Double Sunshine Clone - Beer Recipe - Brewer's Friend

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Double Sunshine Clone

251 calories 22.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Sean Lawson/BYO (my interpretation)
Rating:
5.00 (1 Review)

Calories: 251 calories (Per 12oz)
Carbs: 22.9 g (Per 12oz)
URL: http://www.lawsonsfinest.com/about-us/awards/
Created: Sunday August 2nd 2015
1.076
1.015
8.0%
146.2
8.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Canadian - ESB Malt9.5 lb ESB Malt 36 3.5 62.8%
2.50 lb German - Vienna2.5 lb Vienna 37 4 16.5%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 6.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.6%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 5%
0.38 lb German - CaraMunich I0.375 lb CaraMunich I 34 39 2.5%
15.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Columbus0.75 oz Columbus Hops Pellet 14 Boil 60 min 46.53 7%
1 oz Citra1 oz Citra Hops Pellet 12.5 Aroma 20 min 18.83 9.3%
3 oz Citra3 oz Citra Hops Pellet 12.5 Aroma 5 min 26.96 27.9%
3 oz Citra3 oz Citra Hops Pellet 12.5 Whirlpool at 180 °F 0 min 53.92 27.9%
3 oz Citra3 oz Citra Hops Pellet 12.5 Dry Hop 5 days 27.9%
10.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Tablet Fining Boil 10 min.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 349 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 18 29 63 300 67
High sulfate West Coast IPA profile. Used Poland Springs water as the base. Added 7.3 grams gypsum to both mash and sparge water. Added 3 grams of epsom salt to both mash and sparge water. Added 2 grams of calcium chloride to both mash and sparge water. Added 2 grams of baking soda to mash ONLY. Estimated PH of the mash is 5.2 per Bru'n Water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.5 qt Single Insusion Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.59 18.4  
Mash volume with grains 5.72 22.9  
Grain absorption losses -1.77 -7.1  
Remaining sparge water volume (equipment estimates 4.14 g | 16.6 qt) 3.85 15.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 6.79 g | 27.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume 5.11 20.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5 20  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

For the dry hop it was suggested to cool the wort after primary fermentation down to 55* for 24-48 hours to drop the yeast and other sediment. Transfer to secondary for dry hop for 4-7 days. Transfer to keg or bottling bucket for packaging. This extra step while not crucial likely helps reduce the bitterness and enhances the fruitiness of the citra hops.

This batch could also benefit from a few weeks of conditioning. Young heavily citra based beers have been reported to have off flavors. The flavor seems to greatly improve after 2-4 weeks of aging.

Note: Lawson reportedly uses Gambrinus malt as the base for some of his beers. The pale malt wasn't available so I substituted with their ESB malt. This will add slightly more color and malt flavor than the pale malt.



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  • Last Updated: 2016-05-19 14:12 UTC