Old #43 DIPA... my B-Day brew.
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OK... I read the Zymurgy article on Pliny, and had to do a 43rd birthday DIPA inspired by Vinnie:
Recipe: Old #43 DIPA
Brewer: Regner
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 6.30 gal
Estimated OG: 1.076 SG
Estimated Color: 9.4 SRM
Estimated IBU: 197.6 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 71.64 %
2.00 lb Rye Malt (4.7 SRM) Grain 11.94 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 2.99 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.99 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2.99 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.99 %
0.50 lb Wheat Malt, Dark (9.0 SRM) Grain 2.99 %
2.00 oz Zeus [16.40 %] (60 min) Hops 88.4 IBU
1.00 oz Centennial [11.20 %] (30 min) Hops 23.2 IBU
2.00 oz Simcoe [13.20 %] (20 min) Hops 43.1 IBU
2.00 oz Centennial [11.20 %] (15 min) Hops 30.0 IBU
1.00 oz Simcoe [13.20 %] (10 min) Hops 12.9 IBU
0.25 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 1.49 %
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
1.00 oz Centennial [11.20 %] (Dry Hop 12 days) Hops -
1.00 oz Simcoe [13.20 %] (Dry Hop 12 days) Hops -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 16.50 lb
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Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 20.96 qt of water at 163.5 F 152.0 F
10 min Sparge Add 9.53 qt of water at 208.2 F 168.0 F
10 min Sparge#2 Add 0.95 qt of water at 168.0 F 168.0 F
Yesterday was a Belgian Pale.
Yeast is pitched n the Ol' #43, and the Belgian Pale is bubbling away.
Great day... Rib steaks, Homemade fries, sweet corn, Old Rasputin + La Fin Di Monde.
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Engineer, Animator, Brewer.
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