NE DIPA 1.1 (Azacca, Mandarina Bavaria, El Dorado)

All Grain Recipe

Submitted By: ashore13 (Shared)
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Brewer: Andrew Shore
Batch Size: 5.50 gal	Style: Double IPA (22A)
Boil Size: 6.78 gal	Style Guide: BJCP 2015
Color: 4.9 SRM	Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 105.8 IBUs	Boil Time: 60 min
Est OG: 1.075 (18.1° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.017 SG (4.3° P)	Fermentation: Ale, Single Stage
ABV: 7.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1 lbs 8.00 oz	White Wheat Malt (2.4 SRM)	Grain	1
12.00 oz	Oats, Golden Naked®™ (Simpsons) (9.1 SRM)	Grain	2
11 lbs 4.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	3
1 lbs 8.00 oz	Oats, Flaked (1.0 SRM)	Grain	4
1.00 oz	Azacca [15.0%] - Boil 15 min	Hops	5
1.00 oz	Mandarina Bavaria [8.5%] - Boil 15 min	Hops	6
3.00 oz	Azacca [15.0%] - Steep 30 min	Hops	7
3.00 oz	Mandarina Bavaria [8.5%] - Steep 30 min	Hops	8
2.0 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	9
2.00 oz	El Dorado [15.0%] - Dry Hop 4 days	Hops	10
4.00 oz	Azacca [15.0%] - Dry Hop 4 days	Hops	11
4.00 oz	Mandarina Bavaria [8.5%] - Dry Hop 4 days	Hops	12

Notes

Use RVA Manchester ale yeast if possible. Add 2.5 g Gypsum, 4.1 g CaCl2 to mash water. 2 batch sparges (2.2 gal each). Add 1.2 g gypsum and 1.9 g CaCl2 per batch sparge. Steep hops @180F. 5 day dry hop into primary @50% attenuation (1.035). Dry hops in hop screen. Screen around dip tube. Transfer wort into keg at this time and attach spunding valve set to 2 psi. 2nd dry hop is also in keg using muslin bag. Transfer to another keg for serving. Minimizes O2 exposure. 2019 10/5: pitching with 2 tspns Hornindaal Kveik. OG of 1.075. 5.5 gallons. 10/26: 1.014. Into keg fo dry hopping. All hops added at once. Tastes interesting. Estery, but yeast add a strange mouthfeel, likely because it was left in fermenter for 3 weeks. This beer is delicious. Juicy, soft, with some nice esters from the yeast.

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