help with DIPA recipe for homebrew competition

Discussion in 'Homebrewing' started by DVoors, Jul 23, 2015.

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  1. DVoors

    DVoors Zealot (627) Jan 6, 2014 Indiana

    I changed my mash time from 60 to 90 minutes at 148 in Brew Cipher, and it dropped the expected FG down to 1.012. That's a good idea. Thanks!
     
    #21 DVoors, Jul 24, 2015
    scurvy311 likes this.
  2. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    Yes but nothing really stands out from that beer from long ago. I would leave it out personally.
     
    #22 scurvy311, Jul 24, 2015
  3. CurtFromHershey

    CurtFromHershey Initiate (0) Oct 4, 2012 Minnesota

    I'd shoot for at least 4oz after the boil, either all at FO, at as a WP, or split between both. Your plan of 4 oz total of dry hops would have been my recommendation as well.

    As for which hops to use, any of the ones you're currently planning to use would be fine. Personally, I'd use the most of amarillo, followed by equal parts cascade and centennial, and then a little bit of chinook.

    Perhaps something like:

    60 2 oz warrior
    20 1 oz centennial, 1 oz chinook
    10 1 oz amarillo, 1 oz centennial
    5 1 oz amarillo, 1 oz cascade
    FO 1 oz amarillo, 1 oz chinook
    WP 1 oz amarillo, 1 oz cascade
    DH#1 1 oz amarillo, 1 oz centennial
    DH#2 1 oz amarillo, 1 oz cascade
     
    #23 CurtFromHershey, Jul 24, 2015
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  4. DVoors

    DVoors Zealot (627) Jan 6, 2014 Indiana

    So I brewed this recipe on Sunday, incorporating many of the suggestions made by all of you. The biggest change I made SAS to modify my hopping schedule to match the schedule @CurtFromHershey listed above. I only used about 0.9 pounds of honey at flameout, and I plan to add the other 1.1 pounds of honey to the primary fermenter (as several of you suggested above). I hit all of my numbers exactly (OG after adding .9 pounds honey at flameout was 1.071). My question now is about the timing and method for adding the rest of the honey. My fermentation got off to a quick start. I had airlock activity and a small cap of foam after just 6 hours, a thick cap of foam after 15 hours, and it appears to be hitting high Krausen today. I had to switch overto a blow-off tube last night. Do I wait until the Krausen has dropped completely to add thehoney (like when fermentation is 90 -95% complete), or is it best to do it earlier (once the Krause is just starting to recede/drop)? When I add the honey, do I just dump it in straight out of the jar, do I need to heat it first or add it to heated water first to sanitize/pasteurize the honey, or do I not need to worry about wild yeast or bacteria in the honey since this is such a high alcohol beer (over 8% once the current fermentation is over and 9% once the honey ferments out)? Thank you!
     
    #24 DVoors, Jul 28, 2015
  5. CurtFromHershey

    CurtFromHershey Initiate (0) Oct 4, 2012 Minnesota

    You should be fine adding the honey without pasteurizing - it's pretty resistant to bugs on its own and then add the alcohol, pH, and yeast activity.
     
    #25 CurtFromHershey, Jul 28, 2015
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  6. DVoors

    DVoors Zealot (627) Jan 6, 2014 Indiana

    Thank you! Do I need to heat the honey up at all before adding to the fermenter to make it thinner/runnier. Would that help it dissolve into solution easier? Also, do I need to stir the fermenting beer or swirl the carboy to dissolve the honey, or do I just dump it on top of the Krausen, and let it ferment on top? Finally, when is the ideal time to add the honey? After Krausen has dropped completely or once it is just starting to recede? Sorry for all the questions and thanks for your help!
     
    #26 DVoors, Jul 28, 2015
  7. CurtFromHershey

    CurtFromHershey Initiate (0) Oct 4, 2012 Minnesota

    I supposed throwing the container in some warm water would make it easier to pour like it does LME. Can't imagine it hurts anything either. It will take some time, but it will dissolve on its own with no stirring. I'd add it once the fermentation activity starts to slow. You could add the honey tonight or tomorrow. It would probably be fine to wait longer than that too, but I wouldn't want to chance letting the yeast get too lazy.
     
    #27 CurtFromHershey, Jul 28, 2015
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  8. DrMindbender

    DrMindbender Initiate (0) Jul 13, 2014 South Carolina

    If you add honey post boil, I'd add it at high krausen without heating it up, other than letting it warm up, in the container, in a hot tap water bath for 10 minutes or so to get it more liquified. This will give you more of the honey characteristics it sounds like you're looking for and the yeast will just devour it with huge smiles on their faces:grinning: If you add it at high krausen, it won't just sit there, but instead get mixed by the active yeast and fermented.
     
    #28 DrMindbender, Jul 29, 2015
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  9. DVoors

    DVoors Zealot (627) Jan 6, 2014 Indiana

    @CurtFromHershey @scurvy311 @VikeMan @DrMindbender @AlCaponeJunior @hopfenunmaltz @PortLargo @MostlyNorwegian

    I wanted to revive this thread to provide an update. Thank you all for your comments, suggestions, and general help with this recipe. The beer turned out to be fantastic, one of the best double IPA's I've ever tasted. I entered it in the homebrewing contest i referenced above, and I'm happy to announce that it took 1st place overall and won the people's choice out of the ten beers that made it to the finals. As a result, I will be brewing this recipe on the brewery's 7-barrel system, and the beer will be on tap at all of their restaurants and brewpubs in northeast Indiana region. Thanks again everyone for your help!
     
    #29 DVoors, Sep 14, 2015
    meefmoff, SFACRKnight, Scope4Beer and 4 others like this.
  10. DrMindbender

    DrMindbender Initiate (0) Jul 13, 2014 South Carolina

    Glad to hear...and....send me some!!! :grinning::wink:
     
    #30 DrMindbender, Sep 14, 2015
    DVoors likes this.
  11. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    Congrats on the medal . . . are they letting you name this beer?
     
    #31 PortLargo, Sep 15, 2015
    DVoors likes this.
  12. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    Awesome! Congratulations. You need to post it in the recipe section.
     
    #32 scurvy311, Sep 17, 2015
    DVoors likes this.
  13. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    i'm really hard pressed to find an instance where i look at Munich or Vienna and say "man, my beer REALLY needs that maltiness!" just not my thang. i can maybe see it with a west coast IPA or IIPA. a juicy IPA? blech to Munich or Vienna.

    I like my carapils in an IPA. or i like crystal - less than 5% and a c10. i also like wheat in there. not ALL of these 3, but they're all nice ingredients.

    been putting some wheat flakes in my IPAs as of late for proteiny goodness. hops plus proteins = party!
     
    #33 atomeyes, Sep 17, 2015
  14. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin


    You can't see using Munich or Vienna in an IPA, but Lavender in an IPA tickles your fancy? :astonished:

    Allrightly, then. :rolling_eyes:
     
    #34 Brew_Betty, Sep 17, 2015
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  15. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    Subjective taste is pretty awesome, huh? :sunglasses:
     
    #35 SFACRKnight, Sep 17, 2015
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  16. CurtFromHershey

    CurtFromHershey Initiate (0) Oct 4, 2012 Minnesota

    What's the name of the brewpub? I'll be driving cross country, and the timing might work out that it's still on tap. I'd love to try it out
     
    #36 CurtFromHershey, Sep 18, 2015
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  17. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    yup. but hey, a certain hop has lavender characteristics to it, so it really isn't that strange.
     
    #37 atomeyes, Sep 19, 2015
  18. hyndmanevan

    hyndmanevan Initiate (0) Mar 2, 2007 Indiana

    Mad Anthony, they have a few locations, but the main/original is in Fort Wayne.
    http://www.beeradvocate.com/beer/profile/1162/
     
    #38 hyndmanevan, Sep 21, 2015
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  19. DrMindbender

    DrMindbender Initiate (0) Jul 13, 2014 South Carolina

    If you've never brewed an IPA with Munich or Vienna, you don't know what you're missing! Fresh Squeezed uses Munich and a little C-40 besides the base grain and its a fan favorite of just about anybody that tries it! "Blech"...I think not!!! If you're a traditionalist, I can see only wanting a little crystal/caramel malt besides the base malt, but homebrewing isnt about being traditional to me...its about making something unique and better than what most commercial breweries are making.
     
    #39 DrMindbender, Sep 21, 2015
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  20. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    trust me. i'm far from a traditionalist :slight_smile:
     
    #40 atomeyes, Sep 25, 2015
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