BA IIPA

Style Guide/Justification of ingredients: 33A: Wood Aged Beer (Double IPA)

This recipe meets the style guidelines. SRM is on the low end, but very close and the grain bill is simple and very effective not necessitating an adjustment. FG is a tad high but final fermentation numbers will be within style given the grain bill (table below). The hop varieties and schedule should lend to an intense hop aroma featuring prominent grapefruit, pine, orange, pineapple, passionfruit, papaya, melon, and citrus notes as well as earthy undertones associated with the style. The malts should all contribute to the overall golden-orange color of the style. The malts should produce low aroma, as well as clean flavor associated with the style. Pale malt should contribute well to body and mouthfeel as well as low levels malty, sweet, and bready, biscuit notes. Vienna should contribute low levels of bready and malty, sweet flavors. Flaked oats should contribute to a smooth mouth feel as well as head retention. The yeast is ideal for clean flavors with good attenuation in higher gravity beers as well as accentuating hop flavors and aromas. Hop flavor should be complex, layered, and strong with a balanced blend of dank, resinous and citrus, featuring tropical character. Bitterness should be long and lingering (without harshness) characteristic of the style. The body should be medium-light with smooth texture characteristic of the style, and gypsum should aide in attenuation and accentuation of the hoppy character. It should finish medium-dry, and clean.

DIPA (22A) BJCP
Style / Estimated
OG (Plato): 15.9-20.5 / 19.5
FG (Plato): 2.1-4.6 / 5.3
ABV: 7.5-10.0 / 7.85
IBU: 60-120 / 73.31
SRM: 6-14 / 5.82