Looking for advice on a DIPA grain bill.

Hrmm...

Recipe looks tasty hop wise, my only thinking is, I'm just not sure the Conan ( vermont ale ) will get down that low with that mash temp. It might, but it's a finicky strain, IMO.

You want the sweetness to be there, and I honestly think the GP will lend that. The rye will give a bit of a "dryness" to it, so I think thats pretty good in there, assuming thats what you are going for.

I'd look to maybe drop some crystal back, and add some sugar to it, or if adverse to sugar, up the rye.. Maybe drop the mash temp around 2-3 degrees.

Personal taste though. I find that in my DIPA's I tend to want to try and dry them out even more than a normal IPA because they can get cloying fast.

 

As you said, the personal preferences here are going to be subjective but I learned something about the last DIPA I brewed after I just drank a bottle I forgot about for maybe 3 months (after it was kegged for about 2 months). It wound up being much more of an American Barleywine rather than a DIPA. My fermentables were something like 90% NA 2-Row, 5% C-40, 5% table sugar. It certainly provided that sweetness you would be looking for, the OG and FG were very similar. I used WLP001 and had a hop bill including Simcoe, Amarillo, Centennial, Citra. It wound up having a relatively deep amber color.

For my tastes, any DIPA I do in the future will either use no crystal or a small portion of carapils.

Edit: Also, everything @FATC1TY said above - especially about how fast DIPAs can get cloying.

 

That looks decent. I'd add the sugar as a game day decision, myself.

Jade and Nelson are good. Both are somewhat sweet-ish. Conan will leave a creamy fuller mouthfeel, so that was why I was saying, despite assuming it will dry out, you can be left with a full feeling beer, regardless of it being 1.008-1.015.

 

For sweetness, I like some Honey malt in the mix, 5-10% depending on how sweet. Also, I have with good success added a lb or two of orange blossom honey at high krausen. Dries the beer out but also adds to the honey malt addition & sweetness.

 

You've used 10% honey malt in a DIPA?

Holy-sheet.

 

Hell, I like my hoppy beers on the sweeter side, and 5% can be a bit much for me

 

lol, the most I've used is 7.5% from recipe that I've found. That recipe also had small % of crystal malt too.. Was a big DIPA and it came out wonderful.

 

But Honey malt can be used up to 10% of grist though, that's what is recommended at least.

 

For what its worth, I just an IPA 2 weekends ago with the Vermont Ale yeast. I mashed at 148/148 and added 1/2 lb of sugar to the boil. It went from a 1.066 to a 1.010 in 6 days. that was with a rise to 71 degrees at the end as suggested.