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

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Over the Topper DIPA

227 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 5 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.3 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://byo.com/mead/item/2808-hop-stands
Calories: 227 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Sunday September 11th 2016
1.069
1.013
7.3%
149.3
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22.50 lb American - Pale 2-Row22.5 lb Pale 2-Row 37 1.8 90%
8 oz Belgian - CaraVienne8 oz CaraVienne 34 20 2%
2 lb Cane Sugar2 lb Cane Sugar 46 0 8%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Simcoe3 oz Simcoe Hops Pellet 12.7 Boil 30 min 50.51 11.5%
2 oz Cascade2 oz Cascade Hops Pellet 7 Whirlpool at 212 °F 45 min 10.49 7.7%
2 oz Apollo2 oz Apollo Hops Pellet 20 Whirlpool at 212 °F 45 min 29.96 7.7%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Whirlpool at 212 °F 45 min 1.9 7.7%
2 oz Centennial2 oz Centennial Hops Pellet 10 Whirlpool at 170 °F 15 min 14.98 7.7%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Whirlpool at 170 °F 15 min 19.02 7.7%
2 oz Columbus2 oz Columbus Hops Pellet 15 Whirlpool at 170 °F 15 min 22.47 7.7%
2 oz Chinook2 oz Chinook Hops Pellet 13 Dry Hop 7 days 7.7%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Dry Hop 7 days 7.7%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 7 days 7.7%
2.50 oz Centennial2.5 oz Centennial Hops Pellet 10 Dry Hop 5 days 9.6%
2.50 oz Simcoe2.5 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 9.6%
26 oz / $ 0.00
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Rockville 20853
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
34 qt Infusion -- 150 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 7.19 28.8  
Mash volume with grains 9.03 36.1  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume (equipment estimates 6.48 g | 25.9 qt) 7.09 28.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 10.69 g | 42.8 qt) 11.3 45.2  
Boil off losses -0.13 -0.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 10.45 41.8  
Hops absorption losses (whirlpool, hop stand) -0.45 -1.8  
Going into fermentor 10 40  
Total: 14.28 57.1
Equipment Profile Used: System Default
 
Notes

Yeast: Vermont Ale Yeast (2 Vials) ; purchased from Yeast Bay $8.50 per vial + $8.50 shipping ($25.50 total)

Mash at 155F 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 170F 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 @ 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: 2016-09-11 14:51 UTC