So I am bottling my DIPA recipe today and noticed that on the tasty brew.com site for priming really do not have a area for DIPA or imperials it just says IPA, I figure with a heavier recipe you would use more sugar for priming. Do they take that into consideration? I will cut and paste my recipe I made let me know what you guys think. DOUBLE IPA RECIPE 1.093/1.023 (5.5 Gal) Grain Bill 14 lbs. - 2 Row Pale Malt 1 lb. - Crystal Malt (40L) 1 lb. - Munich Malt (10L) 1 lb. - Carapils Hop Schedule (98 IBU) 2.0 oz - Magnum (60 min.) 1 oz - chinook (15 min.) 1 oz - Centennial (5 min.) 1 oz - Centennial whole leaf - Dry Hop in secondary 1 oz cascade -dry hop 7 days 1 oz columbus- dry hop 7 days 1 oz centennial- dry hop 7 days Yeast Wyeast 1056 3.2 liter starter Mash/Sparge/Boil Mash at 152° for 90 min. Sparge as usual Cool and ferment at 66° to 68° Also what method do you guys recommend for transferring the brew since my hops were added without a bag without my wine theif getting clogged?
The more sugar you use, the more CO2 you will get. It has nothing to do with the OG/FG. Just be sure that your beer is completely fermented out and you will be fine.
Some good advice I received recently is to transfer with a piece of cheesecloth tied to the exit end of your racking equipment. Just be sure to keep the flow below the surface of the beer.
DIPA carbonation levels seem to be about the same as regular IPAs, typically around 2 volumes or a bit higher. There's no relationship between 'big beers' and big carbonation, and 2 volumes (for example) is 2 volumes, i.e. it takes the same amount of priming sugar to get two volumes of CO2, regardless of the beer.
You decide what volume of CO2 you want in your beer. That will dictate your priming sugar. I would aim for 2.4 volumes on a DIPA personally. To give you an idea of what that means, it is in the mid a range of carbonation for a standard craft beer. OG/FG are meaningless, provided your yeast can still eat the sugars you add.
