The Diceman Cometh - DDH IPA - Beer Recipe - Brewer's Friend

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The Diceman Cometh - DDH IPA

261 calories 28.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 261 calories (Per 12oz)
Carbs: 28.6 g (Per 12oz)
Created: Monday February 1st 2021
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OG: 1.065 FG: 1.015 ABV: 6.6% IBU: 21

1.078
1.022
7.3%
24.9
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb US - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 55.1%
2 lb American - White Wheat2 lb White Wheat 40 2.8 13%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 13%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 2%
10 oz German - CaraFoam10 oz CaraFoam 37 1.8 4%
2 lb United Kingdom - Malted Naked Oats2 lb Malted Naked Oats 33 1.3 13%
15.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz CTZ0.25 oz CTZ Hops Pellet 15.5 Boil at 220 °F 60 min 12.56 3.4%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Whirlpool at 215 °F 20 min 12.36 20.7%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Dry Hop at 70 °F 3 days 20.7%
2 oz El Dorado2 oz El Dorado Hops Pellet 15.7 Dry Hop at 70 °F 3 days 27.6%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop at 70 °F 3 days 27.6%
7.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz BSG - Fermax Yeast Nutrient Other Boil 15 min.
1 lb lactose Other Boil 10 min.
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.2 psi       Temp: 55 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Steeping 160 °F 150 °F 60 min
7 gal Strike 160 °F 150 °F 60 min
1 gal Sparge 50 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 35 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.79 23.2  
Mash volume with grains 7.02 28.1  
Grain absorption losses -1.93 -7.7  
Remaining sparge water volume (equipment estimates 2.96 g | 11.8 qt) 3.89 15.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.06 g | 20.2 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.44 g | 25.8 qt) 5 20  
Total: 9.68 38.7
Equipment Profile Used: System Default
 
Notes

Mash the grains at 152°F (67°C) for 60 minutes. Vorlauf until your runnings are clear of grain but still hazy and then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (23 l) of wort—or more, depending on the evaporation rate. Boil for 90 minutes following the hops schedule.

After the boil, whirlpool the wort for 2 minutes using a large metal spoon. Then let the wort sit for 20 minutes. Next, chill the wort to fermentation temperature, about 75°F. Transfer to primary fermentor. Aerate the wort and pitch the yeast.

Ferment at 70°F (20°C) for 3-5 days until the yeast finishes eating. Dry hop the first time on day 3-5 for 3 days. On day 6-7, dry hop for the second (final) time. Carbonate and keg on day 9-10.

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  • Last Updated: 2021-02-02 19:49 UTC