Duxbury DIPA (2014)

All Grain Recipe

Submitted By: sjareb (Shared)
Members can download and share recipes

Brewer: Steven Jareb
Batch Size: 10.00 gal	Style: Imperial IPA (14C)
Boil Size: 13.84 gal	Style Guide: BJCP 2008
Color: 7.9 SRM	Equipment: Mini Brew Brew Kart
Bitterness: 124.8 IBUs	Boil Time: 60 min
Est OG: 1.077 (18.6° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.014 SG (3.7° P)	Fermentation: Ale, Two Stage
ABV: 8.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.00 gal	Distilled Water (Mash)	Water	1
6.75 gal	Distilled Water (Sparge)	Water	2
1.00 gal	Fullerton Groundwater (Mash)	Water	3
0.75 gal	Fullerton Groundwater (Sparge)	Water	4
17.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	5
8.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	6
5.50 ml	Lactic Acid (Mash 60 min)	Misc	7
2.00 g	Calcium Chloride (Mash 60 min)	Misc	8
2.00 g	Chalk (Mash 60 min)	Misc	9
2.00 g	Salt (Mash 60 min)	Misc	10
28 lbs	Pale Malt (2 Row) UK (3.0 SRM)	Grain	11
1 lbs 8.00 oz	Caravienne Malt (22.0 SRM)	Grain	12
1 lbs 8.00 oz	Wheat Malt, Ger (2.0 SRM)	Grain	13
1 lbs	Turbinado (10.0 SRM)	Sugar	14
2.96 oz	Hallertau Magnum (placeholder) [14.0%] - Boil 75 min	Hops	15
0.00 oz	HopShot [10.0%] - Boil 75 min	Hops	16
12.80 g	Gypsum (Calcium Sulfate) (Boil 75 min)	Misc	17
6.00 g	Epsom Salt (MgSO4) (Boil 75 min)	Misc	18
1.50 g	Calcium Chloride (Boil 75 min)	Misc	19
1.50 g	Salt (Boil 75 min)	Misc	20
3.00 oz	Simcoe [13.2%] - Boil 0 min	Hops	21
2.00 oz	Apollo [17.8%] - Boil 0 min	Hops	22
2.00 oz	Apollo [17.8%] - Steep 30 min	Hops	23
2.00 oz	Cascade [7.0%] - Boil 0 min	Hops	24
2.00 oz	Centennial [8.7%] - Steep 30 min	Hops	25
2.00 oz	Columbus (Tomahawk) [15.0%] - Steep 30 min	Hops	26
2.00 oz	Simcoe [13.8%] - Steep 30 min	Hops	27
2.0 pkgs	Vermont IPA Yeast (GigaYeast #GY054)	Yeast	28
2.00 oz	Centennial [10.0%] - Dry Hop 4 days	Hops	29
2.00 oz	Chinook [13.0%] - Dry Hop 4 days	Hops	30
2.00 oz	Simcoe [13.0%] - Dry Hop 4 days	Hops	31
2.00 oz	Amarillo Gold [8.8%] - Dry Hop 3 days	Hops	32
2.00 oz	Apollo [17.8%] - Dry Hop 3 days	Hops	33
2.00 oz	Simcoe [13.0%] - Dry Hop 3 days	Hops	34

Notes

05/22/14: PM - Prepared two 1200ml starters each with 120g DME and 1/2 tsp fermax. Chilled to 63F and pitched one packet of GigaYeast Vermont IPA Yeast (GY054) (dated 04/15/14) into each starter. Placed on stir plate. BREWDAY 05/24/14: Mashed in at 150F. Rest for 60min. Iodine test pass. First runnings at 1.089. Vorlaufed for 15minutes. Fast sparge (35-40min). Pre-boil gravity at 1.062. Added 20ml of hopshot at beginning of boil. Boiled for 75min. Normal whirlfloc & nutrient additions. Added 1lb turb sugar with 10min left. Recirculated chiller for 15 minutes with boiling wort to sanitize. Added hops at flame out then chilled to 180F and added hopstand addition for 45 minutes chilling from 180F to 160F and holding at 160F. Collected less wort than usual. Probably 8.5 to 9.5 gallons. Original gravity = 1.086. Based on gravity calculated hopshot contribution at 83IBUs. Chilled to 68F. Added pure O2 for 1 minute. Pitched yeast (which was 68F at pitching). Chilled in freezer to 63F. Set temp controller for 65F. Positive CO2 Activity within six hours of pitching. Might have added one addtional hopstand additiion but did not enter it into beersmith. Check hops to see what is missing. 05/25/14: AM: 62F. Positive CO2 pressure more active. Krausen forming. PM: 65F. Positive CO2 pressure very active. Krausen formed. 05/26/14: AM: 66F. Positive CO2 pressure very active. Krausen formed. PM: 66F. Positive CO2 pressure very active. Krausen formed. Adjusted temp controller up to 67F. 05/27/14: AM: 67F. Positive CO2 pressure very active. Krausen formed. PM: 67F. Positive CO2 pressure but slowing. Swirled tank. 05/30/14: 68F. Still some positive CO2 pressure. Gravity at 1.021. Bumped temp on controller to 71F. 06/05/14: racked to secondary. Gravity at 1.017. Placed in chest freezer at 45F. 06/25/14: Dry hopped with 2oz simcoe, 2oz chinook and 2oz centennial. 06/29/14: Dry hopped with 2oz Simcoe, 2oz Apollo and 2oz Amarillo. 07/04/14: kegged. 1 keg 44lbs. Other keg 46lbs. Added 1tbsp of Biofine Clear to keg before racking. Gravity at 1.017.

BeerSmith™ Recipes and Web Editor