Crazy hop bursted IPA idea?

I can't think of any reason this wouldn't turn out beer, although you might get a different type of bittering taste. Go for it?!

 

Well this isn't really a ton of hops, and you aren't dry hopping it or doing a flameout addition so you will undoubtedly be disappointed with the aroma. For the same gravity scaled up to a 5 gallon batch and hop bursted, 12-16oz of hops total split amongst 10 - 0 - dry additions would not be insane if dankity dank dank is what you want. So you are below that.

There is also no way a 1.077 beer with no specialty malt, all light extract, and US-05 yeast stops fermenting at 1.023. Unless the extract is really old I guess. Then it will suck anyway so it doesn't matter.

This probably would not turn out to be a horrible beer but, imho, it will be missing a lot. Disappointing body, not enough aroma, not enough character to balance out the amount of alcohol (probably just under 9%).

 

I have done something similar, but I did a 30 minute boil. It turned out great.

Didn't realize that this was that big of a beer. Mine was around 4%. It was on the thin side and I added some maltodextrin the next time I brewed it. For something aroung 9% I would want something besides DME or it will be very bland.

 

It won't be great, but it won't be bad, either. It'll lack some complexity, due to the boring extract, but it most likely won't be a waste of time or ingredients. You might want to steep maybe 1/4 lb of carapils to bump up the body a bit - just a thought.

 

to tack onto mikehartigan's comment, maybe get some maris otter malt extract instead? Also as stated, I would save some hops for dry hops as well.

 

I would do an amount of high AA hops at ten, something strong enough to give you plenty of bitterness, and the rest at flameout. I would also either use a different extract (perhaps amber*) or add some specialty malts steeped. It's an interesting plan, but I think it could be better if you took into account the high gravity, which to me implies the need for more complexity.

*cue gasps of horror from the Light-DME-only-police**

**btw I will soon be doing an amber extract recipe, just so you know I've tried it myself

 

too much crystal malt.

 

4 lbs dme (1.062 @ 2.8 gal)
1 Oz each centennial and simcoe @ 10 (around 50 ibu's not knowing exact alpha acids)
1 oz Cascade @ 0
1 oz each Citra and Cascade dry hop

Just my two cents...

 

not too light, just not complex enough for the high gravity. but I am no expert, and for myself, I only take so much advice before I just do what I was gonna do anyway. it's your beer, you decide and report back. I'm sure it will be fine even if it could have attained a higher state of perfection.

 

Do a 2 oz dry hop of falconers flight and 1 oz of mosiac.. that would be a fruity hop beer.

 

I am not sure you will get the bitterness that comes with an IPA when you add hops at 10 minutes... I would think an IPA would need some good boil time with one of these (Cent or Cira.. not Cascade) to get the bitterness to make it an "IPA". You will probably be closer to a pale ale I would think.

 

If I were in your shoes, I would bitter with the centennial (honestly if it were me, I'd go simcoe but you said you didn't want to use it) for at least 30 min and throw the rest of the hops in from 5 min to flame out. I definitely think you need more hops to do this technique, even with a 2.8 gallon batch. Like the guy above said, you won't get the bitterness of an IPA. With the hop burst technique you need exponentially more hops. For my IPAs (which are getting better and better), I bitter for either 60 or 90 minutes (and only enough for about 40 IBUs) then add more at 15, 10 or 5, and a shit ton at flame out. Then run the wort through a hop rocket with about 2-3 oz of leaf hops and dry hop with 2-3 oz per 5 gallon batch. And sometimes I hang leaf hops in the keg. It ends up being a lot of $$ in hops, but it's worth it in the end. And I agree, nothing like a nice hoppy dry IPA. My last one finished a little too low at 1.004, but it's one of the better IPAs i've brewed (Simcoe and Citra in the keg).

 

Just bottled a saison that used a similar technique. Brought half the water to a boil, added 6# pilsner dme, stirred to dissolve, added the rest of the water and 1.25oz Citra as a FWH addition. Boiled 10min, killed the heat, and then added 6.8oz Belma hops, steep/whirlpool for 45min. Added 2oz Amarillo and 1oz Centennial DH. Definitely got the IBUs I needed for this beer, but then again, it is DRY (1.053 down to 0.999). Very fruity and spicy. If I were to do it as an IPA, I would do something like this:

6# pilsner DME
2# wheat DME
1# interesting sugar (jaggery, turbinado, or maybe some of sort of light to medium candy syrup)
FWH 4oz super potent 11AA+ hops (citra, simcoe, mosaic, nelson, etc)
10min boil
FO 4-6oz Potent higher AA hops 30-45 steep/whirlpool before chilling
US-05
4-6oz DH