First all grain IPA recipe

I would drop the sugar completely. You can dry out a beer just fine depending on yeast choice (I am assuming 001/1056/S-05?)

I would also change your 60 minute additions to something less aromatic, as the hops you chose are generally seen as best used later in the boil/DH.

I am not familiar with Summer hops but other than that, the rest looks good to me.

 

It all depends on your efficiency. 1.072 OG is the higher end for an IPA and lower end for a DIPA, if you get it into the 1.012 range you are probably looking at ~8% abv. You can definitely get there as those are similar numbers for Pliny the Elder. Just make sure to pitch the right amount of healthy yeast.

Gotta work with the hops you have no hand, no disagreement there.

Summer sounds very itneresting, I will get some of those if my LHBS gets them.

 

I think you are going to end up pretty malty, which I personally think is a good thing, but it sounded like you werent that excited about.

If your IBU's are calculating out that high, I would save some of your hops. You hear different arguments about the maximum IBU that is achievable and it is probably less than 100. You could probably decrease your 60min a bit. And I tend to agree with OddNotion about using different bittering hops, but again that is just me.

 

Nope, no sugar in the recipe's that Vinnie has given out over the years. Actually its incredibly similar to your grain bill, minus the sugar of course.

Adding sugar will not lower your FG any, it will just ferment out itself and raise the abv. Sugar only "dries out" a beer when it completely replaces base malt, in which case it is drier compared to the same beer with the same OG but only using the malt.

 

Cant find the one I had before but you are correct it does look like this one has corn sugar added... my bad.

 

I've added sugar after high krausen a couple of times, with good results. This forces your yeast to initially consume the complex sugars, then they get desert. You can adjust the quantity of sugar to meet your ABV target. As as others mentioned, your OG will be modified up, but the FG will be the same. Simple sugars add little color or taste, so in the boil or in the bucket produces about the same results. The downside is you have to pop the lid (twice) and stir to do all of this. (The sanitation police have issued citations for less than this)

 

a word of caution with that Nelson mixed with other varities. the one time i used Nelson it blew my mind, but if you like it that is what matters.
i don't think it can be matched with much of anything.

 

Yes, I like Columbus as a bittering hop. Dual purpose really but I think it has good bittering properties.

 

I tend to stick to using the harder to come by hops that have great IPA flavor for later additions. I have not experiemted with their bittering qualities too much but I think CTZ (and Chinook too for that matter) gives a nice bitter punch that gets rounded out by the flavor of the later additions.

 

hops are more than anything else personal preference. if you like the hop, go ahead and use it. i am a fan of noble varieties myself, so alot of my bigger brews tend to have a ton of low AA noble hops to get the bittering i want.

keep in mind that while the percentage of AA present in an ounce of hops is important, not all hops are the same when it comes to bittering. or aroma and flavor for that matter. some varieties of high AA can impart a harsh bittering (cluster and chinook come to mind) while others are described as refined or clean (German magnum). though i think the Europeans are the ones that came up with the descriptions...

anyway, use what you think you might like. then mix it up and see what else there is.
Cheers.