My First IIPA Recipe

[Mjmyth]

Hey I've been home brewing for about 6 months with 5 batches under my belt. I've done a lot of reading on this forum and finally joined. The wife gave me the go ahead to make an IIPA (my favorite). This is also the first recipe that I've devised myself and just would like any opinions. I like more of a dry finish on my IPA just FYI. Thoughts? To many Specialty Grains, hops timings, to many hops, bigger dry hop?


Title: Penglaze Imperial IPA
Author: Mjmyth

Brew Method: Extract
Style Name: Imperial IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Boil Size: 5.25 gallons
Boil Gravity: 1.042
Efficiency: 35% (steeping grains only)

STATS:
Original Gravity: 1.102
Final Gravity: 1.025
ABV (standard): 10.04%
IBU (tinseth): 280.94
SRM (morey): 8.19

FERMENTABLES:
2.25 lb - Cane Sugar - (late addition) (14.6%)
6 lb - Liquid Malt Extract - Light - (late addition) (39%)
2 lb - Dry Malt Extract - Light (13%)
3.15 lb - Liquid Malt Extract Maris Otter (20.5%)

STEEPING GRAINS:
0.5 lb - American - Caramel / Crystal 20L (3.2%)
0.5 lb - American - Carapils (Dextrine Malt) (3.2%)
0.5 lb - American - Munich - Light 10L (3.2%)
0.5 lb - American - Rye (3.2%)

HOPS:
2 oz - Columbus, Type: Pellet, AA: 16.4, Use: Boil for 60 min, IBU: 127.32
1 oz - Columbus, Type: Pellet, AA: 16.4, Use: Boil for 25 min, IBU: 44.25
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 20 min, IBU: 20.22
0.75 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 20 min, IBU: 21.51
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 15 min, IBU: 16.56
0.5 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 15 min, IBU: 11.75
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 10 min, IBU: 12.1
0.75 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 10 min, IBU: 12.88
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 5 min, IBU: 6.65
0.5 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 5 min, IBU: 4.72
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 1 min, IBU: 1.44
0.75 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 1 min, IBU: 1.53
1 oz - amarillo , Type: Pellet, AA: 8.6, Use: Dry Hop for 7 days
0.75 oz - simcoe , Type: Pellet, AA: 12.7, Use: Dry Hop for 7 days

YEAST:
Wyeast - American Ale 1056
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-Low
Optimum Temp: 60 - 72 F
Fermentation Temp: 68 F


Thanks!

 

[sptaylor70]

That is an acre of sugar, and should give a very dry finish. I would cut the sugar down to 1/2-1 lbs. (and use some kind of brown sugar), and make up the difference in, maybe, amber DME.

You can't really get to 280 IBU. Over 80 is pretty well fictional, since the alpha acids just aren't that soluble. You might try first-wort-hopping for your later additions, since that might allow you to get better flavor.

And you might try a fruitier yeast, if that appeals - maybe Wyeast 1450 Denny's or 1332 Northwest, or even 1084 Irish.

Post your result.

 

[Mjmyth]

There are a couple IIPAs that Northern Brewer sells that use 2 pounds so I thought that would be ok. I might drop it down a little though. I dont know if I really need it to be right at 10%. I have a little dark DME (like 6 ounces) I might use to darken it up a bit too.

I was hoping to use the 1056 as I have some Im growing up on agar plates from the last smack pack I bought. It has the highest attenuation of the wyeast strains appropriate for this so I thought that would be good since I liked them dry anyway. I will look into the other ones you suggested though. I definitely have to look into the hop schedule a little more as I think I might just be wasting a few ounces. It seems to me Ive read conflicting things on FWH, but I was considering that at one point, maybe just move the 10 minute hops to that.

I have a few weeks till I actually brew this so I have some time to think.

 

[Qhrumphf]

With the Munich malt and rye in there, you're going to need to extend the time of steeping grains and watch the temperature closely, ie actually do a small mash. Otherwise you're going to have some starch problems. Instead of steeping for ~30 minutes at ~140-160, make it 60 minutes at exactly 150. I don't know how much rye you're looking for, but you might want to use a little more, and with everything else going on there, I doubt you're going to pick up on a half pound of Munich, so I would either cut it entirely or increase it.

I would also agree to cut back the sugar a bit. I'd think with that much sugar you're going to finish substantially lower than 1.025, and while that's going to be the dry finish you're looking for, it may have a lot more alcohol presence than you want.

If you cut the 60 minute addition down to 1 oz, I think you'll be in good shape. I'd also up the dry hops, or add a second stage of dry hopping.

 

[Mjmyth]

OK the munich and rye are out then. I just added those on a whim as I was browsing all the grains at northern brewer. Yeah I was thinking 2 oz at 6o could be to much of such a high AA hop with the late additions. I already have the 3 oz of the columbus so maybe Ill move those later in the boil.

 

[sptaylor70]

Northern Brewer offers a Crystal Rye malt that would give you some of the spiciness of rye. See, for example, Deep Ellum's Festivus Cascadian Dark Ale, Double Brown Stout, Cherry Chocolate Double Brown Stout, and Darkest Hour Imperial Rye Stout.

 

[ddicker60]

My advice, one ounce of columbus fwh and one at 60, then put everything else after the 15 min mark. Maybe have a hop stand/whirlpool addition. I would also have about 4oz in the dry hop.

 

[Mjmyth]

Think this is what Im going with for the most part.

Title: Penglaze Imperial IPA
Author: Mjmyth

Brew Method: Extract
Style Name: Imperial IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Boil Size: 5.25 gallons
Boil Gravity: 1.040
Efficiency: 35% (steeping grains only)

STATS:
Original Gravity: 1.102
Final Gravity: 1.025
ABV (standard): 9.99%
IBU (tinseth): 261.93
SRM (morey): 10.25

FERMENTABLES:
1.5 lb - Cane Sugar - (late addition) (10.1%)
6 lb - Liquid Malt Extract - Light - (late addition) (40.3%)
2 lb - Dry Malt Extract - Amber (13.4%)
1 lb - Dry Malt Extract - Amber - (late addition) (6.7%)
3.15 lb - Liquid Malt Extract Maris Otter (21.1%)

STEEPING GRAINS:
0.625 lb - American - Caramel / Crystal 30L (4.2%)
0.625 lb - American - Carapils (Dextrine Malt) (4.2%)

HOPS:
0.5 oz - AU Topaz, Type: Pellet, AA: 16.7, Use: First Wort, IBU: 19.96
0.5 oz - Columbus, Type: Pellet, AA: 16.4, Use: First Wort, IBU: 19.6
0.5 oz - Simcoe, Type: Pellet, AA: 12.2, Use: First Wort, IBU: 14.58
1 oz - Columbus, Type: Pellet, AA: 16.4, Use: Boil for 60 min, IBU: 64.72
0.5 oz - Columbus, Type: Pellet, AA: 16.4, Use: Boil for 30 min, IBU: 24.87
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 15 min, IBU: 16.84
0.5 oz - AU Topaz, Type: Pellet, AA: 16.7, Use: Boil for 15 min, IBU: 16.35
0.5 oz - Columbus, Type: Pellet, AA: 16.4, Use: Boil for 15 min, IBU: 16.06
0.5 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 15 min, IBU: 11.95
1 oz - AU Topaz, Type: Pellet, AA: 16.7, Use: Boil for 10 min, IBU: 23.9
0.5 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 10 min, IBU: 8.73
1 oz - AU Topaz, Type: Pellet, AA: 16.7, Use: Boil for 5 min, IBU: 13.14
0.5 oz - Columbus, Type: Pellet, AA: 16.4, Use: Boil for 5 min, IBU: 6.45
0.5 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 5 min, IBU: 4.8
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 0 min
0.5 oz - Columbus, Type: Pellet, AA: 16.4, Use: Boil for 0 min
0.5 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Boil for 0 min
1 oz - Amarillo , Type: Pellet, AA: 8.6, Use: Dry Hop for 8 days
1 oz - AU Topaz, Type: Pellet, AA: 16.7, Use: Dry Hop for 8 days
0.5 oz - Columbus, Type: Pellet, AA: 16.4, Use: Dry Hop for 8 days
0.5 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Dry Hop for 8 days

YEAST:
Wyeast - American Ale 1056
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-Low
Optimum Temp: 60 - 72 F
Fermentation Temp: 63 F

 

[redwards81]

Looks good let us know how it turns out!