Damn Devil Double IPA
Damn Devil Double IPA
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Brewer: DT
Style: Imperial IPA
Batch: 5.00 gal
Characteristics
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Recipe Gravity: 1.128 OG
Recipe Bitterness: 152 IBU
Recipe Color: 14° SRM
Estimated FG: 1.032
Alcohol by Volume: 13.2%
Alcohol by Weight: 10.1%
Ingredients
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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, steeped
Warrior 2.00 oz, whole, 60 minutes
Amarillo 0.33 oz, pellet, 45 minutes
Amarillo 0.33 oz, pellet, 30 minutes
Amarillo 0.33 oz, pellet, 15 minutes
Amarillo 0.33 oz, pellet, 10 minutes
Amarillo 0.33 oz, pellet, 5 minutes
Amarillo 0.33 oz, pellet, 0 minutes
Simcoe 0.33 oz, pellet, 45 minutes
Simcoe 0.33 oz, pellet, 30 minutes
Simcoe 0.33 oz, pellet, 15 minutes
Simcoe 0.33 oz, pellet, 10 minutes
Simcoe 0.33 oz, pellet, 5 minutes
Simcoe 0.33 oz, pellet, 0 minutes
Centennial 0.33 oz, pellet, 45 minutes
Centennial 0.33 oz, pellet, 30 minutes
Centennial 0.33 oz, pellet, 15 minutes
Centennial 0.33 oz, pellet, 10 minutes
Centennial 0.33 oz, pellet, 5 minutes
Centennial 0.33 oz, pellet, 0 minutes
Crystal 1.00 oz, whole, Dry Hop
American Ale yeast 1.00 unit, 2 packets of US-56 dry yeast
Notes
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Recipe Notes:
Hops - after the Warrior - 14.5%AA for bittering, use 1 oz. of SAC blend (0.33 oz. Simcoe - 12%AA, 0.33 oz. Amarillo - 8.3%AA, 0.33 oz. Centennial - 9.9%AA) for each hop addition. The Crystal - 3.5%AA is a dry hop. Dry hop for 1 week.
Recipe was originally designed to hit 10% and 100 IBUs for a friend doing a partial boil. Doing close to the same recipe, except doing a full boil and changing the types of hops a bit results in a much bigger beer. After having tried my friends partial boil and my full boil, it's definitely a full boil beer. Without doing a full boil your hops won't be able to balance out the malt since you can only really get about 50 IBUs in a partial boil. If making this an all grain recipe make sure to use a regular pale malt and not a malty base grain (Marris Otter).
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.
Looks pretty amazing! I may have to try this one out next 
On a related note, I have always been told that for dry-hopping, you should use whole hops & suspend them in a muslin bag in the secondary. What do you do with the pellets, just crush them and throw them in?
Yea, it just keeps getting better and better. I bottled some up from the keg and took it with me to the Whole Foods to let the beer guy give it a try and he had nothing but good things to say. He was hoping I was going to start labeling and letting him sell it, ha. We split a bottle there, along with a couple of other brews I brought for him to try and then I had a couple of the IIPA once I was home...woke up this morning and the realization that I didn't drink enough water hit me nicely, ha. I'll be taking this and my pumpkin for Thanksgiving dinner!
Oh, and I went back and edited the dry hops. They were whole, I just punched it into QBrew incorrectly. From what I understand you can use pellets, just wait for them to sink to the bottom and be careful when racking, no bag needed.
DT
IPA's are one of my favorite styles of beer. This recipe looks great. Dmosfot, is that IBU number correct? 152? When you say you would probably replace 10% of the extract with sugar, is that to combat this. Or do I have my terms confused? (still newbie)
Yea, theoretically if one can achieve 152 IBUs, that's what you would get. In practice though, I don't think you can really get more than 100 IBUs. What I meant about using some sugar was maybe replace up to 10% of the extract/grain bill with some cane sugar. So what I'd probably do if brewing this again, is to drop the 6 lb. of Extra Light DME down to 4 lb. of Extra Light DME and add 2 lbs. of cane sugar. The cane sugar will fully ferment out, leaving a slightly less sweet beer. That's pretty much the only change I would make. The beer turned out great! It was easy to drink (almost too easy), was smooth for such high alcohol content, and only got better as it aged.
DT
That's one helluva recipe! Looks too damn good to pass up on. Just ordered the ingredients, going to have to brew this up next week. In the process of experimenting to find just the right IPA and Pale recipe but have yet to make a double, guess I am now. Thanks for the recipe dmofot, I'll have to update how it's doing when I get it all together.
Sounds good, definitely let me know how it turns out. I plan on brewing this again, except I'll be adding the sugar in place of some of the malt extract...actually I'll probably try to do this recipe again, only as an all grain recipe. That and I'll put my whole hops in a hopbag, because I had a hell of a time getting the wort into the fermenter on this batch...
Things that are important to remember for this batch if anyone brews it:
1) Do the biggest boil you can, anything less than a 6 gallon boil and it will probably end up too sweet.
2) Substitute some sugar for malt extract - this is such a big beer that you won't notice any tasted differences from using sugar in the recipe.
3) Make a big starter and aerate well - I would step up the starter at least twice if you want a good strong fermentation and a somewhat low FG. Aerate by either dumping the wort from bucket to bucket a dozen times or go with the fancy pants aeration system, ha.
Good luck!
DT
Where did you get your warrior hops from dmofot? Can't seem to find them in any of my usual places.
andrew jensen wrote:
Where did you get your warrior hops from dmofot? Can't seem to find them in any of my usual places.
Hm, my LHBS had them in the freezer, so I'm not sure where to buy them online. I seem to remember somebody telling me that Warrior hops can be substituted with Nugget hops. I've used Nugget and Warrior before, but I can't tell any specific differences since I've only used the Nugget for dry hopping and only used the Warrior for bittering. If it was me and I couldn't find Warrior, I'd probably just get something like Nugget and toss a couple of ounces in. It probably even makes the recipe easier if you use something that comes in pellets.
DT
dmofot wrote:
Damn Devil Double IPA
---------------------
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, steeped
Is that first "Light Malt extract" LME?
wop31 wrote:
dmofot wrote:
Damn Devil Double IPA
---------------------
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
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