Dibbs Strata IPA 
All Grain Recipe
Submitted By: Dibbs (Shared)
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| Brewer: Chris Dibble | |
| Batch Size: 6.00 gal | Style: American IPA (14B) |
| Boil Size: 7.87 gal | Style Guide: BJCP 2008 |
| Color: 5.5 SRM | Equipment: DIbbs SS Brewing Tech 15 Gal Brew Pot 10 Gal Mash Tun |
| Bitterness: 65.6 IBUs | Boil Time: 60 min |
| Est OG: 1.065 (15.9° P) | Mash Profile: RIMS-HERMS Single Infusion, Medium Body |
| Est FG: 1.015 SG (3.8° P) | Fermentation: Ale, Single Stage |
| ABV: 6.6% | Taste Rating: 42.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.67 gal |
Zypher Hills Spring Water |
Water |
1 |
| 7.50 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 3.63 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 1.83 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 0.69 g |
Salt (Mash 60 min) |
Misc |
5 |
| 0.30 g |
Calcium Chloride (Mash 60 min) |
Misc |
6 |
| 10 lbs |
Brewers Malt 2-Row (Briess) (1.8 SRM) |
Grain |
7 |
| 3 lbs |
Maris Otter (Crisp) (4.0 SRM) |
Grain |
8 |
| 1 lbs |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
9 |
| 8.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
10 |
| 8.00 oz |
Caramel Malt - 20L (Briess) (20.0 SRM) |
Grain |
11 |
| 3.85 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
12 |
| 1.94 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
13 |
| 0.73 g |
Salt (Sparge 60 min) |
Misc |
14 |
| 0.32 g |
Calcium Chloride (Sparge 60 min) |
Misc |
15 |
| 0.50 oz |
Strata (X-331) 2018 [10.2%] - Boil 60 min |
Hops |
16 |
| 0.50 oz |
Strata (X-331) 2018 [10.2%] - Boil 45 min |
Hops |
17 |
| 0.75 oz |
Strata (X-331) 2018 [10.2%] - Boil 30 min |
Hops |
18 |
| 0.75 oz |
Strata (X-331) 2018 [10.2%] - Boil 15 min |
Hops |
19 |
| 1.00 items |
Whirlfloc Tablet (Boil 10 min) |
Misc |
20 |
| 1.50 oz |
Strata (X-331) 2018 [10.2%] - Steep 15 min |
Hops |
21 |
| 1.0 pkgs |
Kveik Ale (Lallemand #Voss) |
Yeast |
22 |
| 2.00 oz |
Strata (X-331) 2018 [10.2%] - Dry Hop 5 days |
Hops |
23 |
Notes
Insprired by Bell's Two Hearted IPA recipe from AHA website with some tweaks.
First use of BrewHardware RIMS system, ended up with higher efficiency in mash and overall. Adjusted water to light hoppy profile, and mash ph with Lactic Acid. RIMS held temperature to 150 F very well and ramped slowly to
Won the CASK Club competition March 2019 Gold for IPAs with over 20 entries.This Recipe Has Not Been Rated
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