Dave's Dirty Double IPA - Beer Recipe - Brewer's Friend

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Dave's Dirty Double IPA

229 calories 23.4 g 12 oz
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Beer Stats
Method: Extract
Style: Double IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.126 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Fancy Camper Victory Vital Clone
Calories: 229 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Thursday November 9th 2017
1.069
1.017
6.8%
62.0
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Light6 lb Dry Malt Extract - Light 42 4 66.7%
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen 42 2 33.3%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 22.69 20%
2 oz Citra2 oz Citra Hops Pellet 11 Boil 20 min 23.25 40%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Boil 10 min 16.07 40%
5 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.49 g | 25.9 qt) 2.3 9.2  
Volume increase from sugar/extract (early additions) 0.7 2.8  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.3 9.2
Equipment Profile Used: System Default
 
Notes

3 Gallons water cold in kettle, add DME and bring to a boil.
Add hops as per schedule.
While wort is cooling, heat 6 oz water in sanitized container to 100-105 F. Sprinkle dry yeast on water and leave for 15 minutes.
Stir gently with sanitized spoon and let sit for 5 more minutes. Stir once more with sanitized spoon and pitch yeast at 70 F.
Ferment for 12-14 days then bottle and condition for 2 weeks.

**Brewed on 9/2. OG 1.092, FG 1.016, ABV 9.71%. Came out EXCELLENT, best beer I've made so far.

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  • Public: Yup, Shared
  • Last Updated: 2017-11-09 15:51 UTC