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Other Half Broccoli DDH Imperial IPA

198 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.110 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 99%
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
URL: https://beerandbrewing.com/recipe-other-half-broccoli-dipa/?utm_source=drip&utm_medium=email&utm_campaign=CBB+11.08.24+EDIT&utm_content=Recipe%3A+Other+Half+Broccoli+DDH+Imperial+IPA
Created: Sunday November 10th 2024
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1.060
1.014
6.0%
35.2
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.30 lb Mecca Grade - Pale 2-Row9.3 lb Pale 2-Row 30 2.8 65.7%
1.90 lb Flaked Oats1.9 lb Flaked Oats 33 2.2 13.4%
1.40 lb Proximity - Malted Oats1.4 lb Malted Oats 29.9 2.5 9.9%
14 oz Briess - White Wheat Malt14 oz White Wheat Malt 39.1 2.5 6.2%
11 oz Corn Sugar - Dextrose11 oz Corn Sugar - Dextrose 42 0.5 4.9%
14.16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Columbus0.2 oz Columbus Hops Pellet 13.4 Boil 60 min 5.35 1.4%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 10 min 4.53 3.4%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool 0 min 8.51 6.8%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Whirlpool 0 min 8.65 6.8%
1 oz Yakima Valley Hops - Strata 1 oz Strata Hops Pellet 12 Whirlpool 0 min 8.17 6.8%
3.30 oz Nelson Sauvin3.3 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 0 days 22.4%
2.80 oz Simcoe2.8 oz Simcoe Hops Pellet 12.7 Dry Hop 0 days 19%
1.90 oz Mosaic1.9 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 12.9%
1 oz Yakima Valley Hops - Strata 1 oz Strata Hops Pellet 12 Dry Hop 0 days 6.8%
1 oz Yakima Chief Hops - Simcoe LupuLN2 (Cryo)1 oz Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 Dry Hop 0 days 6.8%
1 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo)1 oz Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Dry Hop 0 days 6.8%
14.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Mash 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Steeping 154 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (1.5 qt/lb), your strike volume will exceeds the total water needed for the recipe (4.88 g). Reduce mash thickness to 1.44 qt/lb or increase pre-boil volume to 3.17 g.    
Strike water volume at mash thickness of 1.5 qt/lb 5.05 20.2  
Mash volume with grains 6.13 24.5  
Grain absorption losses -1.68 -6.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 7.14 g | 28.6 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.61 22.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5.5 22  
Total: 4.88 19.5
Equipment Profile Used: System Default
 
Notes


Brewhouse efficiency: 72%
OG: 1.076 (18.3°P)
FG: 1.016 (4.1°P)
IBUs: 31-ish
ABV: 7.9%

DIRECTIONS

Mash at 152°F (67°C) for 60 minutes.

Sparge and top up as needed to get about 7 gallons (26 liters) of wort, depending on your evaporation rate.

Boil for 60 minutes, adding the hops, dextrose, and nutrient according to the schedule.

After the boil, do a whirlpool step: Stir or recirculate for 5 minutes to create a vortex, adding cold water if needed to adjust the temperature to about 185°F (85°C). Add the whirlpool hops and continue to spin for 5 minutes, then allow 15 minutes to steep and settle.

Chill to 68°F (20°C), aerate the wort, and pitch the yeast. Ferment at 70°F (21°C) until terminal gravity, then add the dry hops for 2 days.

Drop the hops (or rack); once the beer has passed a forced diacetyl test, crash, package, and carbonate to about 2.4 volumes of CO2.

BREWER’S NOTES
Mash: We add the equivalent of about 1.8 g of calcium chloride per gallon of mash water. We aim for a mash pH of 5.1–5.2.
Hops: You can replace the Columbus with 4 IBUs of any bittering hop.

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  • Last Updated: 2026-06-23 21:59 UTC