[norcaljp]

I'm putting together another DIPA recipe and would love some input on the hop schedule. The malts are already purchased so no changing those at this point (although have used a very similar malt bill in the past with great success).

I'm not a big fan of Citra in large quantities so am using it sparingly as more of a 'spice'. I've had some great beers that took this approach (my fave is the DIPA from Mraz brewing). I'd also normally use CTZ as my FWH, but only have 3 oz total and am using all of that in my late additions. I also have plenty of comet and apollo available. Trying to use up some of my hop supply in advance of my 2015 harvest purchase in the next few months.

Amt                   Name                                     Type          #        %/IBU         
7 lbs                 Pale Malt, Maris Otter (Thomas Fawcett)  Grain         1        43.4 %       
7 lbs                 Rahr 2-Row (1.9 SRM)                     Grain         2        43.4 %       
8.0 oz                Bairds Crystal 30-37 (33.0 SRM)          Grain         3        3.1 %         
28.35 g               Magnum [11.30 %] - First Wort 60.0 min   Hop           4        33.5 IBUs     
1 lbs 10.0 oz         Sugar, Table (Sucrose) (1.0 SRM)         Sugar         5        10.1 %       
0.50 tsp              Irish Moss (Boil 15.0 mins)              Fining        6        -             
28.35 g               Simcoe [12.60 %] - Boil 15.0 min         Hop           7        16.8 IBUs     
0.50 tsp              Yeast Nutrient (Boil 15.0 mins)          Other         8        -             
14.17 g               Simcoe [12.60 %] - Boil 5.0 min          Hop           9        3.4 IBUs     
14.17 g                CTZ [12.50 %] - Boil 5.0 min             Hop           10       1.7 IBUs     
7.09 g                Citra [12.90 %] - Boil 5.0 min           Hop           11       1.7 IBUs     
85.05 g               Simcoe [12.60 %] - Steep/Whirlpool  15.0 Hop           12       25.2 IBUs     
42.52 g               CTZ [12.50 %] - Steep/Whirlpool  15.0 mi Hop           13       12.5 IBUs     
7.09 g                Citra [12.90 %] - Steep/Whirlpool  15.0  Hop           14       2.2 IBUs     
1.0 pkg               Vermont Ale (The Yeast Bay #)            Yeast         15       -             
0.50 tsp              Gelatin (Primary 36.0 hours)             Fining        16       -             
28.35 g               Cascade [5.10 %] - Dry Hop 7.0 Days      Hop           17       0.0 IBUs     
14.17 g               CTZ [12.50 %] - Dry Hop 7.0 Days         Hop           18       0.0 IBUs     
14.17 g               Simcoe [12.60 %] - Dry Hop 7.0 Days      Hop           19       0.0 IBUs     
28.35 g               Simcoe [12.60 %] - Dry Hop 4.0 Days      Hop           20       0.0 IBUs     
14.17 g               CTZ [12.50 %] - Dry Hop 4.0 Days         Hop           21       0.0 IBUs     
14.17 g               Citra [12.90 %] - Dry Hop 4.0 Days       Hop           22       0.0 IBUs     


This will also be the first time not using the LHBS grain mill. My buddy's efficiency went up quite a bit, so I'm not sure what to expect. At my old efficiency rate, this should be an O.G. of about 1.075 so I'm guessing this will be somewhere between there and 1.085 and between 8 and 9.5 abv.

[Al Hounos]

Your hop schedule is pretty hard to read. Lots of little additions at lots of times. Otherwise, it looks delicious. Why not just throw all your late hops in at flameout and let it sit for 30-45 minutes?

Also, I think comet is a really underrated hop in the style of simcoe or columbus, don't hesitate to use it as well.