DIPA Recipe Critique

Thanks for the tips everbody. I am definitely looking to be a little more on the dry side and get the “juiciness” from the mosaic/rakau and 1272 which I’ve had very good luck with producing fruity flavors fermenting around 66-67F.

How much (either # or % of grain bill) sugar should I add?

I also have the option of stopping at my LHBS on my way home today. Should I grab some carapils instead?

Cheers!

 

Perfect. Thanks!

 

So much valuable info in this thread. Thanks guys. I’ll report back when the beer is kegger and ready to drink. I’ll be brewing tomorrow. Made the Starter 2 nights ago and will cold crash for 24 hours starting this afternoon. First time I’ll be decanting the starter since it is 1350 mL.

Cheers!

 

Should have asked this earlier - at what stage do you add the sugar? I’ve never added sugar to a beer but I’m assuming its during the boil. Would make no sense, to me at least, to add it to the mash since sugar is already broken down. Thanks!

 

Perfect. Thanks.

 

So here is an update - I adjusted the recipe to have more hops on the cold side than the hot side. I will post an updated recipe when I have access to my log.

I brewed the beer 3 weeks ago. Pitched a healthy starter of 1272 into the beer at 70F. Placed the carboy in my ferm chamber with a newly added thermowell and set the temp to 66F. Holy crap did the yeast take off - fermentation started within 4 hours and blew through the beer. I had to use one of my older, smaller carboys since my 6.5 gallon carboys are filled with a Saison and Stout. Since I was testing the thermowell for the first time, I did not use a blow off tube. Boy was that a mistake. Went downstairs the next morning and found an intensely vigorous fermentation with beer (mostly krausen) crusted to the side of the carboy and all over the chamber. As I was cleaning the chamber, I accidentally cut the wire to the sensor probe while trying to adjust and clean the heat wrap, virtually rendering my ferm chamber useless. Luckily, my basement is at a steady 68-70 in the winter and I was planning on letting the beer ramp from 66 to 70 prior to racking to the secondary ontop of the dry hops while the beer was still fermenting. The only lack of data was the 24 hours where I did not have temp readings during high fermentation - I suspect the beer rose to about 72-73F. My new temp controller came in a day (amazon prime, how I adore you) and everything was set back up.

I kegged the beer last week and let it slowly carbonate over 3 days (20 psi for one day, 15 for one day, dropped to 10/serving psi on day 3). The first 32oz of beer were filled with trub from the small amount of trub I pulled during the transfer. Unfortunately the keg I was using was a new keg and I had not bent the dip tube as I have with my others. After a few pours the beer cleared up.

Well this beer is downright fantastic. Huge tropical notes which is really accentuated by the 1272 yeast - it makes the mosaic pop. Aroma is great but not as intense as I had hoped - I’ll add a few more oz dry hops next time. I like the addition of the pilsner malts as the beer is very easy drinking but I think I would cut back on them next time, since the beer is a little too easy drinking for 9%, maybe by half, and add golden promise to the malt bill. I’ll probably add a small dose of carapils too for mouthfeel/head retention.

All in all, I would recommend this beer to anyone and I’ll be keeping this one in my rotation.

Also, 1272 dropped the beer to the predicted OG in less than 40 hours. This yeast ripped through the beer. I’ve used it many times before but never seen it have such a vigorous fermentation.

Cheers!

 

Also, if you plan on using the recipe and don’t like too much bitterness, I’d cut the 60min Simcoe addition in half. I found the bitterness to be perfect and helped balance the beer - but the “juice” heads might find it too bitter.

 

Yea I added 1 lb of corn sugar at 10 mins. 75 min boil. I’m not home yet but pretty sure my OG was 1.079 (predicted was 1.081, missed a bit but not by much) and my FG was 1.013. The IBUs are around 65.

I would say its an east meets west type of IPA. It definitely has the tropical-juice characteristic but the bitterness and pine/grass flavors from the Simcoe yells west coast. Tastes a bit like fruity pebbles. Its also pretty damn hazy but more of a straw color than the pineapple juice appearance most breweries are putting out now.

I will post the full recipe when I get back.

Thanks for all the help too with concocting this recipe!

 

Recipe:

5 Gallons
All Grain
Pellet Hops
75 min boil
60 min mash @ 155F

OG = 1.079; FG = 1.013

WYEAST 1272

10# 2-Row
4.5# German Pils
1.5# Flaked Wheat
1# Corn Sugar (Dextrose)

1oz Simcoe @ 60
3oz Rakau Whirlpool 150F for 30 mins
3oz Mosaic Whirlpool 150F for 30 mins
2oz Simcoe Whirlpool 150F for 30 mins

4oz Mosaic dry hop for 4 days