Damn Devil Double IPA
wop31 wrote:
dmofot wrote:
Damn Devil Double IPA
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Light malt extract 8.00 lb, extract
Extra Light D.M.E. 6.00 lb, extract
Wheat D.M.E. 1.00 lb, extract
Crystal 20L 1.00 lb, steeped
Gambrinus honey malt 1.00 lb, steeped
Briess victory 0.50 lb, steepedIs that first "Light Malt extract" LME?
Yep, the 8 lb. of Light Malt Extract is liquid. I used two 4lb. cans.
DT
Well finally made the IIPA last night. Had to change it around a bit though, I have a heard time not tweeking recipes when I make them! I ended up omiting the wheat extract, and cut the light dry to 4 1/2 lbs. I never was able to get any warrior hops so I used the simcoe to bitter with (I believe they were around 13aau's.) I'll probably step up the dry SAC to two ounces, guess you could say I'm a bit of a dry hop head! When all was said and done my OG: was 1.101. I wasn't sure I wanted it to be 13% so I toned it down a bit. I let two Wyeast American Ale yeast activator packs swell overnight and pitched them about 8:30 last night. By 6:30 this morning it was burping away like mad and it had about 5 inches of foam on top! Going to have to keep a close eye on this. I already had about an inch and a half of heavy particle trub on the bottom. Definitely due to a fairly large grain bill. BTW that Gambrinus honey malt smells great.
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?
The warrior hops dmofot describes are 14.5%. I've used saaz a few times in the past but I cant remember their aau's but I would imagine they're far less bitter than warrior. So just based on that you would use more. The way I understand it and i may be wrong is if you used 14.5 aau's to boil and warrior's are 14.5% you would use 1 ounce, and say IF your saaz were around 7% you would pretty much need to double up your saaz to achieve the same aau percentage.
andrew jensen wrote:
Well finally made the IIPA last night. Had to change it around a bit though, I have a heard time not tweeking recipes when I make them! I ended up omiting the wheat extract, and cut the light dry to 4 1/2 lbs. I never was able to get any warrior hops so I used the simcoe to bitter with (I believe they were around 13aau's.) I'll probably step up the dry SAC to two ounces, guess you could say I'm a bit of a dry hop head! When all was said and done my OG: was 1.101. I wasn't sure I wanted it to be 13% so I toned it down a bit. I let two Wyeast American Ale yeast activator packs swell overnight and pitched them about 8:30 last night. By 6:30 this morning it was burping away like mad and it had about 5 inches of foam on top! Going to have to keep a close eye on this. I already had about an inch and a half of heavy particle trub on the bottom. Definitely due to a fairly large grain bill. BTW that Gambrinus honey malt smells great.
Sounds like you made a great beer! Yea, that honey malt is definitely a key ingredient, it's so unique and tastes so good you can just sit there chewing on it all day. I can't imagine that using Simcoe in place of the Warrior would be a big deal, especially since it plays such a role in the rest of the hop additions. Dry hop it as much as you want...I think Vinnie Cilurzo tends to dry hop some of his big beers as many as 4 times.
DT
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