To Øl # DIPA - Beer Recipe - Brewer's Friend

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To Øl # DIPA

277 calories 34.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Double IPA
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 22.13 liters
Post Boil Size: 13.11 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 53% (brew house)
Source: janstad
Calories: 277 calories (Per 330ml)
Carbs: 34.4 g (Per 330ml)
Created: Sunday November 11th 2018
1.088
1.031
7.5%
119.5
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Viking - Pilsner Malt5 kg Pilsner Malt 37 1.9 71.4%
500 g Bestmalz - BEST Caramel Pils500 g BEST Caramel Pils 37 2.43 7.1%
500 g Flaked Oats500 g Flaked Oats 33 2.2 7.1%
1 kg Bestmalz - BEST Wheat Malt1 kg BEST Wheat Malt 37.7 2.2 14.3%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Cascade50 g Cascade Hops Pellet 7 Boil at 100 °C 60 min 67.14 25%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop at 21 °C 4 days 25%
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Dry Hop at 21 °C 4 days 25%
50 g Citra50 g Citra Hops Pellet 11 Boil at 100 °C 15 min 52.35 25%
200 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
22 Grams
Cost:
Attenuation (custom):
65%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 206 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 70g       Temp: 21 °C       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 L Boil up to temp then add 5Liters of water to the grains in a seperate bucket. Allow all gains to soak without activating the enzymes. since there are a lot of grains risk is that you will scorch the bottom of the pan. Infusion 55 °C 55 °C 20 min
10 L Boil 10L of water to approx 75C. Pour in the grains and the 55C water (total vol 15L). This will cool it down to 68C. 40 minutes to allow the alpha enzyme to work. Hopefully this will keep the dextrins for a better mouthfeel. Strike 68 °C 68 °C 40 min
5.2 L remove the grains and sparge with 5L. You should have approx 16L of mash. Sparge -- -- --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 27.1 L) 30
Mash volume with grains (equipment estimates 31.7 L) 34.7
Grain absorption losses -7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.2 L) 22.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 13 L) 13.1
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 13.1 L) 13
Total: 30  
Equipment Profile Used: System Default
 
Notes

efficiency was very low for me. adjust accordingly.
Dry hop after 1 week for 4 days.

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  • Last Updated: 2021-02-23 21:52 UTC