Best of Both worlds Double IPA - Beer Recipe - Brewer's Friend

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Best of Both worlds Double IPA

255 calories 24.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 75 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.7 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 255 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Sunday October 20th 2019
1.077
1.017
7.8%
128.1
7.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 46.2%
10 lb United Kingdom - Golden Promise10 lb Golden Promise 37 3 30.8%
5 lb Belgian - Munich5 lb Munich 38 6 15.4%
1.50 lb American - Caramel / Crystal 20L1.5 lb Caramel / Crystal 20L 35 20 4.6%
1 lb Dry Malt Extract - Extra Light1 lb Dry Malt Extract - Extra Light 42 2.5 3.1%
32.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz CTZ2 oz CTZ Hops Pellet 15.5 First Wort 0 min 50.14 9.7%
2 oz Nugget2 oz Nugget Hops Pellet 14 Boil 40 min 34.58 9.7%
2 oz Chinook2 oz Chinook Hops Pellet 13 Boil 25 min 25.43 9.7%
2 oz Centennial2 oz Centennial Hops Pellet 10 Boil 15 min 13.96 9.7%
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 5 min 3.93 9.7%
4.50 g Nugget4.5 g Nugget Hops Extract 14 Boil 0 min 0.8%
4.50 g Chinook4.5 g Chinook Hops Extract 13 Boil 0 min 0.8%
4.50 g CTZ4.5 g CTZ Hops Extract 15.5 Boil 0 min 0.8%
4.50 g Cascade4.5 g Cascade Hops Extract 7 Boil 0 min 0.8%
4 oz Cascade4 oz Cascade Hops Pellet 7 Dry Hop 5 days 19.4%
2 oz Chinook2 oz Chinook Hops Pellet 13 Dry Hop 5 days 9.7%
2 oz Nugget2 oz Nugget Hops Pellet 14 Dry Hop 5 days 9.7%
2 oz CTZ2 oz CTZ Hops Pellet 15.5 Dry Hop 5 days 9.7%
20.63 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Gypsum Water Agt Mash 1 hr.
2 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 284 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Patchworx water profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 22 46 48 52 92
Filtered all water through a carbon filter. Added 2 tsp of gypsum salt and a pinch of sodium metabisulfite to the mash water. Added 2 tsp of lactic acid to the mash water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.6 gal Strike 165 °F 152 °F 60 min
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.77 gal (55.1 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.77 gal (7.1 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.15 gal (52.61 qt). Suggest reducing strike water volume to 9.48 gal (37.92 qt) and adding 1.15 gal (4.61 qt) sparge/top-off. 10.63 42.5  
Strike water volume at mash thickness of 1.35 qt/lb 10.63 42.5  
Mash volume with grains 13.15 52.6  
Grain absorption losses -3.94 -15.8  
Remaining sparge water volume (equipment estimates 7.25 g | 29 qt) 6.48 25.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 13.77 g | 55.1 qt) 13 52  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.4 -1.6  
Post boil Volume (equipment estimates 11.5 g | 46 qt) 11.7 46.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.7 g | 46.8 qt) 11.5 46  
Total: 17.11 68.4
Equipment Profile Used: System Default
 
Notes

Mashed at 152 degrees for 75 minutes mash pH was 5.48 and 1.083 OG or 20 brix, batch sparged with 190 degree water second pH was 5.81 OG 12 Brix or 1.048. Preboil without dme was 14.3 Brix or 1.058

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  • Last Updated: 2019-11-16 04:48 UTC