My First AG IIPA

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wzolla86

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So I'm attempting my first all grain Double/Imperial IPA that I developed myself but I wanted some feedback. Here is as much info I could copy over from BeerSmith2 as possible. What I wanted to know was, when should I add the honey to dry things out? Any thoughts, precautions or warnings for a newbie?

Imperial IPA (14 C)
Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.92 gal
Boil Time: 75 min
End of Boil Vol: 5.98 gal
Final Bottling Vol: 4.25 gal
Fermentation: Ale, Two Stage

Amt Name Type # %/IBU
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 48.5 %
4 lbs Munich Malt - 20L (20.0 SRM) Grain 3 24.2 %
2 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4 12.1 %
1 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 5 6.1 %
1.75 oz Centennial [10.00 %] - Boil 60.0 min Hop 6 51.6 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.00 oz Chinook [13.00 %] - Boil 10.0 min Hop 8 13.9 IBUs
1.00 oz Fuggle [4.50 %] - Boil 10.0 min Hop 9 4.8 IBUs
1.00 oz Cascade [5.50 %] - Steep/Whirlpool 30.0 min Hop 10 6.2 IBUs
1.00 oz Simcoe [13.00 %] - Steep/Whirlpool 30.0 min Hop 11 14.7 IBUs
3.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 12 -
1 lbs 8.0 oz Honey (1.0 SRM) Sugar 13 9.1 %
Est Original Gravity: 1.085 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 9.7 %
Bitterness: 91.3 IBUs
Est Color: 11.9 SRM
Efficiency: 70.00 %
Est Mash Efficiency: 80.5 %
Sparge Water: 4.03 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Name Description Step Temperature Step Time

Mash In Add 18.75 qt of water at 166.5 F (150.0 F Strike Temp) 90 min
Sparge: Fly sparge with 4.03 gal water at 168.0 F

Carbonation Type: Bottle
Pressure/Weight: 3.34 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Two Stage
Total Grain Weight: 16 lbs 8.0 oz
Grain Temperature: 70.0 F
Tun Temperature: 70.0 F

Carbonation and Storage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 3.34 oz Corn Sugar
Age for: 30.00 days
Storage Temperature: 65.0 F
 
I would reduce the Crystal to about .5lb down from 2.0lb. I would also reduce the honey from 1.5lbs to 1lb. You can make up for the loss in fermentables by adding more 2-row.

Are you dry hopping? I would shoot for a slightly higher IBU given that it's target ABV is 9.7%.

It doesn't matter when you add the honey. Some people do it during the boil, some at flameout, and some during fermentation.
 
I agree with reducing the crystal. Take it to 5% or less of the grain bill. Shoot for 110IBU's or so and as far as the honey goes, why not just use sugar to dry things out as that is all you'll get from the honey anyway.
 
+1 to all thats been said, and you definitely need alot more late hops. as is its more of an american barleywine
 
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