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NE DIPA Vic Secret Mosaic

Method: All Grain
Style: Double IPA
Boil Time: 75 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Johnny Horn
Calories: 233 calories (Per 330ml)
Carbs: 21.3 g (Per 330ml)

Created: Friday September 29th 2017

Original Gravity:

1.076

Final Gravity:

1.015

ABV (standard):

8.1%

IBU (tinseth):

30.8

SRM (morey):

5.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	United Kingdom - Golden Promise4 kg Golden Promise	37	3	59.7%
1 kg	Flaked Oats1 kg Flaked Oats	33	2.2	14.9%
1 kg	Flaked Wheat1 kg Flaked Wheat	34	2	14.9%
0.70 kg	Cane Sugar0.7 kg Cane Sugar	46	0	10.4%
6.70 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Vic Secret20 g Vic Secret Hops	Leaf/Whole	18.4	Boil	10 min	14.24	5%
180 g	Vic Secret180 g Vic Secret Hops	Leaf/Whole	18.4	Whirlpool at 76 °C	30 min	16.56	45%
100 g	Mosaic100 g Mosaic Hops	Leaf/Whole	11.6	Dry Hop	4 days		25%
100 g	Vic Secret100 g Vic Secret Hops	Leaf/Whole	18.4	Dry Hop	4 days		25%
400 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
300 g	Vic Secret (Leaf/Whole) 300 g Vic Secret (Leaf/Whole) Hops	30.8	75%
100 g	Mosaic (Leaf/Whole) 100 g Mosaic (Leaf/Whole) Hops		25%
400 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
24 L	Single infusion	Infusion	--	68 °C	60 min
24 L	Mash out	Temperature	--	74 °C	10 min
10 L		Sparge	--	77 °C	45 min
Starting Mash Thickness: 2.5 L/kg

Yeast

The Yeast Bay - Vermont Ale

Amount:	1 Each	Cost:
Attenuation (custom):	77%	Flocculation:	Med/Low
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 276 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

NE DIPA 1

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	15	130	40	40
Add water modifications with grain at mash in: 2g Gypsum 1g table salt 8g Calcium Chloride Acidify mash after grain and water modifications: Target mash PH 5-5.5 with phosphoric/lactic acid. Acidify sparge water to PH 5-5.5
Mash Chemistry and Brewing Water Calculator

Notes

Start whirlpool at 76C and allow to drop over the course of the 30 mins.

Pitch at 17-20C and allow to rise to 21-23C. Ramp temperature at 4 days to end of fermentation along with sugar and dry hop.

Cold crash after 4 days and carefully rack directly into cornelius keg or bottling vessel. Condition at least two weeks.

Last Updated and Sharing

1,039

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Brews

Public: Yup, Shared
Last Updated: 2017-11-03 14:05 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

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