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Lawson’s Double Sunshine IPA

243 calories 20.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8.01 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Sean Lawson
Hop Utilization: 82%
Calories: 243 calories (Per 12oz)
Carbs: 20.3 g (Per 12oz)
URL: https://beerandbrewing.com/lawsons-double-sunshine-ipa-recipe
Created: Wednesday March 22nd 2017
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1.074
1.012
8.1%
91.9
6.7
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1.25
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb US - Pale 2-Row11 lb Pale 2-Row 37 1.8 65.2%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 4.4%
2.75 lb American - Vienna2.75 lb Vienna 35 4 16.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.9%
6 oz Belgian - CaraMunich6 oz CaraMunich 33 50 2.2%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5.9%
16.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Galena2 oz Galena Hops $ 0.63 / oz
$ 1.25 		Pellet 10.3 Boil 60 min 53.45 16.7%
1 oz Citra1 oz Citra Hops Pellet 12.3 Boil 20 min 19.33 8.3%
3 oz Citra3 oz Citra Hops Pellet 12.3 Boil 5 min 19.09 25%
3 oz Citra3 oz Citra Hops Pellet 12.3 Boil 0 min 25%
3 oz Citra3 oz Citra Hops Pellet 12.3 Dry Hop 7 days 25%
12 oz / $ 1.25
 
Other Ingredients
Amount Name Cost Type Use Time
7 ml Lactic acid Water Agt Mash 1 hr.
1 g Slaked Lime Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
8 g Gypsum Water Agt Mash 0 min.
1 each Whirfloc Fining Boil 5 min.
0.50 tsp Yeast Nutrient Other Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 306 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
5 gal Infusion -- 152 °F 75 min
5.25 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.96 19.8  
Mash volume with grains 6.23 24.9  
Grain absorption losses -1.98 -7.9  
Remaining sparge water volume 5.28 21.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.76 g | 31 qt) 8.01 32  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil volume (equipment estimates 6.25 g | 25 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 10.24 41
Equipment Profile Used: System Default
 
Notes

After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling.

Chill the wort rapidly to 68°F (20°C). Ferment at 68°F (20°C) for one week. Cool to 55°F (13°C) to settle the yeast. Dump the yeast from the bottom of the fermentor or rack to a clean, sanitized vessel. Add the dry hops and let the beer sit for an additional four to seven days at 55–57°F (13°C).

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  • Last Updated: 2022-01-28 20:23 UTC