Double IPA Tits-Up Imperial IPA (3-Time Medalist - 2 Golds, 1 Silver)

[Grasslands]

Getting set to purchase my ingredients for a club brew this weekend. I'm scaling back a tad on the MO as I tend to get efficiencies in the high 70s. I'm also planning on pitching two US-05 packets for my 6g batch - it'll be the first time I'm rehydrating this strain too.

Quick question re: the sugar. I'm considering subbing turbinado (sugar in the raw) for the corn sugar. At just over 5% of the overall grist, I'm not expecting any major flavor differences between corn sugar and turbinado. All the same, has anyone used turbinado in an IIPA (or an IPA) recipe before?

Brewing this will be timely as I plan on entering it into a few regional competitions in FL - one being an all-IPA event.

 

[rhamilton]

Quick question re: the sugar. I'm considering subbing turbinado (sugar in the raw) for the corn sugar. At just over 5% of the overall grist, I'm not expecting any major flavor differences between corn sugar and turbinado. All the same, has anyone used turbinado in an IIPA (or an IPA) recipe before?

Just added this to my backlog -- I'll brew it once the 20 gallons of IPA in the brew closet are gone

As for the turbinado, I've used it successfully in a few IPAs but not in that quantity. I usually add 1/2 - 3/4 cup (0.1-0.25 pounds)-- nothing close to 1# in the recipe. At the amounts I add, it adds a very slight touch of molasses -- I would expect a full pound to be way too predominant. Maybe someone else can chime in but I'd probably do 1/2# table sugar and 1/2# turbinado.

 

[Grasslands]

Just added this to my backlog -- I'll brew it once the 20 gallons of IPA in the brew closet are gone

As for the turbinado, I've used it successfully in a few IPAs but not in that quantity. I usually add 1/2 - 3/4 cup (0.1-0.25 pounds)-- nothing close to 1# in the recipe. At the amounts I add, it adds a very slight touch of molasses -- I would expect a full pound to be way too predominant. Maybe someone else can chime in but I'd probably do 1/2# table sugar and 1/2# turbinado.

Interesting - In some of my French Saisons, I've used up to 1 lb of turbinado (added @ 10 minutes), but I don't get an overwhelming sense of molasses - but that may be due to the type of yeast I'm using as it almost dominates the flavor profile. My initial thought with this monster of an IIPA grain/hop/dryhop bill, 1 lb of turbinado wouldn't amount to much flavor addition, if at all. I could be wrong though - I might go half/half and see how that affects the overall product.

Just out of curiosity, when you've added in the turbinado, has it been the "Sugar in the Raw" brand? If so, did the grain/hop bill resemble anything close to Biermuncher's TUIIPA?

 

[rhamilton]

Just out of curiosity, when you've added in the turbinado, has it been the "Sugar in the Raw" brand? If so, did the grain/hop bill resemble anything close to Biermuncher's TUIIPA?

The recipe I used was a regular IPA (Chinook, Cascade, Simcoe) @ 6.7% ABV and 85 IBU. I used 4oz of an imported natural brown sugar which is similar to Sugar in the Raw, but with a stronger molasses flavor.

After comparing the recipes and comparing the sugar I used vs. 'Sugar in the Raw' -- I think you could do a full pound of it and it'll be fine -- especially with higher ABV, more IBU's to compete with, and definitely if you like molasses flavor. I hate to retract my original opinion but I think 1# of Sugar in the Raw would work well in this recipe.

 

[chalmer9]

There is lots of brewing software out there to help you with recipes, some are for-pay like ProMash or BeerSmith while others are free. Google for them. Install, then add a new recipe. Input BM's recipe as given, then use the "Scale" feature if that software has one.

I ran it through BeerSmith 1.4 for you and got this. Here ya go

Batch Size: 5.00 gal Boil Size: 6.41 gal

13 lbs 13.5 oz Pale Malt, Maris Otter (3.0 SRM) Grain 84.71 %
12.3 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.71 %
12.3 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.71 %
3.1 oz Honey Malt (25.0 SRM) Grain 1.18 %
12.3 oz Corn Sugar (Dextrose) (0.0 SRM)

0.76 oz Columbus (Tomahawk) [12.20 %] (90 min) (First Wort Hop) Hops 28.3 IBU

0.76 oz Nugget [11.50 %] (45 min) Hops 21.8 IBU
0.76 oz Centennial [9.50 %] (30 min) Hops 15.1 IBU
0.95 oz Cascade [6.10 %] (15 min) Hops 7.8 IBU
0.76 oz Crystal [3.50 %] (10 min) Hops 2.6 IBU
0.76 oz Amarillo Gold [8.90 %] (10 min) Hops 6.7 IBU
0.76 oz Centennial [9.50 %] (10 min) Hops 7.1 IBU

0.96 oz Centennial [9.50 %] (Dry Hop 14 days) Hops -
0.96 oz Amarillo Gold [8.90 %] (Dry Hop 14 days) Hops -
0.96 oz Cascade [6.10 %] (Dry Hop 14 days) Hops -
0.77 oz Summit [16.50 %] (Dry Hop 14 days) Hops -

Thank you so much

 

[Jtd6628]

Drinking this right now. Don't know what it is about this recipe but it was my 7th brew and first that did not have that homebrew twang! Great beer!

 

[Grasslands]

Brewed this on Sunday with a bunch of my club buddies for a summer party in July. Hit an OG of 1.083 after backing off 2 lbs of MO. Only changes were swapping out Mt. Hood for Citra and using Turbinado for my sugar addition. Woke up this morning to one hell of a blow-off.

Stoked!

 

[chalmer9]

Brewed this on Sunday with a bunch of my club buddies for a summer party in July. Hit an OG of 1.083 after backing off 2 lbs of MO. Only changes were swapping out Mt. Hood for Citra and using Turbinado for my sugar addition. Woke up this morning to one hell of a blow-off.

Stoked!

I don't see either Mt. Hood or Citra hops in this recipe.

 

[Grasslands]

I don't see either Mt. Hood or Citra hops in this recipe.

I meant to say I subbed the Crystal hops with Mt. Hood.

 

[Grasslands]

Just took a sample the other day out of curiosity to see where my gravity was...

1.083 on April 22.
1.012 on April 30.

WOW! Then I tasted the undryhopped, yeasty sample. WOW again!

 

[chalmer9]

I'm making the 5gal version of this on Saturday at my LHBS event.

I don't have S05 slurry...would Wyeast 1056 suffice, or just use a couple packs of S-05?

Thanks!

 

[Grasslands]

I used just about 2 full packets of US05 and it got down in a hurry.

 

[chalmer9]

Is the Corn Sugar part of the mash?

Thanks

 

[Grasslands]

Is the Corn Sugar part of the mash?

Thanks

Nope...I added a pound of turbinado as my boil got going. BM throws his in during the first runnings, IIRC. There's no specific special time.

 

[shade0428]

How do I add more IBU'S & ABV to my batch? I bought a recipe, obviously a noob, and want to raise both of those from 55 IBU'S to around 100 and from 6.1 ABV to 7 or 8

 

[kapbrew13]

How do I add more IBU'S & ABV to my batch? I bought a recipe, obviously a noob, and want to raise both of those from 55 IBU'S to around 100 and from 6.1 ABV to 7 or 8

Add more hops and grains. Get a beer program to help you adjust hop and grains.

 

[chalmer9]

Brewed the 5gal AG version of this today at my LHBS's Brew Day.

I undershot the gravity....hit 1.075...hopefully that doesn't hurt the beer too much....

 

[OHIOSTEVE]

hmmmm. I put this in the fermentor 2 weeks ago... took a gravity reading and it is 1.014.. way more dry than I thought. tasted good though...added dry hops.

 

[Grasslands]

So I had an extra gallon satellite I set up for an upcoming regional competition. I let about 1/10 oz the Cascade, Centennial and Amarillo dryhop for a week (those were all whole hops) after sitting in the primary satellite for 2 weeks. Bottled last week and totally indulged in a noob technique: tasting wayyy too early.

Funny thing was, I'd say it was about 75% carbed in 6 days, but tasted awesome! First thing that ran through my head was Southern Tier's Unearthly IIPA. Mine came out at just under 10% ABV, but I wouldn't have thought that based on the sample. Malty w/a residual sweetness and decent aroma. I can't wait for the primary to finish up it's thing so I can dump the rest of my hops in there.

 

[shade0428]

So my beer has a fruity hop smell to it, my recipe said to transfer to a secondary at 1 week, my gravity reading was 1.02, I'm i being paranoid thinking I ruined my beer?

 

[BierMuncher]

So my beer has a fruity hop smell to it, my recipe said to transfer to a secondary at 1 week, my gravity reading was 1.02, I'm i being paranoid thinking I ruined my beer?

Ummm. What do you mean "your recipe"?

1 week is too soon to rack any beer out of a primary. Certainly a big IPA needs a good 3+ weeks before it's ready to be moved.

Your beer will be fine. Leave it alone in that secondary for 3-4 weeks. It will continue to ferment, albeit slower since you've racked the beer of the main yeast cake.

 

[shade0428]

I bought a recipe online, and made some minor modifications. Thanks for the info, I figured it was too soon to rack to secondary but did it anyway. Rookie mistake!

 

[shade0428]

So can i dry hop again in the next 3-4 weeks?

 

[Grasslands]

Exactly one month after brewing, this sucker is sitting on four ounces of hops (3 whole, 1 pellet). Soon!

 

[EricT]

This was my first BiG Hop IPA and is phenomenal. The smell is awesome and the taste is wonderful. FG ended up at 1.013 and even with the alcohol content there's no alcohol burn at all, very good recipe Beermuncher

 

[BierMuncher]

This was my first BiG Hop IPA and is phenomenal. The smell is awesome and the taste is wonderful. FG ended up at 1.013 and even with the alcohol content there's no alcohol burn at all, very good recipe Beermuncher

Why... thank you...

 

[sundell]

Brewed this last night - 1.082 on the nose. Made some minor adjustments in hop addition times to nail the ~100 IBU mark. This is the first time I've dealt with 20+ lbs of grain ...wow. Also went with 6-6.5 gal into the primary (blow off tube definitely in place). Can't wait!

 

[jasert39]

this recipe is on deck...finally...i've been thinking about it for a long time. Only change I am going to make is to swap out the amarillo gold hops for Citra that I have around here and want to use. Thanks for the recipe!

 

[Sdtastentune]

Brewin this up today, only difference using washed WLP090 San Diego Super Yeast, everything else ordered in from Midwest... lookin good so far (Boiling)

 

[jasert39]

Finished up late last night, hit the numbers on the nose...pitched by yeast a little warmer than I like to due to absolute stupidity but woke up this morning and it bubbling away like crazy! Sitting on my basement floor a 66 degrees now. Thanks for the recipe, I'll repost when we get around to tasting!