IIPA Recipe

[Matt12398]

Does anyone have a good imperial/double IPA recipe that they've be willing to share. I'm looking to do a big beer and I'm not sure if my recipe I've put together really cuts it. I'll happily share it for critique though.

[Hanglow]

I'd look up the Pliny recipes that are about for a first one

basic premise is pale ale malt, any crystal you may want keep it to a couple of percent, add some dextrose to dry it out a bit and hop it till it bleeds, then dry hop it even more. And minimise any oxygenation issues after fermentation by flushing tubes/siphons/kegs with co2 before any transfer

[gibbiem]

http://www.bertusbrewery.com/2013/08/pl ... ne-30.html

[Matt12398]

Thanks guys. The recipe I've put into Beersmith is simcoe and centennial so it looks like I'm already on the right track. I might need to up my quantities a bit more. Had also planned a two stage dry hop.

I was thinking about a couple percent amber malt which I'm sure everyone will tell me to leave out but I thought it might give it a bit of malty character. Also planned on a few hundred grams of light brown sugar to reduce the FG.

I've got a vial of The Yeast Bay's Vermont Ale yeast which is supposed to be isolated from the same strain used to brew Heady Topper so I'm hoping it's a good choice.

[gibbiem]

I'm planning an IPA next, going to do a two stage dry hop too. Citra for 5 days then Amarillo for 3 days! just made a hop back to try too

[Barley Water]

Dogfish Head uses a little amber malt in their IPA's and no crystal malt. I have made the 60 clone and it comes out great. Also, if you are making a double IPA the issue you run into is that the beer starts getting really big and hard to drink because of a high terminal gravity. Adding some simple sugar is one good way to get a better attenuation so I would say, do it and good luck.

[walrusdunne]

Don't be afraid to experiment with the malt bill. Di what suits your taste. I added.about 8% Vienna malt to my past double IPA and.it turned out great. Lots of malt character, cut short by a loveley bitterness.

[seymour]

...I've got a vial of The Yeast Bay's Vermont Ale yeast which is supposed to be isolated from the same strain used to brew Heady Topper so I'm hoping it's a good choice.

Bump.

What did you think of that YeastBay Vermont Ale yeast?

[Rookie]

Thanks guys. The recipe I've put into Beersmith is simcoe and centennial so it looks like I'm already on the right track. I might need to up my quantities a bit more. Had also planned a two stage dry hop.

I was thinking about a couple percent amber malt which I'm sure everyone will tell me to leave out but I thought it might give it a bit of malty character. Also planned on a few hundred grams of light brown sugar to reduce the FG.

I've got a vial of The Yeast Bay's Vermont Ale yeast which is supposed to be isolated from the same strain used to brew Heady Topper so I'm hoping it's a good choice.

You're on the right track, about the only thing I'd do different is not to use the brown sugar: corn sugar would be a better choice.

[Matt12398]

Thanks to Seymour and Rookie for the updates.

I used the yeast on a pretty basic recipe in the end based on Jamil's pale ale from brewing classic styles. Possibly a bit of a waste. I kegged it this week and the initial taste was good. I didn't pick up the peachy notes that this yeast produces but I'll be interested to see what it tastes like once it's carbed.