Paul and Christina Nuptial Double IPA - Beer Recipe - Brewer's Friend

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Paul and Christina Nuptial Double IPA

250 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Daniel Langmaid
Calories: 250 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Tuesday August 12th 2014
1.076
1.014
8.2%
115.9
10.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.50 lb United Kingdom - Maris Otter Pale14.5 lb Maris Otter Pale 38 3.75 80.6%
1.50 lb German - Munich Light1.5 lb Munich Light 37 6 8.3%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 4.2%
0.75 lb Flaked Wheat0.75 lb Flaked Wheat 34 2 4.2%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 2.8%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Magnum1.3 oz Magnum Hops Leaf/Whole 15.5 Boil 60 min 59.72 8.5%
2 oz Centennial2 oz Centennial Hops Leaf/Whole 10.5 Boil 10 min 22.57 13.1%
2 oz Citra2 oz Citra Hops Pellet 14.2 Boil 10 min 33.57 13.1%
4 oz Simcoe4 oz Simcoe Hops Pellet 12.3 Boil 0 min 26.1%
2 oz Citra2 oz Citra Hops Pellet 14.2 Dry Hop 7 days 13.1%
2 oz Centennial2 oz Centennial Hops Pellet 9 Dry Hop 7 days 13.1%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.3 Dry Hop 7 days 13.1%
15.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirfloc Other Boil 10 min.
0.50 tsp yeast nutrient Other Boil 10 min.
1 each Clarityferm Other Primary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 401 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Amber Bitter Bru'n Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
67 5 11 50 100 48
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 150 °F 75 min
22 qt Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.1 qt/lb 4.95 19.8  
Mash volume with grains 6.39 25.6  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 5.15 g | 20.6 qt) 6.05 24.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.6 g | 30.4 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.35 -1.4  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 11 44
Equipment Profile Used: System Default
 
Notes

Brewed 8/31/14. Strike water was 172F and I hit 154F. Recirculated 2.5gal. It was still a bit high so I had to add about a quart of cold water and then a quart of hot water I hit 150F. Mash pH was 5.2 which is a bit lower than predicted, was supposed to be about 5.5 but should be fine. Hit 78% in kettle efficiency which might be a bit low, not sure. The mill was a bit difficult to use and I had adjusted the crush so maybe that was a factor. Everything went pretty well. Hit the predicted numbers and volume on the nose. Couldn't get it chilled past about 76F so I had to ice bath it for a minute before pitching but I don't think that was a big deal. Temp ended up being about 66/67F at pitching. 9/1 beer in the morining was sitting at about 62F. Evening time it was up to 66F. 9/2 I iced it down a bit last night and the temp was still at 66F this morning. Chilled it during the middle of the day and by night it was at 65F. 9/3 I chilled it a bit last night and it was 66F in the morning. By evening it had raised to about 68F. 9/4 it held at 68F but I decided to cool it a little bit and let it slowly rise throughout the day. By evening it was about 70F. 9/5 I took the beer out of the swamp bath and it was sitting at about 72F, might get a bit hotter as the ambient is around 75F. Dry hopped and took a gravity reading on 9/19/14. Racked to keg 9/26/14. Beer is quite tasty. Not as hop forward as I thought it would be, more "balanced" but for sure hoppy. Might be due to using older hops that there is a bit of a lack of aroma.

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  • Last Updated: 2014-10-16 17:23 UTC