Better stick to recipe’s, on the fly grain bill is not working! I guess I get East coast instead of West coast. Thanks
Yeah, personally I’d drop the Munich for AIPA. I sometimes use a bit in APA, but I prefer a simple base for the hops to shine in IPA.
I normally treat Munich malt as a base malt but in an IPA it’s a specialty malt- especially at 2 pounds. Combine that with the other malts you have that makes 3 pounds of specialty malt. I try to stick to 90% base malt and 10% specialty malt. I do not go above Crystal 20 for my specialty malt. For a double IPAA I would keep it at Crystal 10. Based off your original gravity and Final gravity it appears you had over 85% attenuation. Pitching the proper amount of yeast does not appear to be a problem. What I like to know is what strain of east did you use for a double IPA I would stick with the Chico strain wyeast 1056 or white labs 001. I have found that even the American ale 2 ,wyeast 1272, subdues the hop flavor.
Edit: as others have mentioned I would consider adding some simple sugar. You did this by adding a half pound of honey but I would increase it to 1 pound of table sugar and add it gradually after primary fermentation is starting to slow down. With a beer bordering on 10% ABVI would wait until about date three fermentation and add about a quarter or one third of a pound of granulated table sugar to the fermentation vessel at a time until you get about a pound of sugar in the vessel.
this! that is a lot of minerals.
+2. With that grist, RO water shouldn’t need baking soda or chalk.
If you’re going for a west coast IPA, the Munich and the honey should be dropped. Sub in more 2 row to hit your target OG and sub sugar instead of honey. Honey is a bit less fermentable so you may get some perceived residual sweetness from it.