Looking to brew this weekend, and playing around with a recipe a bit. Looking to make a big, citrusy DIPA. Any opinions or input would be appreciated! 11 lbs Light LME 1 lb Caramel 90L 8 oz Victory 4 oz Carapils Hop Schedule: 60 min: 1 oz Simcoe, .5 oz Columbus 20 min: 1 oz Cascade 15 min: .5 oz Cascade 10 min: .75 oz Columbus, .25 oz Cascade 5 min: .75 Columbus, .25 oz Cascade Flame Out: 1 oz Columbus, 1 oz Cascade Dry Hop 12 Days: 1 oz Whole Centennial Dry Hop 5 Days: 1 oz Whole Centennial Fermenting with 2 packets Safale US-05 Guy at the homebrew store suggested possibly adding 2 lbs of corn sugar? Not sure what this would do, higher alcohol/dryer? Any input is appreciated! Mike
I just brewed a beer like this a few weeks ago. 2# sugar dried the beer out real nice (subbed for some base malt in the OG). FG 1.014. I would lean towards more hops in the 20 and under range, but then again I did a full # with 5oz of that in the DH alone.
You can just use plain table sugar. Corn sugar might have a slightly different flavor, but you won't even pick it up with all the hops you're going to use. 2# also sounds like a lot to me, but it would be a personal preference to stick to 1-1.5#.
Most DIPA's don't use alot of crystal malt. Since your using LME I would cut the to crystal to .5 lb. of 40L. I like Victory malt and put some in my last IPA that is still in fermentation. Your beer will finish sweet so I suggest a pound of table sugar. Or you can brew your recipe as is and love it! Part of the fun for me is creating my own recipes trying them then tweaking them for better results. You don't always have to brew for style. Brew what you like to drink. Take care.
