Mon Dec 13, 2010 8:27 am
I've found most extracts to 75-80% fermentable with 1056. That would give you a fairly high finishing gravity with this beer if you bump it all the way to 1.077 with DME. Once you go past 1.060-65, I would increase gravity with sugar. I mean you're getting into the pliny the elder range, and they brew with sugar to keep that beer nice and dry
Also if you're going to increase the gravity, you're going to need to increase your bitterness match the BU/GU ratio, and I would probably also proportionally increase the flavor hops
Honestly, if you're doing an honest to goodness IPA, I'd just keep it in the 60s. Brewing in the high 70s it's more like a DIPA and the good examples of those have a very restrained specialty malt bill, which I'm not sure your IPA will. It might get a little overly rich for a beer that's meant to be a hop-showcase
EGADS! 3 MONTHS WITHOUT BREWING? MOVING YOU SUCK.... NEVER AGAIN
In Kegerator - Hopfen Weiss, Best Bitter
In Primary - Baby Baine Barleywine
Next up: Petite Saison