DIPA partigyle-hops help

I would cut back another pound or two of malt and add some corn sugar to dry the beer out IMO.

Bitter with Columbus 2-3 ounces @ 90 mins
Flavoring Citra/Amarillo 3 ounces mix @ 15 mins
Aroma Citra/Amarillo 3 ounces mix @ 0
Whirlpool citra/Amarillo 2 ounces mix for 20-30 mins

Dry hop with citra and Amarillo

 

I think that is good advice for the DIPA, but bad advice for the APA and this is a partigyle brew so it affects both. If you meant to just add the sugar to the 1st runnings, the APA then will have a lower OG (and 1.045 is already the low end of the style) because of the 2# of grain left out of the mash in lieu of the sugar. If you meant to add the sugar to both beers, then I worry that it will dry out the pale ale too much. Just my opinion though.

OP: Have you considered / do you have system capabilities that will allow you do shift the sugar split a bit? Instead of 2x 5 gallon batches with each having 50% of the extraction, you could try to extract a little less into your 1st runnings and a little more into your 2nd runnings. This would lower your DIPA OG and increase your APA OG. You could then add sugar to your DIPA to compensate and boost the OG back up if desired, while taking advantage of the positive "drying out" quality of the sugar that primrose mentioned.

 

For example, I'm brewing an English Barleywine / English IPA partigyle brew this weekend and am doing the following split:

NOTE: I usually hit 79-80% mash extraction altogether when I batch sparge and combine my runnings.

7.75g of first runnings (extracting roughly 33% of the total sugars)
11g of second runnings (extracting roughly 47% of the total sugars)

NOTE: After you work your sugar split, you can always find ways to adjust your target volumes and gravities for each beer. The main methods include:

Adding additional fermentables like DME / Sugar to raise the gravity without reducing the volume.
Boiling longer to raise the gravity while reducing the volume.
Topping off your preboil volume with additional water to lower gravity while raising volume

Now if I wanted an even split like you do and followed the general rule of thumb, my 18.75g of total runnings would have to be collected as follows:

9.375g of 1st runnings and 9.375g of 2nd runnings, each having 40% of the total extractable mash sugars.

 

Then again, you could stay 50/50 and just add some DME to your APA if you wanted the gravity to be any higher on the APA.....

 

Sorry I forgot to mention that I was only talking about the DIPA cheers!

 

Columbus will give you a "harsher" bitterness then Calypso. Either would turn out great! Good luck and cheers!

 

I think dry-hopping with Columbus, Amarillo, and Citra would be fantastic. I also would use the Citra, Columubs, and Amarillo as the flame-out additions.

I know you didn't ask about it...but I'd replace the C20 with Honey malt...personal preference.

 

Well FWIW, I would only consider the columbus, amarillo, citra, and bravo as major contenders for the IIPA. However, I would first decide whether I wanted citra to be a big part of my flavor, as it's likely to have a rather un-equal weighted value compared to the others. Personally something with a heaping portion of late amarillo sounds interesting.

Note: I haven't used comet, nelson, mt hood, or calypso.

IMO your belma is good for combinations with more subtle, earthy hops, and primarily as a bittering hop in those cases, and not especially useful for bright, hoppy beers (but great for stouts, porters, perhaps ESBs, in conbination with fuggles, willamette etc).

 

FYI: For anybody reading these calculations, I don't want to mislead you. They are off. I believe the correct #'s will actually be as follows: (using a 60/40 sugar extraction split, which when looking back at my notes is more what I experience than Randy Moshers 50/50 general rule of thumb)

7.75g of first runnings will extract 39.5% of the total sugars
11g of second runnings will extract 36.8% of my total sugars

 

I think those choices will be fine, although I'd probably bitter the APA with a more generic hop and save the 2oz of sorachi to use as a late addition on a future batch myself. Sorachi Wit or Saison for the summer time perhaps....

 

If you want some more bright citrus, play with that Comet. It's orangey as hell, has a slight melon note, and for the love of everything hops, it's the dankest, stickiest, ickiest hop I've used. I still have close to 12 ounces in my freezer from last year, and I just can't find something to use it in without it just going beast mode all over whatever else I use.

Pair with heavyweight fighters, like Simcoe, Columbus, Citra, and even Centennial. It will flatten anything from lesser hops.

 

Just use a butt-load of munich malt and blast the hell out of it with comet. That's what I did when I read that "when you use too much citra, the beer is so hot you have to wait months for it to cool off enough to drink." That's pure horse-crap, BTW, even the BMC crowd couldn't get enough of my citra-bomb from hell. Next time I'll double the hops again.

Can you say comet bomb from hell?

 

Then, I urge you to seek some Comet out. It's not super easy to find, but it's a wild american hop that some places have for sale. It's potent, and it's dank as can be.

 

That I will do. And I will certainly make a comet bomb from hell too. After all, I'm in a metal band, so going easy on the hops the first time out doesn't appeal that much to me. Just like there's not a big market for 50 watt amps amongst rockers. Plus, I just like to draw attention to myself. Oh, the band name? Narcissistic Tendencies*.

*actual band name may differ