Author Topic: Grain Bill  (Read 1032 times)

Offline LittleBigDreams14

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Grain Bill
« on: March 17, 2015, 03:34:35 PM »
Happy St. Patricks Day to all!!! So I have been working on a IPA recipe for the last few weeks trying to make it perfect with similar og/fg each time. Luckily I nailed it more then once, with that being said I was wondering how much would I have to increase the grain bill to turn this IPA into a DIPA? I want to use the same/similar recipe because it turn out wonderful. Would I just double the Everything ? or would I have to change the grain bill alittle bit? I will be doing a 1 gallon batch for experimental purposes so I won't waste.

So here is my initial 1 gallon batch, I have made this into a 5 gallon and it was delightful:

2Lbs - 2 row malt
6oz - Munich malt 10L
2oz - Crystal 20L

OG- 1.060
FG- 1.013

Thanks for the feedback guys!

Cheers,

LBD

Little Big Dreams Brew Co.

Offline Stevie

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Re: Grain Bill
« Reply #1 on: March 17, 2015, 03:56:35 PM »
What is your target OG for the DIPA? I would start by increasing the base grains only by 50-60% (2-row and Munich), depending on where you want your OG, and tweak from there.

Offline LittleBigDreams14

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Re: Grain Bill
« Reply #2 on: March 17, 2015, 04:36:00 PM »
My target OG I want is between 1.080-1.090. I wanna hit between 9-10% ABV
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Offline Stevie

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Re: Grain Bill
« Reply #3 on: March 17, 2015, 04:37:55 PM »
My target OG I want is between 1.080-1.090. I wanna hit between 9-10% ABV
Assuming you efficiency remains the same, you can do as I mentioned and increase the base malts by 50 or 60%.

Offline LittleBigDreams14

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Re: Grain Bill
« Reply #4 on: March 17, 2015, 04:41:15 PM »
Appreciate it! I'll increase the 2 row and the Munich. Do you recommend me using a different yeast strain? I been using Safale-us05 and its been working good for me lately , but I wonder if a different strain would be better for the Double.
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Offline Stevie

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Re: Grain Bill
« Reply #5 on: March 17, 2015, 04:43:28 PM »
US-05 is appropriate. What are you plans with the hops?

Offline erockrph

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Re: Grain Bill
« Reply #6 on: March 17, 2015, 04:56:55 PM »
For this style you really want to make sure it finishes dry. I would recommend using 10% simple sugars (regular table sugar will be perfectly fine).

I'd follow Steve's advice, but I'd substitute 10% of your total fermentables worth of base malt with sugar.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline HoosierBrew

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Re: Grain Bill
« Reply #7 on: March 17, 2015, 05:02:16 PM »
For this style you really want to make sure it finishes dry. I would recommend using 10% simple sugars (regular table sugar will be perfectly fine).

I'd follow Steve's advice, but I'd substitute 10% of your total fermentables worth of base malt with sugar.

+1.  IIPA is often a sweet mess without the sugar IMO.
Jon H.

Offline LittleBigDreams14

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Re: Grain Bill
« Reply #8 on: March 17, 2015, 05:05:14 PM »
@erock so your saying use 50% more base 2 row with a 10% of sugar followed by Steve thought already? I may or may not agree with this hence the DIPA is already sugary enough, but am always up for thoughts. Thanks

@Steve-My hops addition are simcoe and centennial at boil @ 60min
Followed by Amarillo, Sorachi Ace, Anthnum, Simcoe, and Centennial @ 10 mins and then the same for 30 mins in a whirlpool @ flame out
Little Big Dreams Brew Co.

Offline erockrph

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Re: Grain Bill
« Reply #9 on: March 17, 2015, 05:08:13 PM »
@erock so your saying use 50% more base 2 row with a 10% of sugar followed by Steve thought already? I may or may not agree with this hence the DIPA is already sugary enough, but am always up for thoughts. Thanks

@Steve-My hops addition are simcoe and centennial at boil @ 60min
Followed by Amarillo, Sorachi Ace, Anthnum, Simcoe, and Centennial @ 10 mins and then the same for 30 mins in a whirlpool @ flame out
Unlike malt, simple sugar ferments fully leaving no residual sweetness. By substituting 10% of your malt bill with simple sugar you end up with slightly more alcohol and less sweetness in the finished beer. It sounds counterintuitive, but that's what happens.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline Stevie

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Re: Grain Bill
« Reply #10 on: March 17, 2015, 05:25:28 PM »
Eric brings up a good point that I had not considered due to brain fart. I use 8-12oz of sugar in my IPAs as I like them dry. I would still scale up both the base malts, but maybe just shy of 50% and throw in 3-5oz of corn or cane sugar.


With the hops I would give it a nice solid bittering addition and move everything else to FO/Whirlpool. I generally don't mix my bittering additions and tend to stick with either CTZ (rough) or Magnum (smooth). In your case, I would use just the Centennial.

Offline LittleBigDreams14

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Re: Grain Bill
« Reply #11 on: March 17, 2015, 05:29:39 PM »
@erock- I'll give it a shot both ways and see . That's one of the beauties of doing 1 gallon batches before going to 5 gallons. So I'll be using 4lbs of base malt... use 10% of that as sugar?  I know that mite be a stupid question, but I just never done that.

@Steve- So just stick to Centennial for bittering and the rest at flameout ok cool. I always wanted to try CTZ for bittering.
Thanks
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Offline Stevie

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Re: Grain Bill
« Reply #12 on: March 17, 2015, 05:35:34 PM »
Don't forget the dry hops. DIPA's, while big, are not meant to be aged, so treat it like an IPA as far as freshness goes.

Offline LittleBigDreams14

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Re: Grain Bill
« Reply #13 on: March 17, 2015, 05:42:03 PM »
@ Steve- That's the best part loll. I plan to dry hop with the addition I had mention to you prior. In previous attempts I used the same amount I used in the flameout to dry hop. Just switched over to whole left hops from pellets.
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Offline denny

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Re: Grain Bill
« Reply #14 on: March 17, 2015, 06:04:36 PM »
@erock- I'll give it a shot both ways and see . That's one of the beauties of doing 1 gallon batches before going to 5 gallons. So I'll be using 4lbs of base malt... use 10% of that as sugar?  I know that mite be a stupid question, but I just never done that.

@Steve- So just stick to Centennial for bittering and the rest at flameout ok cool. I always wanted to try CTZ for bittering.
Thanks

So, here's the math..assume 36 ppg. for the base malt.  At 100% efficiency, that would be a total of 144 gravity points maximum.  So, let's assume 75% efficiency....144*.75= 108.  10% of that is about 11 points.  Rounding being a wonderful thing ;), we'll say 11 points = about 1/2 lb. of grain at 75% efficiency, so you'd use 1/2 lb. less grain.  Sugar is about 45 ppg., so to get 11ish points fron that you;d need to add about 1/4 lb. of sugar.  Clear as mud?
Life begins at 60.....1.060, that is!

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