Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
100.65 g |
Columbus100.65 g Columbus Hops |
|
Pellet |
15 |
Boil
|
90 min |
174.73 |
28.3% |
|
21.25 g |
Columbus21.25 g Columbus Hops |
|
Pellet |
15 |
Boil
|
45 min |
31.66 |
6% |
|
28.35 g |
Simcoe28.35 g Simcoe Hops |
|
Pellet |
12.7 |
Boil
|
30 min |
29.94 |
8% |
|
28.35 g |
Centennial28.35 g Centennial Hops |
|
Pellet |
10 |
Aroma
|
0 min |
|
8% |
|
70.85 g |
Simcoe70.85 g Simcoe Hops |
|
Pellet |
12.7 |
Aroma
|
0 min |
|
19.9% |
|
28.35 g |
Columbus28.35 g Columbus Hops |
|
Pellet |
15 |
Dry Hop
|
13 days |
|
8% |
|
28.35 g |
Centennial28.35 g Centennial Hops |
|
Pellet |
10 |
Dry Hop
|
13 days |
|
8% |
|
28.35 g |
Simcoe28.35 g Simcoe Hops |
|
Pellet |
12.7 |
Dry Hop
|
13 days |
|
8% |
|
7.10 g |
Columbus7.1 g Columbus Hops |
|
Pellet |
15 |
Dry Hop
|
5 days |
|
2% |
|
7.10 g |
Centennial7.1 g Centennial Hops |
|
Pellet |
10 |
Dry Hop
|
5 days |
|
2% |
|
7.10 g |
Simcoe7.1 g Simcoe Hops |
|
Pellet |
12.7 |
Dry Hop
|
5 days |
|
2% |
|
355.80 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
1.1 L |
|
Infusion |
-- |
67 °C |
60 min |
Starting Mash Thickness:
2 L/kg
|
Target Water Profile
Balanced Profile
Notes
Recipe provided by Vinnie Cilurzo
where the hop bill says Columbus it is CTZ according to the pdf from Vinnie.
Wyeast 1056 America Ale Yeast or White Labs WLP001 or Safale US-05
Water salts: (Mash/ Sparge)
Gypsum: 11gm/ 8gm
Epsom salts: 4gm/ 3gm
Calcium chloride: 1.5gm/ 1gm
Lactic acid: 0
Directions:
Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete.
Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose, and bring to a boil. Add hops as indicated in the recipe. A 90 minute boil,
Our Whirlpool Meathod:
1. Add Whirlfloc/ yeast nutrient @5 mins left on boil<br />
2. Add 0 min hop addition<br />
3. cut flame/ heat and whirlpool with hops in kettle. Wait 10 minutes<br />
Cold Crash after this rest period
chill wort to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack to secondary.
Add first set of dry hops on top of the racked beer and age 7-9 days, then add the second set. Age five more days then bottle or keg the beer.
URL: https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf
Brew day 2023/09/03
1st fermenter with NovaLager & 2nd Fermenter with Safale US-05 (Starters)
OG: 1.068
FG: 1.011 (both fermenters)
7.5 ABV
Bottled at 2.2 volumes
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-10-02 20:28 UTC
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|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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