DIPA bittering help

101 calculated IBUs sounds fine to me for a DIPA. You've got plenty of late-boil hops, so I don't see a reason to reduce the bittering charge.

Looks like a solid recipe to me, hard to go wrong with Citra/Amarillo/Simcoe/Columbus. I might cut the honey malt down to reduce perceived sweetness, in fact a little table sugar is often helpful for drying out a DIPA so it doesn't drift into barleywine territory (although at 1.075 that is less of a concern than for a 8.5%+ ABV DIPA).

 

Hops look good, I'd reduce the honey and caripills by .5 lb each.

 

When I did my last DIPA, my "theoretical" IBU came out to about 100... It wasn't enough for me, it tasted more along the lines of 60-70 IBU's if I had to personally scale it based on experience... Brewing another soon and as of now, the theoretical is up around 200 IBU. But I like the resinous, bitter IPA's... Just something to keep in mind depending on your tastes.

You could probably remove the carapils altogether since you have the flaked wheat, which will aid in head retention already.

 

As in they are all mixed together? Sugar at this stage will increase the alcohol (so could make a bigger beer that might be more balanced), but it is more effective at drying a beer out when it is used to replace malt.

 

That sounds like an awesome beer. It would have helped to cut down on the carapils and honey malt and add a little dextrose as others have said but I bet it will still turn out to be an awesome DIPA

 

I count 21.6 ounces of hops . . . for a 6 gallon batch. First let me state that I'm a card-carrying Hop Head. But 21.6 might be a stretch even for me. You're right at the theoretical limit for max IBUs and maybe(?) at the limit for hop oil absorption. Have you priced these hops yet?

Specifically: Your 0.2 oz at 45 minutes could just as easily be absorbed in the 90 min addition. You have plenty of late additions, no need to shift this addition to later. The 45 min is almost identical to Pliny's recipe which I hate to besmirsch. What you are calling 1 min I suppose is your flame out step. Suggest you delay adding this until after FO, get the wort down under 190, add the hops, then whirlpool (stir) for at least 15 min (30 is better) . . . this helps retain hop oils (flavor).

I take it you've already bought the grains and they are mixed. If not, consider ditching some of the "sweets" and adding sugar. Flaked oats will add nothing. IMO you don't want to finish at 1.015, consider driving this down closer to 1.010 . . . remember, you're not after a "balanced" beer here, the showcase is the hops. If the entire grain bill is already mixed I would still consider ditching a pound or so for sugar. Maybe couple this with a lower mash. I don't see how dh'ing at 5, 4, and 3 days will give you anything better than dh'ing all at 5 days (personally I would use less and dh for 7-10 days).

If you carry through with 21.6 ounces be sure to account for wort loss due to absorption. I figure 3 ounces of liquid per ounce of hops, in your case that's 73+ ounces of liquid (more than 1/2 gallon). Finally, give some serious thought as to how you will physically add the hops. I.E. are you going to just toss in the dh? If in nylon bags you'll need 3 or 4 bags for 9 oz of dh . . . if tossed loose be aware of clogging during transfer. Have a plan worked out before brew day.

Here's a link to Vinnie's discussion on Double IPAs: https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf

 

I'd say your experience and taste buds are pretty good, or they at least more or less agree with my math. My Modified Tinseth formula gives 72 IBUs for a Standard Tinseth 100 IBU result. And 84 IBUs for a Standard Tinseth 200 IBU result. (Each additional IBU is more expensive than the previous one.) I'd be interested in hearing your opinion about the result when you brew the calculated 200 IBU beer.