DIPA / IIPA help

What yeast are you using, and are you planning a starter?

 

I'd cut the wheat to 2 lb and use carapills instead of carafoam for less sweetness. Otherwise looks good. Have fun

 

I personally prefer wheat malt over flaked wheat, and 12 ozs of dry hop seems like a crazy amount. I get a ton of aroma using 5 - 7 ozs. I would move some dry hops to post boil. Also, I think by moving the hops you can increase your ibus just enough.

 

Agree with the dry hops. I personally like 5-6 oz with big late post boil additions. Otherwise looks good to me.

 

Yes, so with that being the case I would probably do some 10 min and maybe 5 min. You could easily transfer an oz or two to 10 min or 5 min and still have 10/11 ozs of dry hops, which I think is still plenty.

 

Wheat malt is fully modified so it's easier to extract sugars and I feel leaves less wheat like flavor. Flaked wheat is raw so it will provide more protein for more body but also can add that grainy wheat like flavor. Since I treat my water for IPAs I don't want the wheat adding too much body or flavor. This, malted wheat adds some body, color and sugars.

 

In my experience adding more hops past that 6/7 oz threshold for dry hops yields very little difference.

 

@drink1121 , that looks tasty! I think it will turn out damn good. My only recommendation is your SO4:Cl ratio should be somewhere around 1:1.5. I would aim for 140 SO4 & 200 Cl to accentuate the softness of the grain. You starting from RO water?

 

I would stray away from any sodium. Sodium and hops not a good combo, the risk of it being pervieveable is more than the reward of extra mouthfeel imo. Your call tho.

 

My 2 cents is to try and get your FG lower. Do you like a sweeter IPA/IIPA? If so, I guess you could leave it higher. I have had a IIPA finish at 1.016 and I felt like that was the upper limit for me. I recently had an Epiphany from Foundation Brewing out of Maine. Excellent NEIIPA. The can says it has a FG of 1.009 for an 8%. It is not the least bit thin at all but rather very chewy with just the right amount of sweetness to balance the hops.

 

I don't think you'll be disappointed. You may get better attenuation too. I have got 80% and a little better a few times with 1318. I usually mash at 150 and add anywhere from 10 to 12 oz of sugar. I aerate with pure O2 for 90 sec and raise it up close to 70 by day 7. Those factors all seem to help. Good luck!

 

Even for a NE style IPA that sounds a little low of a IBU:OG ratio...For a IIPA that ratio is not linear taste-wise, imho
How sure are you of that ratio? Are you bagging hops? Your utilization may be lower than you think.