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Double IPA

273 calories 28 carbs
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 51.5 liters
Post Boil Size: 42.5 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Francois bernier
Calories: 273 calories (Per 355mL)
Carbs: 28 g (Per 355mL)
Created Thursday March 26th 2020
1.082
1.021
8.02%
79.93
6.01
5.58
96.18
 
Fermentables
Amount Fermentable PPG °L Bill %
10.50 kg American - Pilsner10.5 kg Pilsner 37 1.8 64.8%
5.05 kg Canadian - Pale 2-Row5.05 kg Pale 2-Row 36 1.75 31.2%
0.24 kg American - Caramel / Crystal 10L0.244 kg Caramel / Crystal 10L 35 10 1.5%
0.40 kg Canadian - Honey Malt0.4 kg Honey Malt 37 25 2.5%
16.19 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
40 g Summit40 g Summit Hops Pellet 18.5 Mash 75 min 7.09 5.1%
40 g Summit40 g Summit Hops Pellet 18.5 Boil 90 min 38.07 5.1%
40 g Simcoe40 g Simcoe Hops Pellet 12.7 Boil 10 min 8.86 5.1%
50 g Centennial50 g Centennial Hops Pellet 10 Hopback at 85 °C 10 min 3.41 6.4%
100 g Chinook100 g Chinook Hops Pellet 13 Hopback at 85 °C 10 min 8.86 12.8%
100 g Columbus100 g Columbus Hops Pellet 15 Hopback at 95 °C 10 min 13.64 12.8%
100 g Columbus100 g Columbus Hops Pellet 15 Dry Hop 8 days 12.8%
100 g Simcoe100 g Simcoe Hops Pellet 12.7 Dry Hop 5 days 12.8%
56.70 g Amarillo56.7 g Amarillo Hops Lupulin Pellet 20 Dry Hop 3 days 7.2%
100 g Simcoe100 g Simcoe Hops Pellet 12.7 Dry Hop 3 days 12.8%
56.70 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (22 AA)56.7 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (22 AA) Hops Lupulin Pellet 22 Dry Hop 3 days 7.2%
 
Mash Guidelines
Amount Description Type Temp Time
39.3 L Strike 68 °C 60 min
Starting Mash Thickness: 2.4 L/kg
 
Other Ingredients
Amount Name Type Use Time
10 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
10 g Baking Soda Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
35 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 305 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Notes

Ph mash 5.2 ph sparge 5.3
Mash 68 1h Mash hop 30 min decoction 8 litre a 100
Mash out 75 15 min

Boil 90 min Hop back wp et counterflow on jusqua 60c
Og 1.084 ph 5.3

Jour 1 pitch slurry 3 litre hf 18 c

Fermentation 8heure apres start

Jour 2 petite bulle 19c
Jour 3 20c
Jour4 21c
Jour 7 16c
Jour 9 drop dh 1 rousse (2pouce port)
Au 12h

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-04-10 13:47 UTC
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