NY Cascade 023 DIPA - Beer Recipe - Brewer's Friend

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NY Cascade 023 DIPA

258 calories 24.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Tim Hamersly
Calories: 258 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Wednesday August 7th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Great Western - California Select 2-Row Malt14 lb California Select 2-Row Malt 37 2 87.2%
0.35 lb Weyermann - Melanoidin0.35 lb Melanoidin 34.5 27 2.2%
0.35 lb Weyermann - Carafoam0.35 lb Carafoam 34.5 2.2 2.2%
0.35 lb Briess - Caramel Malt - 90L0.35 lb Caramel Malt - 90L 34.5 90 2.2%
1 lb United Kingdom - Golden Promise1 lb Golden Promise 37 3 6.2%
16.05 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz NY Cascade 0232 oz NY Cascade 023 Hops Pellet 6.8 Mash 0 min 9.72 25%
2 oz NY Cascade 0232 oz NY Cascade 023 Hops Pellet 6.8 Boil 60 min 48.75 25%
1 oz NY Cascade 0231 oz NY Cascade 023 Hops Pellet 6.8 Boil 30 min 18.73 12.5%
2 oz NY Cascade 0232 oz NY Cascade 023 Hops Pellet 6.8 Whirlpool at 175 °F 0 min 6.11 25%
1 oz NY Cascade 0231 oz NY Cascade 023 Hops Pellet 6.8 Dry Hop 4 days 12.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
9 g Gypsum Water Agt Mash 1 hr.
4.20 g Lactic acid Water Agt Mash 1 hr.
2.30 g Salt Water Agt Mash 1 hr.
0.90 g Lactic acid Water Agt Sparge 1 hr.
1 each Whirlfloc Fining Boil 10 min.
1 g CellarScience - FermFed Other Primary --
7 g CellarScience Tropic Thunder Other Primary --
2 tsp Biofine Clear Fining Secondary --
0.20 g Ascorbic Acid Water Agt Kegging --
 
Yeast
CellarScience - Nectar
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 357 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
106 16 27 79 211 70
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 qt Saccharification Temperature 155 °F 155 °F 60 min
10 qt Sparge 212 °F 170 °F 10 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 8.03 32.1  
Mash volume with grains 9.23 36.9  
Grain absorption losses -2.01 -8  
Hops absorption losses (mash) -0.08 -0.3  
Remaining sparge water volume (equipment estimates 0.99 g | 4 qt) 1.56 6.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.69 g | 26.8 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.08 g | 20.3 qt) 5.25 21  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.18 g | 20.7 qt) 5 20  
Total: 9.58 38.3
Equipment Profile Used: System Default
 
Notes

Using NY Cascade 023 T-90 hop pellets specifically due to very large amounts of bound Thiols in this strain. Mash hop at 0.5oz/gal.
CellarScience Tropic Thunder yeast nutrient will also free-up bound Thiols in the hops.

Step 0: Create yeast starter with 1 packet Nectar yeast, 0.5 tsp DAP, 4.5 qts water, 16oz DME. Let yeast double for 48 hours.

Heat 25 qts water to strike temp of 166.6 F.
Heat remaining 10 qts water to a boil.
**Note extra water due to increased grain absorption.

Dough in and mash at 155 F for 50 mins.
Fly sparge remaining 10 qts of water through grains for 10 mins.
Sparge out at 170 F.

Pre-Boil Target:
pH 5.4
Gravity 1.057

Boil for 60 mins.

Post Boil Target:
pH 5.3
Gravity 1.078

Drain yeast starter liquid and reserve the yeast sediment.
Cool wort to 75 F before pitching yeast starter. Pitch yeast and shake well to aerate.
Open the corny keg lid and secure the dry hop bag with a magnet to the inside of the corny keg lid.

Ferment at 68 F for about 8 days.
On day 4 of fermentation, drop the dry hop bag.
On day 8, fermentation should be done. Verify FG (1.018) is reached, add BioFine clear, purge with CO2 and cold crash overnight.
On day 9, transfer wort to serving keg along with ascorbic acid. Pressurize at 30 psi, and shake for 2 mins to force carbonate.
Day 10: Set CO2 at 10 psi to serve.

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  • Last Updated: 2024-08-31 07:07 UTC