Beer Forum

Could be a generic DIPA question.

I've never had Pliny or any other DIPA. With >200 IBU's against a 1.070 beer, do you get any malt character whatsoever?

I thought I heard that over 100 IBU's was a waste.

You can't taste the difference in bitterness between a 100 IBU and a 200 IBU beer. That doesn't mean you should stop adding hops once you hit 100 IBUs though--you can keep adding plenty of flavor, just not bitterness. As to the malt, any good IIPA will have a solid malt backbone to support all that hopping.

siwelwerd wrote:you can keep adding plenty of flavor, just not bitterness.

Ahh...should have thought of that. Thanks

siwelwerd wrote:As to the malt, any good IIPA will have a solid malt backbone to support all that hopping.

Perfect. Thanks

would it not be a good idea to atleast taste a few DIPAS before you bother brewing one, hell you might hate them.

Perhaps. But I tend to do that. I brew a style before I ever taste one. Put it this way...if I had ever tasted a commercial bitter before I brewed one, I don't think I would bother. But the Ordinary Bitter from BCS is so fucking delicious that it is a house brew.

On the other hand, I brewed the sweet stout from BCS before tasting one and didn't like it. So, I bought Sam Adams Cream Stout and sure enough, they tasted the same. Not my favorite beer by any stretch.

It's a crap-shoot for me.

fair enough,

I guess I am used to douches that are just too tight to buy craft beer, trying to emulate it

Hell no, brotha! I buy the shit out of some craft beer.

Pliny is a West Coast IPA (or DIPA for that matter). That means it is an IPA that is fairly dry without a lot sweetness but there is just enough sweetness that balances well with the large amount of hops. The one and only kit I have every brewed was the Pliny kit from more beer.

As for some of the East Coast DIPA like DFH 90 min and SouthernTier Unearthly, they both have a little more carmel malt sweetness which I think is good with that early (30-40day) fresh hoppy beer but turns into too much sweetness as those DIPAs get some age.

Shoot for a low mash temp like 148-150, even 144-148 works best for me. I have brewed many IPAs and DIPAs and that mash temp with a good healthy yeast pitch to allow a low final gravity (1.010) will serve you well!

Only one more month until I get to sit my ass down and Drink Vinny's Pliny in his bar! I can not wait to have it.

Maybe Vinny should make a Wet hop beer and call it "Vinny's Wet Dream"!