Imperial IPA recipe check

[shacked]

Hi guys,

I'm going to have a crack at an extract Imperial IPA, wanted to get some thoughts on my recipe (I've got a few odds and ends to use up):

IIPA
2.2kg Light DME
1.5kg Amber LME
0.3kg Wheat DME
0.2kg Crystal 60
0.8kg Dextrose

OG: 1.078
FG: 1.016
ABV: 8.5%
EBC: 24
IBU: ~80

Hops:
60: 12g Citra + 12g Chinook (IBU:32)
10: 20g Simoce + 20g Chinook + 24g Centennial (IBU: 31)
5: 20g Simoce + 20g Chinook + 24g Centennial (IBU: 17)
Dry hop with more of same.

I've also got some galaxy, nelson sav and cascade lying around.

2 packs of US05 from an active starter. I've only got a small flask, so should I make a 1 pack starter and add the second pack dry?

Any thoughts?

Cheers!!

 

[waggastew]

Rehydrate both the yeast packets in plain water, don't worry if the volume of the flask is small.

You may also consider adding some/all of the dextrose part of the way through the fermentation. Might help the yeast chew through the malt first and attenuate well.

Make sure you keep the temp stable early and then ramp it up a bit to get it to dry out.

 

[shacked]

Thanks waggastew! I've read about that technique for big tripels.

I assume to be safe I'd add the dex to some boiling water, cool then gently add to the fermenting wort. Any guidance on how far in to add?

 

[waggastew]

I have only done it with Belgians a couple of times. I think the advice is to add it once fermentation starts to slow ie. after the krausen begins to drop? Other option is just to wait a few days after ferment kicks off.

Others may have more experience of doing this with DIPA's

 

[StalkingWilbur]

I brewed the brewing classic styles hop hammer DIPA and added dex with 5 min left in boil. Fermented fine. Less hassle.