Riwaka DIPA - Beer Recipe - Brewer's Friend

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Riwaka DIPA

252 calories 20 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.9 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 65% (brew house)
Rating:
4.00 (1 Review)

Calories: 252 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created: Friday January 17th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Golden Promise5 lb Golden Promise 37 3 31.3%
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 25%
4 lb American - White Wheat4 lb White Wheat 40 2.8 25%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 12.5%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 3.1%
0.50 lb German - Vienna0.5 lb Vienna 37 4 3.1%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Riwaka0.25 oz Riwaka Hops Pellet 5.5 Boil 30 min 3.49 1.5%
0.25 oz Riwaka0.25 oz Riwaka Hops Pellet 5.5 Boil 15 min 2.25 1.5%
0.50 oz Riwaka0.5 oz Riwaka Hops Pellet 5.5 Boil 5 min 1.81 2.9%
2 oz Riwaka2 oz Riwaka Hops Pellet 5.5 Whirlpool at 180 °F 40 min 8.24 11.8%
2 oz Riwaka2 oz Riwaka Hops Pellet 5.5 Whirlpool at 170 °F 30 min 8.24 11.8%
3 oz Riwaka3 oz Riwaka Hops Pellet 5.5 Whirlpool at 160 °F 20 min 12.36 17.6%
3 oz Riwaka3 oz Riwaka Hops Pellet 5.5 Dry Hop 4 days 17.6%
3 oz Riwaka3 oz Riwaka Hops Pellet 5.5 Dry Hop 4 days 17.6%
3 oz Riwaka3 oz Riwaka Hops Pellet 5.5 Dry Hop 4 days 17.6%
17 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
1.50 g Table Salt Water Agt Mash 0 min.
2 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - DIPA Ale OYL-052
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium-low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 265 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
10657
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 5 10 150 150 40
Gypsum - 8g
Salt - 1.5g
CaCl - 10g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Heat to Strike / Mash In Infusion -- 162 °F 30 min
Mash Infusion -- 152 °F 70 min
4 gal Room temp sparge Sparge -- 70 °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 6 24  
Mash volume with grains (equipment estimates 7.02 g | 28.1 qt) 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 2.79 g | 11.2 qt) 2.15 8.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 5.9 23.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.26 -1.1  
Top off amount 0.26 1.1  
Going into fermentor 5 20  
Total: 8.15 32.6
Equipment Profile Used: System Default
 
Notes

1) 4 gals Hinkley springs into mash and boil - heat to 164F (a little too low as temp was mash temp 149-150)

2) Add salts and mash in - PH 5.3

3) 75 minute mash, no stir then reciruclate/lauter at finish - about 1 gallons

4) Begin sparge with 4 gallons of room temp pouring 1 gallon about every 15 mins slowly allowing it to rinse grain - ended up about 5.9 gallons

3) Efficiency at 68% as expected - multiple measurements showed 1.068. Measured in hot wort trusting ATC

5) Boil and Hop following recipe, cool then whirlpool. Recirc wort through hop screen during WP hops - clogged a bit due to trub so watch next time

OG 1.077 - need to boil longer next time as 1.081 was target

6) Transfer to Fermenter and shake vigorously - ended up just less than 5 gallons in Fermenter (~4.75g)

7) Cool steady at 67F and pitch decanted starter from fridge, still cold

8) Fermentation started by morning so ~12 hours. 24 hours in and blow-off bubbling hard

9) After 7 days I pitched dry-hop and pumped in co2 through my blow-off rig (has a co2 quick disconnect on a T-valve that can seal from my SS brew bucket)

Measured some FGs and got 1.020 - hit target

10) After 2 days on DH I dropped the temp to cold crash at ~38F and let crash for 3-4 days adding in co2 to keep positive pressure and ensure no oxygen

11) Kegged by pumping out a keg filled with sani into another keg and then closed transferred into the keg

12) Slow and steady carbed at 2.4 vols @ ~38F in kegerator

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  • Last Updated: 2020-01-30 03:39 UTC