Thoughts on my Triple IPA recipe

[AlphaAcidHouse]

OK, I have been wanting to do something along the lines of Pliny the Younger for a while now because I am never going to get to taste the real thing.

I have based my hop schedule more on Ithaca Flower Power than Pliny and am looking for a combination of tropical fruits, pine and dank ganja.

With such a high alcohol content I really don't want it to dry out too much and am concerned a little that the US05 will go further than my recipe builder reckons it will, I've had some pretty high attenuation results with 05 before and I know it has tolerance up to 13%, which I really don't want to end up with. 10% on the nose is my target ABV. I think that the residual sweetness is a necessity to balance the high IBU, high alcohol and crazy hopping.

Anyway here is my recipe, any feedback is really welcome

Added By: AlphaAcidHouse
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 26.4 liters
Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 75% (brew house)

1.106 Final Gravity: 1.030 ABV (standard): 10.05% IBU (tinseth): 92.18 SRM (morey): 12.44


Fermentables
Amount Fermentable PPG °L Bill %
7 kg German - Bohemian Pilsner 38 1.9 77.8%
0.5 kg German - CaraMunich II 34 46 5.6%
0.75 kg German - Melanoidin 37 25 8.3%
0.75 kg Corn Sugar - Dextrose 46 0.5 8.3%
9 kg Total



Hops
Amount Variety Type AA Use Time IBU
40 g Nugget Leaf/Whole 15.2 Boil 90 min 49.2
20 g Nugget Leaf/Whole 15.2 Boil 45 min 21.11
20 g Amarillo Leaf/Whole 8.6 Boil 15 min 6.46
20 g Simcoe Leaf/Whole 12.7 Boil 15 min 9.53
20 g Nelson Sauvin Leaf/Whole 12.5 Boil 5 min 3.77
20 g Motueka Leaf/Whole 7 Boil 5 min 2.11
20 g Cascade Leaf/Whole 7 Whirlpool at °C 0 min
30 g Nelson Sauvin Leaf/Whole 12.5 Dry Hop 10 days
30 g Motueka Leaf/Whole 7 Dry Hop 10 days
30 g Nugget Leaf/Whole 15.2 Dry Hop 10 days
30 g Cascade Leaf/Whole 7 Dry Hop 10 days



Mash Guidelines
Amount Description Type Temp Time
24.4 L Infusion 68 C 60 min
14 L Sparge 76 C 10 min
Starting Mash Thickness: 3 L/kg


Yeast
Fermentis / Safale - American Ale Yeast US-05
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
15 - 23.9 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P)
658 B cells required
Yeast Pitch Rate and Starter Calculator



Notes
14 day primary, 10 day dry hop. Bottle conditioned

Whirlfloc at flame out.

Gelatine fine before racking to bottling bucket

[seymour]

Sure looks like that recipe will produce what you're looking for. Of course, if you're really wanting to emphasize "dank ganja", then add a bunch of Columbus dry hops. You'll see.

[AlphaAcidHouse]

Yeah I was toying with Columbus but Nugget is dank as hell and Cascade pretty dank too.

[JKaranka]

Ganja? What about only using Fuggles, Columbus and Target with a massive dry hop?

[Barley Water]

I see your comment about not wanting the beer to dry out too much but if you want an Imperial IPA you might want to revisit that decision. Just looking at that recipe I'm betting the beer will come out more like a Barley Wine than an IPA (not that there is anything wrong with that necessarily assuming that is what you wanted). If the beer doesn't attenuate pretty well what you may end up with is hopped up pancake syrup. If it were me making the beer I would likely use an extremely attenuative yeast as well as cut out all the caramunich which will accentuate the sweetness in the final product. Anyhow, good luck for what you will likely spend in ingredients I hope it turns out to your liking.

[JKaranka]

I don't think you need the melanoidin malt, btw. The large amount of pale malt should more than make up for it. As mentioned above, anything up from 7% abv you'll struggle more with keeping the body low than the opposite. This is not much of a problem for fuller, darker ales, but for an IPA you'll have to work with pale, some sugar (up to 10%), and maybe a tad of something for flavour and colour (e.g., lots of strong American IPAs have crystal malt, some others replace some pale malt for Munich or Vienna).

[AlphaAcidHouse]

The malt schedule it taken from Ithaca recipe for Flower Power (probably my favourite IPA) and then and then scaled up to create the same (ish) OG that Russian River use for Pliny the Younger.

Not sure I agree it wil lbe similar to Barleywine, the IBU and hop schedule ensure it stays well away from that, obviously the higher the IBU then the less apparent the residual sweetness and also the dextrose addition ensures that attenuation should be pretty decent.

I've got a 8% IPA that I brewed with US 05 here and FG is 1.011 from 1.073, that US 05 in my experience is a bit of a beast.

Never brewed an IPA up to that kind of strength though so I may well end up eating my words, only one way to find out though

[Cpt.Frederickson]

...dank ganja...

Nice.

[dreadskin69]

Sorry for digging up an old thread, but I'm about to embark on something similar and was wondering how this turned out? Was it sweet/dry? Would u change the hop schedule? Etc etc

[AdyG]

Sorry for digging up an old thread, but I'm about to embark on something similar and was wondering how this turned out? Was it sweet/dry? Would u change the hop schedule? Etc etc

The Pliny the Elder recipe is quite easy to find too. My bro-in-law and his mate brewed it and it was amazing! One of the best homebrewed beers I've had, pretty much DIPA perfection

[Barley Water]

I also am going to do a Phily the Elder. I found a place that sells the hops for that (only $15 which is extremely cheap compared to the LHBS were I estimate the same hops would cost about $45). The hops come bagged, one for each hop addition when brewing the beer so there is no waste and you don't even need to measue them out since that is already done for you. Also, they came in oxigen barrier bags so they will be fresh when used. That beer is a 1.070 O.G. beer which really isn't all that big compared to a regular AIPA however the hops that go into that beer are way, way over the top. I may find that the beer itself is a bit much for me but what the heck, I'll give it a try and see how it turns out. The trick according to Vinnine the owner of Russian River is to dry the beer out, it's all about the hops.