DIPA Recipe Feedback

Discussion in 'Homebrewing' started by BillyCannon, Nov 2, 2012.

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  1. BillyCannon

    BillyCannon Devotee (337) Mar 2, 2012 Massachusetts

    Trying to make a DIPA in the next few weeks, hoping to get some good feedback on my recipe:
    Malt:
    8 lb Pale Malt Extract
    3 lb Amber malt extract
    1 lb Cara Hells
    1 lb Crystal 20
    Hops:
    90 min - 1 oz. Magnum
    60 min - 1 oz. Cascade
    60 min - 1 oz. Centennial
    10 min- 1 oz. Columbus
    5 min - 1oz. Cascade
    Dry hop 6 days - 1 oz. Cascade, 1 oz. Centennial
    Yeast: Wyeast American Ale II
     
  2. mattsander

    mattsander Initiate (0) Feb 3, 2010 Canada (AB)

    I love American Ale II for DIPAs, great choice. Personally I would include more late hop additions, save the Cascade and Centennial for flavor/aroma. What OG are you shooting for?

    Maybe something like this:
    90 min - 2 oz. Magnum
    30 min - 1 oz. Centennial
    10 min - 1 oz. Centennial
    0 min - 1oz Centennial, 1oz Cascade
    Dry hop 6 days - 1 oz. Cascade, 1 oz. Centennial, 1oz Columbus
     
  3. BillyCannon

    BillyCannon Devotee (337) Mar 2, 2012 Massachusetts

    Thanks for the advice, I was kinda thinking something similar but I'm still new to homebrewing and trying to figure out how the bitterness changes depending on the type of hops added in the early boil. I'm shooting for an OG of 1.080 and FG of 1.020.
     
  4. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I'm not much of a DIPA guy, but..
    - What OG did you compute? Looks huge (without doing the math and assuming 5 gallons).
    - That grain bill looks really chewy. DIPAs should generally attenuate a bit more than say, an IPA, to avoid being cloying. Consider cutting some of the crystal (either the carahell or the C20). I don't think I would ever add carapils/carahell to a beer this big. Many substitute some simple sugar into a DIPA (replacing some of the base malt) to make sure it's well attenuated.
     
  5. kjyost

    kjyost Initiate (0) May 4, 2008 Canada (MB)

    Heck, with the addition of amber extract and the liklihood of carapils in the pale I'd leave the crystals well enough alone, otherwise he's just making a really hoppy barleywine. IMHO of course and YMMV :slight_smile:

    I'd personally get rid of the crystal and add some table sugar to attenaute it to 1.010 to 1.015
     
  6. BillyCannon

    BillyCannon Devotee (337) Mar 2, 2012 Massachusetts

    I'm trying to avoid the light, watery mouthfeel I had when I made my first IPA, so I may be over compensating a bit much. I really enjoyed Myrcenary while I was in Colorado so I'm looking to make something with a little fuller body and sweet, while being able to stand up with the high IBUs.
     
  7. Ruslanchik

    Ruslanchik Initiate (0) Feb 12, 2008 Texas

    I would replace the amber extract with more light extract. I have a hard time imagining this beer having a watery mouthfeel.

    Also, are you planning on doing a mini mash? I think that Carahells will need to be mashed.
     
  8. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Carahell is a crystal malt, and can be steeped.
     
  9. BillyCannon

    BillyCannon Devotee (337) Mar 2, 2012 Massachusetts

    I was only planning on steeping as I don't have any all-grain equipment yet... I might replace 1/2 lb of carahells and 1/2 lb of crystal with a lb of caramel
     
  10. slayerhellfire

    slayerhellfire Initiate (0) Dec 24, 2009 New York

    drop your cascade, centennial down to 10 and 5 min boiling for 60 min is pointless, the magnum will give you plently of bitterness that you will need. You need more dry hop I would do atleast 4 oz @ 14 days! As is now you will have a very bitter beer with some sweetness, but not a lot of hop aroma.
     
  11. HopasaurusRex

    HopasaurusRex Initiate (0) Apr 11, 2003 New Hampshire

    Not enough hops overall for a DIPA. I would increase the late flavor, aroma, and dry hop additions.
     
  12. maximep

    maximep Initiate (0) Oct 23, 2009 New York

    The issue with Amber extract or heavily kilned cara malts is that these flavors can weigh down the mouthfeel in conjunction with the high amount of hops. It can leave a sticky mouthfeel or an oversweet pineapplyness. In my opinion, when making an IPA or DIPA, the goal is to provide the hops with a clean malt profile which will lend well to juicy bittering hops and not conflict or weigh them down. That conjecture is a la Vinnie Cilurzo...

    http://www.google.com/search?client=safari&rls=en&q=vinnie+cilurzo+ipa&ie=UTF-8&oe=UTF-8

    click the first link and download the PDF. It's Vinnie's "How to Brew a DIPA" or something like that.
     
  13. ipas-for-life

    ipas-for-life Savant (1,041) Feb 28, 2012 Virginia

    I did a much lighter Ipa with the following additions and it turned out really good but kicks you in the face. It would be better in a bigger beer like you are doing.

    1oz Chinook 60 Min
    1.5 oz mix of Chinook, Cascade and Centennial at 20 Min, 10 Min, 5 Min and Dry Hop 1 week.

    You might want to consider upping the recipe to 5.5 - 6 gallons. Good chance of losing some beer during the steps if you are using pellet hops.
     
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