critique my IIPA, please

Looks okay to me. Maybe a smidge more on the dryhop will be needed, but you can decide that once you get to that point if you think it needs it.

 

I see no major problems with it. I might also up the dry hops a bit, but it's a minor point and I wouldn't hyperventilate over it. If you already have all the stuff but DON'T have a local homebrew store, I'd just make it and don't even sketch on it. If you do have a local homebrew store, I'd consider any replies you get, but keep in mind that sometimes you just have to go for it. What's that one thing that everybody has that gets likened to opinions?

 

hops look good, but I dont understand the use of carapils + oats and sugar/honey? one is thinning it out/drying the other is making it thicker, which do you want?

Personally I wouldnt use the oats at all, just not the right flavor in a IIPA

 

I'd get rid of the honey altogether. (1) How are you planning to use it, and (2) do you think you'll be able to perceive its flavor contribution in the finished product?

 

Drop the honey and add more dry hops and late addition hops.

 

I agree. I wouldn't use the oats at all and I probably would nix the honey as your hops will cover up any flavors you are wanting to achieve from this. If you want to dry it out just use the sugar. Hop bill looks good but I might consider dropping all the steeping hops to just .5 oz and then adding more to the dry hopping. I also like to boil anything with 2-row for 90 min but that may just be personal preference.

 

Double sunshine uses oats. Adds mouthfeel without adding sweetness.

As for the recipe, needs more hops!

 

I'd also drop the honey and go with one pound of table sugar. I'd up the Simcoe steep to at least 1 oz and probably 2 oz. Add more dry hops for sure. I put around 4-5 oz in my last DIPA and wish I'd put more. I went with something like 2 oz Columbus, 2 oz of Simcoe and 1 oz of Centennial with a total of 13 days of dry hopping. Good luck!

 

I'd adjust to shoot for 5.5 gallons since you lose more to absorption with lots of hops (less with pellets than leaf). I've also found that a lot of hop matter makes it into my fermenter despite using hop bags in the boil with pellets, and having that little bit of extra allows me to rack above the yeast and trub for cleaner beer going into the keg. I also like splitting dryhops into two rounds. I'd do two 2-ounce blends of your three dryhops...two oz would go straight into the bucket after primary fermentation, and the other 2oz would get bagged and zip-tied to the keg diptube.

 

I'd either up the vienna % or drop it all together... I think 12oz will get lost in that beer.

 

Looks awesome. I 'do personally take most of bittering additions out to lower IBU.
I don't understand using summit as a late addition. It is pretty weak know flavor and aroma, and I mainly used as a bittering addition (15%+ AA)

 

Describing Summit as weak in flavor and aroma, is pretty much the most inaccurate description of Summit I've ever heard. Have you ever had Oscar Blues Gubna? Summit is straight up Citrus, green onion, garlic and weed, and is incredibly potent.

 

Yeah, Summit is almost too potent. Pungent armpit, tangerine and chives is how I like to describe it.

 

Whoops. I was thinking of Warrior. High AA, low flavor

 

Drop the oats and table sugar, add 4 oz more honey to make it 1 lb. add honey at high krausen. Hops look OK.

What's your water profile? Sulfate & Calcium levels? Fermentation temp? Starter?

 

Just a comment on 5.2 stabilizer. It may be able to buffer a pH that is already in the ballpark, but don't count on it to properly regulate pH for a wide variety of water/grist combinations. There is no magic additive that can do that.