My first recipe

Yes, each is a smack pack. You'll get several answers, especially telling you to do a starter...but with that OG, I've pitched 1 smack pack several times and hit my FG just fine with no off flavors. Since it's your first brew, I'd go ahead and use 2 to make sure you have enough yeast though. No real need for 3 IMO.

 

What is your plan for that 1# of 2 row? Will you be mashing or steeping?

As a matter of personal preference, I'd use the Chinook at 60, centennial at 30 and 15 (rather than 40 &15), Columbus at 5, and move the 5's to 0 mins.

Cheers!

 

What temp do you plan on pitching your yeast?

 

I would pay close attention to that part. Pitch too high bad deal, pitch too low bad deal. Yeast management is the single most important factor.

 

You shouldn't simply steep 2-row. You need mash conditions for the enzymes in the 2-row to convert its starches to sugars. The other grains in your grain bill are steepable, because they have already been converted. What was your purpose for adding the 2-row?

 

VikeMan is right. When steeping non specialty malts the unconverted starches leave haze in the beer if not steeped at the right temperature. If you're able to steep the 2row for 45min between 140-160F then you are basically mashing. Also the water volume is important, about 1.5qt/lb should be good. So for the 2.5lb of steepimg grains try not to use more than 4qts or 1 gallon. If you aren't able to hold the temp there for the duration I would forget about using 2row and there won't be any benefits and you'll likely end up with starch haze in your beer.

 

Yep, throw 'em in when you turn the burner off.

 

Looks like a good recipe

 

If you are going to use bottled water, I would use RO or distilled water vs. "spring water". You don't know what minerals are in spring water which could matter for a DIPA.

Next time you do a beer like this, I would consider using US-05 (dry yeast) vs. 1056, you get the same yeast, but you don't spend as much.

I would also drop the 2 row all together, it is not really adding anything to this beer and as mentioned, you can't just "steep" it.

Definitely control your fermentation temps for a big beer like this.

 

I would definitely use the 2-row, but make sure that mash conditions are used (150 F for about 30 min or so). This malt will give you an added graininess to the beer (IMHO). Good luck!

 

Recipe looks good n hoppy! Just some notes, if you pitch a double dose of yeast be sure to aerate well. All those guys are gonna be fighting for oxygen. A double dose of yeast will sometimes get violent/hot quick, I like to pitch on the cool side and let it rise up. 2-row Brewer malt is an old staple for me. I mash an hour at 150-153 never had an issue. Good luck and have fun!

 

Tobes, everyone will have their own method and preferred one. I try to keep things basic and simple. Simple method is using a brew pot. I heat a quart of water per pound of grain up to 155. When you add the grain it will lower the temp. I simply steep/mash at 150-153 degrees for an hour, a nice round number.

While I steep/mash I heat up about a 1.5 quarts/ lb grain of sparge water to 170. The sparge water is what you are going to rinse over your grain. This will wash out the extra sugars you converted. I use a seperate pot and place a colander over top of it. Put my grains,or grain bag in colander and rinse with the sparge water. The wort that falls thru just add back into your original brew pot. Also don't boil your grains and don't squeeze or press on them in colander, this pushes out tannins you may not want.

Good Luck!

 

Do a partial mash with the 2row or don't use it.