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St. Augustine of Hoppi DIPA

216 calories 17.6 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: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Reevesie
Calories: 216 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created Wednesday November 21st 2018
1.066
1.010
7.3%
89.2
9.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Bairds - Maris Otter Pale Ale12 lb Maris Otter Pale Ale 37.5 2.5 85.7%
0.50 lb United Kingdom - Amber0.5 lb Amber 32 27 3.6%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 3.6%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.6%
0.50 lb American - Victory0.5 lb Victory 34 28 3.6%
14 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 11.4 Boil 60 min 37.45 9.1%
1 oz Centennial1 oz Centennial Hops Pellet 9.7 Boil 15 min 1.58 9.1%
1 oz Chinook1 oz Chinook Hops Pellet 12 Boil 15 min 1.96 9.1%
2 oz Citra2 oz Citra Hops Pellet 24.4 Hop Stand at 170 °F 60 min 33.23 18.2%
2 oz Mosaic2 oz Mosaic Hops Pellet 11 Hop Stand at 170 °F 60 min 14.98 18.2%
2 oz Citra2 oz Citra Hops Pellet 24.4 Dry Hop 0 days 18.2%
2 oz Mosaic2 oz Mosaic Hops Pellet 11 Dry Hop 0 days 18.2%
11 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5 gal 153F Mash Strike 151 °F 90 min
3 gal Batch Sparge Sparge 165 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
5 each Fermcap Other Boil 1 hr.
0.50 tsp Irish Moss Fining Boil 15 min.
2.50 tsp Yeast Energizer Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Torrance 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Notes

6/14/21-Tried to do a closed transfer, but it stopped moving after a bit. Had to open it up to finish the transfer. Got a full keg, letting it crash at 36F while it dry hops on CO2. Sample was piney, bitter, low malt character, looking for a good nose from the dry hop.
6/6/21-Switched to S-05 yeast, changed malts and upped hops. Here is the process:
90 min mash, 6 1/2G pre-boil
Boil & hop 60 & 15
No WP, Dip-Hop instead (hops in fermenter w/ 1 1/2qt 170F wort for boil duration) NOTE This lowered my OG by .002.
Chill into fermenter onto Dip-Hop

Mash: 4g MgSO4, 7g Gypsum, 7ml Phosphoric
Large: 4g MgSO4, 7g Gypsum, 8ml Phosphoric

Dip Hop This is supposed to knock out the Myrcene & Stuff that makes the Cat Pee smell/flavor in heavily hopped beers. I smelled the Dip-Hop after about 45min of "hop tea", and damn the Cat Pee is out of the hops! Strong! Do this again, if it tastes good!

10/25/2020-11/11/2020 Kegged & carbed. Too sweet for my taste even though it is drier than the recipe estimate. Cut some of the crystal next time. New Mash Tun, Plate chiller doesn't get it below 85F, maybe I just need to go back to using the immersion chiller, it worked better. This came in way more efficient than I expected. It also darkens up a lot with the boil.

1/25/20-Overshot the mash temp and had to add 1qt. of room temp H2O to cool it down a little. Next time I need to use about 1G less water, so the boil won't be so long. I removed 1oz of Nugget and added 1.3oz of Wakatu in order to use up an open package of hops. In squeezing the bag and squeezing the runoff which I strain through a chef's chinois, I am keeping more liquid and more sugar than I expect. Used about 1qt. of yeast starter. The attenuation seemed off (1.020) but it tasted dry, when I transferred to keg on 2/9/2020, I will check again after it carbonates with the dry hops. This one was too malty. I think the DH was too much.

12/26/19- This was good. Doing it again. Upping the IBU's a little.

** 6/19/19-Trying this again as an AG. Modified it to fit an American Double IPA. I squeezed the bag to get more wort and overshot my quantity. I think about 7 1/4 gallons went into the BK, and I still lost some of the wort at the bottom of the BK because the port clogged with hop matter at the end. I probably could have put 6 1/4 gallons into the fermenter which is way more than the plan. This was only supposed to be a 5 1/2 gallon batch. My efficiency was 7% better than I expected, though, so now I have to hope that the Dry Ale Yeasties eat more than their average attenuation.

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  • Last Updated: 2021-06-14 21:13 UTC
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