41 replies to this topic

[LilSmokey]

One thing that improved my IIPA recipe was suggested at the old greenboard. Try getting some of that OG from sugar to get your FG estimates below 1.020. I'd remove the 6 row, too. IMO, an Double/Imperial IPA is a lot better when the body is light enough to keep it easily drinkable.

[HokieTrismegistus]

I'll be the first to admit that ABW and IIPA lines often become blurry to me... especially when I drink Bigfoot.

[Thirsty]

I'll be the first to admit that ABW and IIPA lines often become blurry to me... especially when I drink Bigfoot.

If you have the opportunity in your area, try a Lagunitas Gnarleywine or Avery's Hog Heaven. A little lighter on the spectrum, and very close to like a GD Hercules. There is a line which is fine. The only reason I even bring this up in this thread, is I went through building a malt bill for a year, while competition after competition kept smacking down what I thought was a great complex recipe. And the scoresheets always said the same thing. "Nice beer, intense, but approaching BW" Now I lowered the specialties, added some color malt, corn sugar, rye, and hop the bejeesus out of it.

[3rd party JKor]

Maybe I have a different expectation from an ABW. I certainly don't drink much BW. I use Bigfoot as my yard stick and I haven't had Bigfoot for quite a while, a few years probably. To me, BF is considerably stronger, darker and thicker than what I would expect Sackchin's recipe to be. Although in competition, it wouldn't fair well as a IIPA because of the dryness and generally lighter coloer of the classic IIPAs.

[HokieTrismegistus]

Maybe I have a different expectation from an ABW. I certainly don't drink much BW. I use Bigfoot as my yard stick and I haven't had Bigfoot for quite a while, a few years probably. To me, BF is considerably stronger, darker and thicker than what I would expect Sackchin's recipe to be. Although in competition, it wouldn't fair well as a IIPA because of the dryness and generally lighter coloer of the classic IIPAs.

See the OP about how strong I intended the final brew to be.

[CaptRon]

Actually what I meant was that it had too much crystal for a beer with a high OG. As OG goes up, the need for crystal malt goes down.

This is interesting, why is that? Is it because you generally have more contribution from the base malts with a higher OG?

[3rd party JKor]

See the OP about how strong I intended the final brew to be.

What's your expected mash efficiency?

[HokieTrismegistus]

What's your expected mash efficiency?

I just want to brew something so beastly and manly that testicles hang from the glass when you fill it up with this. I also want it to taste good.

[LilSmokey]

Maybe I have a different expectation from an ABW. I certainly don't drink much BW. I use Bigfoot as my yard stick and I haven't had Bigfoot for quite a while, a few years probably. To me, BF is considerably stronger, darker and thicker than what I would expect Sackchin's recipe to be. Although in competition, it wouldn't fair well as a IIPA because of the dryness and generally lighter coloer of the classic IIPAs.

I punched the numbers in and was coming up with an estimated FG of well over 1.020, which has become my cutoff line for IIPA. I usually shoot for 1.018 or lower, and I've liked the results a lot better. That being said, if you just want a big badass beer, throw caution to the wind and make a big ass American Barleywine. I'd still change the specialty grains, though... and remove the 6 row.

[3rd party JKor]

I just want to brew something so beastly and manly that testicles hang from the glass when you fill it up with this. I also want it to taste good.

Your mash efficiency directly affects the testicle hanginess of the finished product. Do you have a certain product that you're shooting for?

[HokieTrismegistus]

Your mash efficiency directly affects the testicle hanginess of the finished product. Do you have a certain product that you're shooting for?

If Bigfoot had sex with Hercules. (The beers)

[MtnBrewer]

This is interesting, why is that? Is it because you generally have more contribution from the base malts with a higher OG?

Correct. You generally have enough trouble attenuating high OG beers without adding unfermentables. When the gravity gets above about 20°P, I generally go the other way and start adding pure sugar.

[Dave McG]

If Bigfoot had sex with Hercules. (The beers)

This sounds like you are trying to make a beer for the Greek God Testiclees

[HokieTrismegistus]

This sounds like you are trying to make a beer for the Greek God Testiclees

Testaklees IIPA I like it.

[HokieTrismegistus]

Making this recipe now with some slight modifications.

[HokieTrismegistus]

Just transferred it to secondary, and this has to be one of the best smelling beers I've ever made. Dry hopping it for a week, then I'm keggin this bitch.

[3rd party JKor]

[TehFury]

Bump. How'd this turn out Hokie?

[HokieTrismegistus]

Bump. How'd this turn out Hokie?

Dude. It's so good. Each time I drink a glass I get a little sad because I know that I'm taking away from the future of the keg. The malt complexity is there and a bit strong, but it's required with all of the hop complexity I have going on. I have toasty notes in there that are amazing, slightly mindblowing. So good. I wanna stick my penis in it.

[ThroatwobblerMangrove]

Dude. It's so good. Each time I drink a glass I get a little sad because I know that I'm taking away from the future of the keg. The malt complexity is there and a bit strong, but it's required with all of the hop complexity I have going on. I have toasty notes in there that are amazing, slightly mindblowing. So good. I wanna stick my penis in it.

That would be a good way to ensure that you are the only one that gets any.