Some experience · 20 litres · all grain
Double IPA
An IPA scaled up without becoming a barleywine. The whole recipe is arranged around one thing: keeping an 8% beer dry enough that you want a second one.
Original gravity
1.081
at 70% efficiency
Final gravity
1.016
80% apparent attenuation
Alcohol
8.5%
by volume
Bitterness
62 IBU
Tinseth
Colour
6.3 SRM
12 EBC, Morey
Grain bill
7.45 kg
0.37 kg per litre
Brewed to Double IPA, and all five computed figures land inside the published ranges for it.
OG inFG inABV inIBU inSRM inWhat decides this beer
The low, long mash. 63C for 75 minutes plus the sugar addition is what takes this to 1.012 instead of 1.020, and the difference is whether it drinks like a beer or a syrup.
Fermentables
| Malt | Weight | Colour | Extract | Of grist |
|---|---|---|---|---|
| Pale two-row malt | 6.00 kg | 2 L | 37 ppg | 81% |
| Munich malt The only malt character in the beer. Without it a double IPA at this bitterness tastes hollow. | 0.40 kg | 10 L | 35 ppg | 5% |
| Crystal 20L | 0.15 kg | 20 L | 34 ppg | 2% |
| Carapils | 0.30 kg | 1.5 L | 33 ppg | 4% |
| Dextrose Nearly 8% of the extract, added late in the boil. Without it this finishes sweet and heavy. | 0.60 kg | 0 L | 46 ppg | 8% |
Colour and extract are read from the malt reference, not typed into this recipe, so they are the same figures every other page on the site uses.
Crushing your ownGrain mill$92.90Hop schedule
| Hop | Weight | Alpha | Time | Contributes |
|---|---|---|---|---|
| Warrior | 34 g | 15.5% | 60 min | 45.8 IBU |
| Simcoe | 40 g | 13% | 10 min | 16.4 IBU |
| Citra | 50 g | 12% | 0 min | 0.0 IBU |
| Mosaic | 50 g | 12.5% | 0 min | 0.0 IBU |
Alpha acid varies by crop year and lot, which is why it lives on the recipe rather than on the variety. Brew to the figure printed on your packet and the bitterness will move; the IBU calculator will tell you by how much.
Method
- 01Mash at 63C for 75 minutes.
- 02Boil 90 minutes, adding the dextrose with 15 minutes left.
- 03Oxygenate well and pitch a double-sized starter; this is a big wort.
- 04Ferment at 20C, then dry hop 80 g Citra and 60 g Mosaic for three days at 18C.
- 05Package cold, with as little oxygen pickup as you can manage.
Numbers for the day
- Mash
- 63 C for 75 min
- Strike water at 3 L/kg
- 68.9 C
- Strike volume
- 22.4 L
- Boil
- 90 min
- Ferment
- 19-21 C
- Carbonate to
- 2.4 volumes
- Priming dextrose
- 120 g
- Yeast
- ConanOmega Yeast DIPA Ale
Strike temperature assumes grain at 20C and priming assumes the beer peaked at 20C after fermentation. Recompute both for your own kitchen on the strike and priming calculators.
For the mashDigital thermometer$12.31
For the fermentTemperature controller$36.00Before you package
Take a gravity reading two days apart and only package when it has not moved. A beer bottled while still fermenting keeps fermenting in the bottle, and the sugar you prime with lands on top of whatever was left. At 2.4 volumes this one needs about 120 g of dextrose for the batch.
To know it has finishedHydrometer and trial jar$21.99