DIPA - OMEGA v1.0 CRYO Citra - Beer Recipe - Brewer's Friend

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DIPA - OMEGA v1.0 CRYO Citra

247 calories 24 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 17.5 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Rush
Calories: 247 calories (Per 330ml)
Carbs: 24 g (Per 330ml)
Created: Saturday December 28th 2019
1.080
1.018
8.3%
30.0
9.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg United Kingdom - Maris Otter Pale3.8 kg Maris Otter Pale 38 3.75 93.8%
0.25 kg Canadian - Honey Malt0.25 kg Honey Malt 37 25 6.2%
4.05 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Yakima Chief Hops - Citra LupuLN2 (Cryo)28 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 24.4 Aroma 5 min 30 25%
28 g Yakima Chief Hops - Citra LupuLN2 (Cryo)28 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 24.4 Aroma 0 min 25%
28 g Yakima Chief Hops - Citra LupuLN2 (Cryo)28 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 24.4 Dry Hop 5 days 25%
28 g Yakima Chief Hops - Citra LupuLN2 (Cryo)28 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 24.4 Dry Hop 3 days 25%
112 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 90 min.
1 g Table Salt Water Agt Mash 90 min.
4 ml Lactic acid Water Agt Mash 90 min.
4 ml Lactic acid Water Agt Sparge 20 min.
0.30 tsp protofloc Fining Boil 20 min.
 
Yeast
Omega Yeast Labs - DIPA Ale OYL-052
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium-low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 39.5 g       Temp: 4 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
108.9 4 20.2 73.1 103.2 1.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Strike 72 °C 64 °C 35 min
1.5 L Steeping 100 °C 65.5 °C 55 min
8.5 L Fly Sparge 78 °C -- 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 65 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.2
Mash volume with grains 14.8
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 12.6 L) 10.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.8 L) 17.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 11 L) 12
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 12 L) 11
Total: 22.5  
Equipment Profile Used: System Default
 
Notes

Mashed in at 64 deg for 30 mins dropped to 62.5 brought back to 65.5 with addition of 1l boiling water. Left 35 mins more dropped to 63.5. Brought up to 64.5 left another 20mins

pH 5.3 throughout!

Sparged at 76deg ph 5.3

Preboil 1055 17.5 l total

add yeast in at 18.9 deg C and warm to 21 over 48hrs hrs
up to 21.7
dry hop first 48hrs
second hop in after 120hrs (5days) temp brought down to 20.5 deg then 19.5 13 hrs later

Slowly brought Down to 2 degrees over a week ish




drop to 7deg over 1 week prior to bottling
Carb at 2.3 vols CO2

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  • Last Updated: 2020-01-29 12:15 UTC