Hadouken! Hazy DIPA - Dai Kide - Beer Recipe - Brewer's Friend

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Hadouken! Hazy DIPA - Dai Kide

257 calories 26.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Double IPA
Boil Time: 40 min
Batch Size: 15 liters (ending kettle volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dai Kide
Rating:
5.00 (1 Review)

No Chill: 40 minute extended hop boil time
Calories: 257 calories (Per 330ml)
Carbs: 26.6 g (Per 330ml)
Created: Wednesday July 1st 2020
1.083
1.021
8.2%
29.0
7.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg US - Pale 2-Row4 kg Pale 2-Row 37 1.8 70.2%
0.60 kg German - Wheat Malt0.6 kg Wheat Malt 37 2 10.5%
0.60 kg Rolled Oats0.6 kg Rolled Oats 33 2.2 10.5%
0.05 kg Weyermann - CaraAroma0.05 kg CaraAroma 36 140 0.9%
0.20 kg Viking - Dextrine Malt0.2 kg Dextrine Malt 33 1.8 3.5%
0.25 kg Lactose (Milk Sugar)0.25 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.4%
5.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Galaxy (14.25 AA)30 g Galaxy (14.25 AA) Hops Pellet 14.25 Whirlpool at 80 °C 25 min 9.12 11.1%
30 g Mosaic (12.5 AA)30 g Mosaic (12.5 AA) Hops Pellet 12.5 Whirlpool at 80 °C 25 min 8 11.1%
30 g Yakima Valley Hops - LUPOMAX Citra30 g LUPOMAX Citra Hops Pellet 18.5 Whirlpool at 80 °C 25 min 11.84 11.1%
30 g Galaxy30 g Galaxy Hops Pellet 14.25 Dry Hop (High Krausen) at 22 °C Day 2 11.1%
30 g Mosaic (12.5 AA)30 g Mosaic (12.5 AA) Hops Pellet 12.5 Dry Hop (High Krausen) at 22 °C Day 2 11.1%
30 g Yakima Valley Hops - LUPOMAX Citra30 g LUPOMAX Citra Hops Pellet 18.5 Dry Hop (High Krausen) at 22 °C Day 2 11.1%
30 g Galaxy (14.25 AA)30 g Galaxy (14.25 AA) Hops Pellet 14.25 Dry Hop at 7 °C Day 8 11.1%
30 g Mosaic (12.5 AA)30 g Mosaic (12.5 AA) Hops Pellet 12.5 Dry Hop at 7 °C Day 8 11.1%
30 g Yakima Valley Hops - LUPOMAX Citra30 g LUPOMAX Citra Hops Pellet 18.5 Dry Hop at 7 °C Day 8 11.1%
270 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp ascorbic acid Water Agt Mash 50 min.
9 g Calcium Chloride (dihydrate) Water Agt Mash 50 min.
1 each Campden Tablets Water Agt Mash 50 min.
2 g Gypsum Water Agt Mash 50 min.
5 g Yeast Nutrient Other Boil 10 min.
2 g Table Salt Water Agt Mash 40 min.
2 ml Lactic acid Water Agt Primary 1 days
 
Yeast
Lallemand - Verdant IPA
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 59.1 g       Temp: 22 °C       CO2 Level: 1.8 Volumes
 
Target Water Profile
BrewRO Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
121 6 26.7 141.8 44.9 2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Single infusion Mash Infusion 67 °C 67 °C 50 min
20 L Mash out Temperature 67 °C 73 °C 10 min
Quick Water Requirements
Water Liters
Total strike volume 26.4
Mash volume with grains 29.9
Grain absorption losses -5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.6 L) 20
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -3.8
Post boil volume (equipment estimates 16.4 L) 15
Hops absorption losses (whirlpool, hop stand) -0.5
Estimated amount in fermentor 14.6
Total: 26.4  
Equipment Profile Used: System Default
 
Notes

Mash low. Add lactic acid into the primary to counter the ph change by dry hopping.

Pitch yeast at 20C and keep it there for a 3 days, gradually bring up to 23C after that for 4 days. Verdant ferments quickly and after 10-11 days will likely be done.

(If possible do a day at 25C for a diacetyl rest - dry hops will add this due to tired yeast. ).

Crop yeast before final dry hop. Final dry hop drop down to 7c to keep the aroma. There may been a little increase in plato due to hop creep so keep it for 48h before moving to serving vessels. Then remove vegetal matter.

Ascorbic acid when added to mash and then at bottling/canning/kegging will hold off oxidisation.

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  • Last Updated: 2024-06-16 10:54 UTC