Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Aromipesä DIPA

211 calories 19.6 g 330 ml
Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 75 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Juhani Tapanainen
Calories: 211 calories (Per 330ml)
Carbs: 19.6 g (Per 330ml)
Created Saturday November 5th 2016
Amount Fermentable Cost PPG °L Bill %
6 kg Finland - Pale Ale Malt6 kg Pale Ale Malt 36 2 95.2%
0.30 kg Finland - Crystal Malt 1000.3 kg Crystal Malt 100 35 38 4.8%
6.3 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
42 g El Dorado42 g El Dorado Hops Pellet 15.7 Boil 30 min 66.37 11.6%
28 g Cascade28 g Cascade Hops Pellet 7 Whirlpool at 100 °C 45 min 5.16 7.7%
28 g Citra28 g Citra Hops Pellet 11 Whirlpool at 100 °C 45 min 8.11 7.7%
28 g El Dorado28 g El Dorado Hops Pellet 15.7 Whirlpool at 100 °C 45 min 11.57 7.7%
28 g Mosaic28 g Mosaic Hops Pellet 12.5 Whirlpool at 77 °C 15 min 9.21 7.7%
28 g El Dorado28 g El Dorado Hops Pellet 15.7 Whirlpool at 77 °C 15 min 11.57 7.7%
28 g Cascade28 g Cascade Hops Pellet 7 Whirlpool at 77 °C 15 min 5.16 7.7%
41 g Mosaic41 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 11.3%
72 g Citra72 g Citra Hops Pellet 11 Dry Hop 7 days 19.9%
39 g El Dorado39 g El Dorado Hops Pellet 15.7 Dry Hop 7 days 10.8%
362 g / 0.00
Mash Guidelines
Amount Description Type Temp Time
Infusion 68 °C 60 min
Starting Mash Thickness: 2.65 L/kg
Fermentis - Safale - American Ale Yeast US-05
1 Each
Attenuation (avg):
Optimum Temp:
12 - 25 °C
Fermentation Temp:
18 °C
Pitch Rate:
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Helsinki, Finland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 1 6 5 8 68
Mash Chemistry and Brewing Water Calculator

->Over the Topper DIPA

"Mash at 155 °F (68 °C) for 40 minutes. Sparge enough to collect roughly 7.5 gallons (28 L) in your kettle to achieve 6.5 gallons (25 L) at knockout.

Boil for a grand total of 75 minutes.

Just after knockout toss in the first set of knockout hops and begin the whirlpool process. You can either run your pump for 10 minutes or you can stir for a minute and then let spin down and settle. After 30 minutes have gone past after knockout, reduce wort temperature to 170 °F (77 °C) and then add the second set of hops to the hop stand and once again whirlpool. After 15 more minutes have passed, begin final cooling process.

The goal is to get at least 5.5 gallons (21 L) into your fermenter to compensate for the loss of wort which will occur during dry hopping. Make sure your primary fermenter has enough headspace to accommodate that much wort plus a large kräusen.

Pitch a healthy dose of yeast when wort hits 65 °F (18 °C).

After final gravity has been achieved, add a clarifying agent such as polyclar. Allow three days for clarifying agent to work, then add first set of dry hops to primary fermenter. After 7 days, rack beer off dry hops & yeast cake either into a keg or secondary fermenter. Try to purge with carbon dioxide if available to you. Add second round of dry hops and wait 5 days. Bottle or begin carbonation process."

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-11-30 20:09 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients