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twin turbo ipa

236 calories 20 carbs
Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 33.6 liters
Post Boil Size: 27.6 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Vinnie Cilurzo (Zymurfrgy July/August 2009)
Calories: 236 calories (Per 355mL)
Carbs: 20 g (Per 355mL)
Created Thursday January 3rd 2019
1.072
1.012
7.9%
217.11
6.1
5.49
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
7 kg American - Pale 2-Row7 kg Pale 2-Row 37 1.8 82.8%
0.40 kg Corn Sugar - Dextrose0.4 kg Corn Sugar - Dextrose 42 0.5 4.7%
0.25 kg American - Carapils (Dextrine Malt)0.25 kg Carapils (Dextrine Malt) 33 1.8 3%
0.50 kg American - Caramel / Crystal 10L0.5 kg Caramel / Crystal 10L 35 10 5.9%
0.30 kg Canadian - Honey Malt0.3 kg Honey Malt 37 25 3.6%
8.45 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2.50 oz Summit2.5 oz Summit Hops Pellet 18.5 Boil 90 min 105.66 16.7%
1 oz Summit1 oz Summit Hops Pellet 18.5 Boil 45 min 36.27 6.7%
1 oz Simcoe1 oz Simcoe Hops Pellet 6 Boil 30 min 9.85 6.7%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Whirlpool 20 min 16.95 10%
3 oz El Dorado3 oz El Dorado Hops Pellet 15.7 Whirlpool 20 min 48.38 20%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 13 days 6.7%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Dry Hop 13 days 6.7%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.5 Dry Hop 13 days 6.7%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 5 days 6.7%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.5 Dry Hop 5 days 6.7%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Dry Hop 0 days 6.7%
 
Mash Guidelines
Amount Description Type Temp Time
1.4 L Infusion 63 °C 60 min
 
Other Ingredients
Amount Name Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
11 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 159 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
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

Recipe provided by Vinnie Cilurzo

where the hop bill says Columbus it is CTZ according to the pdf from Vinnie.

Ingredients:

for 6.0 gallons (22.7 L) [Net: 5 gallons (18.9 L) after hop loss]
13.25 lb (6.01 kg) Two-Row pale malt
0.6 lb (272 g) Crystal 45 malt
0.6 lb (272 g) Carapils (Dextrin) Malt
0.75 lb (340 g) Dextrose (corn) sugar
3.50 oz (99 g) Columbus 13.90% A.A. 90 min.
0.75 oz (21 g) Columbus
13.90% A.A. 45 min.
1.00 oz (28 g) Simcoe 12.30% A.A. 30 min.
1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.
1.00 oz (28 g) Columbus 13.90% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to 14 days total)
0.25 oz (7 g) Columbus
13.90% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Simcoe 12.30% A.A. Dry Hop (5 days to go in dry hop)
*Tomahawk/Zeus can be substituted for Columbus
White Labs WLP001 California Ale Yeast or
Wyeast 1056 American Ale Yeast

Original Gravity: 1.072
Final Gravity: 1.011
Extract Efficiency: 75 percent
IBUs: 90-95 (actual/not calculated)
ABV: 8.2%
SRM: 7

Directions:

Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete.
Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose,
and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort

URL: https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf



to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter
and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack
to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then
add the second set. Age five more days then bottle or keg the beer.

Extract Substitution:

Substitute 6.5 lb (3.0 kg) of light dry malt extract for two-row malt. Due to the large
hop bill for this recipe, a full wort boil is recommended. Steep grains in 1 gallon (3.8 L)
of water at 165° F (74° C) for 30 minutes, then remove and rinse grains with hot water.
Stir in dextrose and top up kettle to 8 gallons (30 L), and bring to a boil. Add hops as
indicated in the recipe. After a 90 minute boil, chill wort to 67° F (19° C) and transfer to
fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67°
F (19° C) until fermentation activity subsides, then rack to secondary. Add first set of dry
hops on top of the racked beer and age 7-9 days then add the second set. Age five more
days then bottle or keg the beer

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  • Public: Yup, Shared
  • Last Updated: 2019-08-30 14:10 UTC
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