Hadouken! DNEIPA (small batch) V2 - Dai Kide Beer Recipe | BIAB Imperial IPA | Brewer's Friend
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Hadouken! DNEIPA (small batch) V2 - Dai Kide

286 calories 25.8 g 330 ml
Beer Stats
Method: BIAB
Style: Imperial IPA
Boil Time: 40 min
Batch Size: 11 liters (ending kettle volume)
Pre Boil Size: 14 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dai Kide
Calories: 286 calories (Per 330ml)
Carbs: 25.8 g (Per 330ml)
Created: Wednesday June 19th 2024
1.093
1.018
9.8%
32.0
5.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Finland - Pale Ale Malt3 kg Pale Ale Malt 36 2 64.9%
0.50 kg Finland - Wheat Malt0.5 kg Wheat Malt 38 2 10.8%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 10.8%
0.20 kg Viking - Dextrine Malt0.2 kg Dextrine Malt 33 1.8 4.3%
0.10 kg Lactose (Milk Sugar)0.1 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.2%
0.02 kg Aromatic0.02 kg Aromatic 33 38 0.4%
0.30 kg Corn Sugar - Dextrose0.3 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 6.5%
4.62 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Yakima Valley Hops - AU Galaxy25 g AU Galaxy Hops Pellet 14 Whirlpool at 80 °C 25 min 10.18 13.9%
25 g Yakima Valley Hops - LUPOMAX Citra25 g LUPOMAX Citra Hops Pellet 18.5 Whirlpool at 80 °C 25 min 13.46 13.9%
25 g Yakima Valley Hops - Mosaic25 g Mosaic Hops Pellet 11.5 Whirlpool at 80 °C 25 min 8.36 13.9%
25 g Yakima Valley Hops - AU Galaxy25 g AU Galaxy Hops Pellet 14 Dry Hop (High Krausen) at 20 °C Day 2 13.9%
25 g Yakima Valley Hops - LUPOMAX Citra25 g LUPOMAX Citra Hops Pellet 18.5 Dry Hop (High Krausen) at 20 °C Day 2 13.9%
25 g Yakima Valley Hops - Mosaic25 g Mosaic Hops Pellet 11.5 Dry Hop (High Krausen) at 20 °C Day 2 13.9%
10 g Yakima Valley Hops - AU Galaxy10 g AU Galaxy Hops Pellet 14 Dry Hop at 7 °C Day 8 5.6%
10 g Yakima Valley Hops - LUPOMAX Citra10 g LUPOMAX Citra Hops Pellet 18.5 Dry Hop at 7 °C Day 8 5.6%
10 g Yakima Valley Hops - Mosaic10 g Mosaic Hops Pellet 11.5 Dry Hop at 7 °C Day 8 5.6%
180 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Strike to Single Infusion Mash Infusion 73 °C 67 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Ascorbic Acid Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 each Campden Tablets Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
5 g Yeast Nutrient Other Boil 5 min.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
BrewRO Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
142.5 6 7 140.8 56.8 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash low. Add lactic acid into the primary to counter the ph change by dry hopping.

Pitch yeast at 20C and keep it there for a 3 days, gradually bring up to 23C after that for 4 days. Verdant ferments quickly and after 10-11 days will likely be done.

(If possible do a day at 25C for a diacetyl rest - dry hops will add this due to tired yeast. ).

Crop yeast before final dry hop. Final dry hop drop down to 7c to keep the aroma. There may been a little increase in plato due to hop creep so keep it for 48h before moving to serving vessels. Then remove vegetal matter. Add 1ml of lactic acid before dry hop.

Ascorbic acid when added to mash and then at bottling/canning/kegging will hold off oxidisation.

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  • Public: Yup, Shared
  • Last Updated: 2024-06-21 03:26 UTC
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