Home > american, DIPA, Double IPA, recipe, tasting > >Double IPA #2 (Item 9 IPA) Recipe & Tasting

>Double IPA #2 (Item 9 IPA) Recipe & Tasting

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Item 9 is my base Double (or Imperial, or whatever) IPA recipe that I’ve been refining for a while now. The grist is similar to my other pale ale/IPA recipes, but with the crystal brought down to help reduce excess sweetness, and the rye boosted to provide some extra complexity (I’m not sure if 6% of the grist is enough to accurately call it a “rye IPA”.) Citra has always been one of my favorite IPA hops, and I thought its big stone fruit/tropical fruit profile would be great in an IPA of this size. This recipe is very close to being exactly how I want it, but I still need to toy with the hop bill a bit to get it just right.

2011-021 Double IPA #2 (Item 9 IPA)


Brewed: 04/28/11

Racked to secondary: 05/07/11

Kegged/Bottled: 05/12/11

Ready: 05/15/11


Batch Info

————

Batch Size: 2.5 Gallons

Extraction Efficiency: ~65%

OG: 1.068

FG: 1.012

IBU: 83

SRM: 7.6

Boil Length: 90 minutes


Grain Bill

————

US Rahr 2-Row: 6lb 8oz (81%)

US Carapils: 8oz (8%)

US Rye Malt: 8oz (8%)

US Caramel 40: 4oz (3%)

Belgian Cara-Vienna: 4oz (3%)


Hop Bill

———–

US Columbus (14.4%AA): 14g @ 90 minutes

US Amarillo (9.4%AA): 3g @ 30 minutes

US Citra (11.1%AA): 3g @ 30 minutes

US Columbus (14.4%AA): 3g @ 30 minutes

US Citra (11.1%AA): 7g @ 15 minutes

US Amarillo (9.4%AA): 7g @ 0 minutes

US Columbus (14.4%AA): 7g @ 0 minutes

US Citra (11.1%AA): 14g @ 0 minutes

US Amarillo (9.4%AA): 14g @ Dry Hop

US Columbus (14.4%AA): 14g @ Dry Hop

US Citra (11.1%AA): 14g @ Dry Hop


Other

——–

Irish Moss: 1 tsp @ 15 minutes

Servomyces: 1 gelcap @ 15 minutes


Water

———

Carbon Filtered San Bernardino Ground Water


Yeast

———

White Labs WLP007 Dry English Ale


Mash Schedule

——————-

Sacch Rest: 150F for 60 minutes

Batch Sparge


Fermentation Schedule

—————————-

Pitch @ 68F, freerise for 10 days


Carbonation

—————

Quick Carb: 35psi, shake for 60 seconds


Notes

——–


Tasting

———-

Appearance: Dark copper. Thick eggshell head leaves some pretty mean lacing. Some dry-hop haze.


Aroma: Huge tropical fruit and citrus. White flowers. Caramel. Grapefruit zest. Mango. A dash of pine and dank.


Taste: Grapefruit, orange, pineapple and mango. Piney resin. A nice caramel malt balance, with the rye spiciness poking out a touch in the back. Firm bitterness.


Mouthfeel: Medium body. Carbonation is spot on. Dry, but leaves a good sticky coat on the tongue.


Thoughts: Just as hoppy as I wanted it to be. The base recipe is solid, but I’m still unsure about what other hops I want to go with the Citras. The Amarillos work, but the pine resin and dankness of the Columbus doesn’t quite go with the bright stone fruit and citrus flavors coming from the other two.

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  1. 2011/05/25 at 10:17 pm

    >My DIPA hop schedule includes:ColumbusAmarilloSimcoeCentennialChinookReally enjoyed that hop profile

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