Planning ahead on I2PA

[Pseudolus.]

If you exceed more then 15% of your fermentables with sugar you could have problems with it finishing as low as you would like. The yeast would prefer to eat the simple sugars then the more complex sugars malt provides. Which could leave you with yeast that doesn't want to finish the malt sugars after consuming all the simple sugar. I try to keep my sugar additions at no more then 10% of my grist.

Would adding the sugar a few days into fermentation address this problem? Let the yeast do their bidniss with the malt sugars first, and then give them the simple sugars afterwards. And tell your yeast "If you don't eat yer meat, you can't have any pudding. How can you have any pudding if you don't eat yer meat?"

[kace069]

Yes

[andy77]

You can steep about a pound or so of 6 row malt in the extract at like 148*F, that may help your FG because it will help convert the LME a little more. You could also take out some of the LME and add some table sugar to help it dry out. That is probably the best and easiest way. Most IIPA recipes I've seen have cane sugar in there somewhere. Also make sure to aerate the wort before you pitch, and you can ramp up the temp at the end of primary to around 70*F or so to help ferment it out.
Keep it in primary for a good 3 weeks too. That will help you get down to your FG.
Cheers and good luck!

This really works. I just kegged an IPA that I did this trick with. The recipe finished about 5 or 7 (don't have it in front of me) points lower than usual.

[TastyMcD]

Would adding the sugar a few days into fermentation address this problem? Let the yeast do their bidniss with the malt sugars first, and then give them the simple sugars afterwards.

I don't remember which yeast company owner/employee it was but at one of the AHA National Conference seminars he said that the first thing the yeast do after pitching is look around their environment to check the level of fermentable sugars and then replicate enough to convert that much. I think on beers where the fermenter addition is less than 6-9% there wouldn't be a problem adding all the sugar to the ferment but when like today when I'm making the BCS Golden Strong where the beet sugar is 26% of the fermentables, I add two thirds of the sugar to the boil. I'm pitching on top of a Belgian Dubbel WLP570 yeast cake so I've probably got plenty of yeast cells and I expect them to go nuts for the first three days. Then it's time for a little desert.

Speaking of going nuts...check this out: http://www.sierranevada.com/beers/images/bigfootsmall.mov

Tasty

[ColdBraue]

I think cold braue hit this right on the head.
Except I would go with 2 row instead of 6 row. If you are already partial mashing I would plan this brew out as a partial mash. Conduct your partial mash with a side of 2 row to steep with your lme. And substitute some plain old sugar for some lme. 1.014 is kinda big for an IIPA. I haven't mad any but my buddy brews it all the time and he usually shoots for a 1.008 FG

Just watch the amount of crystal malt you put in to help keep that FG low.

Yeah if you are going to do a partial mash with your LME, either 6 or 2 row would be fine. I would go with 6 row just because there are more enzymes present in the 6 row and it will help convert more fully. But you would probably be just fine with 2 row as well. 2 row would present less protein in your beer too.