What the hell did I make???

[MichaelM]

Ok so a few months back I set out to make a pretty big IIPA ( Recipe Here (http://www.realbeer.com/discussions/showthread.php?s=&threadid=12764) ) now its finaly gotten down to 1.024 and its as low as its going....(yes I ended up using champ yeast to get it that low)

But here is the thing its not really an IPA do to the fact that the malt extract I used was listed as a lovibond of 3 and in reality is closer to 11 or 12....... so its way darker then intended....

here are the basics for those not clicking the link above lol

O.G. 1.100
F.G. 1.024
IBU. 109
ABV. 10%
Color around 16-18 lovibond

It ended up with a nice balance between the malt and the bitterness actually a bit maltier then I expected.... its kinda like a way overhopped barlywine or something......... Dunno I GUESS I could still call it an IIPA even though its a few points outside the style guidline color but is there anything that would be a closer fit????

[HogieWan]

at 10%, you can call that an american style barleywine.

[De Hooter]

Well.... I would be tempted to call it a DBIIPA (Drunken Brewer ...)

[danno]

per the BJCP (http://www.bjcp.org/styles04/) guidelines, a IIPA should be between 8 and 15 SRM, so you're not that far off...

and I'm with Hogie, if its got any balance whatsoever, call it an american barleywine. most commercial american barleywines I've had have big hops and bitterness...

[wortchillergoal]

I would call it a



























beer

[MichaelM]

Thanks for the input! Yea I am kinda still undecided to call it a IIPA or go with american barlywine...... I personaly feel its alittle to hoppy to be called a barlywine BUT then again most my experiance with them has been along the lines of blithering idiots and DFH immorts..

Either way its VERY tasty and goes into bottles thursday.... Anybody have some experiance on how long a beer this size takes to carb??? I am figuring it will be another 2 months or so....

[Jared]

Originally posted by MichaelM
Either way its VERY tasty and goes into bottles thursday.... Anybody have some experiance on how long a beer this size takes to carb??? I am figuring it will be another 2 months or so....

I've been wondering this myself. I would bet Your champange yeast should be able to pull through tho. I would use corn sugar instead of LDME if you wearn't already. I've only bottle conditioned an IPA that was at 7% it took a little longer than usual (about 3 weeks).

[MichaelM]

Yes this is definatly getting carbed with corn sugar..... I dont want to add anything else to it that isnt easily fermentable lol those poor yeaties are pretty wore out I would imagine. And I planned on racking some of the yeast in the bottom of the secondary over as well just to make sure there is enough there to do the job.

[dparsons]

Call it Arch-Angel Ale.