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Double IPA recipe feedback

Post #1 made 12 years ago
by BungBrew
I have been drinking a lot of Imperial/Double IPAs over the last few weeks and would love to have a crack at one. My two favorite I have tried so far are Deviant Dale's IPA (8% ABV / 85 IBUs) and the Holgate Hopinator (7% ABV / 76 IBUs).

To be honest this recipe is just a stab in the dark so feedback is appreciated!!


BIABacus Pre-Release 1.3 RECIPE REPORT
BIAB Recipe Designer, Calculator and Scaler.
(Please visit http://www.biabrewer.info for the latest version.)
BIAB ABA - Batch 5

Recipe Overview

Brewer: BungBrew
Style: Double IPA
Source Recipe Link:

Original Gravity (OG): 1.08
IBU's (Tinseth): 80
Bitterness to Gravity Ratio: 1
Colour: 28 EBC = 14.2 SRM
ABV%: 7.74

Efficiency into Kettle (EIK): 72.5 %
Efficiency into Fermentor (EIF): 65.3 %

Times and Temperatures

Mash: 90 mins at 67.8 C = 154 F
Boil: 90 min
Ferment: 21 days at 17 C = 62.6 F

Volumes & Gravities

Total Water Needed (TWN): 40.9 L = 10.8 G
Volume into Kettle (VIK): 36.01 L = 9.51 G @ 1.062
End of Boil Volume - Ambient (EOBV-A): 26.86 L = 7.1 G @ 1.08
Volume into Fermentor (VIF): 24.2 L = 6.39 G @ 1.08
Volume into Packaging (VIP): 22.41 L = 5.92 G @ 1.02 assuming apparent attenuation of 75 %

The Grain Bill (Also includes extracts, sugars and adjuncts)

79.4% Pale malt (6 EBC = 3 SRM) 7948 grams = 17.52 pounds
9.9% Munich I (16 EBC = 8.1 SRM) 993 grams = 2.19 pounds
9.9% Rye (8.5 EBC = 4.3 SRM) 993 grams = 2.19 pounds
0.7% Midnight Wheat (1400 EBC = 710.7 SRM) 70 grams = 0.15 pounds


The Hop Bill

44.8 IBU Galaxy Pellets (13.9%AA) 44.7 grams = 1.576 ounces at 60 mins
8.9 IBU Galaxy Pellets (13.9%AA) 17.9 grams = 0.63 ounces at 15 mins
7.6 IBU Citra Pellets (11.9%AA) 17.9 grams = 0.63 ounces at 15 mins
6.5 IBU Galaxy Pellets (13.9%AA) 17.9 grams = 0.63 ounces at 10 mins
5.6 IBU Citra Pellets (11.9%AA) 17.9 grams = 0.63 ounces at 10 mins
3.6 IBU Galaxy Pellets (13.9%AA) 17.9 grams = 0.63 ounces at 5 mins
3.1 IBU Citra Pellets (11.9%AA) 17.9 grams = 0.63 ounces at 5 mins

I will probably make multiple dry hops as well depending on how much hops I have left :)
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Post #2 made 12 years ago
by PistolPatch
Bung! You aren't meant to post pre-release BIABacus files in just any thread you like but don't worry ;), everyone is doing it lately :P.

The main idea of restricting things was to make sure that there weren't any major errors being widely distributed. PR 1.3 actually does have a few warnings missing (and some important terminology changes) and these could apply to your recipe. Please search for a copy of PR1.3K. Write your recipe into that and then post the file up here again.

Yours is a high gravity recipe and I'll write some stuff on this but working with PR1.3K will save me a lot of time.

:peace:
PP
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Post #4 made 12 years ago
by PistolPatch
Bung, thanks for taking the time to transfer that over to PR1.3K :salute:. It's been worrying me that too many PR1.3's are floating about. We meant to put out a new PR after Xmas but some unexpected stuff occurred so my free two weeks went down the drain.

No critical warnings have popped up on your brew so all is looking good :party:.

I have nothing to suggest on your recipe. I think it looks really interesting. Great job Bung!

Here's a few thoughts...

1. The BIABacus auto-efficiency formula seems to be working well, even at gravities as high as 1.080. But, keep an eye on this. Try and take a good gravity sample and reading at the beginning of the boil (cool before measuring). Also take a volume measurement as well. Is your gravity matching or higher than the Biabacus estimate? If so, brew on and don't worry about any more of this section.

If the 'Gravity into Boil (GIB)' is lower than the BIABacus estimate, is that because your volume into the boil was higher than estimated? Take another gravity and volume reading before you get to the 60 minute mark. (You are wanting about 36.01 L x 62 = 2233 'metric gravity points' or 9.51 US gal * 62 = 590 'US gravity points'.) If the second reading confirms the first, stop the boil and think through what you should do.

The only option you will have if your gravity points are lower than expected is to extend your boil. Before you add your first hops (i.e. at 60 minutes) you will want your gravity to be at 1.066/5.

I'm not sure I should have written the above. I really wouldn't worry about the above unless you have a large discrepancy and I don't think you will. On the other hand, I suppose it won't do any harm taking some time to see if the above makes sense.

2. You probably know this but use lots of yeast. Two packs will be great.

3. Acclimatise your yeast. I always tell people just to sprinkle their dried yeast on the top of the bubbles after they aerate. In this scenario though, I would take the time to re-hydrate the yeast (use boiled,cooled water or filtered water) and then gradually add wort to it so as it doesn't get a super-sweet shock when pitched.

4. As a matter of interest, when doing such big beers, you can always use the spent grain to brew another far lower gravity beer. You don't have to even do another mash. All you have to do is add hot water! I wouldn't worry about this for now, but you might like to, as an experiment, add 27 litres of hot tap water to your spent grain and see what gravity you score. (I'd love to know what you get on this.)

5. When fermenting a big beer, once it has gone past high krausen, don't be scared to rack the temperature right up. Keep that fermentation going!!! So start at 17C but after high krausen, loosen your control and let that temp go up. I wouldn't bat an eyelid letting this go steadily up to 25C - say 1 C per day after high krausen.

Bung, if this brew turns out well, please can you post it (and the file) into trout's thread here.

Looking forward to hearing how you go on this one. :luck:,
PP
Last edited by PistolPatch on 18 Feb 2014, 18:44, edited 1 time in total.
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Post #6 made 12 years ago
by BungBrew
Well I just pitched the yeast on Batch #5 double IPA.

Not quite to plan.

I was down 1 liter for VIB

0.5 L down for VAW

And somehow +1.5 L VIF ?!?

My OG ended up shy of my target at 1.073 (target 1.080).

This is my first "big beer" so I am hoping that it will ferment out well as I pitched it onto a yeast cake from my last american brown.

Somehow I managed to stuff up the hop additions so I ended up adding a 30 min Galaxy addition.
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Post #7 made 12 years ago
by BungBrew
Well the yeast is going ballistic with Krausen exploding out of the airlock!

I have dropped the temp 2 deg C to 16 in the hope it slows down a little .. I'm getting sick of cleaning the airlock every hour!

Post #8 made 12 years ago
by PistolPatch
Good on ya Bung :clap: .

For some reason I had a circular reference warning when opening your BIABacus. Not sure what is happening there but maybe start your next brew in a clean copy.

Those numbers are great/honest. We have a 5% variance between EIB and EAW. THese should theoretically be the same but within 5% is fine. Just make sure in future, you r gravity samples are well mixed and allowed to cool well.

Your VIB was down and that is something I have never thought of until now in the BIABacus. Obviously it is harder to squeeze a big bag of grain than a small one. Pretty hard to put that into a formula though :roll:. You wrote, "and somehow +1.5 L VIF?!?" THis was just because you had a very low KFL.

We can't tell anything on one brew but I suspect that your EAW and EIF figures are more accurate than your into boil ones. In other words, the BIABacus fell a fair way short in its auto-efficiency estimate. On your next high gravity brew, maybe auto-adjust by -7%. THat way, it will cost you a bit more grain but if you do get a higher efficiency, you can always dilute after the boil which is easy.

We really need a high gravity thread where we can collect these numbers ;).

Go and clean your air-lock :lol:.
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Double IPA recipe feedback

Post #9 made 12 years ago
by BungBrew
Thanks PP.

Another lesson learnt with this brew which is a "well I didn't think if that" .. Reusing the yeast cake of an American Brown for a double IPA = light brown double IPA..

I took a gravity reading 24 hours after brew and it has dropped a massive 40 gravity points already!!!

At least dropping the temp 2 deg has slowed it a bit.


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Double IPA recipe feedback

Post #10 made 12 years ago
by BungBrew
Hmm well I have never had this happen before. I dropped the temp to 15 deg C and this morning was bubbling around once every 10 seconds. When I got home I took a gravity reading and it is down to 1.022 in 48 hours. Smells ok but is dirty water brown (I guess to be expected putting it on my last brews yeast cake).

Can I expect an diff flavours with it fermenting out so quick? I pretty sure the temp was ok the whole time..

Either way I plan on leaving it a week then dry hopping .. Then CC it for a few days.
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Last edited by BungBrew on 24 Feb 2014, 18:07, edited 1 time in total.

Post #11 made 12 years ago
by mally
BungBrew wrote:Can I expect an diff flavours with it fermenting out so quick? I pretty sure the temp was ok the whole time..
Did you have any way of measuring the temp during fermentation?
The only thing I can think of that would be a problem is that the fermentation process generates its own heat, obviously the quicker this occurs the more likely it is to get higher.

I have those stick on LCD strips on my fermenter. Not very accurate but can at at least indicate if there is a change in temp, and can indicate whats happening with the beer temp as opposed to the room temp.

Whether any of this has an effect is unknown. Does it smell OK?
As you are dry hopping with a hop forward beer, this will hide a multitude of sins, so you may not even notice anything?

:luck:
Last edited by mally on 24 Feb 2014, 21:11, edited 1 time in total.
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Post #12 made 12 years ago
by BobBrews
BungBrew,

Reusing a yeast cake wouldn't necessarily cloudy up a brew. If your worried about it. Transfer to a secondary and add some fining agent like polyclar, super-kleer, isinglass, or common gelatin. I reuse yeast cakes most of the time. (I am doing it today) and don't have clarity problems. "Time will clear all wounds" Not wounds! I mean Beer!
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Double IPA recipe feedback

Post #13 made 12 years ago
by BungBrew
We'll I cracked the first bottle last night, strong and malty but tastes 'alcoholic' ... A by-product of such a quick ferment? Smells and tastes ok, though not much hop flavour or aroma. It has cleared up ok after a few days CC. I'll take a bottle to the Canberra Brewers April meeting to see what some of the more experienced brewers think.


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