Suicide Mission - Beer Recipe - Brewer's Friend

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Suicide Mission

219 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Chris Burgess / AHA
Calories: 219 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/suicide-mission-double-ipa/
Created: Friday February 22nd 2019
1.067
1.010
7.6%
65.0
4.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.75 lb American - Pilsner9.75 lb Pilsner 37 1.8 65.2%
2.17 lb Flaked Oats2.17 lb Flaked Oats 33 2.2 14.5%
2.17 lb American - Pale 2-Row2.17 lb Pale 2-Row 37 1.8 14.5%
0.25 lb Canadian - Honey Malt0.25 lb Honey Malt 37 25 1.7%
10 oz Corn Sugar - Dextrose10 oz Corn Sugar - Dextrose 46 0.5 4.2%
14.96 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.36 oz Columbus0.36 oz Columbus Hops Leaf/Whole 14 Boil 0 min 2.9%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Aroma 10 min 20.78 12.1%
3 oz Mosaic3 oz Mosaic Hops Leaf/Whole 12.5 Whirlpool at 180 °F 20 min 28.09 24.2%
0.76 oz Columbus0.76 oz Columbus Hops Leaf/Whole 14 Whirlpool at 180 °F 20 min 7.97 6.1%
0.76 oz El Dorado0.76 oz El Dorado Hops Leaf/Whole 14.3 Whirlpool at 180 °F 20 min 8.14 6.1%
2 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)2 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop 6 days 16.2%
2 oz Mosaic2 oz Mosaic Hops Leaf/Whole 12.5 Dry Hop 6 days 16.2%
1 oz Columbus1 oz Columbus Hops Leaf/Whole 14 Dry Hop 6 days 8.1%
1 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo)1 oz Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Dry Hop 6 days 8.1%
12.38 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride Water Agt Mash 1 hr.
9.40 g Gypsum Water Agt Mash 1 hr.
9 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 372 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
140 50 20 75 300 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.6 gal Infusion -- 149 °F 50 min
Mash Out Temperature -- 168 °F 10 min
4 gal Fly Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.38 21.5  
Mash volume with grains 6.52 26.1  
Grain absorption losses -1.79 -7.2  
Remaining sparge water volume (equipment estimates 4.36 g | 17.4 qt) 4.12 16.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 7.74 g | 31 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 6.17 24.7  
Hops absorption losses (whirlpool, hop stand) -0.17 -0.7  
Going into fermentor 6 24  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

For 6 US gallons (22.7 L)
MALTS
9 lb. (4.08 kg) Pilsner malt
2 lb. (0.9 kg) oats
2 lb. (0.9 kg) pale two-row malt
4 oz. (113 g) honey malt
10 oz. (283 g) dextrose in boil

HOPS
0.35 oz. (10 g) Columbus, 14% a.a. @ 60 min
1.5 oz. (42.5 g) Mosaic, 12.5% a.a. @ 10 min
3 oz. (85 g) Mosaic, 12.5% a.a. @ 0 min, whirlpool 20 min
0.75 oz. (10 g) Columbus, 14% a.a. @ 0 min, whirlpool 20 min
0.75 oz. (10 g) El Dorado, 14.3% a.a. @ 0 min, whirlpool 20 min
2 oz. (57 g) LupuLN2 Citra Cryo pellets, 23% a.a., dry hop 6 days
2 oz. (57 g) Mosaic, 12.5% a.a., dry hop 6 days
1 oz. (28 g) Columbus, 14% a.a., dry hop 6 days
1 oz. (28 g) LupuLN2 Mosaic Cryo pellets, 24% a.a., dry hop 6 days

YEAST
Imperial #A07 Flagship ale yeast, starter or multiple packs

WATER
Mash pH of 5.45, pre-boil pH of 5.25, flameout pH of 5.0–5.1. Add acid where needed to hit these numbers. Acidify sparge water to 5.6 pH. Target a water profile of 140 ppm Ca, 50 ppm Mg: 20 ppm Na, 300 ppm SO4 and 75 ppm Cl.

SPECIFICATIONS
Original Gravity: 1.068 (16.5° P)
Final Gravity: 1.010 (2.5° P)
ABV: 7.50%
IBU: 68
SRM: 4

DIRECTIONS
Mash in at 149°F (65°C) and hold for 50 min. Mash out at 168°F (76°C) for 10 min. Fly sparge at 168°F (76°C). Add dextrose and boil 60 minutes. Whirlpool with flameout hops for 20 minutes, and then cool. Oxygenate and pitch an adequate amount of yeast (a starter or multiple packages of yeast) according to mrmalty. com. Don’t significantly overpitch. Ferment at 67°F (19°C).

After a successful forced diacetyl test, cool the beer to 53°F (12°C) for two days. Dump the yeast and trub, if fermenting in a conical, then add the dry hops, back-flushing with CO2 or bubbling CO2 through the fermenter while adding the hops, if possible. Let the fermenter rise to 67°F (19°C) again during the dry hop. The large dry hop amount will likely add another few points of attenuation.

After six days, cool the fermenter to 40° F (4° C) for two days, again dumping hops and remaining yeast, if possible. Fine with 15 mL of BioFine, agitating the beer with CO2 to mix it in thoroughly. Allow the beer to settle and clarify for two days before transferring it to a keg.

Try to avoid introducing oxygen into the finished beer as much as possible (e.g. flush transfer lines with CO2 immediately before the transfer, completely seal the fermenter or keep slight positive pressure on the fermenter during the cold crash and perform a closed transfer to the keg).



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  • Last Updated: 2019-07-07 00:54 UTC