Help with dry hop schedule

Uh oh, someone is gonna call the crystal malt police again!

;-)

The dry hops look great to me, others will likely recommend adding more and/or dry hopping in stages, but personally I think it'll be great as is.

 

I think the dry hop schedule looks good as is, though in most cases I leave them in for 10 days but thats just a matter of preference.

What are the calculated IBUs on this beer?

 

I concur with HB42 and Oddnotion. The hops combo is good and will be fine. Like HB42 said, many will recommend complicated dry hopping schedules but if you do what I normally do, which is let it ferment for 4 or 5 days and then toss in your dry hops for the remainder of the fermentation, you will be just fine.

 

Some fun entertainment when brewing this, will be to let your non craft friends take a sip of the just cooled wort. The sweetness comes rolling in like a freight train then followed by an electrical storm of bitterness. The looks on their faces is priceless.

 

Sigh...I'll bite

Something to consider is that in a beer with that high of an original gravity, your going to probably have a good amount of residual sweetness as is. 1# of carapils and 1# of 40°L is alot of crystal malt (even though 11.5% isn't extremely over doing it), my only concern is the finishing gravity your already looking at plus 11.5% crystal malt. Do you plan on using a high attenuating yeast?

 

Looks good to me. BTW, 98 computed IBUs won't get very close to 98 in reality (reality becomes very non-linear vs. theory above a certain point), but it will be plenty.

 

What changes did you recalculate exactly? I think that making adjustments to the malt bill as well as mashing lower would be better options to adding more bittering hops. Dryhop looks good. If anything, I'd double up on the 15 and 5 minute additions. Right now you have very sweet, high FG. Not ideal for a hop forward beer, but it's not wrong either. It's up to you.

 

Your dry hopping schedule looks fine to me.

Good luck with your IIPA.

Cheers!

 

1056 could help bring the FG down if treated properly, but an 1800ml starter for this beer doesn't seem like enough, unless you pitch two packs of yeast into the starter. According to Mr. Malty it looks like your going to need bigger than a 5000ml starter.

 

What's your OG?

 

For 1.084, Mr. Malty says 2.6 liters if the vial/pack is very fresh and if you do 'intermittent shaking', i.e. swirl it often. 2 liters might be 'close enough' (though I probably wouldn't go that small), but you may have trouble doing a 2 liter starter in a 2 liter flask, depending on the headspace of that particular flask. You could also do a two step starter.

 

5000ml is on the high end, and I will be honest that I probably wouldn't make one that big. But, if you only have one pack and one flask. I would ask if you have a growler or something that you could use to split and step the starter up? When do you plan on brewing this? I would personally be concerned with a 1.8 liter starter in a 1.084 OG beer.