another American Double IPA critique

[laserghost]

How's this?

Style: Imperial IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 9.38 gal
Post Boil Volume: 7.07 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.20 gal
Estimated OG: 1.078 SG
Estimated Color: 9.2 SRM
Estimated IBU: 186.0 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 78.6 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
13 lbs 8.0 oz Maris Otter (Crisp) (4.0 SRM) Grain 1 78.8 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 2 5.8 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 4.4 %
6.0 oz Aromatic Malt (26.0 SRM) Grain 4 2.2 %
1 lbs 8.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 6 8.8 %

0.75 oz Chinook [13.00 %] - First Wort 90.0 min Hop 5 30.2 IBUs
1.00 oz Warrior [15.00 %] - Boil 90.0 min Hop 7 42.2 IBUs
1.50 oz Simcoe [13.00 %] - Boil 45.0 min Hop 8 47.1 IBUs
1.50 oz Columbus (Tomahawk) [13.90 %] - Boil 30. Hop 9 42.1 IBUs
1.50 oz Centennial [8.70 %] - Boil 15.0 min Hop 10 17.0 IBUs
1.50 oz Amarillo Gold [9.30 %] - Boil 5.0 min Hop 11 7.3 IBUs

1.00 oz Cascade [5.50 %] - Aroma Steep 15.0 min Hop 12 0.0 IBUs
1.00 oz Columbus (Tomahawk) [13.90 %] - Aroma St Hop 13 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Aroma Steep 15.0 min Hop 14 0.0 IBUs

2L stirred starter American Ale II (Wyeast Labs #1272) [124 Yeast 15 -

3.00 oz Columbus (Tomahawk) [13.90 %] - Dry Hop 12.0 Days Hop 16 0.0 IBUs
1.50 oz Centennial [8.70 %] - Dry Hop 12.0 Days Hop 17 0.0 IBUs
1.50 oz Simcoe [13.00 %] - Dry Hop 12.0 Days Hop 18 0.0 IBUs


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 17 lbs 2.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 41.59 qt of water at 160.6 F 153.0 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

 

[SC_Ryan]

Use American two row instead of MO and drop the aromatic. You will get plenty of backbone without it. If you want a little extra backbone that is appropriate to the style, you can use an American Pale Ale malt.

Your hop schedule looks really good but one thing I would suggest from experience is using the highest AAU hop you have for a single hop 90 minute addition replacing all of you hop additions (and their IBU contribution) from yor 30min to 90 min additions. This will limit the amount of hops in the kettle and the resulting wort loss. I would push that 30 min Columbus addition to 15 min for extra flavor. Love the hops you chose. This is going to be a damn tasty IIPA.

 

[SC_Ryan]

I would also mash at 150

 

[chuckstout]

I would move your 45min addition of Simcoe to 10min before end of boil. Yeah I agree you could also lose the aromatic malt. Also mashing at 149 for 90min wouldnt hurt.

 

[laserghost]

Thanks for the advice. The reason I planned to mash at 153 is because I'm adding 1.5 lbs of corn sugar, so that will help get the FG down. Also, I want it to have a little chew to it, and a little sweetness to balance against the hops.

Secondly, I'm using BIAB which I think makes a more fermentable wort, so I'm thinking mashing a smidge higher than a traditional mash would be called for. Maybe I will do 152 instead ...

I know you can't rely on beersmith's final gravity prediction, but it's telling me 1.013, which I think sounds good, and I wanna believe it!

 

[laserghost]

which would be 83% attenuation? might be a bit optimistic for american ale II. i am using pure O2 and it's a 2nd gen sample, so it should perform well, but maybe i will mash at 150–151 afterall ...

how much is that 1.5 lb of sugar gonna help me here?

 

[chuckstout]

If you like it a bit sweet 151 will still work, for me with that amount of crystal I would mash at 148 for longer so I could hopefully get the FG 1.010. So I imagine 151 for at least an hour should get you inbetween 1.013-1.016 with a second gen of healthy yeast.