Critique my IPA! First recipe ever. Add some dextrose or leave it?

[blacksquid]

So after making a Pliny clone that was a huge success, I wanted to make something a bit less alcoholic and bitter. Unfortunately, I forgot to throw in the 0.75lb of dextrose during the last minutes of the boil. Do you guys think I should add it now or should I wait and see what my FG will be?


10G batch, mashed at 152F for 60 minutes. Post boil SG was 1.054. 79.3IBUs.


20lbs 2-row (93.3%)
1lb Carapils (4.7%)
0.45lbs Crystal 40L (2.1% - would've 2x that, but that's what I had on hand)

1.5 oz Chinook 60 min

1.5 oz Chinook 40 min

2 oz Cascade 15 min
2 oz Chinook 15 min

1 tsp Irish Moss 10 min

2 oz Cascade 0 min
2 oz Chinook 0 min
1 oz Citra 0 min

Threw in 2 packets of US-05.

Will dry hop with 2-3 oz of Chinook and Cascade each over the course of +/- 2 weeks after primary.

:fro:

 

[RainyDay]

I dont think its worth adding at this point. It will start another (albeit small) fermentation, which will cause you to lose more hop character.

 

[inhousebrew]

Your bitterness to gravity ratio is about 1.4 which is pretty high so adding a bit more to the gravity wouldn't hurt I don't think. And with 4-6 ounces of dry hops I wouldn't worry too much about loosing hop character. But then again, it should already be a pretty fermentable wort with 93% basemalt and US-05 tearing through it so maybe it would dry you out too much. Well, I hope that helped...I just argued each case for you...

 

[blacksquid]

That's my dilemma! I think I'll let it go like that... I usually mash at 150-152F and even without dextrose, my beers usually end up a bit too low in body and "solvent-y" and from what I saw from the auto-siphon, it looks almost corona-esque in color. Thanks for the input guys, I'll report back in a few weeks.