Pages: 1
DIPA
Ok, so far in my short brewing career I've only dealt with kits, making slight tweaks here and there like adding fruit, other sugars, etc. I'm now wanting to advance towards making my own recipes and have been playing around with some recipe calculators. One reason I'm looking to start doing my own recipes is because I want to start doing smaller (3 gallon) batches. I've decided that the first recipe I want to create is a double IPA, which is my favorite type of beer. There was what looked to be a great recipe on here posted by dmofot called Damn Devil Double IPA. I used his recipe as a good starting point for this one.
batch size - 3 gallons
60 min boil
12oz - Crystal 20L
12oz - Gambrinus Honey Malt
6oz - Victory Malt
5lb - Light/Pale Malt Extract
1lb - Corn Sugar
8oz - Honey (10 min left)
1oz Warrior - 60min
.25oz Cascade - 45min
.25oz Amarillo - 45min
.25oz Cascade - 30min.
.25oz Amarillo - 30min.
.50oz Chinook - 5min.
1oz grapefruit zest - 10min.
OG - 1.094 (1.084 - 1.099)
FG - 1.024 (1.021 - 1.025)
ABV - 9.5%
IBUs - 100+
Any recommendations on the type of yeast I should use? I know dmofot used American Ale yeast. I'm looking for a nice strong citrusy flavor, so I tried to pick pick hops that would give me this character. Does this look like I'm on the right track? What about my hop additions? Any input, good or bad, would be greatly appreciated.
If you like a nice citrusy flavor aroma I would add some more additions. The glory of this style is you really can not go overboard on late hop additions. I use 6 oz in the last 20 minutes for a 13 gal batch. I would proably add a .5-1 oz addition at 20 and 10 minutes and consider a dryhopping as well. This will not affect the IBUs at all and keep the same bitterness. These beers have a funny way of losing aroma after a couple of weeks too, so if you go the max, then let it mellow a bit, you get a real nice balance.
I would also recommend using a very plain high attenuating neutral yeast. The "Chico" strain is great- wyeasts 1056 or white labs 001.
Thirsty, thanks for the feedback. I was wondering about doing more hop additions, but didn't know if it would really add much to the beer. I will definitely add another addition at 20min and at 10min per your suggestion to enhance the flavor and aroma of the hops.
So, the rest of the beer looks alright? I went with the pound of corn sugar to help dry it out a bit. I know dmofot mentioned he would substitute some of the extract for regular corn sugar because his turned out a little too sweet. I added the honey because....well, it just sounded good. I added 8oz with 10min left to the Belgian white I brewed on Sunday. I'm hoping it adds a little something to the flavor.
thirsty wrote:
I would also recommend using a very plain high attenuating neutral yeast. The "Chico" strain is great- wyeasts 1056 or white labs 001.
Which one do you actually prefer???? WLP or Wyeast?
Pages: 1
Search Home Brewing Knowledge Base
Custom Search
|