Hey guys looking for a recipe for a ipa extract with a higher abv any ideas?
Regular IPA recipe with extra extract added?
Just want extra hops and more alcohol
More alcohol is more sugar = more malt, and probably some more yeast to do the work.
And you’ll need to bump up the hops to balance the extra alcohol and sweetness. Try to keep the BU:GU ratio 1:1.
You asked for it… ;D
Russian River Pliny the Elder Double IPA
Recipe By: Vinnie Cilurzo
Ingredients
For 6-US Gallons (23-L) [Net: 5-gal (19-L) after hop loss]
11.0 lb (5.0 kg) Two-Row Pale Malt
0.5 lb (227 g) Crystal 45 Malt
0.5 lb (227 g) Carapils (Dextrin) Malt
0.4 lb (181 g) Dextrose (corn) sugar
3.5 oz (99 g) Columbus* 13.9% AA 90 min.
0.75 oz (21 g) Columbus* 13.9% AA 45 min.
1.0 oz (28 g) Simcoe 12.3% AA 30 min.
1.0 oz (28 g) Centennial 8% AA 0 min.
2.5 oz (71 g) Simcoe 12.3% AA 0 min.
1.0 oz (28 g) Columbus* 13.9% AA Dry Hop (12-14 days)
1.0 oz (28 g) Centennial 9.1% AA Dry Hop (12-14 days)
1.0 oz (28 g) Simcoe 12.3% AA Dry Hop (12-14 days)
0.25 oz (7 g) Columbus* 13.9% AA Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Centennial 9.1% AA Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Simcoe 12.3% AA Dry Hop (5 days to go in dry hop)
*Tomahawk/Zeus can be substituted for Columbus
White Labs WLP001 California Ale Yeast or Wyeast 1056 American Ale Yeast
IBUs: 90-95 (actual not calculated)
OG: 1.070
FG: 1.011
ABV: 8-8.5%
SRM: 7
Directions
Mash grains at 151-152F (66-67C) for an hour or until starch conversion is complete. Mash out at 170F (77c) and sparge. Collect 8-gal (30-L) of run off, stir in dextrose and bring to a boil. Add hops as indicated in the recipe. After a 90-min boil chill the wort to 67F (19C) and transfer to the fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67F (19C) until fermentation activity subsides then rack to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days then add the second set. Age five more days then bottle or keg.
Extract Substitution
Substitute 6.5lb (3.0 kg) of light dry malt extract for two-row malt. Due to the large hop bill for this recipe, a full wort boil is recommended. Steep grains in one gallone of water at 165F (18C) for 30 minutes then remove and rinse grains with hot water. Stir in dextrose and top off kettle to 8-gal (30-L) and bring to a boil. Add hops as indicated in recipe. After a 90-min boil chill the wort to 67F (19C) and transfer to the fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67F (19C) until fermentation activity subsides then rack to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days then add the second set. Age five more days then bottle or keg.
8.5 ounces of hops… nah you can do better than that… ;D