American Double IPA - Beer Recipe - Brewer's Friend

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American Double IPA

250 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Daniel Langmaid
Calories: 250 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
URL: http://www.worldcupofbeer.com/wp-content/uploads/sites/2/2014/03/2014-World-Cup-of-Beer-Results.pdf
Created: Monday November 18th 2013
1.076
1.014
8.1%
105.8
10.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb United Kingdom - Maris Otter Pale14 lb Maris Otter Pale 38 3.75 77.2%
1.50 lb German - Munich Light1.5 lb Munich Light 37 6 8.3%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 4.1%
0.75 lb Flaked Wheat0.75 lb Flaked Wheat 34 2 4.1%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 2.8%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 0.7%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 2.8%
18.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Chinook0.65 oz Chinook Hops Pellet 11.1 Boil 60 min 24.11 4.4%
0.65 oz Columbus0.65 oz Columbus Hops Pellet 15.8 Boil 60 min 34.32 4.4%
2 oz Amarillo2 oz Amarillo Hops Leaf/Whole 9.5 Boil 10 min 20.93 13.5%
2 oz Mosaic2 oz Mosaic Hops Leaf/Whole 12 Boil 10 min 26.43 13.5%
3.50 oz Citra3.5 oz Citra Hops Leaf/Whole 13.8 Boil 0 min 23.6%
0.40 oz Cascade0.4 oz Cascade Hops Leaf/Whole 5.6 Dry Hop 12 days 2.7%
3.40 oz Centennial3.4 oz Centennial Hops Pellet 9.9 Dry Hop 12 days 23%
2.20 oz Columbus2.2 oz Columbus Hops Pellet 15.8 Dry Hop 12 days 14.9%
14.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirfloc Other Boil 10 min.
0.50 tsp yeast nutrient Other Boil 10 min.
1 each Clarityferm Other Primary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 401 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Amber Bitter Bru'n Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
66 5 10 50 100 45
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 qt Infusion -- 150 °F 75 min
22 qt Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.1 qt/lb 4.85 19.4  
Mash volume with grains 6.26 25  
Grain absorption losses -2.2 -8.8  
Remaining sparge water volume (equipment estimates 5.15 g | 20.6 qt) 6.11 24.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 8.5 34  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.33 -1.3  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 10.95 43.8
Equipment Profile Used: System Default
 
Notes

Brewed 11/24/13. Hit about 150F on the strike. I clogged the false bottom on accident so I had to dump it into the boil kettle and then dump it back into the mash. I then had to top off about a half gallon to get it up to about 150F. pH was 5.2 which is a bit lower than the predicted one. Used the pump for the first time to recirculate and to pump sparge. Prolly have to adjust the pump hose length on the sparge one. Boil kettle efficiency is at 79%. Boil was very vigorous and I think that it boiled off a lot. Also, the large amount of whole hops absorbed a lot of wort. I got 5.25 gal of wort and topped off with a half gallon of water. Made the efficiency suffer. I also mashed a bit lower than I expected. Chilled down to about 68F. Might add some corn sugar to kick up the gravity a bit. 11/25/13 added half pound of corn sugar just to kick the gravity up a bit. Temp was about 60/62F in the morning. Evening time it had risen up to about 65F so I cooled it down again with a couple of ice packs. 11/26/2013 temp has risen to 67F so I cooled it down to about 64F. By night it had drifted back up to 67F so I cooled it down to 65F. 12/16/13 took a gravity reading which puts the brew at 1.014. Dry hopped 12/18/2013. Racked into a keg 12/30/2013. Used 2 tbs of biofine but is still seemed a bit cloudy. There was also some pellet dry hops that made it into the keg. Tasted on 1/2/2014 and it's pretty good. Has somewhat of a harsh bitterness and is a little tannic but that might mellow. It's also a bit less hop forward than I was expecting. Still tasty though. This brew took 3rd place in IPA at the BAM World Cup of Beer 2014.



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  • Last Updated: 2014-08-21 04:41 UTC