Thoughts on my First IIPA Recipe

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I'm planning on brewing my first IIPA tomorrow, which I am hoping will be similar to Ruination.

I'm shooting for the low-end of ABV for the style, and trying to get a good amount of IBUs from late additions. The only hops I have on hand are Magnum and Centennial, although I could always pick some additional up from the LHBS.

Any thoughts? Too much crystal? Not enough Hops?

TIA
_________________________________
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.39 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
13.25 lb Pale Malt (2 Row) US (2.0 SRM) Grain 86.89 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6.56 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.56 %
1.00 oz Centennial [8.00 %] (Dry Hop 3 days) Hops -
1.00 oz Magnum [14.00 %] (60 min) Hops 38.0 IBU
1.00 oz Centennial [8.00 %] (30 min) Hops 16.7 IBU
1.50 oz Centennial [8.00 %] (15 min) Hops 16.1 IBU
1.50 oz Centennial [8.00 %] (10 min) Hops 11.8 IBU
1.50 oz Centennial [8.00 %] (5 min) Hops 6.5 IBU
1.00 oz Centennial [8.00 %] (0 min) (Aroma Hop-Steep) Hops -
Est Original Gravity: 1.075 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 7.30 %
Bitterness: 89.1 IBU
Est Color: 9.9
 
Go magnum at 60 and centennial on all the other additions. Maybe something like
1.5-1.75 magnum at 60
1 oz centennial at 20 or 30
1 oz centennial at 10
1 oz at flame out 0
I personally would dry hop it with 2 oz centennial or you could go with 1oz.

I recently took a trip to stone and ruination uses all magnum and centennial, but used to use Columbus and centennial.
 
You NEED sugar in there. The lighter body is what separates an IIPA from a BW. Although, with that low an ABV, it may not be as necessary.
 
If your dry hopping I see no need for a flameout addition. I would use those as dryhop additions. I use flameout adds when i'm not going to dryhop, you will still get some aroma, just not as intense as dryhopping.

Style wise your recipe is very close to a regular IPA.
 
When I did a ruination clone

I used US 2-row, carapils, crystal 40L and Munich.

This is also the what stone uses
 
You mention this is after a ruination so I am not sure if you are trying to clone it or just inspired by it. The BYO clone recipe is like:

94.2% 2-row
5.8% C15

38 AAU magnum @ 90
16 AAU Centennial @15
2oz Centennial dry hopped

They say WLP002 but it has been shown that WLP007 is pretty much their house strain.
 
That might come out a bit sweet for a DIPA, too much crystal IMO. Personally Id go with something like 0.5 Crystal and 0.5 CaraPils and bump the base malt up by a pound. The last DIPA I did (a Pliny clone) only had 0.3 lb Crystal and it was outstanding (and surprisingly there was still some residual sweetness).
 
Thanks for all the input everyone. Based on your feedback I've made a few changes. To try and get it as dry as possible (without using sugar) I'm going to mash fairly low (149 or so). Modified recipe below....
__________________________________
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.39 gal
Boil Time: 60 min

Ingredients

Amount Item Type % or IBU
14.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 84.85 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.06 %
1.00 lb Munich Malt - 20L (20.0 SRM) Grain 6.06 %
0.50 lb Carafoam (2.0 SRM) Grain 3.03 %

1.00 oz Magnum [14.00 %] (60 min) Hops 36.2 IBU
1.00 oz Centennial [8.00 %] (30 min) Hops 15.9 IBU
1.50 oz Centennial [8.00 %] (15 min) Hops 15.4 IBU
1.50 oz Centennial [8.00 %] (10 min) Hops 11.3 IBU
1.50 oz Centennial [8.00 %] (5 min) Hops 6.2 IBU
2.00 oz Centennial [8.00 %] (Dry Hop 3 days) Hops -

US-05

Beer Profile
Est Original Gravity: 1.081 SG
Est Final Gravity: 1.021
Estimated Alcohol by Vol: 7.90 %
Bitterness: 84.9 IBU
Est Color: 10.1 SRM
 
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