#171 Double Sunshine IIPA

All Grain Recipe

Submitted By: poobah58 (Shared)
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Batch Size: 22.00 gal	Style: Imperial IPA (14C)
Boil Size: 27.00 gal	Style Guide: BJCP 2008
Color: 7.3 SRM	Equipment: My Setup / 90 min
Bitterness: 119.3 IBUs	Boil Time: 60 min
Est OG: 1.075 (18.2° P)	Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.011 SG (2.7° P)	Fermentation: Ale, Two Stage
ABV: 8.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
38 lbs	Pale Malt, 2-row (2.0 SRM)	Grain	1
10 lbs	Vienna Malt (3.5 SRM)	Grain	2
4 lbs	Oats, Malt (4.0 SRM)	Grain	3
3 lbs	Cara-Pils (1.5 SRM)	Grain	4
1 lbs 8.00 oz	CaraMunich 60L (60.0 SRM)	Grain	5
2.00 oz	Columbus [15.5%] - First Wort	Hops	6
6.00 oz	Columbus [15.5%] - Boil 60 min	Hops	7
4.00 oz	Citra [12.3%] - Boil 20 min	Hops	8
4 lbs	Corn Sugar (Dextrose) [Boil for 10 min] (0.0 SRM)	Sugar	9
8.00 oz	Citra [12.3%] - Boil 5 min	Hops	10
8.00 oz	Citra [12.3%] - Boil 0 min	Hops	11
3.0 pkgs	San Diego Super Yeast (White Labs #WLP090)	Yeast	12
1.0 pkgs	DIPA Ale (Omega #OYL-052)	Yeast	13
12.00 oz	Citra [12.3%] - Dry Hop 14 days	Hops	14

Notes

Single infusion mash: Achieve a target mash of 152°F (67°C). Hold for 45 minutes, then raise to mash-out temperature and begin lauter phase. Collect enough wort to boil 6.5 gallons (24.6 liters) and boil for 60 minutes, following the hops and additions schedule. After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling. Chill the wort rapidly to 68°F (20°C). Ferment at 68°F (20°C) for one week. Cool to 55°F (13°C) to settle the yeast. Dump the yeast from the bottom of the fermentor or rack to a clean, sanitized vessel. Add the dry hops and let the beer sit for an additional four to seven days at 55–57°F (13°C).

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