Lawson's Double Sunshine IPA - Beer Recipe - Brewer's Friend

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Lawson's Double Sunshine IPA

254 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 254 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Thursday December 14th 2017
1.077
1.015
8.2%
94.3
7.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 60.2%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 5.3%
2.50 lb American - Vienna2.5 lb Vienna 35 4 17.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.1%
6 oz German - CaraMunich III6 oz CaraMunich III 34 57 2.7%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 7.1%
14.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Columbus0.75 oz Columbus Hops Pellet 15 Boil 60 min 43.3 7%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 20 min 25.64 9.3%
3 oz Citra3 oz Citra Hops Pellet 11 Boil 5 min 25.32 27.9%
3 oz Citra3 oz Citra Hops Pellet 11 Boil 0 min 27.9%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 8 days 27.9%
10.75 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 265 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Sparge -- 168 °F 10 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 4.1 16.4  
Mash volume with grains 5.15 20.6  
Grain absorption losses -1.64 -6.6  
Remaining sparge water volume (equipment estimates 4.51 g | 18 qt) 4.79 19.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.72 g | 26.9 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.29 -1.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.89 35.6
Equipment Profile Used: System Default
 
Notes

​Single infusion mash: Achieve a target mash of 152°F (67°C). Hold for 45 minutes, then raise to mash-out temperature and begin lauter phase.
Collect enough wort to boil 6.5 gallons (24.6 liters) and boil for 60 minutes, following the hops and additions schedule. After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling.
Chill the wort rapidly to 68°F (20°C). Ferment at 68°F (20°C) for one week. Cool to 55°F (13°C) to settle the yeast. Dump the yeast from the bottom of the fermentor or rack to a clean, sanitized vessel. Add the dry hops and let the beer sit for an additional four to seven days at 55–57°F (13°C).

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  • Last Updated: 2017-12-20 17:06 UTC