Happy St. Patricks Day to all!!! So I have been working on a IPA recipe for the last few weeks trying to make it perfect with similar og/fg each time. Luckily I nailed it more then once, with that being said I was wondering how much would I have to increase the grain bill to turn this IPA into a DIPA? I want to use the same/similar recipe because it turn out wonderful. Would I just double the Everything ? or would I have to change the grain bill alittle bit? I will be doing a 1 gallon batch for experimental purposes so I won’t waste.
So here is my initial 1 gallon batch, I have made this into a 5 gallon and it was delightful:
What is your target OG for the DIPA? I would start by increasing the base grains only by 50-60% (2-row and Munich), depending on where you want your OG, and tweak from there.
Appreciate it! I’ll increase the 2 row and the Munich. Do you recommend me using a different yeast strain? I been using Safale-us05 and its been working good for me lately , but I wonder if a different strain would be better for the Double.
@erock so your saying use 50% more base 2 row with a 10% of sugar followed by Steve thought already? I may or may not agree with this hence the DIPA is already sugary enough, but am always up for thoughts. Thanks
@Steve-My hops addition are simcoe and centennial at boil @ 60min
Followed by Amarillo, Sorachi Ace, Anthnum, Simcoe, and Centennial @ 10 mins and then the same for 30 mins in a whirlpool @ flame out
Unlike malt, simple sugar ferments fully leaving no residual sweetness. By substituting 10% of your malt bill with simple sugar you end up with slightly more alcohol and less sweetness in the finished beer. It sounds counterintuitive, but that’s what happens.
Eric brings up a good point that I had not considered due to brain fart. I use 8-12oz of sugar in my IPAs as I like them dry. I would still scale up both the base malts, but maybe just shy of 50% and throw in 3-5oz of corn or cane sugar.
With the hops I would give it a nice solid bittering addition and move everything else to FO/Whirlpool. I generally don’t mix my bittering additions and tend to stick with either CTZ (rough) or Magnum (smooth). In your case, I would use just the Centennial.
@erock- I’ll give it a shot both ways and see . That’s one of the beauties of doing 1 gallon batches before going to 5 gallons. So I’ll be using 4lbs of base malt… use 10% of that as sugar? I know that mite be a stupid question, but I just never done that.
@Steve- So just stick to Centennial for bittering and the rest at flameout ok cool. I always wanted to try CTZ for bittering.
Thanks
@ Steve- That’s the best part loll. I plan to dry hop with the addition I had mention to you prior. In previous attempts I used the same amount I used in the flameout to dry hop. Just switched over to whole left hops from pellets.
So, here’s the math…assume 36 ppg. for the base malt. At 100% efficiency, that would be a total of 144 gravity points maximum. So, let’s assume 75% efficiency…144*.75= 108. 10% of that is about 11 points. Rounding being a wonderful thing ;), we’ll say 11 points = about 1/2 lb. of grain at 75% efficiency, so you’d use 1/2 lb. less grain. Sugar is about 45 ppg., so to get 11ish points fron that you;d need to add about 1/4 lb. of sugar. Clear as mud?
As to the hops,is there a reason for so many types? My concern is getting a bit of a muddled flavor from using so many different hops… But I’m not a big hopper and maybe your combination will work well…others can help on this.
I tend to agree, but Falconer’s Flight is a popular one.
Sorachi Ace is known to be lemony. I might question that addition as I personally wouldn’t want that in an ipa or 2x. Be interesting to see how it turns out. I think all the others will work well together.
I agree it’s a bit much, however I am a huge fan of hops and even bigger fan of any and all citrus hop varietals. So with that being said I thought making a hop bomb of similar hop flavors and aromas. The ipa I had previously made with this hop addition turned out pretty intresting. with heavy grapefruit on the back end.
I plan on making a few batches ( 1gallon) as I always do for expiermental purposes. @Curtis after the first batch I’ll try the recipe without the sorachi ace and let you know how it comes outs and if it’s delicious I’ll send you one my friend.