Recipe Check

[HopMonster]

I am in the mood for something sticky for vacation and thought I might go with a slightly citrusy DIPA. I want to keep the malts as interesting as a door frame (but very dry with the blend), but need to balance the hops a bit. This should come in around 8%. I think it might be close to a decade since the last DIPA, but I have made plenty of bigger IPAs. This is just a chart tipper in the hop department made easy because I have almost all the ingredients on hand. Comments are desired.

Eponymous DIPA

36.7% | 6# US 2 Row
24.6% | 4# Pilsner
30.8% | 5# Marris Otter
4.6% | 0.75# Dextros (add @ 90 minute mark/flame off)
3.1% | 0.5#Crystal (or Carastan/MunichII)

0.25 Oz Amarillo FWH (@0 Minutes)
10 cc Hop Shot (@ 30 Minutes)
1.00 Oz Columbus (@45 Minutes)
2.00 Oz Centennial (Hop stand)
2.00 Oz Citra (Hop stand)

US West Coast Ale Yeast (1056/0001/05)

8 days before packaging dry hop

1.5 Oz Columbus
1.0 Oz Centennial
1.0 Oz Citra

4 days before packaging dry hop

0.5 Oz Columbus
0.25 Oz Centennial
0.5 Oz Citra
0.25 Oz Amarillo

1.077 OG Target

[HopMonster]

brew day went well, but lots of evaporation. My OG was 23B, which needed to be backed down, way down (17 something Brix)

[jingying]

It is very, very appreciated! HopMonster

[HopMonster]

I rolled it down to 1.080, and it fermented out to 1.010. That's over 9%. I shared the last 2 at a HBC meeting last week, and it was fine. 10 months later. There was no aroma left, just some residual bitter notes, but it still drank great. Brilliant and dry.