[denny]

I don't believe you can brew an all-malt 9.5% beer that is dry.  It would need a little sugar to cut the malt down.

Excellent point!

[majorvices]

I don't believe you can brew an all-malt 9.5% beer that is dry.  It would need a little sugar to cut the malt down.

I feel the same way. especially if you are adding crystal malt. If I use crystal malt with an IPA style beer I usually sub an equal percentage, or more, of sugar (for the base malt) to make sure the beer stays dry.

[HoosierBrew]

If I use crystal malt with an IPA style beer I usually sub an equal percentage, or more, of sugar (for the base malt) to make sure the beer stays dry.

Same here, especially in IIPA. Not making as many of those anymore though. With AIPA I can have a few more each time, so the hop character is fresher by the time the keg kicks.

[Brutal Eric]

Thanks good advise.

[Brutal Eric]

Grain Bill ( might be the problem)
14 lb 2 row
4 lb Pale Malt
2 lb Munich Malt 10L
.5 lb Cara amber 30L
.5 lb Honey

Do you think the munich is a little to much?

[Brutal Eric]

Better stick to recipe's, on the fly grain bill is not working! I guess I get East coast instead of West coast. Thanks

[HoosierBrew]

Yeah, personally I'd drop the Munich for AIPA. I sometimes use a bit in APA, but I prefer a simple base for the hops to shine in IPA.

[bboy9000]

Grain Bill ( might be the problem)
14 lb 2 row
4 lb Pale Malt
2 lb Munich Malt 10L
.5 lb Cara amber 30L
.5 lb Honey

Do you think the munich is a little to much?

I normally treat Munich malt as a base malt but in an IPA it's a specialty malt- especially at 2 pounds. Combine that with the other malts you have that makes 3 pounds of specialty malt. I try to stick to 90% base malt and 10% specialty malt. I do not go above Crystal 20 for my specialty malt. For a double IPAA I would keep it at Crystal 10. Based off your original gravity and Final gravity it appears you had over 85% attenuation. Pitching the proper amount of yeast does not appear to be a problem. What I like to know is what strain of east did you use for a double IPA I would stick with the Chico strain wyeast 1056 or white labs 001. I have found that even the American ale 2 ,wyeast 1272, subdues the hop flavor.

Edit:  as others have mentioned I would consider adding some simple sugar. You did this by adding a half pound of honey but I would increase it to 1 pound of table sugar and add it gradually after primary fermentation is starting to slow down. With a beer bordering on 10% ABVI would wait until about date three fermentation and add about a quarter or one third of a pound of granulated table sugar to the fermentation vessel at a time until you get about a pound of sugar in the vessel.

[morticaixavier]

So I was wrong looking at my notes here it is.
Mash at 148* for 75
RO water with
3.6 G Gypsum
1.2 Salt
6.5 Epsom
4.45 Baking
8.1 Chalk
No acid

OG = 1.084
FG = 1.012

 
Tried again today just to malty and sweet tasting. maybe because its 9.5%? Disappointed was wanting something dry and hoppy!

Alcohol will enhance the perception of sweetness, but I'm wondering about those additions.  Why were you targeting such a high alkalinity (is that 4.45g of baking soda and 8.1g of chalk)?  I guess, granted, the chalk really doesn't dissolve well so might not have made much difference, but I'm not sure what you were going for by adding it.  Same with 'salt' (as in table salt?).

this! that is a lot of minerals.

[HoosierBrew]

this! that is a lot of minerals.

+2.  With that grist, RO water shouldn't need baking soda or chalk.

[toby]

Grain Bill ( might be the problem)
14 lb 2 row
4 lb Pale Malt
2 lb Munich Malt 10L
.5 lb Cara amber 30L
.5 lb Honey

Do you think the munich is a little to much?

If you're going for a west coast IPA, the Munich and the honey should be dropped.  Sub in more 2 row to hit your target OG and sub sugar instead of honey.  Honey is a bit less fermentable so you may get some perceived residual sweetness from it.