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Damn the Torpedoes

270 calories 28.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Double IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 79% (brew house)
Calories: 270 calories (Per 12oz)
Carbs: 28.3 g (Per 12oz)
Created: Sunday April 18th 2021
1.081
1.021
7.9%
51.8
9.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Rahr - Standard 2-Row12.5 lb Standard 2-Row 36.8 1.8 82.6%
8 oz Weyermann - Melanoidin8 oz Melanoidin 34.5 27 3.3%
8 oz Briess - Caramel Malt - 40L8 oz Caramel Malt - 40L 35.4 40 3.3%
1 lb Great Western - Brumalt1 lb Brumalt 36 20 6.6%
10 oz Corn Sugar - Dextrose10 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 4.1%
242 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 30 min 34.69 25%
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Whirlpool 0 min 2.93 25%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop (High Krausen) 0 days 25%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 10 min 14.19 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
6.67 ml Lactic acid Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.3 oz       Temp: 65 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike -- 142 °F 15 min
Temperature -- 158 °F 45 min
mashout Temperature -- 168 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.13 g | 36.5 qt) 9.06 36.3  
Mash volume with grains (equipment estimates 10.29 g | 41.1 qt) 10.22 40.9  
Grain absorption losses -1.81 -7.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.3 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.05 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.96 g | 23.9 qt) 5.5 22  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

Dough in at 142° and hold for 15 min. Step up to 158° and hold for 45 min. Mashout & dunk sparge @168-170°. Collect 7 gallons of wort, topping up if necessary. Boil for 60 minutes. Add Magnum, Chinook & Crystal hops & whirlfloc according to schedule. Add corn sugar last 15-20 min of boil.Chill wort to pitching temperature. Boil 0.5 - 1 L of water & let cool to 170. Add Citra hops and let soak for a while, then add to fermentor ("Dip-hopping"). Aerate wort & pitch yeast. Ferment in mid-60s.

Full-flavored, full-bodied, assertively hopped but not at all harsh.
This may be an IPA for those who don't like IPA.

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  • Last Updated: 2022-02-24 19:49 UTC