DIPA Recipe Critique

only question I have for you is why the Pilsner malt? otherwise looks good.

 

Do you lose much in terms of temperature across the mash time? Also, what kind of finish do you want on the beer? If you're looking for dryer, I might mash a little lower around 150-151, but that also depends on how much temp you lose. I generally start my mashes a little higher because I know my kettle will lose 3-4 degrees per hour.

 

Couple questions:

1) Why the complex time of additions? Why not just push all your hot-side additions back to whirlpool?

2) You have 9 oz. of hops on your hot-side and 4 oz. on your cold side. Not that 13 oz. of hops won't work, but as a frame of reference, I use 22 - 24 oz. of hops in my DIPAs. Two 3 oz. dry hops and 16 - 18 oz. in the whirlpool.

 

As do I. Remember, though, that IBUs are only one component of bitterness.

Right around 10%, but you wouldn't know it. They're not sweet and don't have any booziness.

 

just wondering becuase it prolly wont add a ton to the beer. I would boil 75 minutes, if not 90 minutes because of the DME in Pilsner. google it if you arent familiar. like others, I would also bring down the late addition hops a few ounces and add them back on the dry hop side.

 

Yes, just some thoughts on what makes a IIPA a different animal:

The big maltbill will tend to make the FG a little higher than normal so I think the Pilsner malt with it's high DP is not a bad choice although it will need some additional backbone without making it a caramelly mess...some Munich will help and little sugar instead of the flaked wheat (save that for a session IPA) will help keep the FG down to a respectable level. I would not use 1272 for a IIPA...something more attenuative is in order, imho. More hops.
Good luck.

 

I think you meant DMS...but an hour uncovered boil should be plenty.

 

I'd keep it at 153, as planned. If you were able to keep very consistent mash temp, I was going to suggest lowering it to 150, but with a few degrees drop you should be A-OK. I tend to prefer slightly dryer finishes to combat the maltiness of IIPAs, but I think your plan will hit a sweet spot between sweet and dry.

 

ha yep. typed DME, meant DMS

 

Replying to myself as I missed the edit window @BoardwalkBock. With such light malt, I would think you could go a little higher and be good as well. You may want some unfermentables in there to keep a slight edge of sweetness. Don't quote me on that though -- hopefully someone more experienced chimes in.

 

Mash temperature really doesn't matter that much (between temperatures that most brewers use) and complete conversion is accomplished much more quickly than most people think.

 

That has not been my experience/problem with IIPAs...extra unfermentables/dextrins are usually not needed or appreciated, imho

 

+1 for a dry IIPA - I would get some dextrose in there and get your OG up and your FG down. Big ole IPA should be dry IMO. Dont be afraid to crank up the boil additions too - you are going for a west coast style more than NE style no? Last IIPA I did had three ounces of high alpha hops at 90 mins. If your getting into the 8-10% abv range you have licence to go a bit nuts.

 

Indeed. I always have a couple lbs. of sugar in there to help things out.

 

I would add some dextrose. You'll want a lower FG for a double IPA as that much alcohol can make it come off as sweeter and will add body on it's own. At least I think so. it makes them more drinkable. That much alcohol and higher finishing gravities can make them really heavy. I believe Trillium adds dextrose to everything over 7.2% to "dry it out" for instance. Also that yeast could use a little help as it can attenuate a little less.

 

Another vote for replacing some of the malt with sugar. Plain old table sugar will work here.

Cheers!

 

If ya can leave out the Raku and sub in Columbus or Centennial. Get part of your IBU'S at FWH and the rest at Flameout/Whirlpool. Simple grain bill, 2 row, C 10, dextrose. Mash@ 150-152. Rest for 60 mins. Big pitch of 05. Reminds me of a classic here in Northern California.