and gets a little vegetal. I really like the aroma at 3-7 days far better when dryhopping at room temperatures.

It's only a guess, but I think since the keg is sealed and the aroma can't escape out of the airlock and the temperature is cold, that dryhopping in the keg is different than in the fermenter.

 

[BullGator]

For me, I dryhop in the keg and leave the hops. But that's at fridge temps, while my dryhopping in the fermenter is in the mid 60s. I noticed that it takes longer to extract the "goodness" out of the hops at 40 degrees, but it doesn't get grassy or vegetal at 40 degrees when the hops are left in there, and the hops still have great fresh aroma. At 68+ degrees, I feel that after 10 days or so the hops aroma starts to fade a bit and gets a little vegetal. I really like the aroma at 3-7 days far better when dryhopping at room temperatures.

It's only a guess, but I think since the keg is sealed and the aroma can't escape out of the airlock and the temperature is cold, that dryhopping in the keg is different than in the fermenter.

So after 3-7 you just pop it in the fridge? I have been skipping secondary and going straight to the keg. So if I'm not ready to tap a keg, I should wait till about 7 days before I do tap it to throw in the hops? Sound right?

 

[Yooper]

So after 3-7 you just pop it in the fridge? I have been skipping secondary and going straight to the keg. So if I'm not ready to tap a keg, I should wait till about 7 days before I do tap it to throw in the hops? Sound right?

I normally dryhop in the fermenter, then rack to the keg. But for the beers that need a bit more, I dryhop in the keg when I fill the keg and put it in the kegerator.