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DIY West Coast Double IPA V2

Method: BIAB
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 5.7 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 266 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
URL: https://cdn.saffire.com/files.ashx?t=fg&rid=IndianaStateFair&f=2022_IBC_HomebrewResults.pdf

Created: Wednesday July 7th 2021

Original Gravity:

1.081

Final Gravity:

1.013

ABV (standard):

9.0%

IBU (tinseth):

116.2

SRM (morey):

6.8

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	Sugar Creek Malt - Pale Ale12 lb Pale Ale	37.7	3	73.8%
1 lb	Sugar Creek Malt - Munich1 lb Munich	37.4	8	6.2%
1.75 lb	Muntons - Extra Light Dry Malt Extract (DME) - (late boil kettle addition)	44	3.2	10.8%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	6.2%
0.50 lb	American - White Wheat0.5 lb White Wheat	40	2.8	3.1%
16.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 ml	Hop Shot CTZ5 ml Hop Shot CTZ Hops	Extract	100	Boil	60 min	43.86	1.8%
0.50 oz	Chinook0.5 oz Chinook Hops	Pellet	13	Boil	45 min	18.37	5.2%
1 oz	Simcoe1 oz Simcoe Hops	Pellet	12.7	Boil	10 min	14.18	10.3%
1.50 oz	Centennial1.5 oz Centennial Hops	Lupulin Pellet	20	Hop Stand at 175 °F	30 min	13.4	15.5%
1.50 oz	Yakima Chief Hops - Simcoe LupuLN2 (Cryo)1.5 oz Simcoe LupuLN2 (Cryo) Hops	Lupulin Pellet	23	Hop Stand at 175 °F	30 min	15.41	15.5%
1 oz	Yakima Chief Hops - Columbus LupuLN2 (Cryo)1 oz Columbus LupuLN2 (Cryo) Hops	Lupulin Pellet	24.5	Hop Stand at 175 °F	30 min	10.95	10.3%
1.50 oz	Centennial1.5 oz Centennial Hops	Lupulin Pellet	20	Dry Hop	6 days		15.5%
1.50 oz	Yakima Chief Hops - Simcoe LupuLN2 (Cryo)1.5 oz Simcoe LupuLN2 (Cryo) Hops	Lupulin Pellet	23	Dry Hop	6 days		15.5%
1 oz	Yakima Chief Hops - Amarillo Cryo1 oz Amarillo Cryo Hops	Lupulin Pellet	16	Dry Hop	6 days		10.3%
9.68 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
5 g	Hop Shot CTZ (Extract) 5 g Hop Shot CTZ (Extract) Hops	43.86	1.8%
0.50 oz	Chinook (Pellet)	18.37	5.2%
1 oz	Simcoe (Pellet)	14.18	10.3%
3 oz	Centennial (Lupulin Pellet)	13.4	31%
3 oz	Yakima Chief Hops - Simcoe LupuLN2 (Cryo) (Lupulin Pellet)	15.41	31%
1 oz	Yakima Chief Hops - Columbus LupuLN2 (Cryo) (Lupulin Pellet)	10.95	10.3%
1 oz	Yakima Chief Hops - Amarillo Cryo (Lupulin Pellet)		10.3%
9.68 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.5 gal		Strike	152 °F	150 °F	75 min
	mash out		170 °F	170 °F	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3.70 g	Calcium Chloride (dihydrate)	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.
3 g	Epsom Salt	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.
10.60 g	Gypsum	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.
0.50 g	Salt	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.
4.13 ml	Lactic acid	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.
2.20 g	Yeast Nutrient	$ 0.00 / oz $ 0.00	Other	Boil	20 min.
0.50 each	Whirlfloc	$ 0.00 / oz $ 0.00	Fining	Boil	10 min.
10 ml	White Labs - Clarity Ferm WLN4000	$ 0.00 / oz $ 0.00	Fining	Primary	--
0.11 ml	Lactic acid	$ 0.00 / oz $ 0.00	Water Agt	Sparge	1 hr.
0.50 tsp	Brewtan B		Other	Boil	15 min.

Yeast

Wyeast - American Ale II 1272

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	60 - 72 °F	Starter:	Yes
Fermentation Temp:	67 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 148 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^-
120	10	10	75	250	6
Mash Chemistry and Brewing Water Calculator

Notes

Bronze medal (Strong American Ale, 15 entries) at the Indiana Brewer's Cup, 7/9/2022
https://cdn.saffire.com/files.ashx?t=fg&rid=IndianaStateFair&f=2022_IBC_HomebrewResults.pdf

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

Add DME and dextrose at 20 min just after chiller added.

At end of boil, power off. Let stand x 15 min, then add hop stand additions and let sit for 30 minutes allowing kettle temp to free fall. After 30 min hop stand, remove all hop bags and then chill to <68F

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

Add clarity firm at yeast pitch

Ferment at 67F

Near terminal gravity, chill to 65F and add hops (loose???) x 3 days, then cold crash x 2 additional days.

Add gelatin x 1 day, then rack to a sanitized and CO2 purged keg, add 5 mL Biofine Clear in gas port.

Total 6 days dry hop contact time

Chill x 7 days then pull off pint.