Damn Devil Double IPA
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.