galaxy IIPA recipe critique

Discussion in 'Homebrewing' started by mountsnow1010, Nov 26, 2012.

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  1. mountsnow1010

    mountsnow1010 Initiate (0) Jan 23, 2009 Vermont

    Hi all -

    Can anyone critique this recipe/offer opinions as to how to make it more (potentially) tasty? I am not set on much about it other than making a single-hopped Galaxy IIPA, I am willing to change anything else.

    http://hopville.com/recipe/1664181

    Cheers, and thanks to anyone willing to lend some advice (I am a bit of a novice)!
     
  2. mcc1654

    mcc1654 Initiate (0) Mar 20, 2011 Illinois

    I don't think the high gravity yeast is necessary for this beer. I would just use US-05/001/1056.
     
  3. mountsnow1010

    mountsnow1010 Initiate (0) Jan 23, 2009 Vermont

    Ok! I wasn't sure. Haven't brewed something quite this alcoholic before. Thanks!
     
  4. mcc1654

    mcc1654 Initiate (0) Mar 20, 2011 Illinois

    I believe US-05/001/1056 are tolerant up to around 11%. Just make sure to pitch enough cells for healthy fermentation.
     
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  5. psnydez86

    psnydez86 Initiate (0) Jan 4, 2012 Pennsylvania

    I think that will be a fine super hoppy double ipa that will age gracefully. The thing you want to focus on with a big beer like that is proper pitching rate. Consult mrmalty.com for pitching rates and if you don't have the ability to do a starter your gonna need to pitch multiple vials/packs of yeast but mr malty can be a great guide. Good wort aeration prior to pitching will help also maybe a yeast nutrient addition will help also.
     
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  6. axeman9182

    axeman9182 Initiate (0) Aug 5, 2009 New Jersey

    I might drop one of the late hop additions so you can dry hop it with 2oz instead of one, but that's just personal preference. The recipe as is should be plenty tasty.
     
  7. mountsnow1010

    mountsnow1010 Initiate (0) Jan 23, 2009 Vermont

    Good to know, I'll be sure to do that! I may be able to do a starter by the time I start this batch, we'll see...

    Thanks for the recommendation. I'll probably do that. I thought that I might be overdoing it with the late hop additions, but it didn't occur to me to double the amount for the dry hop. Thanks!

    Now to wait for my hops to arrive...
     
  8. sarcastro

    sarcastro Savant (1,097) Sep 20, 2006 Michigan

    Depending on whether or not your DIPAs on the dry side, I would think about substituting sugar for LME to dry it out a bit.
     
  9. mountsnow1010

    mountsnow1010 Initiate (0) Jan 23, 2009 Vermont

    I don't want it to be mouth-puckeringly dry, but I was thinking it would be nice to lower the FG a bit. How much would you substitute?

    I just realized that as I type this, I am sitting in a yeast lab with all of the necessary equipment to have a starter + much more. Of course, our health and safety people definitely wouldn't like that and I don't want to get kicked out :wink:
     
  10. mountsnow1010

    mountsnow1010 Initiate (0) Jan 23, 2009 Vermont

    Also, I'm not planning on racking for the dry hop, was just going to add that to primary after fermentation stops. Is 7 days too long/will I get off flavors?

    here's a modified version of the recipe taking above recommendations into consideration: http://hopville.com/recipe/1664181
     
  11. mcc1654

    mcc1654 Initiate (0) Mar 20, 2011 Illinois

    No, it will be fine. I usually ferment my PA/IPA/IIPA for 10-14 days in primary, cold crash the primary for 2 days, dry hop in primary for a week or so at room temp, and then keg with a second load of dry hops while the keg is chilling and carbonating. Sometimes I leave the second load of dry hops in the keg for the whole time I'm serving it.
     
  12. sarcastro

    sarcastro Savant (1,097) Sep 20, 2006 Michigan

    Maybe someone with more experience with Extract DIPAs can chime in on this. I do know it is pretty standard to have sugar in DIPAs to dry it out, and since you are using LME and cant control the mash temp, it is more important. I would do at least a pound and a half for an OG this high with extract.
     
  13. mountsnow1010

    mountsnow1010 Initiate (0) Jan 23, 2009 Vermont

    Playing around with the numbers a bit, I was able to get the FG to 1.019 without messing with the ABV too much. Still seems a bit high but I don't want to drop the ABV any further.

    Excellent! I have no kegging equipment so I will just stop after the first dry hop and bottle Sounds pretty tasty to do it again after kegging, though...
     
  14. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California
    Deactivated

    1.019 is a bit high for a dry DIPA. If you want it dry, shoot for 1.010-1.012. 10-15% corn sugar will get you there (Looks like your updated recipe is there); you can cut your crystal in half (and replace with more golden extract) if you'd like to further drop the FG. Your golden light extract does contain carapils (and you'll get a good deal of body from the hops), so no need to really worry too much about it coming out thin.
     
  15. mattbk

    mattbk Savant (1,099) Dec 12, 2011 New York

    Not to hijack, but while I know that extensive use of hops will add to head retention and lacing, this is the first time I've heard someone say that hops can add body to a beer. Can you explain this phenomenon further?
     
  16. mountsnow1010

    mountsnow1010 Initiate (0) Jan 23, 2009 Vermont

    Playing around with the calculator I can't seem to drop the FG lower than 1.019 by increasing sugar content (even up to 20%) and reducing LME and crystal. Are you saying that in practice 10-15% corn sugar should help get me to <1.012 even if the calculator is giving me a FG of 1.019? Thanks for the help!

    edit : I should note that this is while trying to maintain an ABV of 8.3-8.5
     
  17. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California
    Deactivated

    Meant head retention and lacing.
     
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  18. slayerhellfire

    slayerhellfire Initiate (0) Dec 24, 2009 New York

    Only 2 oz. of hops for dry hoping...weak imo I dry hop with at least 4 to 5 oz. @ 14 days, dry hop the hell out of it!!
     
  19. FATC1TY

    FATC1TY Pooh-Bah (2,502) Feb 12, 2012 Georgia
    Pooh-Bah


    Could be the fact that you are using extract as well. Some claim there is a threshold in some cases of the dreaded .20 point finish in big extract beers.

    Your calculator should be taking into the account of adding the sugars in there.
     
  20. mountsnow1010

    mountsnow1010 Initiate (0) Jan 23, 2009 Vermont

    I've heard dry hopping for two weeks can start to give a grassy taste...is that not the case when you do it?
     
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