BrewBlog: Double IPA
Specifics
General Information
Method: All Grain

Parti-gyled a la Deebo.

Single infusion 154F for 1 hr. Mash choked so had to do some work to drain it.

Boiled 60 min.

The remaining mash grains after a light sparge were used for the light stout.

 

Comments

Loosely based on a Heady Topper clone from BYO.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
1.00 pounds Dextrose (Corn Sugar)  
Reference
Hops
0.50 ounces 13.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil
6.8 AAUs
1.00 ounces 13.7% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil
13.7 AAUs
0.50 ounces 17% Pellets @ 0 minutes
Type: Flavor
Use: Boil
8.5 AAUs
1.00 ounces 12% Pellets @ 0 minutes
Type: Flavor
Use: Boil
12 AAUs
1.00 ounces 13.7% Pellets @ 0 minutes
Type: Flavor
Use: Boil
13.7 AAUs
1.00 ounces 17% Pellets @ 0 minutes
Type: Flavor
Use: Dry Hop
13.7 AAUs
2.00 ounces 12% Pellets @ 0 minutes
Type: Flavor
Use: Dry Hop
24 AAUs
1.00 ounces 12.3% Pellets @ 0 minutes
Type: Bittering and Aroma
Use: Dry Hop
12.3 AAUs
1.00 ounces 13.7% Pellets @ 0 minutes
Type: Bittering and Aroma
Use: Dry Hop
13.7 AAUs
9.00 ounces Total Hop Weight 121.7 AAUs
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Nottingham Yeast
Manufacturer: Lallemand
Type: Ale
Flocculation: Very High
Attenuation: 75%
Temperature Range: 62–72°F
Amount: 24 gr
Equipment Profile

5 Gallon/19 Liter Kettle

Batch Size: 5.00 gallons Boil Volume: 4.00 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.25 gallons
Efficiency: 72% Mash Tun Weight: 5.00 pounds
Hop Utilization: 100% Mash Tun Volume: 5.00 gallons
Loss: 0.25 gallons Mash Tun Specific Heat: 0.12 Cal/gram per °C
Water Profile

Brookline, MA

Calicum: 3.7 ppm
Bicarbonate: 10 ppm
Sulfate: 5.4 ppm
Chloride: 17.5 ppm
Sodium: 28.5 ppm
Magnesium: 0.8 ppm
PH: 7.9%
Notes:

From Massachusetts Water Resource Authority - Nov. 2012

Fermentation
Primary: 21 days @ 63° F
Tasting Reviews
1 Review Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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