DAMMAGED Goods - Beer Recipe - Brewer's Friend

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DAMMAGED Goods

351 calories 35.6 g 12 oz
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Beer Stats
Method: Extract
Style: Double IPA
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Lauren W. Jackson III
Calories: 351 calories (Per 12oz)
Carbs: 35.6 g (Per 12oz)
Created: Wednesday January 31st 2018
1.105
1.026
10.3%
337.0
11.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen 42 2 20.5%
3.15 lb Liquid Malt Extract - Maris Otter3.15 lb Liquid Malt Extract - Maris Otter 36 4 21.5%
6 lb Liquid Malt Extract - Amber6 lb Liquid Malt Extract - Amber - (late boil kettle addition) 35 10 41%
1 lb Soft Candi Sugar - Blond1 lb Soft Candi Sugar - Blond - (late boil kettle addition) 38 5 6.8%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 3.4%
13.65 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb United Kingdom - Carastan Light (15L)1 lb Carastan Light (15L) 35 15 6.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Apollo0.5 oz Apollo Hops Pellet 20 Boil 90 min 25.79 3%
0.50 oz Apollo0.5 oz Apollo Hops Pellet 20 Boil 60 min 24.11 3%
0.50 oz Crosby Hop Farm - Denali0.5 oz Denali Hops Pellet 14 Aroma 15 min 8.37 3%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Aroma 15 min 7.48 3%
0.50 oz Azacca0.5 oz Azacca Hops Pellet 15 Aroma 15 min 8.97 3%
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 14.25 Aroma 15 min 8.52 3%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Aroma 15 min 9.39 3%
0.50 oz Crosby Hop Farm - Denali0.5 oz Denali Hops Pellet 14 Whirlpool at 210 °F 15 min 10.49 3%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 210 °F 15 min 9.36 3%
0.50 oz Azacca0.5 oz Azacca Hops Pellet 15 Whirlpool at 210 °F 15 min 11.24 3%
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 14.25 Whirlpool at 210 °F 15 min 10.67 3%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Whirlpool at 210 °F 15 min 11.76 3%
1 oz Crosby Hop Farm - Denali1 oz Denali Hops Pellet 14 Whirlpool at 180 °F 15 min 20.97 6.1%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 15 min 9.36 3%
1 oz Yakima Valley Hops - Medusa1 oz Medusa Hops Pellet 2.5 Whirlpool at 180 °F 15 min 3.75 6.1%
1 oz Azacca1 oz Azacca Hops Pellet 15 Whirlpool at 180 °F 15 min 22.47 6.1%
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 14.25 Whirlpool at 180 °F 15 min 10.67 3%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Whirlpool at 180 °F 15 min 23.52 6.1%
0.50 oz Crosby Hop Farm - Denali0.5 oz Denali Hops Pellet 14 Dry Hop 4 days 3%
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 1.5%
0.50 oz Yakima Valley Hops - Medusa0.5 oz Medusa Hops Pellet 2.5 Dry Hop 4 days 3%
0.50 oz Azacca0.5 oz Azacca Hops Pellet 15 Dry Hop 4 days 3%
0.25 oz Galaxy0.25 oz Galaxy Hops Pellet 14.25 Dry Hop 4 days 1.5%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Dry Hop 4 days 3%
0.50 oz Crosby Hop Farm - Denali0.5 oz Denali Hops Pellet 14 Dry Hop 4 days 3%
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 1.5%
0.50 oz Yakima Valley Hops - Medusa0.5 oz Medusa Hops Pellet 2.5 Dry Hop 4 days 3%
0.50 oz Azacca0.5 oz Azacca Hops Pellet 15 Dry Hop 4 days 3%
0.25 oz Galaxy0.25 oz Galaxy Hops Pellet 14.25 Dry Hop 4 days 1.5%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Dry Hop 4 days 3%
12.10 g Hop Shot12.1 g Hop Shot Hops Extract 100 Boil 90 min 100.06 2.6%
16.43 oz / $ 0.00
 
Yeast
Omega Yeast Labs - DIPA Ale OYL-052
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium-low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 165 B cells required
Danstar Nottingham
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 165 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.68 g | 26.7 qt) 2.13 8.5  
Mash volume with grains (equipment estimates 6.68 g | 26.7 qt) 2.21 8.8  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.5 2  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 2.5 10  
Volume increase from sugar/extract (late additions) 0.63 2.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 5.28 21.1  
Hops absorption losses (whirlpool, hop stand) -0.28 -1.1  
Going into fermentor 5 20  
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: 2.13 8.5
Equipment Profile Used: System Default
 
Notes

The 3.15 lbs of LME listed as Maris Otter is actually Northern Brewer's Super Structure Malt Blend for IPAs.

The 6.0 lbs of LME listed as Amber is actually Maillard Malts Gold Malt.

The hop shot is listed as 12.1 grams but was actually 10 ml. Each 1 ml addition is supposed to add 10 IBUs to a 5 gallon batch when boiled for 60 minutes in a wort with a gravity of 1.050. IBUs are expected to decrease as gravity increases, thus requiring longer boiling times to isomerize the AAs and achieve the same IBUs. These were boiled for 90 min, so I just stuck to an estimated 100 IBUs added.

1 pack of Omega Yeast Labs liquid DIPA Ale yeast and 2 packs of rehydrated Danstar Nottingham yeast were pitched.

There are 2 identical dry hop additions: 1) After 10 days of active fermentation, 4 days prior to transferring to secondary fermentation. 2) During secondary fermentation, 4 days prior to bottling.

The name of the beer refers to the 8 hop varieties used: Denali, Apollo, Mosaic, Medusa, Azacca, Galaxy and El Dorado.

Step by step instructions:

1) Collect and heat 2.5 gallons of water.

2) Steep 1 lb. Baird's Light Carastan Malt until water reaches 170 °F (~20 minutes).

3) Bring water to a boil.

4) Remove from heat, stir in 3 lbs. Briess Pilsen light DME and 3.15 lbs. NB Super Structure Malt Extract.

5) Return wort to boil.

6) 90 min boil remaining – Add 10 ml of Hop Shot and 0.5 oz. Apollo hops.

7) 60 min boil remaining – Add 0.5 oz. Apollo hops.

8) 15 min boil remaining – Add 0.5 oz. Denali, 0.5 oz. Mosaic, 0.5 oz. Azacca, 0.5 oz. Galaxy, and 0.5 oz. El Dorado hops. Add in 6 lbs. Gold Malt Syrup.

9) Flame-out i.e. 0 minutes – Add 0.5 oz. Denali, 0.5 oz. Mosaic, 0.5 oz. Azacca, 0.5 oz. Galaxy, and 0.5 oz. El Dorado hops. Add in l lb. Brun Léger (soft candy sugar - blond) and 0.5 lbs. Corn Sugar (dextrose).

10) Allow to stand for 15 minutes before cooling.

11) Cool the wort as quickly as possible.

12) When wort reaches 180 °F – Add 1 oz. Denali, 0.5 oz. Mosaic, 1 oz. Medusa, 1 oz. Azacca, 0.5 oz. Galaxy, and 1 oz. El Dorado hops.

13) Sanitize equipment while wort cools.

14) Rehydrate 2 packs of Nottingham Ale Yeast.

15) Fill 6 gallon carboy with 2 gallons of cold water.

16) Pour cooled wort into 6 gallon carboy. Try not to pour in too much sludge from the bottom of the pot.

17) Add cold water as needed to bring the final volume to 6 gallons.

18) Aerate the wort.

19) Measure and record specific gravity.

20) When wort reaches 78 °F – Add Omega DIPA Yeast slurry (cut with sanitized scissors) and rehydrated Nottingham Ale Yeast.

21) Seal carboy with bung and add ~4-6 ft. blowout tube running into and submerged in container with StarSan.

22) Move to dark spot at 68-72 °F for 1-2 weeks for primary fermentation.

23) After 10 days of active fermentation – Add 0.5 oz. Denali, 0.25 oz. Mosaic, 0.5 oz. Medusa, 0.5 oz. Azacca, 0.25 oz. Galaxy, and 0.5 oz. El Dorado hops.

24) After 14 days of primary fermentation – Transfer beer to secondary fermenter using sanitized equipment.

25) Allow beer to condition for 2-4 weeks in secondary fermenter.

26) 4 days prior to bottling – Add 0.5 oz. Denali, 0.25 oz. Mosaic, 0.5 oz. Medusa, 0.5 oz. Azacca, 0.25 oz. Galaxy, and 0.5 oz. El Dorado hops.

27) Mix a priming solution (a measured amount of sugar dissolved in water to carbonate the bottled beer) of 2/3 cup priming sugar in 16 oz. water. Bring the solution to a boil and pour into the bottling bucket.

28) Siphon beer into bottling bucket and mix with priming solution. Stir gently to mix.

29) Fill and cap bottles.

30) 1–2 weeks after bottling – Condition bottles at room temperature for 1–2 weeks.

31) After this point, the bottles can be stored cool or cold.

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  • Last Updated: 2018-02-01 05:50 UTC