my first "double" or "imperial" IPA

[mtbrewer403]

today i got started an imperial IPA, which ive always wanted to try. some might not approve of the grains or hops i used but on this im looking for both positive and negative feedback so i might improve next time. for this one though all i was trying to do was use up older grains and hops. i was going to try dry hopping for this but dont really know anything about other than how it works so once again if anyone has any pointers theyd be welcome

recipie goes like this: (and its for one gallon)

MASH:

1.7 lb pilsner
.5 caravienne
.5 carapils
.1 crystal 77

BOIL:

.06 pacific jade @ 60
.06 simcoe@ 60
.06 pacific jade @ 45
.06 simcoe@ 45
.06 pacific jade@ 30
.06 simcoe@ 30
.06 pacific jade@ 5
.06 simcoe @ 5

half packet (5.75g) S-33

i mashed at 150f, usually i mash at 152f but i thought id try it at 150 because ive heard 150 will bring about higher attenuation. currently the spot i set my fermentor the temp is on the upper end of 70 closer to 80 but unfortunantly theres really no way i can control that right now, and besides S-33 likes warmer temps anyway thats why i chose it.

Specs based on Brewers Friend program

OG: 1.073
FG: 1.015
ABV: 7.54
IBU: 80
SRM(Morey): 12.07

but anyway thats all i got so far and once again would like both positive and negative feedback, as this is my first imperial IPA

thanks

Mike

 

[JonM]

You've got 1.1 lbs of specialty malt in a 2.8 lb grain bill. That's quite a bit.

 

[tjmac5071]

Way too much specialty imo. For reference my house pale ale (11gal 5.5%) takes 1.5 lb of specialty

 

[mtbrewer403]

yeah i know theres too much specialty i just didnt have anything else to put in. and like i said was just trying to use up older stuff laying around. probably next time i'll substitute the caravienne and carapils for two row or maris otter

 

[Mer-man]

You're missing the simple sugar component - try 10-15%

 

[mtbrewer403]

i actually thought about putting a quarter pound or so of that belgian candi sugar or honey but decided not to because i wasnt sure if it was part of this style or not. thanks for letting me know for next time

 

[bkboiler]

hrmm...yep, s-33 isnt gonna make it a "to-style" IIPA. Glad to hear you thought ahead to the ferm temps before pitching. s-05 does ok into the low 70s for next time.
sounds like you skipped flameout hops and whirlpool hops?
any dryhop planned?? that's pretty typical of IIPAs.

 

[Mer-man]

As to the name, I think I need to credit Bertus Brewery for this distinction:
"Double" IPA implies increased (but not numerically doubled) alcohol and hop load. Hence the use of sugar to replace malt so the beer does not get heavier.
"Imperial" IPA hearkens to Imperial Stout, i.e. a scaled-up stout of Catherine the Great fame where everything is bigger.

 

[mtbrewer403]

i didnt do flameout hops because i just simply forgot. and like i said in my original post i thought about dryhopping but dont really know much about it other than how it works. i could still do it right, dont they usually add them within a week of the original brew date? if thats the case i just need to know how much, just the same amount i used while brewing?

 

[eadavis80]

Most add dry hops between 7-14 days prior to bottling or kegging the beer. Dry hop after fermentation is complete. As for the amount - it's personal preference. Most add between 1-3 ounces of hops. Some even put in dry hops in stages - say an ounce of one hop for 5 days and then after those 5 days are over they'll add another hop of a different variety. Like most things in the hobby - it's all about experimenting and seeing what works for you. Good luck.

 

[mtbrewer403]

ok i'll work something out for a dry hop schedule and post it on here to get opinions

 

[TasunkaWitko]

Most add between 1-3 ounces of hops.

This would be for 5 gallons?

 

[eadavis80]

yes