Imperial IPA....what to do different with each half....

Discussion in 'Homebrewing' started by nlthompson2, Apr 8, 2012.

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  1. nlthompson2

    nlthompson2 Initiate (0) Jun 19, 2010 Indiana

    I need some help! I have an all Columbus Imperial IPA in the fermentor and want to bottle half of it when it's ready and then do SOMETHING to the other half for experimentation purposes. Here are my thoughts, only can think of 2 reasonable ones:

    Prime with a different type of sugar
    Age on oak chips (or some other wood)

    Here's the recipe and results:
    Grains:
    9.9 lbs Pilsen Light LME
    .5 lbs of Caramel 40
    .5 lbs of Biscuit
    .5 lbs of Carapils

    Hops:
    1.5 oz. Columbus (13.9%) @ 60
    1.5 oz. Columbus (13.9%) @ 20
    1 oz. Columbus (13.9%) @ 3
    Dry hop Columbus (13.9%) for 5 days

    OG: 1.077

    Anyone have other thoughts on what i should do to half of it to experiment?
     
    #1 nlthompson2, Apr 8, 2012
  2. scurvy311

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

    I would consider oaking. Cane, corn, beet, brown, or maple sugar, honey, or clear Belgian candy sugar would be almost, if not entirely, indistinguishable in a IIPA. Or most other styles for that matter.
     
    #2 scurvy311, Apr 8, 2012
  3. Mfedonczak

    Mfedonczak Initiate (0) Aug 18, 2008 Texas

    You could try adding fruit to the second half. I had a apricot IPA a while back that I thought was great.
     
    #3 Mfedonczak, Apr 8, 2012
  4. mz3frs

    mz3frs Initiate (0) Oct 19, 2007 Pennsylvania

    You could dry hop with a second hop in the second batch... simcoe, centennial, amarillo all work pretty nicely with columbus.
     
    #4 mz3frs, Apr 8, 2012
    koopa likes this.
  5. fvernon

    fvernon Initiate (0) Mar 1, 2010 Wisconsin

    i was just in a similar boat to you - just bottled an all-citra DIPA with an OG of 1.084 today and was trying to think of a fun addition to half. didn't come up with much, but i was kicking around the idea of either oak aging or adding sassafras root. let me know how it turns out! actually, come to think of it... i'm aging with sassafras root next time.
     
    #5 fvernon, Apr 8, 2012
  6. kjyost

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

    DIPA + Cedar aged = Good
     
    #6 kjyost, Apr 9, 2012
  7. stoutfiend27

    stoutfiend27 Zealot (737) Oct 30, 2008 North Carolina

    u could freeze distill it and prime it with fresh yeast and sugar and wait a while and see what happens...ive done that with a imperial stout and barleywine with good results...wouldnt hurt to give it a go with a dipa to see what happens
     
    #7 stoutfiend27, Apr 9, 2012
  8. Pahn

    Pahn Initiate (0) Dec 2, 2009 New York

    i'd vote adding fruit and a different dry hop. maybe raspberry puree.
     
    #8 Pahn, Apr 9, 2012
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