Dibbs Head Banger IPA 
All Grain Recipe
Submitted By: Dibbs (Shared)
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| Brewer: Chris Dibble | |
| Batch Size: 5.50 gal | Style: American IPA (21A) |
| Boil Size: 7.64 gal | Style Guide: BJCP 2015 |
| Color: 6.2 SRM | Equipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun |
| Bitterness: 81.0 IBUs | Boil Time: 60 min |
| Est OG: 1.066 (16.2° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.012 SG (3.2° P) | Fermentation: Ale, Single Stage |
| ABV: 7.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.00 gal |
Clay County Water |
Water |
1 |
| 15.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 7.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 12 lbs |
Maris Otter (Crisp) (4.0 SRM) |
Grain |
4 |
| 4.00 ml |
HopShot [50.0%] (CO2 Extract) - Boil 60 min |
Hops |
5 |
| 1 lbs |
Corn Sugar (Dextrose) [Boil for 15 min] [Boil] (0.0 SRM) |
Sugar |
6 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 5.50 tsp |
Yeast Nutrient (Boil 3 days) |
Misc |
8 |
| 2.50 oz |
Mosaic (HBC 369) [12.2%] - Steep 30 min |
Hops |
9 |
| 1.50 oz |
Citra [14.2%] - Steep 30 min |
Hops |
10 |
| 1.0 pkgs |
DIPA Ale (Omega #OYL-052) |
Yeast |
11 |
| 2.50 oz |
Citra [14.2%] - Dry Hop 4 days |
Hops |
12 |
| 1.50 oz |
Mosaic (HBC 369) [12.2%] - Dry Hop 4 days |
Hops |
13 |
Notes
Leave lid on during whirlpool steeping.
Optional use all Marris Otter
Adjusted mash PH from 4.8 to 5.4 with 1 tsp of baking soda.
Preboil gravity was 1.050 slightly high. Finsh gravity 1.068. Geat efficiency in the mash. Had to double grind the malt.
Pitched starter at 72 F with 30 of oxygen. Active feremntation in 4-5 hours.This Recipe Has Not Been Rated
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