American DIPA 1.0

All Grain Recipe

Submitted By: ashore13 (Shared)
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Brewer: Andrew Shore
Batch Size: 5.75 galStyle: Double IPA (22A)
Boil Size: 8.45 galStyle Guide: BJCP 2015
Color: 4.3 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 105.6 IBUsBoil Time: 90 min
Est OG: 1.072 (17.4° P)Mash Profile: Double Infusion, Light Body
Est FG: 1.014 SG (3.5° P)Fermentation: Cider, Two Stage
ABV: 7.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.81 gal Rockville, MD 9/28/2022 Water 1
6.86 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
11 lbs Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 4
3 lbs Pale Ale Malt (Briess) (3.5 SRM) Grain 5
4.80 oz White Wheat Malt (2.4 SRM) Grain 6
3.16 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 7
4.03 ml HopShot [65.0%] (CO2 Extract) - Boil 90 min Hops 8
0.50 oz Columbus/Tomahawk/Zeus (CTZ) [15.6%] - Boil 90 min Hops 9
2.50 oz Idaho #7 [14.0%] - Boil 15 min Hops 10
1.00 Whirlfloc Tablet (Boil 15 min) Misc 11
12.80 oz Corn Sugar (Dextrose) [Boil for 1 min] [Boil] (0.0 SRM) Sugar 12
1.00 oz Idaho #7 [14.0%] - Steep 30 min Hops 13
0.71 oz Mosaic Incognito [20.0%] - Steep 30 min Hops 14
0.0 pkgs ESPE Kveik (Omega #OYL-090) Yeast 15
2.00 oz Idaho #7 [14.0%] - Dry Hop 3 days Hops 16

Taste Notes

YUM. Easy drinking, fruit forward. Glad it finished at 1.014. A touch of residual sweetness helped balance the beer.

Notes

1.6 oz CTZ (or 8 mL HopShot), 2 oz Mosaic, 20 g Mosaic Incognito, 5.5 oz Idaho 7 Try to replace CTZ with hop shots. Mash in with 4.3 g gypsum and 2.8 mL lactic acid. Second infusion with 2.5 g gypsum and 0.9 mL lactic acid. Sparge with 1.6 g gypsum and 0.9 mL lactic acid per batch. Pull some wort during sparge into 1L flask and put on stir plate with Kveik to to wake up yeast. Ferment @85°F. After 3 days, raise 1°F per day until 90°F and hold. 1st dry hop @75% attenuation (1.025ish). When beer is 2 points above terminal gravity (1.011ish) add second dry hops. Attach spunding valve set to 3 psi. After 2 days, cold crash for 2 days. Rack to oxygen purged keg with clear beer draft system and campden tab and place in kegerator. Burst carb @30 psi for 24 h then set to 13 psi. 12/15: mash temps of 149°F/166°F. 1.054 pre boil gravity. 1.072 OG. 5.75 gal. Pitched yeast @81°F with SP at 85°F. Rehydrated Espe flakes in 0.4 L of wort from brew day - end of first batch sparge. Spun on stir plate. 12/16: up to 85°F and active. Increased SP to 87°F at 1 pm. 12/18: 1.050ish. Increased SP to 89°F. 12/19: 1.040ish. only 84°F. Added second electrical heat wrap. Increased SP to 91°F. 12/21: 1.032. increased SP to 93°F. 12/25: 1.010 @92° (1.014). Added dry hops and increased SP to 95°F.

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