American DIPA 1.0 
All Grain Recipe
Submitted By: ashore13 (Shared)
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| Brewer: Andrew Shore | |
| Batch Size: 5.75 gal | Style: Double IPA (22A) |
| Boil Size: 8.45 gal | Style Guide: BJCP 2015 |
| Color: 4.3 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 105.6 IBUs | Boil 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 items |
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.This Recipe Has Not Been Rated
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