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DOBLE IPA II

4619 calories 392.2 g 6 L
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 11.53 liters
Post Boil Size: 8.11 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 62% (brew house)
Source: manuel rodriguez
Calories: 4619 calories (Per 6L)
Carbs: 392.2 g (Per 6L)
Created: Monday July 21st 2025
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by Todd Cogswell

OG: 1.080 FG: 1.017 ABV: 8.2% IBU: 86

1.083
1.014
9.0%
76.1
10.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,400 g Simpsons - Maris Otter pale1400 g Maris Otter pale 38 2.4 48.6%
500 g Castle Malting - Château Vienna500 g Château Vienna 38 2.6 17.4%
200 g Weyermann - Carapils200 g Carapils 34.5 2.1 6.9%
200 g Castle Malting - Château Munich Light200 g Château Munich Light 34 7.6 6.9%
200 g Castle Malting - Château Wheat Blanc200 g Château Wheat Blanc 38 1.8 6.9%
160 g Corn Sugar - Dextrose160 g Corn Sugar - Dextrose 42 0.5 5.6%
100 g Weyermann - Aromatic Malt100 g Aromatic Malt 35 20 3.5%
100 g German - CaraMunich II100 g CaraMunich II 34 46 3.5%
20 g Maltodextrin20 g Maltodextrin 39 0 0.7%
2,880 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Chinook12 g Chinook Hops Pellet 13 Boil 50 min 49.83 14.1%
12 g Simcoe12 g Simcoe Hops Pellet 12.7 Boil 5 min 10.2 14.1%
8 g Amarillo8 g Amarillo Hops Pellet 8.6 Hop Stand at 80 °C 45 min 4.91 9.4%
9 g Centennial9 g Centennial Hops Pellet 10 Hop Stand at 80 °C 45 min 6.43 10.6%
6 g Citra6 g Citra Hops Pellet 11 Hop Stand at 80 °C 45 min 4.71 7.1%
12 g Amarillo12 g Amarillo Hops Pellet 8.6 Dry Hop at 6 °C 4 days 14.1%
10 g Centennial10 g Centennial Hops Pellet 10 Dry Hop at 20 °C 4 days 11.8%
6 g Citra6 g Citra Hops Pellet 11 Dry Hop at 8 °C 4 days 7.1%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Dry Hop at 8 °C 4 days 11.8%
85 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Irish Moss Fining Mash 15 min.
0.30 g Servomyces Other Mash 15 min.
0.51 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.10 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
1.50 g Baking Soda Water Agt Mash 1 hr.
2.70 ml Phosphoric acid Water Agt Mash 1 hr.
1.73 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
15 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 140 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 36.6 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.1 L Strike 69 °C 67 °C 60 min
4.70259 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 8.1
Mash volume with grains 9.9
Grain absorption losses -2.7
Remaining sparge water volume (equipment estimates 8.3 L) 6.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 12.9 L) 11.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 7.1 L) 8.1
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 8 L) 7
Total: 15  
Equipment Profile Used: System Default
"DOBLE IPA II" Double IPA beer recipe by manuel rodriguez. All Grain, ABV 9.02%, IBU 76.09, SRM 10.11, Fermentables: (Maris Otter pale, Château Vienna, Carapils, Château Munich Light, Château Wheat Blanc, Corn Sugar - Dextrose, Aromatic Malt, CaraMunich II, Maltodextrin) Hops: (Chinook, Simcoe, Amarillo, Centennial, Citra, Mosaic) Other: (Irish Moss, Servomyces, Chalk, Calcium Chloride (dihydrate), Gypsum, Salt, Baking Soda, Phosphoric acid)
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  • Public: Yup, Shared
  • Last Updated: 2025-09-25 17:10 UTC