Vitamin Sea Double Summer - Beer Recipe - Brewer's Friend

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Vitamin Sea Double Summer

278 calories 25.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.82 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Vitamin Sea Brewing
Hop Utilization: 82%
Calories: 278 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
URL: https://beerandbrewing.com/recipe-vitamin-sea-double-summer
Created: Tuesday April 13th 2021
1.084
1.017
8.8%
42.2
5.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb US - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 42%
7.50 lb Flaked Oats7.5 lb Flaked Oats 33 2.2 37%
2.50 lb United Kingdom - Golden Promise2.5 lb Golden Promise 37 3 12.3%
1.50 lb American - Carapils (Dextrine Malt)1.5 lb Carapils (Dextrine Malt) 33 1.8 7.4%
0.25 lb Corn Sugar - Dextrose0.25 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 1.2%
20.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Citra1.25 oz Citra Hops Pellet 12.3 Boil 20 min 21.51 7.9%
1.25 oz Cascade1.25 oz Cascade Hops Pellet 6.9 Boil 15 min 9.89 7.9%
1.25 oz Cascade1.25 oz Cascade Hops Pellet 6.9 Boil 10 min 7.23 7.9%
3 oz Citra3 oz Citra Hops Pellet 12.3 Whirlpool at 170 °F 15 min 2.3 19%
3 oz Cascade3 oz Cascade Hops Pellet 6.9 Whirlpool at 170 °F 15 min 1.29 19%
3 oz Citra3 oz Citra Hops Pellet 12.3 Dry Hop 4 days 19%
3 oz Cascade3 oz Cascade Hops Pellet 6.9 Dry Hop 4 days 19%
15.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1 g Slaked Lime Water Agt Mash 1 hr.
7 ml Lactic acid Water Agt Mash 1 hr.
0.50 tsp Wyeast Nutrient Other Boil 5 min.
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 345 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 5 60 175 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.25 gal Strike 161 °F 152 °F 60 min
4.32 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.25 25  
Mash volume with grains 7.85 31.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume 4.32 17.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.62 g | 30.5 qt) 7.82 31.3  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil volume (equipment estimates 6.2 g | 24.8 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Estimated amount in fermentor 5.78 23.1  
Total: 10.57 42.3
Equipment Profile Used: System Default
 
Notes

One of Vitamin Sea’s mainstays is Double Summer, a hazy-juicy double IPA powered by Cascade and Citra. It began as one of their first homebrew recipes; here’s a more recent iteration that you can use as your own launch point.

“This recipe was our first recipe that we ever produced at the homebrew scale,” says Dino Funari, cofounder of Vitamin Sea Brewing in Weymouth, Massachusetts. “It’s gone through many revisions through the years, but this will give you a good starting point.”

Mill the grains and mash at 152°F (67°C) for 1 hour. Sparge and top up as necessary to obtain about 6.6 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. Cool the wort to 170°F (77°C) for whirlpool and add the whirlpool hops. After 15 minutes, chill the wort to 66°F (19°C), aerate well, and pitch the yeast. Ferment at 66°F (19°C) for about 4 days, allowing the temperature to rise to 70°F (21°C) until the gravity stabilizes. Dry hop for 4 days, blanketing the fermentor with CO2 to minimize oxygen exposure. Then crash, package, and carbonate.

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  • Last Updated: 2022-02-15 22:38 UTC