harviek Posted February 28, 2013 Share Posted February 28, 2013 Looking to make a double IPA and came up with this recipe. 2x Cooper's IPA 1 x Cooper's LME 500gm dextrose 30 gm dry hopped fuggles 250gm crystal malt for 23L Expected OG 1075 Expected FG 1018 Approx ABV 8.2% Should I use the supplied Cooper's yeast or go with an English Ale yeast? Any thoughts and suggestions on the recipe would be appreciated. Thanks in advance. H *edit* Thoughts on using Motueka and galaxy hops in lieu of fuggles? Link to comment Share on other sites More sharing options...
Muddy Waters Posted February 28, 2013 Share Posted February 28, 2013 That'll be very bitter (around 70 IBU). You may turn inside out when you drink it [lol] I'd take motueka or galaxy over fuggles any day but that is just the way my tastes go. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted March 1, 2013 Share Posted March 1, 2013 are you aiming for english IPA or American IPA? That will determine which hops you use.. Link to comment Share on other sites More sharing options...
harviek Posted March 1, 2013 Author Share Posted March 1, 2013 are you aiming for english IPA or American IPA? That will determine which hops you use.. Looking to make an English IPA Link to comment Share on other sites More sharing options...
Hairy Posted March 1, 2013 Share Posted March 1, 2013 are you aiming for english IPA or American IPA? That will determine which hops you use.. Looking to make an English IPA Stick with the fuggles then. Your numbers are at the top end the English IPA range, but in style nonetheless. BJCP - English IPA Make sure you pitch enough yeast. Mr Malty suggests 17g for this batch. Maybe you can get yourself an 11-12g English Ale yeast and throw in one kit yeast too. I wouldn't go with Windsor though as it doesn't attenuate as much as other dry English yeasts and you will end up a higher FG. Link to comment Share on other sites More sharing options...
Khellendros13 Posted March 1, 2013 Share Posted March 1, 2013 are you aiming for english IPA or American IPA? That will determine which hops you use.. Looking to make an English IPA Stick with the fuggles then. Your numbers are at the top end the English IPA range, but in style nonetheless. BJCP - English IPA Make sure you pitch enough yeast. Mr Malty suggests 17g for this batch. Maybe you can get yourself an 11-12g English Ale yeast and throw in one kit yeast too. I wouldn't go with Windsor though as it doesn't attenuate as much as other dry English yeasts and you will end up a higher FG. Would that just make it sweeter? Or maltier if it was just malt that was added, not dextrose? Link to comment Share on other sites More sharing options...
Hairy Posted March 1, 2013 Share Posted March 1, 2013 A higher FG will give it more body but also make it sweeter, especially in extract brews. Dextrose should increase the OG but leave the FG the same. This increases the alcohol but not the sweetness. Malt extract does not fully ferment out so increasing the malt will increase the OG and the FG resulting in more residual sweetness. Link to comment Share on other sites More sharing options...
daves15 Posted March 18, 2013 Share Posted March 18, 2013 please keep us informed on what you decided to go with and how it turned out. Link to comment Share on other sites More sharing options...
Reuben Posted March 19, 2013 Share Posted March 19, 2013 This will be insanely bitter! Maybe you could use an English Bitter kit and an IPA kit. They both use the same aroma hop, Styrian Golding. I wouldn't bother with the crystal malt, there is already a ton of malt in there, and you don't want the FG to finish too high. The 500 grams of dextrose is fine and will help prevent a high FG. Certainly follow the good advice about pitching enough yeast, and make sure you pick a fairly attenuative one. Also, have you thought about increasing the dry hop? Maybe up to something like 50 grams. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted March 19, 2013 Share Posted March 19, 2013 This one looks like it might need a year or two of aging before one might be able to drink it[innocent] . Link to comment Share on other sites More sharing options...
PhilboBaggins Posted March 19, 2013 Share Posted March 19, 2013 Certainly follow the good advice about pitching enough yeast, and make sure you pick a fairly attenuative one. Notto? Link to comment Share on other sites More sharing options...
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