BeerBorg

Many of my IPA's are technically DIPA's but mostly due to OG but I've kept my hoppage down a bit so it's almost time (mid December) for a DIPA with some teeth in it.
I'm going to call this one, More Hops Matter. As always, things can change up until brew time but this is what I have as of now. Got a black and a coffee to brew before this one.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: More Hops Matter
Brewer: Paul
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.65 gal
Post Boil Volume: 6.45 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.072 SG
Estimated Color: 6.1 SRM
Estimated IBU: 104.4 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 78.8 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
13 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 88.5 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 3.3 %
8.0 oz Wheat Malt (Gambrinus) (2.3 SRM) Grain 3 3.3 %
12.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 4.9 %
1.50 oz Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 5 59.3 IBUs
1.00 oz Simcoe [13.00 %] - Boil 30.0 min Hop 6 28.2 IBUs
1.50 oz Centennial [10.00 %] - Boil 5.0 min Hop 7 8.4 IBUs
1.50 oz Centennial [10.00 %] - Boil 5.0 min Hop 8 8.4 IBUs
1.50 oz Amarillo [9.20 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.50 oz Centennial [10.00 %] - Boil 0.0 min Hop 10 0.0 IBUs
1.0 pkg American Microbrewery Ale #1 (Brewtek #C Yeast 11 -
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 5.0 Day Hop 12 0.0 IBUs
1.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 13 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs
0.50 oz Centennial [10.00 %] - Dry Hop 3.0 Days Hop 15 0.0 IBUs
0.50 oz Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 16 0.0 IBUs
0.50 oz Simcoe [13.00 %] - Dry Hop 3.0 Days Hop 17 0.0 IBUs


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 15 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 34.84 qt of water at 160.8 F 152.0 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

14 pounds of grain and 12 oz of sugar ought to give you a nice gravity. What kind of yeast are you going to use? And do you add your sugar during the boil? The last two times I used table sugar I added it after primary fermentation. That seems to work pretty well.

I don't use sugar that much but I usually add it shortly after the boil starts though many say it doesn't matter and add it late but I think it's better for hop utilization to add it early on. Corn sugar does not carmelilze so other than hop utilization, it's no problem. But I've made this recipe with the hops in mind and plan on adding it right after boil starts.

I had an error in my recipe above and it shows Ale #1 yeast but I'm using 001. I want it clean and will ferment at 66 then raise to 68 or so when adding dry hops.

FWIW: It would only be better for hop utilization if it changes the PH to a range where more of some substance in the hop is utilized. But the sugar likely has absolutely no effect on the PH level of your wort just because of how it interacts in a solution. So I would fall into the camp of "it doesn't matter" category, except if gravity is really high, in which case I'd say feeding it in the secondary is beneficial to keep the yeast happiest.

I think I'm more about the gravity concerns myself...

I seem to get better utilization when adding my ABV boosing adjuncts late in the boil and / or reserving some sugars as feedings during fermentation.

I use the sugar in an IPA to dry it out, the ABV boost is a bi product.

Gymrat wrote:I use the sugar in an IPA to dry it out, the ABV boost is a bi product.

This is my thought also.


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I've done it both ways but just looked up what Vinny does for Pliny (or at least what his version of the homebrew version) and he actually adds it before it comes to a boil.
In fact, it appears this recipe is somewhat similar to Pliny it seems. I can live with that.

I'm brewing this on Sunday and have made changes and I'm still making changes. I'm boiling for 90 minutes and adjusting the hops to reflect that. I'm also not doing a true DIPA as this is going to come in under 1.070 (well, maybe). It'll still be a big beer but I don't trust the fools going to Asheville enough to bombard them with an 8.5% ABV so I'm cutting back a bit.

Got the San Diego yeast starter done and cold crashing. Weather looks to be perfect. Even for us this time of year its extremely mild. Gotta do it while you can.

Beer-lord wrote:but I don't trust the fools going to Asheville enough to bombard them with an 8.5% ABV so I'm cutting back a bit.

Brew it big....I've already got those "fools" covered. Since I missed my OG this past Sunday, the re-brew of the Simply Simarillo (with Citra added) is probably going to finish around 4.2 to 4.5%.

The hops are strong with you.....may the hops be with us.


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BlackDuck wrote:

Beer-lord wrote:but I don't trust the fools going to Asheville enough to bombard them with an 8.5% ABV so I'm cutting back a bit.

Brew it big....I've already got those "fools" covered. Since I missed my OG this past Sunday, the re-brew of the Simply Simarillo (with Citra added) is probably going to finish around 4.2 to 4.5%.

THIS^^^^^^^^
I think I have the session side covered too, along with Chris. Will have Down Unda IPA (Galaxy) and Divergent (Mosaic) IPA both in the 4.6% range, and both in the Mid 80's IBU range, 1 ounce addition FWH on both the rest of the addition were 15 to flameout.

If Dawg likes (or if not thinks any of you might like) the strong and mildly brett infected saison I sent home with him, I'll send a couple of liters of that with him for the trip to represent me. It will wash down those session beers. Even folks who don't like funky beer should be ok with it. The funk is very minimal (maybe a bit of hay)... not a lot in it for the Brett to eat.

I won't speak for the others, but I would love to try one.


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Nothing will go to waste, I can promise you that.
Thanks for the offer too!