2019.1.2 - DIPA No. 2 - FT.12 - Double IPA
Recipe Info
https://brewgr.com/Media/img/mug/4_d.jpg
https://brewgr.com/Media/img/mug/4_t.jpg
2019.1.2 - DIPA No. 2 - FT.12
by anjo on 11/18/2018 All Grain
5.5 Gallon(s)
6.5 Gallon(s)
60 min
73%
Pilot batch of Sapere Aude with Citra.
Fermentables
% | lb | fermentable | ppg | L | usage |
47% | 8 | 2-Row - US | 37 | 1° | Mash |
23% | 4 | Unmalted Wheat - BE | 35 | 2° | Mash |
12% | 2 | Dextrine Malt - UK | 33 | 2° | Mash |
6% | 1 | Flaked Oats - US | 37 | 1° | Mash |
6% | 1 | Malted Oats - US | 37 | 1° | Mash |
4% | 0.75 | Corn Sugar (Dextrose) - US | 46 | 0° | Late |
2% | 0.4 | Acidulated Malt - DE | 27 | 3° | Mash |
17.15 lb |
Hops
oz | variety | type | usage | time | AA | IBU |
0.25 | Columbus | Pellet | First Wort | 60 minutes | 15.0 | 9.5 |
0.75 | Columbus | Pellet | Boil | 60 minutes | 15.0 | 28.6 |
4 | Citra | Pellet | Flame Out | 0 minutes | 12.0 | 0.0 |
4 | Citra | Pellet | Dry Hop | 0 days | 12.0 | 0.0 |
2 | Citra Cryo | Pellet | Dry Hop | 0 days | 0.0 | 0.0 |
11 oz | IBUs calculated using the Tinseth formula |
Hop Summary
oz | variety | type | AA |
1.00 | Columbus | Pellet | 15.0 |
8 | Citra | Pellet | 12.0 |
2 | Citra Cryo | Pellet | 0.0 |
11 oz |
Yeast
name | attenuation |
OYL-052 DIPA Ale | 76% |
Other Stuff
amount | unit | name | usage |
2 | each | Gypsum | Mash |
4 | each | Calcium Chloride | Mash |
2 | each | Gypsum | Mash |
4 | each | Calcium Chloride | Mash |
1 | tsp | Irish Moss | Mash |
Mash Steps
type | heat | temp °F | time |
Single Step Infusion | Infusion | 152 | 60 minutes |
Special Instructions
- ::::: WATER :::::
- Strike water: 100% NYC tap.
- Sparge water: 100% RO.
- Strike water additions: 2g gypsum; 5g calcium chloride.
- Sparge water additions: 1g gypsum; 4g calcium chloride.
- ::::: BREW :::::
- Single infusion mash at 152F.
- Target pH: 5.5 (accounting for .1 drop from oats).
- First wort addition: 0.25oz of Columbus.
- Add dextrose.
- PBG: 1.068
- Boil Addition: 0.75 of Columbus at 60 minutes.
- Flame out: 2oz Citra.
- Allow temp of wort to free fall for 20 minutes.
- Temp at approzimately 180F for hop stand.
- Hop stand: 2oz Citra
- Allow the wort temp to continue to free fall.
- OG: 1.082
- :::: CELLAR :::::
- Rack onto 1oz of Citra for the firset round of bioconversion.
- Begin primary fermentation at 62F.
- Day 4: dry-hop with 3oz of Citra.
Recipe Facts
2019.1.2 - DIPA No. 2 - FT.12
Double IPA
5.50
Gallons
Liters
6.50
Gallons
Liters
@
60
min
1.084
1.020
4.0° SRM
73%
38.1 IBU (tinseth)
0.45
8.3% ABV
291 per 12oz