Planning to brew myfirst IIPA today, hows it look ?

[JoeBlow]

I'm looking for big and insanely hoppy. What do you think ?


Dead Blow I.I.P.A
Brew Type: Extract
Style: Imperial IPA
Batch Size: 5.50 gal
Boil Volume: 7.00 gal
Boil Time: 60 min

Ingredients Amount Item Type % or IBU
5.50 lb Muntons Extra Light Malt Extract (3.6 SRM) Dry Extract 42.31 %
5.00 lb Muntons Light Malt Extract (5.1 SRM) Dry Extract 38.46 %
0.50 lb Candi Sugar, Dark Syrup (80.0 SRM) Sugar 3.85 %
1.00 lb Weyermann CaraMunich I (45.7 SRM) Grain 7.69 %
1.00 lb Weyermann Carafoam (1.2 SRM) Grain 7.69 %
1.00 oz Amarillo [8.50 %] (50 min) Hops 20.9 IBU
1.00 oz Cascade [5.50 %] (50 min) Hops 13.5 IBU
1.00 oz Simcoe [13.00 %] (50 min) Hops 32.0 IBU
1.00 oz Amarillo [8.50 %] (15 min) Hops 10.9 IBU
1.00 oz Cascade [5.50 %] (15 min) Hops 7.1 IBU
1.00 oz Simcoe [13.00 %] (15 min) Hops 16.7 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
0.25 lb Malto-Dextrine (Boil 5.0 min) Misc
1.00 oz Amarillo [8.50 %] (0 min) Hops -
1.00 oz Cascade [5.50 %] (0 min) Hops -
1.00 oz Simcoe [13.00 %] (0 min) Hops -
2 Vials California Ale (White Labs #WLP001) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.089 SG (1.075-1.090 SG)
Estimated Final Gravity: 1.020 SG (1.010-1.020 SG)
Estimated Color: 13.2 SRM (8.0-15.0 SRM)
Bitterness: 101.0 IBU (60.0-120.0 IBU) Alpha Acid Units: 54.0 AAU
Estimated Alcohol by Volume: 9.11 % (7.50-10.00 %)

 

[whatsleftofyou]

No dry hops?

 

[wonderbread23]

I'd push the bittering hops to 60 min. I'd also remove the cascade bittering charge since its not gonna contribute much at that point when compared to what is surrounding it. You definitely need to dry hop.

You also have way too much crystal (over 15%). There will be plenty of residual sugars since you're using extract and it high OG. I'd cut your crystal down to 5% max. The 1/2 lb. of dark candi doesn't really fit. I'd get rid of it and add a pound of table sugar (while cutting back the DME). That'll help dry it out a bit more.

 

[JoeBlow]

Thanks for the feedback guys. Regarding the dry hopping, my first (only) experience with it was not so great. My first IPA was cloudy, my second was clear, the only difference (known) was dry hopping and using the secondary after 14 days for the first. So I’m apprehensive of dry hopping initially with my new recipes. I am missing some aroma...

How much dry hops and when ?

 

[whatsleftofyou]

2-3 ounces in primary after it's finished, or secondary if you want to go that route. 7-14 days. Also +1 to wonderbread's comments.

 

[GlassblowersBrew]

+ 2 to wonderbreads comments

Cloudy IIPA is a good thing if it is from the hops (or chill haze not a big deal). Dry hop is a must. At least 2-3 oz's . I usually do 2-4 ozs at 5-6 days and 2-4 at 10-14 days. The second dry hop really does make a huge impact on the initial floraly aroma when you pour your beer and take a deep whiff of the aroma off the head. Corn sugar is a must too. With a high gravity ipa you really don't want lingering sweetness. A punch of hops to back up the warming body of a dry(ish) malt body is the balance you are going for. Sweet IPAs are like a undercooked sausage, its all there, but it just isn't done yet. It just coats your mouth and is hard to swallow.

Good Luck!!!