Remain Golden DIPA 2019 - Beer Recipe - Brewer's Friend

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Remain Golden DIPA 2019

239 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 11.1 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 239 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Tuesday April 10th 2018
1.073
1.010
8.3%
98.1
5.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb American - Pilsner25 lb Pilsner 37 1.8 79.4%
2 lb German - CaraFoam2 lb CaraFoam 37 1.8 6.3%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 3.2%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 1.6%
3 lb Honey3 lb Honey 35 2 9.5%
31.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Wakatu2 oz Wakatu Hops Pellet 7.5 Boil 60 min 19.75 12.5%
2 oz El Dorado2 oz El Dorado Hops Pellet 15.7 Boil 60 min 41.35 12.5%
2 oz Wakatu2 oz Wakatu Hops Pellet 7.5 Boil 20 min 11.96 12.5%
2 oz El Dorado2 oz El Dorado Hops Pellet 15.7 Boil 20 min 25.04 12.5%
2 oz Wakatu2 oz Wakatu Hops Pellet 7.5 Boil 0 min 12.5%
2 oz El Dorado2 oz El Dorado Hops Pellet 15.7 Boil 0 min 12.5%
2 oz Wakatu2 oz Wakatu Hops Pellet 7.5 Dry Hop 7 days 12.5%
2 oz El Dorado2 oz El Dorado Hops Pellet 15.7 Dry Hop 7 days 12.5%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
3.33 ml Phosphoric acid Water Agt Mash 1 hr.
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 282 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Add to mash
2tsp gypsum
0.5 tsp epsom
0.5tsp salt
1tsp calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 qt Temperature -- 152 °F 45 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.05 gal (52.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.05 gal (4.2 qt) sparge/top-off.    
Strike water volume at mash thickness of 1 qt/lb 7.13 28.5  
Mash volume with grains (equipment estimates 8.51 g | 34 qt) 9.41 37.6  
Grain absorption losses -3.56 -14.3  
Remaining sparge water volume (equipment estimates 9.48 g | 37.9 qt) 8.93 35.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume (equipment estimates 13.05 g | 52.2 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.45 -1.8  
Post boil Volume 11.1 44.4  
Top off amount 0.9 3.6  
Going into fermentor 12 48  
Total: 16.06 64.2
Equipment Profile Used: System Default
 
Notes

28 gram 34/70 yeast
9 grams S-04 yeast 9gr US 05

2gram Whirlfloc powder at 15 minutes

X5 gallons (34/70) dry hopped with 2oz. Nelson Sauvin and El Dorado hops

Brewed 11.9.2019
OG 1072

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  • Last Updated: 2019-12-01 23:38 UTC