Old 82 DIPA

All Grain Recipe

Submitted By: ChrisS (Shared)
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Brewer: ChrisS
Batch Size: 5.50 galStyle: Double IPA (22A)
Boil Size: 7.25 galStyle Guide: BJCP 2015
Color: 8.2 SRMEquipment: Pot (9 gal) - BIAB
Bitterness: 82.0 IBUsBoil Time: 90 min
Est OG: 1.082 (19.7° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.020 SG (5.0° P)Fermentation: Ale, Single Stage
ABV: 8.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
3.10 g Calcium Chloride (Mash 0 min) Misc 1
1.00 ml Lactic Acid (Mash) (Mash 0 min) Misc 2
4.00 g Gypsum (Calcium Sulfate) (Mash 0 min) Misc 3
4.00 g Epsom Salt (MgSO4) (Mash 0 min) Misc 4
2.00 oz Centennial [8.7%] - Mash Hop Hops 5
1 lbs Munich Malt (9.0 SRM) Grain 6
1 lbs Oats, Flaked (1.0 SRM) Grain 7
12 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 8
8.32 oz Caramunich Malt (56.0 SRM) Grain 9
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 10
1.00 oz Centennial [8.7%] - Boil 74 min Hops 11
0.50 oz Citra [14.5%] - Boil 22 min Hops 12
0.50 oz Mosaic [11.6%] - Boil 18 min Hops 13
0.50 oz Citra [14.5%] - Boil 15 min Hops 14
10.00 oz Corn Sugar (Dextrose) [Boil for 15 min] (0.0 SRM) Extract 15
1.00 Immersion chiller (Boil 15 min) Misc 16
1.00 Whirlfloc Tablet (Boil 15 min) Misc 17
0.50 oz Mosaic [11.6%] - Boil 11 min Hops 18
1.00 tsp Yeast Nutrient (Boil 5 min) Misc 19
2.00 oz Mosaic [11.6%] - Steep 0 min Hops 20
2.00 oz Citra [14.5%] - Steep 0 min Hops 21
2.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 22
2.0 pkgs US West Coast (Mangrove Jack #M44) Yeast 23
2.00 oz Citra [14.5%] - Dry Hop 7 days Hops 24
2.00 oz Mosaic [11.6%] - Dry Hop 7 days Hops 25

Taste Notes

Great aroma and hop flavor with a fuller mouthfeel.

Notes

Add potassium metabisulfate and minerals to 8.75 gal water in large brew pot. Transfer 15 qts to small brew pot and add lactic. Then transfer 7 qts to stock pots. Add lactic to mash water and heat strike water in large brew pot to 168F . Put basket with grain bag in large pot, dough in grains, stir, put lid on and mash at 154F for 75 min. While mashing, heat water in small brew pot to boiling and stock pots to 170F. After mash, iodine check mash for conversion then add small brew pot water to large pot, stir and mash out at 168F for 10 min. Lift bag, sparge with stock pot water and let it drain into brew pot. Dispose of grains and bring to a boil. Follow 90 min boil schedule (longer if necessary). Cool to 175F and do 30 min hop stand. 8/14/15 - 7.2 gal boil. Ended up around 69% efficiency so added 8 oz corn sugar and 30 min extra boil. OG 1.084, 5.1 gal into fermenter at 63F. 9/4/15 - Bottled 4.5 gal at 2.4 vol with 3.6 oz corn sugar. FG 1.020, 76% attenuation, 8.4% ABV. 2/25/16 - Reduced efficiency estimate from 75% to 72%. Increased total volume, mash volume, corn sugar and boil time. Switched from MJ-M44 to US-05. Preboil 7.5 gal. Efficiency 71%. Added 15 min to boil. 5.5 gal into fermenter at 63F. OG 1.081. 2/29/16 - Ramp up to 67F for 3 days. 3/7/16 - Dry hopped, SG 1.017. 3/13/16 - Cold crash. 3/15/16 - Add gelatin. 3/18/16 - Bottled 4.9 gal at 2.4 vol with 3.9 oz corn sugar. FG 1.017, 79% attenuation, 8.4% ABV. 8/19/16 - RO water. Used MJ-44 yeast. Lousy efficiency - 63%. Need better mixing. Stir more and raise/lower the basket a few times. Check grinder gap at LHBS. Added 30 min to boil and raised corn sugar to 1 lb. 5.2 gal into fermenter at 63F. OG 1.079. Long lag time - 84 hours! 9/2/16 - Dry hopped. SG 1.017. Funny taste on back of tongue. Vaguely off (vegetal?). See what happens. 9/6/16 - cold crashed. 9/7/16 - added gelatine. 9/11/16 - Bottled 4.6 gal at 2.4 vol with 4 oz corn sugar. FG 1.017, 78% attenuation, 8.1% ABV. Came out great. Gelatin worked well, flavor fine, no off-flavor.

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