Double IPA Recipe - Scale of DIPA No. 1

Recipe Info

Recipe Image

Scale of DIPA No. 1

by on
All Grain
930 Gallon(s)
931 Gallon(s)
60 min
73%
Sapere Aude

This recipe was cloned from DIPA No. 1.

Fermentables

50% - 2-Row - US
1500
37
1
Mash
22% - Unmalted Wheat - BE
650
35
2
Mash
7% - Dextrine Malt - UK
200
33
2
Mash
7% - Malted Oats - US
200
37
1
Mash
7% - Flaked Oats - US
200
37
1
Mash
5% - Corn Sugar (Dextrose) - US
150
46
0
Late
3% - Acidulated Malt - DE
100
27
3
Mash

Hops

Columbus
250
Pellet
Boil
60 min(s)
15
54.6
Citra
680
Pellet
FlameOut
0 min(s)
12
0.0
Citra
1300
Pellet
DryHop
9 day(s)
12
0.0
Citra Cryo
350
Pellet
DryHop
2 day(s)
0
0.0

Yeast

Wyeast London Ale III 1318
73%

Other Stuff

Gypsum
500
each
Mash
Calcium Chloride
1500
each
Mash

Mash Steps

Single Step Infusion
Infusion
153
60 min

Special Instructions

1.
::::: WATER :::::
2.
Strike water: 100% filtered NYC tap water.
3.
Sparge water: 100% RO water.
4.
Strike water additions: 2g gypsum; 4g calcium chloride.
5.
Boil additions: 1.5g gypsum; 4.5g calcium chloride.
6.
::::: BREW :::::
7.
Mash in 153F-156.
8.
Target pH: 5.5 (account fot .1-.2 drop from the oats)
9.
Add dextrose to the boil.
10.
Flame out additions with 10 minutes whirlpool:
11.
- 0.5 Centennial, 0.5 Simcoe, 0.5 Amarillo
12.
Chill wort to 175F and perform 1st hop stand for 20 minutes:
13.
- 0.5 Centennial, 0.5 Simcoe, 0.5 Amarillo
14.
Chill wort to 165F and perform 2nd hopstand for 20 minutes:
15.
- 1 Citra, 1 Galaxy, 1 Motueka
16.
Allow temp to freefall for 20 minutes to roughly 155F.
17.
OG: 1.081
18.
::::: CELLAR :::::
19.
No temperature control.
20.
Carbonate at 2.5 volumes of CO2.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Scale of DIPA No. 1
Double IPA
  • 930.00 Gallons Liters Batch Size
  • 931.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.088 OG
  • 1.024 FG
  • 54.6 IBU (tinseth) Bitterness
  • 0.62 BG:GU
  • 4.0° SRM Color
  • 73% Efficiency
  • 8.3% ABV Alcohol
  • 306 per 12oz Calories
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