13 replies to this topic

[positiveContact]

11.8 gal batch of double IPA.  right now I'm at 1.060 at the start of ferm.  If I add 2.5lbs of sugar I'll get up to 1.070 which is what I was originally thinking but is this way too much sugar for this style?

[Bklmt2000]

Adding the sugar is fine, but I'd suggest adding some more 2-row/base malt to up the OG a bit first.

 

The double IPAs I make start at 1.070 or more before any sugar additions, if that helps at all.

[HVB]

The original Pliny recipe has 5% sugar.  I would not think twice about adding 2#'s.  

[Genesee Ted]

I think on big beers you are usually good up to about 10% before it starts to take away from the final beer. YMMV

[positiveContact]

Adding the sugar is fine, but I'd suggest adding some more 2-row/base malt to up the OG a bit first.

 

The double IPAs I make start at 1.070 or more before any sugar additions, if that helps at all.

 

this is post adjustment.  I was originally planning to hit closer to 1.066 so I'd only add about a pound or so.

[positiveContact]

The original Pliny recipe has 5% sugar.  I would not think twice about adding 2#'s.  

 

 

I think on big beers you are usually good up to about 10% before it starts to take away from the final beer. YMMV

 

so 2#s would put me at about 1.068 and by weight it would be about 7.5%.

 

this actually leads me to a related question about that - when people speak of percentages of stuff do they mean by weight or by potential contribution?  both would be pretty similar if you are only using grain but sugar has a much higher potential per pound so it could matter a little bit there.

[HVB]

so 2#s would put me at about 1.068 and by weight it would be about 7.5%.

 

this actually leads me to a related question about that - when people speak of percentages of stuff do they mean by weight or by potential contribution?  both would be pretty similar if you are only using grain but sugar has a much higher potential per pound so it could matter a little bit there.

I go by weight only but never thought about it the other way around.

[Bklmt2000]

I go by weight only but never thought about it the other way around.

 

Same here.  I use Beersmith to figure out the weight I need to get the OG I'm shooting for.

[jayb151]

When I'm talking percentages, it's by weight.

 

I don't see why 2-2.5 lbs would be a problem, especially in that style. 

[positiveContact]

so just a follow up I did use 2lbs of sugar and the beer came out great.  ended up at a very smooth and drinkable 7.8% ABV.  bitterness is assertive but not overpowering and the hop presence is very nice.  still has a little bit of haze but maybe it will clear up before I drink it all

[jayb151]

Glad to hear it worked well. I find DIPAs tend to suffer from either a lack of body or overpowering body. glad you were able to walk that line. The haze is something I've accepted as well as I just don't care enough to drink crystal clear beer like some people, *eh hem* 

 

Cheers!

[positiveContact]

Glad to hear it worked well. I find DIPAs tend to suffer from either a lack of body or overpowering body. glad you were able to walk that line. The haze is something I've accepted as well as I just don't care enough to drink crystal clear beer like some people, *eh hem*

Cheers!

Lack of body with that much malt? I feel like I'm almost always fighting to keep it from being overpowering in a beer like this.

[jayb151]

Right! I get the same with my homebrew, but I'm talking more commercial examples. I find that I've had a bunch at like 9% that I could easily pound.

 

But that never ends well!

[positiveContact]

Right! I get the same with my homebrew, but I'm talking more commercial examples. I find that I've had a bunch at like 9% that I could easily pound.

 

But that never ends well!

 

no.  no it does not.