[Gus_13]

I am not a hoppy beer brewer by any means.  I brew pretty much belgian style abbey beers and saisons.  But, I have a sudden interest in hoppy brews since it's summer and I'm building my keezer.  Hoppy beers would seem to be better on tap than in bottles as well.  I'm looking for some feedback on the below recipe.  I've been reading Mitch Steele's IPA book and trying to make my own recipe from what I've read.  Hop schedules have always tripped me up.  I've done a few American Pale Ales but nothing too crazy.  Let me know what you guys think!  Thanks!

Recipe: Double IPA #2
Brewer: Gus
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.97 gal
Post Boil Volume: 7.28 gal
Batch Size (fermenter): 6.00 gal   
Bottling Volume: 5.25 gal
Estimated OG: 1.087 SG
Estimated Color: 8.0 SRM
Estimated IBU: 95.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 82.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
11 lbs 8.0 oz         Pale Malt (2 Row) US (2.0 SRM)           Grain         1        59.0 %       
6 lbs                 Pale Malt, Maris Otter (3.0 SRM)         Grain         2        30.8 %       
1 lbs                 Caramel/Crystal Malt - 40L (40.0 SRM)    Grain         3        5.1 %         
0.50 oz               Citra [12.00 %] - First Wort 90.0 min    Hop           4        16.3 IBUs     
1 lbs                 Corn Sugar (Dextrose) (0.0 SRM)          Sugar         5        5.1 %         
0.50 oz               Simcoe [13.00 %] - Boil 90.0 min         Hop           6        16.0 IBUs     
0.50 oz               Citra [12.00 %] - Boil 60.0 min          Hop           7        13.8 IBUs     
1.00 oz               Mosaic [12.50 %] - Boil 20.0 min         Hop           8        17.4 IBUs     
0.50 oz               Citra [12.00 %] - Boil 10.0 min          Hop           9        5.0 IBUs     
0.50 oz               Mosaic [12.50 %] - Boil 10.0 min         Hop           10       5.2 IBUs     
0.50 oz               Simcoe [13.00 %] - Boil 10.0 min         Hop           11       5.4 IBUs     
0.50 oz               Mosaic [12.50 %] - Boil 5.0 min          Hop           12       2.9 IBUs     
0.50 oz               Citra [12.00 %] - Steep/Whirlpool  20.0  Hop           13       4.2 IBUs     
0.50 oz               Mosaic [12.50 %] - Steep/Whirlpool  20.0 Hop           14       4.4 IBUs     
0.50 oz               Simcoe [13.00 %] - Steep/Whirlpool  20.0 Hop           15       4.5 IBUs     
1.0 pkg               California Ale V (White Labs #WLP051) [3 Yeast         16       -             


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 19 lbs 8.0 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 26.32 qt of water at 161.5 F        148.0 F       75 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 5.41gal) of 168.0 F water
Notes:

[blatz]

malt bill looks good, though I would use C-15L or C-20L.

good amount of sugar, too.

you need a LOT more hops.  the varietals are nice choices, but I would increase them dramatically.  at least double, if not 2.5x the late and whirlpool additions, and shoot for 100+ IBUs at the bittering (don't worry about the calculated IBU number - its bogus over 100 anyway, and the best commercial IIPA clones like Pliny, Heady, etc. often calculate in the 200-300+ range).

Also, you have no dryhopping listed, which, in my opinion is a MUST for IIPA.  I would take the same hops you used in your whirlpool and use about 4oz or more for dryhopping, maybe in two stages (3oz for 7 days, 2 oz for 3 days, whatever).

looks very promising - I bet it will be killer!

[Gus_13]

Ok I'm thinking of bittering with something like Warrior so I can save the other hops to add to the late additions and add dry hopping in there as well.  Here is an updated recipe.

Is it necessary to have the 60 min hop addition or should I just leave only the 90 minute to get the desired bitterness?

See below post.

[Gus_13]

malt bill looks good, though I would use C-15L or C-20L.

good amount of sugar, too.

you need a LOT more hops.  the varietals are nice choices, but I would increase them dramatically.  at least double, if not 2.5x the late and whirlpool additions, and shoot for 100+ IBUs at the bittering (don't worry about the calculated IBU number - its bogus over 100 anyway, and the best commercial IIPA clones like Pliny, Heady, etc. often calculate in the 200-300+ range).

Also, you have no dryhopping listed, which, in my opinion is a MUST for IIPA.  I would take the same hops you used in your whirlpool and use about 4oz or more for dryhopping, maybe in two stages (3oz for 7 days, 2 oz for 3 days, whatever).

looks very promising - I bet it will be killer!

Thanks!  I updated it a bit.  I did change my crystal but I wanted to go with a bit darker and make sure I get some sweetness in there to balance out the bitterness.  I like to have some sweetness left in the commercial versions I've had so I want to make sure there is some in there.  The dextrose and crystal seem to counter each other but I've read so many recipes like that have them both.

[HoosierBrew]

malt bill looks good, though I would use C-15L or C-20L.

good amount of sugar, too.

you need a LOT more hops.  the varietals are nice choices, but I would increase them dramatically.  at least double, if not 2.5x the late and whirlpool additions, and shoot for 100+ IBUs at the bittering (don't worry about the calculated IBU number - its bogus over 100 anyway, and the best commercial IIPA clones like Pliny, Heady, etc. often calculate in the 200-300+ range).

Also, you have no dryhopping listed, which, in my opinion is a MUST for IIPA.  I would take the same hops you used in your whirlpool and use about 4oz or more for dryhopping, maybe in two stages (3oz for 7 days, 2 oz for 3 days, whatever).

looks very promising - I bet it will be killer!

+1

[blatz]

looks good.  I would double or triple the warrior addition though, and leave everything else as-is. 

[Gus_13]

looks good.  I would double or triple the warrior addition though, and leave everything else as-is.

Ok going to double the Warrior and see where that gets me.

[Gus_13]

Updated

I think I'm going to try it like this first.  After fermentation 7 days of dry hopping with the first batch in primary.  Then rack to secondary and add the second batch of dry hops for 5 days.   Hoping to keep the oxidation down by doing the first bit if dry hoping in primary.

Anyone have a recommended temp for dry hopping?


Recipe: Double IPA #2
Brewer: Gus
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.97 gal
Post Boil Volume: 7.28 gal
Batch Size (fermenter): 6.00 gal   
Bottling Volume: 5.25 gal
Estimated OG: 1.087 SG
Estimated Color: 9.3 SRM
Estimated IBU: 141.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 82.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
11 lbs 8.0 oz         Pale Malt (2 Row) US (2.0 SRM)           Grain         1        59.0 %       
6 lbs                 Pale Malt, Maris Otter (3.0 SRM)         Grain         2        30.8 %       
1 lbs                 Caramel/Crystal Malt - 60L (60.0 SRM)    Grain         3        5.1 %         
1 lbs                 Corn Sugar (Dextrose) (0.0 SRM)          Sugar         4        5.1 %         
2.00 oz               Warrior [15.00 %] - Boil 90.0 min        Hop           5        74.0 IBUs     
1.00 oz               Citra [12.00 %] - Boil 5.0 min           Hop           6        5.5 IBUs     
1.00 oz               Mosaic [12.50 %] - Boil 5.0 min          Hop           7        5.7 IBUs     
1.00 oz               Simcoe [13.00 %] - Boil 5.0 min          Hop           8        6.0 IBUs     
1.50 oz               Citra [12.00 %] - Steep/Whirlpool  30.0  Hop           9        15.9 IBUs     
1.50 oz               Mosaic [12.50 %] - Steep/Whirlpool  30.0 Hop           10       16.6 IBUs     
1.50 oz               Simcoe [13.00 %] - Steep/Whirlpool  30.0 Hop           11       17.3 IBUs     
1.0 pkg               California Ale V (White Labs #WLP051) [3 Yeast         12       -             
1.00 oz               Citra [12.00 %] - Dry Hop 7.0 Days       Hop           13       0.0 IBUs     
1.00 oz               Mosaic [12.50 %] - Dry Hop 7.0 Days      Hop           14       0.0 IBUs     
1.00 oz               Simcoe [13.00 %] - Dry Hop 7.0 Days      Hop           15       0.0 IBUs     
0.50 oz               Citra [12.00 %] - Dry Hop 5.0 Days       Hop           16       0.0 IBUs     
0.50 oz               Mosaic [12.50 %] - Dry Hop 5.0 Days      Hop           17       0.0 IBUs     
0.50 oz               Simcoe [13.00 %] - Dry Hop 5.0 Days      Hop           18       0.0 IBUs     


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 19 lbs 8.0 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 26.32 qt of water at 161.5 F        148.0 F       75 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 5.41gal) of 168.0 F water
Notes:
------

[blatz]

I have been experimenting with dry hop temp lately.  well experimenting may be a bit generous a term - trying different temps and seeing what subjectively seems better.

I've been ranging from 60-75df.  I seem to like high 60s to low 70s the best, but since I'm not really comparing it to anything with all the other variables the same, its merely a 'feel' sort of thing.

[Gus_13]

I have been experimenting with dry hop temp lately.  well experimenting may be a bit generous a term - trying different temps and seeing what subjectively seems better.

I've been ranging from 60-75df.  I seem to like high 60s to low 70s the best, but since I'm not really comparing it to anything with all the other variables the same, its merely a 'feel' sort of thing.

Thanks for your help!  I think I've gotten this one nailed down.  I'm going to get this one started to be the first brew I pop in my keezer.