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DIPA

275 calories 31.5 g 330 ml
Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 38 liters
Post Boil Size: 35 liters
Pre Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 94%
Calories: 275 calories (Per 330ml)
Carbs: 31.5 g (Per 330ml)
Created Wednesday November 24th 2021
1.088
1.027
8.0%
85.7
5.5
5.5
60.40
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg Crisp Malting - Extra Pale Ale Malt10 kg Extra Pale Ale Malt 38 1.7 75.2%
1.70 kg Flaked Wheat1.7 kg Flaked Wheat 34 2 12.8%
1 kg Bestmalz - BEST Chit Malt1 kg BEST Chit Malt 23 1.4 7.5%
300 g Simpsons - Golden Naked Oats300 g Golden Naked Oats 27 7 2.3%
0.30 kg Corn Sugar - Dextrose0.3 kg Corn Sugar - Dextrose 42 0.5 2.3%
13.30 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Columbus40 g Columbus Hops Pellet 15 Boil 60 min 36 5.6%
30 g Columbus30 g Columbus Hops Pellet 15 Boil 15 min 13.4 4.2%
100 g Idaho7100 g Idaho7 Hops Pellet 12.5 Whirlpool at 80 °C 30 min 13.75 13.9%
50 g Sabro Lupomax50 g Sabro Lupomax Hops CHF 0.09 / g
CHF 4.40
Lupulin Pellet 19 Whirlpool at 80 °C 30 min 10.45 6.9%
100 g Citra100 g Citra Hops Pellet 11 Whirlpool at 80 °C 30 min 12.1 13.9%
100 g Barth-Haas - Citra100 g Citra Hops CHF 0.14 / g
CHF 14.00
Lupulin Pellet 18.5 Dry Hop 2 days 13.9%
100 g Barth-Haas - Mosaic100 g Mosaic Hops CHF 0.14 / g
CHF 14.00
Lupulin Pellet 17.5 Dry Hop 2 days 13.9%
100 g Barth-Haas - Citra100 g Citra Hops CHF 0.14 / g
CHF 14.00
Lupulin Pellet 18.5 Dry Hop 2 days 13.9%
100 g Barth-Haas - Mosaic100 g Mosaic Hops CHF 0.14 / g
CHF 14.00
Lupulin Pellet 17.5 Dry Hop 2 days 13.9%
720 g / CHF 60.40
 
Mash Guidelines
Amount Description Type Temp Time
40 L Strike 69 °C 30 min
Mash out Temperature 78 °C --
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
20 g Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 475 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Zollikofen
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 5 10 80 160 45
Mash Chemistry and Brewing Water Calculator
 
Notes

Inspired by https://www.themadfermentationist.com/2018/02/sapwood-cellars-cheater-hops-ne-dipa.html

  • first dry hop in the fermenter
  • 2nd dry hop in the keg, after 2 days transfer to another purged keg - I want a huge hop presence on this
  • 2 additions of columbus because I want high IBU and some columbus dankness in the background
  • Not sure on the IBUs, it needs some bitterness to stand up against the 8% ABV but let's stay under 100.

  • add simple sugar after boil to reach OG if we miss it

  • water profile is heavier on the sulfates in the hopes of a crisper hop presence

  • not sure about the mash temp: maybe go with 68° to get a more fermentable wort

  • starter from 7.11. should be at 85% viability and ~427 b. cells. We need 475 b. I would just create a vitality starter on the brewday for this comparitively small number of missing cells.
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-25 09:35 UTC
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