IPA recipe sugar question

[joey024]

I'm wanting to brew the following recipe today:

Batch size: 3 gal
OG: 1.076
FG: 1.009
SRM: 5
IBU: 62

Ingredients:
2.5 lbs Belgian two-row
2.5 lbs Belgian pils
1 lb clear invert sugar
1 lb pilsener DME
1 oz Northern Brewer (60 min)
.5 oz Sterling (20 min)
.5 oz Sterling (10 min)
.5 oz Sterling (5 min)
.5 oz Sterling (1 min)
1 oz Sterling (dry hop)
Chimay yeast (harvested)
1 tsp Irish moss

Instructions:
Single-step mash at 154 for 60 minutes. Batch sparged to 4 gal and did an 80 minute boil to reach the final 3 gal batch size. Fermented at 68 deg for 14 days, dry hopped the final 7.



I have all of the ingredients, but I'm unsure how to use sugar... I know IPA's often have added sugar, but when do I add it? Sometime during the boil, but does it matter when? I also wonder if 1lb is too much for a 3g batch? I plan to force carbonate, so I don't need any for priming.

What do you think? An insight is appreciated--thanks.

 

[david_42]

Any time is fine, but the later you add it the more bittering you'll get. At 20% of the fermentables, it's within the style. Although most people think the hops were the key to the preservation of IPAs, the use of 20-35% sugar made them very dry and unlikely to spoil.

 

[joey024]

Thanks for the quick answer, and explanation.