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Comet Tahoma DIPA

272 calories 25 carbs
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Jeff
Rating:
51

Calories: 272 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created Friday March 31st 2017
1.082
1.017
8.58%
44.06
6.44
n/a
 
Brew Log History

Target 64°F
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Fermentables
Amount Fermentable PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 80%
36 oz Rolled Oats36 oz Rolled Oats 33 2.2 12.9%
1 lb Turbinado1 lb Turbinado 44 10 5.7%
0.25 lb Canadian - Honey Malt0.25 lb Honey Malt 37 25 1.4%
17.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 44.06 20%
1 oz Comet1 oz Comet Hops Pellet 11 Whirlpool at 200 °F 0 min 20%
1 oz Comet1 oz Comet Hops Pellet 11 Whirlpool at 180 °F 0 min 20%
1 oz Yakima Valley Hops - Tahoma1 oz Tahoma Hops Pellet 8 Whirlpool at 200 °F 0 min 20%
1 oz Yakima Valley Hops - Tahoma1 oz Tahoma Hops Pellet 8 Whirlpool at 180 °F 0 min 20%
 
Mash Guidelines
Amount Description Type Temp Time
5.5 gal Mash -- 150 °F 60 min
2 gal Sparge 160 °F 10 min
1.8 gal Sparge 165 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
176 1 10 186 71 0
http://brulosophy.com/2017/03/20/yeast-comparison-wyeast-1318-london-ale-iii-vs-wyeast-1056-american-ale-neipa-exbeeriment-results/

50mL phosphoric acid to 5.5gal mash
4g Gypsum
13.5g CaCl
3.5mL Lactic Acid sparge water 3.8gal
Mash Chemistry and Brewing Water Calculator
 
Notes

Using WLP095 Burlington Ale yeast with starter

Using 17oz of hops for this beer. Here is the hopping schedule after Nugget bittering:

  1. 2 oz (1oz each Comet/Tahoma) at flameout

  2. After 10 minutes, drop to 180 add 4 oz (2oz each Comet/Tahoma)

  3. Stand 1/2 hour, cool, transfer to fermenter pitch yeast

  4. 6oz in primary. loose, towards end (3oz each Comet/Tahoma) 3 days

  5. 4oz in secondary (2oz each Comet/Tahoma) 4 days
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-04-26 14:06 UTC
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Starter Hops 04/26/2017 at 02:06pm
5 of 5

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