Over the Topper DIPA #3 - Beer Recipe - Brewer's Friend

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Over the Topper DIPA #3

214 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 75 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.19 liters
Post Boil Size: 20.84 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 55% (brew house)
Source: https://byo.com/mead/item/2808-hop-stands
Calories: 214 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Saturday March 29th 2025
1.070
1.013
7.5%
119.8
6.0
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.80 kg Weyermann - Pale Ale6.8 kg Pale Ale 39 2.3 92.3%
120 g Belgian - CaraVienne120 g CaraVienne 34 20 1.6%
0.45 kg Cane Sugar0.45 kg Cane Sugar 46 0 6.1%
7.37 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Citra45 g Citra Hops Pellet 11 Boil 30 min 47.38 12.1%
28 g Lemondrop28 g Lemondrop Hops Pellet 6 Whirlpool at 100 °C 45 min 8.4 7.5%
28 g Falconer's Flight28 g Falconer's Flight Hops Pellet 10 Whirlpool at 100 °C 45 min 14 7.5%
28 g Zythos28 g Zythos Hops Pellet 11 Whirlpool at 100 °C 45 min 1.54 7.5%
28 g Samba28 g Samba Hops Pellet 11.6 Whirlpool at 77 °C 15 min 16.24 7.5%
28 g Citra28 g Citra Hops Pellet 11 Whirlpool at 77 °C 15 min 15.4 7.5%
28 g Yakima Valley Hops - Strata 28 g Strata Hops Pellet 12 Whirlpool at 77 °C 15 min 16.8 7.5%
28 g Citra28 g Citra Hops Pellet 11 Dry Hop Day 7 7.5%
28 g Yakima Valley Hops - Strata 28 g Strata Hops Pellet 12 Dry Hop Day 7 7.5%
28 g Mosaic28 g Mosaic Hops Pellet 12.5 Dry Hop Day 7 7.5%
38 g Citra38 g Citra Hops Pellet 11 Dry Hop Day 5 10.2%
38 g Mosaic38 g Mosaic Hops Pellet 12.5 Dry Hop Day 5 10.2%
373 g / kr 0.00
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
22 Grams
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
21.1 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Copenhagen City, Denmark
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 24 49 17 112
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.5 L Infusion 18 °C 68 °C 40 min
10 L Sparge 68 °C 77 °C 10 min
Starting Mash Thickness: 2.61 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 18.1
Mash volume with grains 22.6
Grain absorption losses -6.9
Remaining sparge water volume 17.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume 28.2
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.8
Hops absorption losses (whirlpool, hop stand) -0.8
Going into fermentor 20
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

Yeast: Vermont Ale Yeast (2 Vials). USED ONE PACKETS OF EBBEGAARDEN FROM NORSK KVEIK INSTEAD (turned out really good).

Mash at 68C for 40 minutes. Sparge enough to collect roughly 7.5 gallons in your kettle to achieve 6.5 gallons at knockout. Boil for 75 minutes, adding 1.5 oz. Simcoe @ 30 min. After knockout add 1 oz. each Cascade, Apollo, and Simcoe. Whirlpool with pump or by stirring for a minute and letting it spin down and settle. After 30 minutes, reduce wort temperature to 77C and add 1 oz. each Centennial, Simcoe, and Columbus. Whirlpool again. After 15 more minutes begin final cooling process. The goal is to get 5.5 gallons into the fermenter to account for loss of wort during dry hopping.

Pitch healthy dose of yeast @ 18C/65F. After FG has been achieved add a clarifying agent such as polycar. Allow 3 days for clarifying agent to work, then add first set of dry hops to primary fermenter. After 7 days rack beer off dry hops & yeast cake either into a keg or secondary vessel. Try to purge with CO2 if possible. Add second round of dry hops and wait 5 days. Bottle or begin carbonation process.

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  • Last Updated: 2025-03-30 10:15 UTC
  • Snapshot Created: 2025-03-29 13:09 UTC