Triple Coconut and Pineapple DIPA 50l - Beer Recipe - Brewer's Friend

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Triple Coconut and Pineapple DIPA 50l

233 calories 21.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 53 liters
Post Boil Size: 48 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Domskidom
Calories: 233 calories (Per 330ml)
Carbs: 21.3 g (Per 330ml)
Created: Monday March 2nd 2020
1.076
1.015
8.1%
66.8
5.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg United Kingdom - Maris Otter Pale7 kg Maris Otter Pale 38 3.75 46.7%
2 kg German - Floor-Malted Bohemian Pilsner2 kg Floor-Malted Bohemian Pilsner 38 1.8 13.3%
2 kg Torrified Wheat2 kg Torrified Wheat 36 2 13.3%
1 kg Dry Malt Extract - Light1 kg Dry Malt Extract - Light - (late boil kettle addition) 42 4 6.7%
1 kg Rolled Oats1 kg Rolled Oats 33 2.2 6.7%
2 kg Corn Sugar - Dextrose2 kg Corn Sugar - Dextrose 42 0.5 13.3%
15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Magnum30 g Magnum Hops Leaf/Whole 15 Boil at 100 °C 60 min 18.21 7%
100 g Sabro100 g Sabro Hops Pellet 14.8 Whirlpool at 80 °C 0 min 8.63 23.3%
200 g Sabro200 g Sabro Hops Pellet 14.8 Dry Hop at 8 °C 1 days 30.84 46.5%
100 g El Dorado100 g El Dorado Hops Pellet 15.7 Whirlpool at 80 °C 0 min 9.16 23.3%
430 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 1 hr.
5 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
500 g Coconut cream block Flavor Boil 0 min.
2 L Coconut milk Flavor Boil 0 min.
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 442 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Unit 3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
23 3 4 18 48 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Step mashed. Mash in 50; 20 mins held at 60; 60 mins held at 67; mash out for 10 mins at 77 Infusion -- 67 °C 60 min
6 L Treated sparge Sparge -- 77 °C 10 min
Starting Mash Thickness: 4.2 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53.85 L. Suggest reducing initial water volume to 44.75 L and adding 8.45 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 58.32 L. Suggest reducing strike water volume to 37.48 L and adding 12.92 L sparge/top-off. 50.4
Strike water volume at mash thickness of 4.2 L/kg 50.4
Mash volume with grains (equipment estimates 57.3 L) 58.3
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 14.4 L) 14.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.3
Pre boil volume (equipment estimates 53.2 L) 53
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 48
Hops absorption losses (whirlpool, hop stand) -1
Top off amount 1
Going into fermentor 48
Total: 64.6  
Equipment Profile Used: System Default
 
Notes

Adding coconut milk and coconut cream to the boil @ flame out.

Adding 200g of toasted coconut chips and 2kg pineapple puree to the FV once fermentation is finished and yeast collected.

Kegged into 2 x 19l corni kegs - carbonated to 20 psi for 4 days @ 4c

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  • Last Updated: 2020-03-03 17:38 UTC