Woo-town Whopper DIPA (WW) - Beer Recipe - Brewer's Friend

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Woo-town Whopper DIPA (WW)

223 calories 23.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Double IPA
Boil Time: 45 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 23.2 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 59% (brew house)
Source: https://brewerschoice.com.au/shop/beer/recipe-pack
Calories: 223 calories (Per 330ml)
Carbs: 23.6 g (Per 330ml)
Created: Friday July 7th 2017
1.072
1.019
6.9%
88.5
8.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.70 kg New Zealand - American Ale Malt7.7 kg American Ale Malt 37.3 2.54 89%
300 g German - CaraMunich II300 g CaraMunich II 34 46 3.5%
250 g Rolled Oats250 g Rolled Oats 33 2.2 2.9%
200 g German - Carapils200 g Carapils 35 1.3 2.3%
200 g New Zealand - Wheat Malt200 g Wheat Malt 35.4 2.13 2.3%
8,650 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Columbus25 g Columbus Hops Pellet 14.2 Boil 45 min 33.9 7.9%
15 g Simcoe15 g Simcoe Hops Pellet 12.6 Boil 15 min 9.76 4.7%
15 g Mosaic15 g Mosaic Hops Pellet 11.1 Boil 15 min 8.59 4.7%
15 g Centennial15 g Centennial Hops Pellet 10.8 Boil 15 min 8.36 4.7%
15 g Columbus15 g Columbus Hops Pellet 13.5 Boil 10 min 7.64 4.7%
15 g Centennial15 g Centennial Hops Pellet 10.8 Boil 10 min 6.11 4.7%
15 g Mosaic15 g Mosaic Hops Pellet 11.1 Boil 10 min 6.28 4.7%
8 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo)8 g Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 26.1 Boil 10 min 7.88 2.5%
10 g Centennial10 g Centennial Hops Pellet 8.9 Boil 0 min 3.1%
15 g Mosaic15 g Mosaic Hops Pellet 11.8 Boil 0 min 4.7%
10 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo)10 g Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 26.1 Boil 0 min 3.1%
30 g Yakima Chief Hops - Columbus LupuLN2 (Cryo)30 g Columbus LupuLN2 (Cryo) Hops Lupulin Pellet 24.5 Dry Hop 5 days 9.4%
30 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo)30 g Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 26.1 Dry Hop 5 days 9.4%
50 g Mosaic50 g Mosaic Hops Pellet 11.8 Dry Hop 5 days 15.7%
50 g Centennial50 g Centennial Hops Pellet 8.9 Dry Hop 5 days 15.7%
318 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Brewtan B Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Chalk Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Boil 15 min.
1 tsp Yeast Nutrient Water Agt Boil 15 min.
0.50 tsp Brewtan B Fining Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
IPA/DIPA Water - Back of the Passage
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
165 18 25 55 300 180
Chalk - 5g
Epsom - 2g
Calcium chloride - 1g
Gypsum - 12g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L Strike Temp. - 71C Temperature 72 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.6 L) 36.6
Mash volume with grains (equipment estimates 42.3 L) 42.3
Grain absorption losses -8.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 27
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 22 L) 23.2
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 23.2 L) 22
Total: 36.6  
Equipment Profile Used: System Default
 
Notes

Formerly known as "Life of Pi-rate (LiPi)"

Batch #5 - 9/11/19 - (Eff. 59%, Att. 73%, ABV 7%, Bat. Vol. 22L)

  • Switched to US05 yeast x3 packs dry pitched at 28C into aerated wort, had to rush out and didn't have time to re-hydrate and cool to normal temp.
  • Simcoe 10min switched to cryo from pellet to be 8 IBU's.
  • Simcoe 0min switched to cryo 10g from 15g pellet.
  • Simcoe dry hopped switched to 30g cryo from 50g pellet, 25 AAU's.
  • Columbus dry hopped switched to 30g cryo from 50g pellet, 23 AAU's.
    16/11/19 - SG:1019 , dry hopped.
    21/11/19 - FG:1019, cold crashed, tastes good.
    23/11/19 - Kegged and carbed at 30 psi for 2:45 min.
    30/11/19 - Tastes dank and resinous, like an old school DIPA, great stuff
    22/12/19 - Finished the keg and it was a good batch, plenty of old school IPA hop flavours and no real hint of the ABV, Tim loved this one.

    4/1/19 - Batch #4 - (57% Eff.)
  • Switched Maris Otter to Gladfields American Ale Malt
  • Switched to M44 West Coast Ale yeast (x3)
  • Changed water profile to new (IPA/DIPA profile) upping sulphate to near 300ppm
  • Batch volume at 20.5L, next time mash 32L (not 31.5)
  • Temp. raised slowly to 20.C over the first few days.
    19/1/19 - Returned from 2 weeks away to dry hop in a steel rocket, upped the Simcoe & Mosaic to 50g from 45g for convenience.
    21/1/19 - FG: 1022 (higher than 1016 predicted.) Cold crashed to 1.C, tastes quite fruity but still a touch harsh. I'd like to dry hop longer next time. ABV. 7%
    22/1/19 - Kegged with new better fit transfer line to minimise O2 exposure, carbed at 30psi for 2min30sec and left to sit at 30.
    27/1/19 - Tasted on Hottest 100 Day, very hoppy, slight alcohol hint on the back end.

    22/4/18 - Batch #3 (53% Eff.)
  • Water profile "Light coloured & hoppy" (Gypsum 4g, Epsom salt 1g, Calcium chloride 3g)
  • Switched from US-05 to White Labs San Diego Super Yeast WLP090 with a 1.1L starter 115g of DME for 24hrs, decanted down to 800ml then poured at 23C after aeration with drill.
    29/4/18 - SG:1014 and dry hop added
    16/6/18 - Tasted and smelled great.

    19/11/17 - Batch #2 (My System)
  • Low Colour Floor Malted Maris used, rolled oats added
  • Substituted Riwaka for Simcoe
  • Added 1L of water post mash to adjust for lost volume in extra grain
  • Pitched x2 packs of rehydrated yeast in 100mL water/100mL wort mix for 1 hour
  • Really low efficiency (51.5%)
    28/11/17 - SG: 1014, dry hopped
  • Keg was carted all round the east coast for 2 weeks and still tasted great, love this beer, no hint of how strong it it is, this thing is an assassin.

    30/7/17 - Batch #1 (At Will's house)
  • Bottled using drops into clear 1.25L bottles. Tasted great out of the fermentor. 59% efficiency.
    12/7/17
  • Tastes similar to intended with heaps of tropical fruit in the aroma but not a huge resin hop hit.
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  • Last Updated: 2020-03-29 07:52 UTC