153 - Chux Double IPA 
All Grain Recipe
Submitted By: bramrust (Shared)
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| Brewer: David Bernard | |
| Batch Size: 5.50 gal | Style: Double IPA (22A) |
| Boil Size: 6.73 gal | Style Guide: BJCP 2021 |
| Color: 4.0 SRM | Equipment: DJB's rig |
| Bitterness: 88.4 IBUs | Boil Time: 90 min |
| Est OG: 1.074 (18.1° P) | Mash Profile: Single Infusion, Light Body |
| Est FG: 1.010 SG (2.6° P) | Fermentation: Ale with dry hop |
| ABV: 8.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.04 gal |
Duffield |
Water |
1 |
| 19.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 6.80 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 2.60 g |
Salt (Mash 60 min) |
Misc |
4 |
| 12 lbs 2.90 oz |
Low Color Maris Otter UK (Crisp Extra Pale Maris Otter) (1.5 SRM) |
Grain |
5 |
| 14.99 oz |
Vienna Malt (Weyermann) (4.1 SRM) |
Grain |
6 |
| 7.50 oz |
Carafoam (Weyermann) (2.0 SRM) |
Grain |
7 |
| 0.97 oz |
Hallertau Magnum [12.8%] - First Wort |
Hops |
8 |
| 0.50 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
9 |
| 1.94 oz |
Citra [12.0%] - Boil 5 min |
Hops |
10 |
| 1.39 oz |
Cascade [5.5%] - Boil 5 min |
Hops |
11 |
| 14.99 oz |
Corn Sugar (Dextrose) [Whirlpool] (0.0 SRM) |
Sugar |
12 |
| 0.62 oz |
Mosaic BBC [12.0%] - Steep 30 min |
Hops |
13 |
| 14.73 ml |
Citra - Incognito [0.4%] (ISO Extract) - Steep 30 min |
Hops |
14 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
15 |
| 1.0 pkgs |
US West Coast (Mangrove Jack's #M44) |
Yeast |
16 |
| 1.98 oz |
Strata [12.0%] - Dry Hop 7 days |
Hops |
17 |
| 1.41 oz |
Citra BBC [14.1%] - Dry Hop 7 days |
Hops |
18 |
| 1.41 oz |
Mosaic BBC [12.0%] - Dry Hop 7 days |
Hops |
19 |
Taste Notes
Yeast was too slow. Added dry yeast on Day 1. Fermented out OK. Had the"bad" hop aroma when kegged.
Recipe is very good! The weird hop aroma was gone in a day in the keg.
Great after time!!!!!!!!!!!!!!!Notes
Water modification 1 soft
1.073 OG target
15l at 77C
Use more water to accommodate hop volume
Whirlpool for 25 minutes at 90C
Dry hop with pellets in secondary after fermentation is close to complete. Dry hop at 20C and when clear crash for three days.
Serve at 46-48F / 8-9CThis Recipe Has Not Been Rated
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