Roof Juice Hazy DIPA Beer Recipe | All Grain American IPA | Brewer's Friend
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Roof Juice Hazy DIPA

273 calories 22.4 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 273 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Thursday April 18th 2019
1.083
1.013
9.2%
92.9
6.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Golden Promise5 lb Golden Promise 37 3 31.3%
4 lb US - Pale 2-Row4 lb Pale 2-Row 37 1.8 25%
4 lb American - White Wheat4 lb White Wheat 40 2.8 25%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 12.5%
0.50 lb Munich - Light 10L0.5 lb Munich - Light 10L 33 10 3.1%
0.50 lb German - Vienna0.5 lb Vienna 37 4 3.1%
16 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Ekuanot0.25 oz Ekuanot Hops Pellet 14.25 Boil 30 min 8.75 1.5%
0.25 oz Artisan - Southern Passion0.25 oz Southern Passion Hops Pellet 8 Boil 15 min 3.17 1.5%
0.50 oz Yakima Valley Hops - NZ Nelson Sauvin0.5 oz NZ Nelson Sauvin Hops Pellet 12 Boil 5 min 3.82 2.9%
2 oz Yakima Chief Hops - Ekuanot LupuLN2 (Cryo)2 oz Ekuanot LupuLN2 (Cryo) Hops Lupulin Pellet 25.5 Whirlpool at 180 °F 40 min 38.2 11.8%
2 oz Artisan - Southern Passion2 oz Southern Passion Hops Pellet 8 Whirlpool at 170 °F 30 min 11.98 11.8%
3 oz Yakima Valley Hops - NZ Nelson Sauvin3 oz NZ Nelson Sauvin Hops Pellet 12 Whirlpool at 160 °F 20 min 26.96 17.6%
3 oz Yakima Valley Hops - NZ Nelson Sauvin3 oz NZ Nelson Sauvin Hops Pellet 12 Dry Hop 4 days 17.6%
3 oz Artisan - Ekuanot3 oz Ekuanot Hops Pellet 15 Dry Hop 4 days 17.6%
3 oz Artisan - Southern Passion3 oz Southern Passion Hops Pellet 8 Dry Hop 4 days 17.6%
17 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Heat to Strike / Mash In Infusion -- 162 °F 30 min
Mash Infusion -- 152 °F 70 min
4 gal Room temp sparge Sparge -- 70 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 0 min.
2 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - DIPA Ale OYL-052
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium-low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 284 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
10657
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 5 10 150 150 40
Mash Chemistry and Brewing Water Calculator
 
Notes

1) 4 gals Hinkley springs into mash and boil - heat to 169F

2) Add salts and mash in - PH 5.3

3) 75 minute mash, no stir then reciruclate/lauter at finish - about 2 gallons (1 gallon prior to raising mash tube)

Efficiency at 75% as expected - had to stir and take 3 readings and got variances around 1.070 - 1.073. Measured in hot wort trusting ATC

4) Begin sparge with 4 gallons of room temp pouring 1 gallon about every 15 mins slowly allowing it to rinse grain - ended up about 6.25 gallons

5) Boil and Hop following recipe, cool then whirlpool. Recirc wort through hop screen during WP hops - clogged a bit due to trub so watch next time

OG 1.077 - need to boil longer next time as 1.081 was target

6) Transfer to Fermenter and shake vigorously - ended up just less than 5 gallons in Fermenter (~4.75g)

7) Cool steady at 67F and pitch decanted starter from fridge, still cold

8) Fermentation started by morning so ~12 hours. 24 hours in and blow-off bubbling hard

9) After 7 days I pitched dry-hop and pumped in co2 through my blow-off rig (has a co2 quick disconnect on a T-valve that can seal from my SS brew bucket)

Measured some FGs and got 1.020 - hit target

10) After 2 days on DH I dropped the temp to cold crash at ~38F and let crash for 3-4 days adding in co2 to keep positive pressure and ensure no oxygen

11) Kegged by pumping out a keg filled with sani into another keg and then closed transferred into the keg

12) Slow and steady carbed at 2.4 vols @ ~38F in kegerator

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  • Public: Yup, Shared
  • Last Updated: 2022-09-21 00:58 UTC
Other Brewers Who Brewed This Recipe:
Big Reggie
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Germainium 06/06/2019 at 06:41pm
5 of 5

Best I've ever brewed. Great mouthfeel and massive saturated hop flavor with a slight hop bite to balance the juicyness.


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