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Double Sunshine Clone

Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Sean Lawson/BYO (my interpretation)
Rating:

5.00 (1 Review)

Calories: 251 calories (Per 12oz)
Carbs: 22.9 g (Per 12oz)
URL: http://www.lawsonsfinest.com/about-us/awards/

Created: Sunday August 2nd 2015

Original Gravity:

1.076

Final Gravity:

1.015

ABV (standard):

8.0%

IBU (rager):

146.2

SRM (mosher):

8.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.50 lb	Canadian - ESB Malt9.5 lb ESB Malt	36	3.5	62.8%
2.50 lb	German - Vienna2.5 lb Vienna	37	4	16.5%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose	46	0.5	6.6%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	6.6%
0.75 lb	American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt)	33	1.8	5%
0.38 lb	German - CaraMunich I0.375 lb CaraMunich I	34	39	2.5%
15.12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Columbus0.75 oz Columbus Hops	Pellet	14	Boil	60 min	46.53	7%
1 oz	Citra1 oz Citra Hops	Pellet	12.5	Aroma	20 min	18.83	9.3%
3 oz	Citra3 oz Citra Hops	Pellet	12.5	Aroma	5 min	26.96	27.9%
3 oz	Citra3 oz Citra Hops	Pellet	12.5	Whirlpool at 180 °F	0 min	53.92	27.9%
3 oz	Citra3 oz Citra Hops	Pellet	12.5	Dry Hop	5 days		27.9%
10.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Columbus (Pellet)	46.53	7%
10 oz	Citra (Pellet) 9.9999999771257 oz Citra (Pellet) Hops	99.71	93%
10.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18.5 qt	Single Insusion	Infusion	--	152 °F	60 min
Starting Mash Thickness: 1.3 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirfloc Tablet		Fining	Boil	10 min.

Yeast

White Labs - San Diego Super Yeast WLP090

Amount:	1 Each	Cost:
Attenuation (avg):	79.5%	Flocculation:	Med-High
Optimum Temp:	65 - 68 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 349 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
130	18	29	63	300	67
High sulfate West Coast IPA profile. Used Poland Springs water as the base. Added 7.3 grams gypsum to both mash and sparge water. Added 3 grams of epsom salt to both mash and sparge water. Added 2 grams of calcium chloride to both mash and sparge water. Added 2 grams of baking soda to mash ONLY. Estimated PH of the mash is 5.2 per Bru'n Water.
Mash Chemistry and Brewing Water Calculator

Notes

For the dry hop it was suggested to cool the wort after primary fermentation down to 55* for 24-48 hours to drop the yeast and other sediment. Transfer to secondary for dry hop for 4-7 days. Transfer to keg or bottling bucket for packaging. This extra step while not crucial likely helps reduce the bitterness and enhances the fruitiness of the citra hops.

This batch could also benefit from a few weeks of conditioning. Young heavily citra based beers have been reported to have off flavors. The flavor seems to greatly improve after 2-4 weeks of aging.

Note: Lawson reportedly uses Gambrinus malt as the base for some of his beers. The pale malt wasn't available so I substituted with their ESB malt. This will add slightly more color and malt flavor than the pale malt.

Award Winning Recipe

Last Updated and Sharing

6,319

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Brews

Public: Yup, Shared
Last Updated: 2016-05-19 14:12 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Other Brewers Who Brewed This Recipe:

Jdonn987

Discussion about this recipe:

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Seaview Brewery • 05/19/2016 at 02:12pm

5 of 5

This recipe came from the BYO issue on Vermont beers from 2013. I've brewed it and it turned out excellent. The only changes I'd consider would be to use straight 2-Row for the base malt instead of the ESB malt, maybe try an estery English-type yeast instead of clean American-type yeast (though this would make it less of a clone), and if you want to limit the excessive trub somewhat, maybe sub out the Columbus 60 minute addition with equal IBUs of hopshot.

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