Face Melting DIPA - Beer Recipe - Brewer's Friend

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Face Melting DIPA

225 calories 21.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Trevor
Calories: 225 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)
Created: Sunday February 11th 2018
1.068
1.015
6.9%
115.8
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb American - Pale 2-Row22 lb Pale 2-Row 37 1.8 81.5%
2 lb American - Carapils (Dextrine Malt)2 lb Carapils (Dextrine Malt) 33 1.8 7.4%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 11.1%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Columbus2.5 oz Columbus Hops Pellet 15 Boil 60 min 58.75 14.7%
2.50 oz Mosaic2.5 oz Mosaic Hops Pellet 12.5 Boil 5 min 9.76 14.7%
2 oz Centennial2 oz Centennial Hops Pellet 10 Boil 5 min 6.25 11.8%
2.50 oz Simcoe2.5 oz Simcoe Hops Pellet 12.7 Whirlpool at 170 °F 20 min 20.68 14.7%
3 oz Centennial3 oz Centennial Hops Pellet 10 Dry Hop 3 days 17.6%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 5 days 11.8%
2.50 oz Mosaic2.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 170 °F 20 min 20.35 14.7%
17 oz / $ 0.00
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Low
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 722 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-
75 5 10 50 150 0
Take the SO/Cl ratio to 8:1. We want bitter as fuck!
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Simple, yet salty Infusion -- 151 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.45 gal (53.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.45 gal (5.8 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.2 qt/lb 8.1 32.4  
Mash volume with grains 10.26 41  
Grain absorption losses -3.38 -13.5  
Remaining sparge water volume (equipment estimates 8.98 g | 35.9 qt) 9.53 38.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.45 g | 53.8 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume 11.69 46.8  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
Going into fermentor 11.5 46  
Total: 17.63 70.5
Equipment Profile Used: System Default
 
Notes

Starter was 4L, will take it way down..... Ferment at 75F (or step up to this)

  • Add the dry hops at high krausen, and then cold crash for minimum 5 days.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-03-12 21:52 UTC