Damn Devil Double IPA
totaldoughnut wrote:
I went out and bought the ingedients to brew this recipe yesterday and wanted an opinion on my slightly altered recipe. I ended up getting 7lbs of light LME and 7 lbs of DME instead of the 8lb and 6lb in the recipe. I bought a Wyeast american ale smack pack. I could not find Warrior or Crystal hops. I replaced Warrior with Saaz and the Crystal with Cascade. Im not to worried about the extracts or yeast, but would like to know if the hops I will be using will tastte ok. I wont be brewing this batch until I get a bigger pot to do a full boil. Im still learning about the whole AA and IBU ratings in hops. How does Saaz measure up to Warrior, should I use less?
Hm, well you probably want to do a little more research before making substitutions. Saaz is a lot different than Warrior. You'd probably just be better off making an equal SAC substitution in place of the Warrior for bittering. If you decided to experiment and use the Saaz anyway, you are going to need to figure how much to sub like Andrew said above. Saaz will make the beer a lot different, good or bad I can't say, but be sure to let us know how it turns out!
DT
Hello all I’m a green bucket but I’m getting into this home brewing thing quit well. I made an IPA for my first go-around and it turned out a bit flat so I was looking around BrewingKB and found I could uncap them and add some priming tablets to them then recap wait then crack one open.<I was supposed to use ¾ cup of dextrose but only used ¼ cup for priming> I must say I was quit surprised with the final product not bad for the first time.
During my looking around the site I found this recipe for a double IPA and want to give it a go so here are some questions I have. Do I need to add sugar so it will ferment if so how much and what kind, Before I bottle it will I have to add priming sugar to it if so how much and what kind? Or could I use the Coopers priming tablets?
Thanks in advance for all the help,
RSC
rsc wrote:
Hello all I’m a green bucket but I’m getting into this home brewing thing quit well. I made an IPA for my first go-around and it turned out a bit flat so I was looking around BrewingKB and found I could uncap them and add some priming tablets to them then recap wait then crack one open.<I was supposed to use ¾ cup of dextrose but only used ¼ cup for priming> I must say I was quit surprised with the final product not bad for the first time.
During my looking around the site I found this recipe for a double IPA and want to give it a go so here are some questions I have. Do I need to add sugar so it will ferment if so how much and what kind, Before I bottle it will I have to add priming sugar to it if so how much and what kind? Or could I use the Coopers priming tablets?
Thanks in advance for all the help,
RSC
Ha, yea, big difference between 1/4 cup and 3/4 cup, but now you know and thats what brewing is all about...learning from our previous mistakes. That's how we all get better!
First things firsts, if you plan on making this recipe, make sure you read through all the posts. I've made a number of suggestions on how to brew the beer, as have a few others (hey guys, how did it turn out?). Theres a post on the first page where I talk about replacing some of the grain bill with sugar, you should definitely read that one. That 10% sugar I talk about should be added with the rest of the extract.
You will then add an additional amount of priming sugar (how much depends how carbonated you want it). You could also use Coopers priming tablets I would guess, but I've never used them myself. Seems more of a pain to add a tablet to each bottle than it does to just mix a sugar solution in prior to bottling, but thats just me.
Does that help? Oh and one thing, you have to do a full boil to make this. So if you can't boil at least 6 gallons of water I would make a smaller recipe...
DT
Dmofot Thanks for the help but now I have more question…..
You said “Batch Notes: Primary 2 weeks, secondary 1 week. Brew turned out good! There's a slight alcohol warmth, but for a 13% beer, it's amazingly smooth. If I did this recipe again I'd probably replace some of the extract with sugar (up to 10%), but it's definitely not overly sweet.”
So would I use about 7lbs of light malt extract and replace it with about a pound of sugar and would table sugar (cane sugar) work or should I use powdered dextrose or corn syrup?
I have so much to learn about brewing…. And even more beer to share with friends.
I’ll give it a whirl and if it turns out undrinkable well the garden will love me and I will learn one of them hard lesons.
RSC
rsc wrote:
Dmofot Thanks for the help but now I have more question…..
You said “Batch Notes: Primary 2 weeks, secondary 1 week. Brew turned out good! There's a slight alcohol warmth, but for a 13% beer, it's amazingly smooth. If I did this recipe again I'd probably replace some of the extract with sugar (up to 10%), but it's definitely not overly sweet.”
So would I use about 7lbs of light malt extract and replace it with about a pound of sugar and would table sugar (cane sugar) work or should I use powdered dextrose or corn syrup?
I have so much to learn about brewing…. And even more beer to share with friends.
I’ll give it a whirl and if it turns out undrinkable well the garden will love me and I will learn one of them hard lesons.
RSC
It would probably be easier to drop 2 pounds of the Extra Light Dry Malt Extract and replace it with 2 pounds of sugar, cane sugar should be fine. Whenever adding sugar I usually just use whatever I have on hand for priming.
DT
So I went down to the brew shop today to have the recipe filled and the brew master said “You know this is a big beer and after you bottle it up it’s going to need to condition in the bottle for at least 6 months” and “More than likely it’s going to taste like goat sack and need to condition another 6 months” He also indicated that he has brewed a beer similar to it and waited 9 months to open the first one in addition, he said “It looks like a good recipe it’s just high gravity and needs to condition for along time” So with that I decided to do another IPA from the different recipes he had on hand and besides I’m moving in August and don’t want to lug some premo beer in a u-haul through the desert where it will get 210 degrees in the back and spoil. So after I land on the other side I give a try. Now I almost can’t wait till moving day yah right….. He also said something about using a high gravity liquid yeast because the alcohol will kill the yeast. So any ways I spent about an hour in the shop and now suffer from information over load however I am gong to hold onto this recipe for a later date.
Thanks,
RSC
I just started a batch using this recipe. I will let you know how it turns out
Hey dmofot,
Well I bottled this back on the 10th of March and it came out at 9.7% abv, which is fairly close to what I was shooting for.
This is definitely a beer for the cellar as it's been conditioning for over two months and still tastes pretty young! I now wish I would've substituted some malt with some honey or sugar as it is very sweet. Of course my FG was 1.027 so that's a bit unavoidable.
I really like the hop diversity it has, pretty citrusy with a bit of a cool almost mint flavor. I'm guessing this was picked up from the simcoes yet I really haven't had that experience using it in the past.
This brew has yet to carbonate to my expectations, though. Being a large beer I chalk it up to needing to age longer. It does have some carbonation but little head and no head retention. My brewing buddy wants to open them up and add a small amount of yeast to each bottle and recap to try and build the CO2. I'm a little hesitant to do this, but we have had success doing this in the past. I'm leaning to a bit more patience on this one, what do you think?
Shot in the dark here, but I noticed with my IPA (also freakin incredible) that using pellet hops has an effect on the OG, and yours is pretty high. (1.128--i think that may be an understatement)
With this one using so many hops and such a staggering OG do you think that your ABV is accurate?
My IPA came out around 9.2, and it definitely has a kick, but i'm not sure about that high...
Just thought i'd throw my thoughts into the mix here.
I've decided to make this my next batch, but I had a few questions.
First, when brewing this recipe would it be a good idea to use the late extract approach?
I want to get full hop utilization.
Second, if late addition is the way to go, what % of the malt should I add later and for how long of the boil?
Third, if I use the late addition approach, can I cut down on the boil size?
Fourth, this is a 60 minute boil right?
I know it's a dumb question, I'm assuming it is.
Last one, with the grains, can I crush them and use a grain bag for the full term of the boil?
I've only done extract at this point but I'm hell bent on making this brew. I've never messed with grains before.
I know this is a lot to ask. Any and all input is greatly appreciated.
Alright, I ended up brewing this beer Saturday doing a full wort boil. Problem # 1: Too much water. Started with 5 gallons and THEN added extracts and grain tea I ended up with 7.5 gallons after the boiling process. O.G. was 1.093(somewhat less than target O.G.). Pitched a 3 day one pint starter and ferm took off about 24 hrs later. Man am I glad I used a blow off tube!!!! This is the most vigorous fermentation I have ever seen, except at a brewery! At first I heard some gurgling and I thought it was my plumbing. Then I started hearing it every 6 seconds and my bucket was really swollen its been chuggin for 3 days now and hasn't let up. I hope it ferments out well so my alc % gets up there. The color was a deep reddish amber and it smells great. Can't wait to sample it and dry hop.
I ended up using the late extract approach. I dissolved all DME and grain tea for the full term of the boil and added the LME at about 15 mins out. I steeped the grains in about a half gallon of 155*F water for 45 mins while bringing water to boil and rinsed them out with a half gallon of 170* water.
So far I'm pretty excited, especially about the fermentation.
So you did two weeks in primary, one in secondary, and how long conditioning?
Rooster wrote:
Alright, I ended up brewing this beer Saturday doing a full wort boil. Problem # 1: Too much water. Started with 5 gallons and THEN added extracts and grain tea I ended up with 7.5 gallons after the boiling process. O.G. was 1.093(somewhat less than target O.G.). Pitched a 3 day one pint starter and ferm took off about 24 hrs later. Man am I glad I used a blow off tube!!!! This is the most vigorous fermentation I have ever seen, except at a brewery! At first I heard some gurgling and I thought it was my plumbing. Then I started hearing it every 6 seconds and my bucket was really swollen its been chuggin for 3 days now and hasn't let up. I hope it ferments out well so my alc % gets up there. The color was a deep reddish amber and it smells great. Can't wait to sample it and dry hop.
I ended up using the late extract approach. I dissolved all DME and grain tea for the full term of the boil and added the LME at about 15 mins out. I steeped the grains in about a half gallon of 155*F water for 45 mins while bringing water to boil and rinsed them out with a half gallon of 170* water.
So far I'm pretty excited, especially about the fermentation.
Rooster, sounds like you did well on this brew, any updates?
fightguy wrote:
So you did two weeks in primary, one in secondary, and how long conditioning?
Hmm, to be honest, I don't exactly remember how long I conditioned. I put it in the keg, carbonated it, and probably starting drinking off it a week later. A lot of people would suggest aging a beer this big to let it settle down, but I don't think mine made it more than 3 months before it was gone. Drinking some beers like this, the roughness will really come through, which is why we sometimes age beers, but this particularly beer seemed to have plenty of malt sweetness to back up the amount of hops and it was as smooth as a regular IPA, which was evident by a headache the first morning after drinking, ha.
DT
Update: My OG was 1.093, I let it sit a total of 27 days in primary(fermentation and dry hop). My SG at the time I racked to 2ndry(glass) was 1.020 and aged it in 2ndry without any more hop additions for 75 days. SG at the time of bottling was 1.012 which by my calculations gives me ~ 10.5% alcohol. It is still in the bottle and I'll crack one open here in about 2 weeks.
My initial thoughts on the taste were positive, it kinda reminded me of the DFH 120 min. IPA after primary, but at bottling, and after aging, it had a more pronounced honey sweetness that lingered and a bitterness that is hard to describe, smooth and cool, not too much bite(could be due to lack of carbonation though). I can't wait to chill one of these puppies and enjoy it just in time for the super bowl.
dmofot,
I'm a new to brewing and am going to try this brew. I don't know what you mean by a full boil. I have 2 five gallon brew pots, but not a 6 gallon. Also, what do you feel about adding oak chips or Irish moss?
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