NE DIPA Vic Secret Mosaic - Beer Recipe - Brewer's Friend

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NE DIPA Vic Secret Mosaic

233 calories 21.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 75 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Johnny Horn
Calories: 233 calories (Per 330ml)
Carbs: 21.3 g (Per 330ml)
Created: Friday September 29th 2017
1.076
1.015
8.1%
30.8
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Golden Promise4 kg Golden Promise 37 3 59.7%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 14.9%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 14.9%
0.70 kg Cane Sugar0.7 kg Cane Sugar 46 0 10.4%
6.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Vic Secret20 g Vic Secret Hops Leaf/Whole 18.4 Boil 10 min 14.24 5%
180 g Vic Secret180 g Vic Secret Hops Leaf/Whole 18.4 Whirlpool at 76 °C 30 min 16.56 45%
100 g Mosaic100 g Mosaic Hops Leaf/Whole 11.6 Dry Hop 4 days 25%
100 g Vic Secret100 g Vic Secret Hops Leaf/Whole 18.4 Dry Hop 4 days 25%
400 g / $ 0.00
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Med/Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 276 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
NE DIPA 1
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 15 130 40 40
Add water modifications with grain at mash in:
2g Gypsum
1g table salt
8g Calcium Chloride

Acidify mash after grain and water modifications: Target mash PH 5-5.5 with phosphoric/lactic acid.

Acidify sparge water to PH 5-5.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Single infusion Infusion -- 68 °C 60 min
24 L Mash out Temperature -- 74 °C 10 min
10 L Sparge -- 77 °C 45 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15
Mash volume with grains 19
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 19.6 L) 17.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 28.1 L) 26
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20.9
Hops absorption losses (whirlpool, hop stand) -0.9
Going into fermentor 20
Total: 32.5  
Equipment Profile Used: System Default
 
Notes

Start whirlpool at 76C and allow to drop over the course of the 30 mins.

Pitch at 17-20C and allow to rise to 21-23C. Ramp temperature at 4 days to end of fermentation along with sugar and dry hop.

Cold crash after 4 days and carefully rack directly into cornelius keg or bottling vessel. Condition at least two weeks.

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  • Last Updated: 2017-11-03 14:05 UTC