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DIY West Coast Double IPA

Method: BIAB
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 5.6 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 6.2 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 256 calories (Per 12oz)
Carbs: 20.9 g (Per 12oz)

Created: Thursday June 18th 2020

Original Gravity:

1.078

Final Gravity:

1.012

ABV (standard):

8.7%

IBU (tinseth):

125.2

SRM (morey):

8.9

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.50 lb	US - Pale 2-Row6.5 lb Pale 2-Row	37	1.8	40.6%
6.50 lb	Thomas Fawcett - Maris Otter Pale Ale Malt6.5 lb Maris Otter Pale Ale Malt	38	2.65	40.6%
0.50 lb	Briess - Caramel Malt - 80L0.5 lb Caramel Malt - 80L	35	80	3.1%
1 lb	Briess - DME Pale Ale1 lb DME Pale Ale - (late boil kettle addition)	45	6	6.3%
1.50 lb	Corn Sugar - Dextrose1.5 lb Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	9.4%
16 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Chinook1.5 oz Chinook Hops	Pellet	13	Boil	60 min	62.28	15.8%
1 oz	Yakima Chief Hops - Simcoe1 oz Simcoe Hops	Pellet	13.6	Boil	15 min	21.55	10.5%
1 oz	Yakima Chief Hops - Columbus1 oz Columbus Hops	Pellet	16	Boil	5 min	10.19	10.5%
1 oz	Centennial1 oz Centennial Hops	Pellet	10	Boil	5 min	6.37	10.5%
1 oz	Yakima Valley Hops - Simcoe1 oz Simcoe Hops	Pellet	12.9	Boil	5 min	8.21	10.5%
0.50 oz	Chinook0.5 oz Chinook Hops	Pellet	13	Hop Stand at 170 °F	30 min	2.7	5.3%
0.50 oz	Yakima Chief Hops - Columbus LupuLN2 (Cryo)0.5 oz Columbus LupuLN2 (Cryo) Hops	Lupulin Pellet	24.5	Hop Stand at 170 °F	30 min	5.08	5.3%
0.50 oz	Yakima Chief Hops - Centennial0.5 oz Centennial Hops	Lupulin Pellet	19.6	Hop Stand at 170 °F	30 min	4.06	5.3%
0.50 oz	Yakima Chief Hops - Simcoe LupuLN2 (Cryo)0.5 oz Simcoe LupuLN2 (Cryo) Hops	Lupulin Pellet	23	Hop Stand at 170 °F	30 min	4.77	5.3%
0.50 oz	Yakima Chief Hops - Centennial0.5 oz Centennial Hops	Lupulin Pellet	19.6	Dry Hop	4 days		5.3%
0.50 oz	Chinook0.5 oz Chinook Hops	Pellet	13	Dry Hop	4 days		5.3%
0.50 oz	Yakima Chief Hops - Simcoe LupuLN2 (Cryo)0.5 oz Simcoe LupuLN2 (Cryo) Hops	Lupulin Pellet	23	Dry Hop	4 days		5.3%
0.50 oz	Yakima Chief Hops - Columbus LupuLN2 (Cryo)0.5 oz Columbus LupuLN2 (Cryo) Hops	Lupulin Pellet	24.5	Dry Hop	4 days		5.3%
9.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2.50 oz	Chinook (Pellet)	64.98	26.4%
1 oz	Yakima Chief Hops - Simcoe (Pellet)	21.55	10.5%
1 oz	Yakima Chief Hops - Columbus (Pellet)	10.19	10.5%
1 oz	Centennial (Pellet)	6.37	10.5%
1 oz	Yakima Valley Hops - Simcoe (Pellet)	8.21	10.5%
1 oz	Yakima Chief Hops - Columbus LupuLN2 (Cryo) (Lupulin Pellet)	5.08	10.6%
1 oz	Yakima Chief Hops - Centennial (Lupulin Pellet)	4.06	10.6%
1 oz	Yakima Chief Hops - Simcoe LupuLN2 (Cryo) (Lupulin Pellet)	4.77	10.6%
9.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.4 gal		Strike	153 °F	150 °F	90 min

Other Ingredients

Amount	Name	Type	Use	Time
4.20 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4.30 g	Epsom Salt	Water Agt	Mash	1 hr.
9.60 g	Gypsum	Water Agt	Mash	1 hr.
1.30 g	Salt	Water Agt	Mash	1 hr.
2.17 ml	Lactic acid	Water Agt	Mash	1 hr.
2.20 g	Yeast Nutrient	Other	Boil	20 min.
0.50 each	Whirlfloc	Fining	Boil	10 min.
10 ml	White Labs - Clarity Ferm WLN4000	Fining	Primary	0 min.
0.11 ml	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

White Labs - Dry English Ale Yeast WLP007

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Med-High
Optimum Temp:	65 - 70 °F	Starter:	Yes
Fermentation Temp:	67 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 140 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.23 psi Temp: 36 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
125	15	20	100	250	0
Mash Chemistry and Brewing Water Calculator

Notes

Full volume, no sparge.

Put kettle dip tube just above parallel at 2 o'clock position.

Add DME and dextrose at 30 min just before chiller added.

At end of boil, power off, chill to 170F, THEN add whirlpool hop additions, let sit for 30 minutes before chilling. Keep bag in until chilled to <68F, then remove bag.

Once chilled, remove chiller and cover x 60 min for cold break to settle.

Add clarity firm at yeast pitch

Ferment at 67F

On day 12 or at end of fermentation, add dry hops loose in FV x 3 days at 68F.

Then cold crash x 48 hrs, add gelatin for 48 hrs, then rack to sanitized and CO2 purged keg, add 5 mL Biofine Clear in gas port.
Chill x 4 days then pull off pint, then carbonate.