DIPA critique

Looks good to me. It will probably end up quite a bit drier than 1.022 though.

 

Mabe add 1/2 to the Citras for dryhop?

 

I would consider mashing lower, like 147-148. It needs to be as dry as possible, much lower than 1.022.

 

FG estimates are never accurate in these calculators. Pay no attention to it.

To the OP, it needs more hops.

 

Mostly looks decent. It probably will (or should) finish closer to 1.012 rather than 1.022. Anything over 1.015 or so would be a bit cloying, IMO. I'd lose either the Victory or the 20L crystal. You need a second dry hop about 5 days after the first, and the first could be bigger as well. Total time on dry hops (2 additions) = 10-14 days. I'd throw some more Columbus in there with the Citra but that's just me...

 

There is nothing wrong with your recipe, as long as it ends up meeting your needs, which might be one (or more) of the following:

(1) You like the way it tastes.
(2) It has the flavor profile that you were shooting for.
(3) You are entering it into competition, and it clearly meets the BJCP profile for a particular style.

Personally, I think it is a fine recipe. Others might adjust it based on their preferences. The most important question is, is it what you want to brew?

To address your last question specifically, if you want a good malt backbone the crystal and victory will help you achieve that.

 

I'd assume your doing a yeast starter or pitching a couple packets of us 05?? Check with Mr. Malty yeast calculator if you need to otherwise never mind... I like your recipe and hopville f.g. Always seems a bit higher than actual IMO

 

For such a big beer you are going really light on the hops. If we double what your recipe is and make it a 5 gallon batch then you are only dry hopping with 2oz. That is a normal dry hopping rate for a Pale ale and you are going for a DIPA. While it isn't necessarily what you are going for Pliny uses 6oz of dry hops in a 5 gallon batch. I would keep your 1oz of Citra dry hops and add 1oz of Amarillo and 1oz of Simcoe.

For dry hopping this is what I use
Pale ale, 2-4oz
IPA, 4-6oz
DIPA, 6-8oz
Yes this can get a bit pricey, but it hurts less if you buy yours hops in bulk.

Because you are doing a half size batch one packet of dry yeast will be just fine.

Keep the victory as it lends a nice toasty flavor to the beer. In fact I don't have problem with adding victory to most any beer.

 

Victory/Crystal malt - pick one or the other, then cut the addition in half.

Hops - you are going to need a LOT more end of boil and dryhops than that for a good DIPA - like at least 4 times more late boil and 6 times more dryhops.

 

What other people are saying, you need more hops, especially if you are calling it "Death by Hops"... It better be real hoppy. For comparison, I brewed a 5 gallon DIPA in January with 14 oz hops total, 8 oz for aroma (4 oz at flameout and 4 oz dry hop). I also mistakenly (at the time) used a small handful of special B for color... After aging it for the last several months, it ended up winning in the barleywine category at a local homebrew contest (although it was still drinking like a very hoppy, very young barleywine). I say this because a little caramel flavor can go a long way. I actually think your grain bill is fine, but my next DIPA will only have 2-row and dextrose, so the assload of hops can shine (this is how I prefer my DIPAs).

 

I have a Pliny the Elder DIPA Clone recipe I plan to brew later this summer that uses one pound of hops in a 5 gallon batch. It each his own though, personally I would add at least another 3-5 ounces in the last 10 min and dry hop. With only 2.7 Gallons, make it your way this time around and make adjustments when you make it for the 2nd time.
Good Luck!

 

You will probably end up with a Higher than expected bitterness. You have your batch size and boil volume equal. Unless you are adding water to top off your boil volume should be higher as you will lose some to evaporation. More water will help your hop utilization. Recipe looks good.

 

The basic pieces of the recipe look solid. The only things I had are small tweaks to maximize hoppiness:

Mash at a low temp, use more sugar in place of some of the two row, consider losing the victory malt and using C60 instead of 20 if you want the color, try to do as close to a full boil as possible, increase the hops at the end, and instead of boiling 10 min add them at flameout for maximum hop flavor and aroma. If you really load up on hops at flameout you don't need to worry about dry hopping as much.

Also, underpitch the yeast. Not ridiculously low, but instead of 2 packs of yeast (appropriate for this high gravity) use 1.25 or 1.5. Low pitch rate means more hop particulate stays in suspension.

 

That's why low efficiency is a nice mistake sometimes ..especially for a beer named "Death By Hops" : )