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

Lawson’s Double Sunshine IPA

242.78 calories 20.34 g 12 oz
Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Sean Lawson
Calories: (Per 12oz)
Carbs: (Per 12oz)
URL: https://beerandbrewing.com/lawsons-double-sunshine-ipa-recipe
Created Wednesday March 22nd 2017
1.074
1.012
8.22%
104.5
6.81
5.58
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.75 lb American - Pale 2-Row9.75 lb Pale 2-Row 37 1.8 63.4%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 4.9%
2.50 lb American - Vienna2.5 lb Vienna 35 4 16.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.5%
6 oz Belgian - CaraMunich6 oz CaraMunich 33 50 2.4%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late addition) 46 0.5 6.5%
15.38 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 52.59 9.1%
1 oz Citra1 oz Citra Hops Pellet 12.3 Boil 20 min 26.12 9.1%
3 oz Citra3 oz Citra Hops Pellet 12.3 Boil 5 min 25.79 27.3%
3 oz Citra3 oz Citra Hops Pellet 12.3 Boil 0 min 27.3%
3 oz Citra3 oz Citra Hops Pellet 12.3 Dry Hop 7 days 27.3%
11 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.5 gal Infusion 152 °F 75 min
5.15 gal Sparge 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Gypsum Water Agt Mash 0 min.
4 g Calcium Chloride Water Agt Mash 0 min.
4 g Epsom Salt Water Agt Mash 0 min.
2 g Baking Soda Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Sparge 1 hr.
1 each Whirfloc Fining Boil 5 min.
0.50 tsp Yeast Nutrient Other Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 281 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling.

Chill the wort rapidly to 68°F (20°C). Ferment at 68°F (20°C) for one week. Cool to 55°F (13°C) to settle the yeast. Dump the yeast from the bottom of the fermentor or rack to a clean, sanitized vessel. Add the dry hops and let the beer sit for an additional four to seven days at 55–57°F (13°C).

Last Updated and Sharing
 
918
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-20 19:50 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
https://www.brewersfriend.com/