Woo-town Whopper DIPA (WW)

Formerly known as "Life of Pi-rate (LiPi)"

Batch #5 - 9/11/19 - (Eff. 59%, Att. 73%, ABV 7%, Bat. Vol. 22L)

• Switched to US05 yeast x3 packs dry pitched at 28C into aerated wort, had to rush out and didn't have time to re-hydrate and cool to normal temp.
  
• Simcoe 10min switched to cryo from pellet to be 8 IBU's.
  
• Simcoe 0min switched to cryo 10g from 15g pellet.
  
• Simcoe dry hopped switched to 30g cryo from 50g pellet, 25 AAU's.
  
• Columbus dry hopped switched to 30g cryo from 50g pellet, 23 AAU's.
  16/11/19 - SG:1019 , dry hopped.
  21/11/19 - FG:1019, cold crashed, tastes good.
  23/11/19 - Kegged and carbed at 30 psi for 2:45 min.
  30/11/19 - Tastes dank and resinous, like an old school DIPA, great stuff
  22/12/19 - Finished the keg and it was a good batch, plenty of old school IPA hop flavours and no real hint of the ABV, Tim loved this one.
  
  4/1/19 - Batch #4 - (57% Eff.)
  
• Switched Maris Otter to Gladfields American Ale Malt
  
• Switched to M44 West Coast Ale yeast (x3)
  
• Changed water profile to new (IPA/DIPA profile) upping sulphate to near 300ppm
  
• Batch volume at 20.5L, next time mash 32L (not 31.5)
  
• Temp. raised slowly to 20.C over the first few days.
  19/1/19 - Returned from 2 weeks away to dry hop in a steel rocket, upped the Simcoe & Mosaic to 50g from 45g for convenience.
  21/1/19 - FG: 1022 (higher than 1016 predicted.) Cold crashed to 1.C, tastes quite fruity but still a touch harsh. I'd like to dry hop longer next time. ABV. 7%
  22/1/19 - Kegged with new better fit transfer line to minimise O2 exposure, carbed at 30psi for 2min30sec and left to sit at 30.
  27/1/19 - Tasted on Hottest 100 Day, very hoppy, slight alcohol hint on the back end.
  
  22/4/18 - Batch #3 (53% Eff.)
  
• Water profile "Light coloured & hoppy" (Gypsum 4g, Epsom salt 1g, Calcium chloride 3g)
  
• Switched from US-05 to White Labs San Diego Super Yeast WLP090 with a 1.1L starter 115g of DME for 24hrs, decanted down to 800ml then poured at 23C after aeration with drill.
  29/4/18 - SG:1014 and dry hop added
  16/6/18 - Tasted and smelled great.
  
  19/11/17 - Batch #2 (My System)
  
• Low Colour Floor Malted Maris used, rolled oats added
  
• Substituted Riwaka for Simcoe
  
• Added 1L of water post mash to adjust for lost volume in extra grain
  
• Pitched x2 packs of rehydrated yeast in 100mL water/100mL wort mix for 1 hour
  
• Really low efficiency (51.5%)
  28/11/17 - SG: 1014, dry hopped
  
• Keg was carted all round the east coast for 2 weeks and still tasted great, love this beer, no hint of how strong it it is, this thing is an assassin.
  
  30/7/17 - Batch #1 (At Will's house)
  
• Bottled using drops into clear 1.25L bottles. Tasted great out of the fermentor. 59% efficiency.
  12/7/17
  
• Tastes similar to intended with heaps of tropical fruit in the aroma but not a huge resin hop hit.