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Triple Coconut and Pineapple DIPA 50l

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

Original Gravity:

1.076

Final Gravity:

1.015

ABV (standard):

8.1%

IBU (tinseth):

66.8

SRM (morey):

5.7

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Magnum (Leaf/Whole) 30 g Magnum (Leaf/Whole) Hops	18.21	7%
300 g	Sabro (Pellet) 300 g Sabro (Pellet) Hops	39.47	69.8%
100 g	El Dorado (Pellet) 100 g El Dorado (Pellet) Hops	9.16	23.3%
430 g / $ 0.00

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

Other Ingredients

Amount	Name	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

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

Last Updated and Sharing

473

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Brews

Public: Yup, Shared
Last Updated: 2020-03-03 17:38 UTC

System Default

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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