TahoeRy
Well-Known Member
So I need some feedback here on ways to brew high ABV beers, specifically IIPA's. I have a good understanding of how to brew a great IPA. I like them dry, hoppy, about 6-7% ABV and about 60 - 70 IBU (50 /50 mix of bittering to flavor/aroma). I make them with a very simple grain bill, typically 95% base malt and about 5% specialty malt, mashed low and long for a really fermentable and dry base for the hops to really shine. I love this formula and it works with any (mostly) hop or specialty grain.
I just tried my hands at an Imperial IPA and its really on the alcoholic side, hot as they would say. My attempt at this was the following:
Simple grain bill consisting of:
90.3% 2 Row
6.5% Vicotry
3.2% Munich
Bittered with Warrior and flavored, aroma and dry hopped with a mix of Amarillo, Simcoe and Cascade.
Specs:
OG: 1.076
FG: 1.010
ABV: 8.8%
IBU: 89.7 -> 37.3 in just bitterness
SRM: 6.7
I really don't like the malty Imperial IPA's that seem to dominate the landscape of IIPA's. I am starting to think that the reason for this is that the malty / sweet base seems to counter the hot alcohol bite of these Imperials.
Does anybody have any advice on how to take the same simple dry base approach of an IPA to an imperial and get the same effect? I am thinking of mashing more of the same grist, a bit higher for a sweeter finish and higher ABV (shooting for about 9-10ABV), increasing the IBU's to about 100 and changing the bittering addition to account for about 60% of the total IBU's.
Thoughts???? Advice???? Anything?????
Thanks in advance!
I just tried my hands at an Imperial IPA and its really on the alcoholic side, hot as they would say. My attempt at this was the following:
Simple grain bill consisting of:
90.3% 2 Row
6.5% Vicotry
3.2% Munich
Bittered with Warrior and flavored, aroma and dry hopped with a mix of Amarillo, Simcoe and Cascade.
Specs:
OG: 1.076
FG: 1.010
ABV: 8.8%
IBU: 89.7 -> 37.3 in just bitterness
SRM: 6.7
I really don't like the malty Imperial IPA's that seem to dominate the landscape of IIPA's. I am starting to think that the reason for this is that the malty / sweet base seems to counter the hot alcohol bite of these Imperials.
Does anybody have any advice on how to take the same simple dry base approach of an IPA to an imperial and get the same effect? I am thinking of mashing more of the same grist, a bit higher for a sweeter finish and higher ABV (shooting for about 9-10ABV), increasing the IBU's to about 100 and changing the bittering addition to account for about 60% of the total IBU's.
Thoughts???? Advice???? Anything?????
Thanks in advance!