Double Ipa

[kaymak]

Hey Guys,

We're thinking of brewing a Imperial / double IPA (i don't know what the difference is between either), I have come up with an initial recipe and was wondering if you could throw your eye over it and see if it can be improved,

Type: All Grain
Batch Size: 23.00 L
Boil Size: 26.33 L
Boil Time: 60 min
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
6000.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 80.00 %
500.00 gm Cara-Pils/Dextrine (3.9 EBC) Grain 6.67 %
500.00 gm Caramel/Crystal Malt - 80L (145.0 EBC) Grain 6.67 %
500.00 gm Munich Malt - 10L (19.7 EBC) Grain 6.67 %
10.00 gm Chinook [12.70 %] (60 min) Hops 9.9 IBU
10.00 gm Chinook [12.70 %] (55 min) Hops 9.6 IBU
10.00 gm Chinook [12.70 %] (50 min) Hops 9.4 IBU
10.00 gm Chinook [12.70 %] (45 min) Hops 9.1 IBU
10.00 gm Cascade [5.50 %] (40 min) Hops 3.7 IBU
10.00 gm Cascade [5.50 %] (35 min) Hops 3.5 IBU
10.00 gm Cascade [5.50 %] (30 min) Hops 3.3 IBU
10.00 gm Cascade [5.50 %] (25 min) Hops 3.0 IBU
10.00 gm Amarillo Gold [9.40 %] (20 min) Hops 4.4 IBU
10.00 gm Cascade [5.50 %] (15 min) Hops 2.1 IBU
10.00 gm Chinook [12.70 %] (10 min) Hops 3.6 IBU
10.00 gm Amarillo Gold [9.40 %] (5 min) Hops 1.5 IBU
10.00 gm Amarillo Gold [9.40 %] (0 min) Hops -
10.00 gm Cascade [5.50 %] (0 min) Hops -
10.00 gm Chinook [12.70 %] (0 min) Hops -
23.00 L Dublin, Ireland Water
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

Gonna dry hop with about 70g of Cascade pellets for 10 days also


Beer Profile

Est Original Gravity: 1.076 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 7.34 %
Bitterness: 63.1 IBU l
Est Color: 24.5 EBC

[mysterio]

That looks like more of a west coast IPA, it might be quite thick and heavy.

Typical IIPAs are going to have a decent portion of plain sugar to boost alcohol without boosting body/maltiness, 5 - 10 %

Not enough dry hops for a double IPA either, again looking at typical recipes they are blitzed with about 80 - 150 grams of hops. Chinook, Columbus, Centennial, Simcoe etc

[kaymak]

Cheers Mysterio,

Ive changed the yeast I had in it, it should be WLP001, I've also upped the dry hops to 70g which is the rest of the cascade I have,

Looking for something heavy and thick for this one which is why I went for all the malt

[mysterio]

Should be fine, I did a 1.070 IPA with no sugar and it was good. Make sure to mash quite cool 64/65 C. If you can get some Chinook & Amarillo in the dry hop on top of the Cascade that will help because they're very aromatic. I can smell it now

[Barley Water]

Yup, what you have there is a West Coast type IPA. The double or imperial IPA's (two descriptions of the same style) run just a little bigger (maybe 1.085 or so) and also have higher IBU's (80 to 100+). Most of them remind me of chewing on a Grapefruit rind, there ain't alot of subtle stuff going on with most of those beers. Because of the massive amount of Chinook hops, it reminds me of Arrogant Bastard, Stone brewing's flagship beer. If you have hard water, that hop variety can get a little harsh, I personally never use Chinook but many just love the stuff, it's a personal taste thing. For an IPA, us Yanks get the bitterness/gravity ratio around 1:1, for instance the Dogfish Head clone I have on tap right now has around 60 IBU of bitterness and an O.G. of 1.064 (and of course, it's massively hop bursted). Stone also adds crystal malt to their beers but I prefer to skip it for a couple of reasons. First of all, beers with a high gravity like this get hard to drink because the beers get so big. Crystal malt tends to increase the body and can make the beer cloying very easily at that high starting gravity. Secondly, the sweetness of crystal malt will tend to dumb down the hop effect which just seems to me to be exactly the reverse of what is trying to be achieved. Mysterio mentions using some sugar to try and thin out the beer. I think that is a good strategy although most Yanks have a really big aversion to adding adjuncts of any kind to beer (I am somewhat of an exception, I'll throw damn near anything in beer if I think if will lead to a good, unique tasting brew). My preference is to add just a little higher roasted type malt such as biscuit, victory, special roast or brown malt into the grist, maybe 6 ounces or so in a 5 gallon batch. It adds just a little interest to the malt side of things and has a tendancy to produce a sort of drying effect on the taste which at higher gravities is welcome in my opinion. By all means, take Mr. Mysterio's advice and mash colder (say around 1.048 or so). That should produce a very fermentable wort which should keep the body of the beer down a little and make it easier to drink. After all, one of the reason the monks in Belgian put sugar in their beers is because it would be very cloying and difficult to drink without it and after all, they are inspired by God, need I say more?

[196osh]

As a baseline I think for a 23L IIPA you should be using about 300g of hops. The vast majority after 20 minutes, you should be looking at a bitterness level of 90+ IBUs, although the abv is fine, i'd bump that up a wee bit.

[mysterio]

As a baseline I think for a 23L IIPA you should be using about 300g of hops. The vast majority after 20 minutes, you should be looking at a bitterness level of 90+ IBUs, although the abv is fine, i'd bump that up a wee bit.

Your 300g figure, is that just kettle hops or are you including dry hops.

[196osh]

Should have said 400. You should be looking at a schedule like:

100g 20 mins
100g 15 mins
100g 0 mins
100g Dry Hops

At a guess. At an average sort of aa% for US hops you'd be looking at like 90ish IBUs.

But the more the better.