IIPA Recipe Critique

Discussion in 'Homebrewing' started by jbakajust1, May 24, 2012.

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  1. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    I have tons of home grown hops from a buddy who was overstocked. Lots of Cascade and some Zeus as well. I've wanted to do a big American Hop Slap of an IPA, but the cost of hops makes it so difficult. Worked up this recipe, wondering if I could get some feedback. Looking at nearly 1# of hops.

    5.5 gallon batch

    11# Pale Malt
    3# Munich 20L
    1# Carafoam
    .75# Caramalt 10/15L
    1.75 # Table Sugar

    60 min single infusion @ 150*F

    60 min boil
    FW 1.00 oz Zeus
    60 1.00 oz Zeus
    20 2.00 oz Casdade
    15 1.00 oz Zeus
    KO 2.00 oz Cascade
    KO 1.00 oz Zeus
    DH 2.00 oz Cascade
    DH 2.00 oz Zeus
    DH 2.00 oz Cascade
    Stagger DH additions, KO hops after chilling below 170*F

    Est OG 1.082
    Est FG 1.012
    Est ABV 9%
    IBUs 90
    SRM 9

    Thoughts?
     
    #1 jbakajust1, May 24, 2012
  2. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    If you can get this to 1.012 I think it looks great. You could consider mashing a little lower, like 147-148 to get a little help to the FG.
     
    #2 scurvy311, May 25, 2012
  3. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    I agree that you should mash at 148F if you want that puppy to attenuate down to 1.012 territory. Beware of Cascade hop additions tasting cloying sweet at that level IMHO.
     
    #3 koopa, May 25, 2012
  4. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    Thanks for the feedback so far. What are your thoughts on backing off the malt a tad and upping sugar to 2# (~12%) and mash @ 148°F? Also, what would be a good amount to cut back the Cascade to keep from it being sweet hops?
     
    #4 jbakajust1, May 25, 2012
  5. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    I'd cut those Cascade additions down to 1oz each (max) myself. I usually add 5-6% sugar myself, but I believe plenty of Belgian breweries add up to 20+% sugar without any adverse effects.
     
    #5 koopa, May 25, 2012
  6. bpfishback

    bpfishback Initiate (0) Mar 20, 2010 Maryland

    Why wait on the KO hops? I would add at flameout then let it sit for 20mins before chilling.
     
    #6 bpfishback, May 25, 2012
  7. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    You could drop the caramalt and up the sugar to 2#. What's your yeast?
     
    #7 scurvy311, May 25, 2012
  8. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    I'm considering knocking back the Cascade by half and adding in a few ounces of Galaxy. The reason for waiting is based on 2 sources. Ryane did a bittering only addition then hop bursted @ 170° and said the flavor andd arom a were phenominal. Also, on the BeerSmith podcast Brad interviewed a big hop farm/breeder guy who said to get the best aroma and amintain the bet oils you should knock down to 120° before adding the last addition, 79° for any Saazer types.

    @ scurvy 1056 slurry f/ Oakshire Brewing, they (and I) consistently get over 80% attenuation w/ their yeast.
     
    #8 jbakajust1, May 25, 2012
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