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Old 02-14-2009, 02:38 PM   #1
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Default All-Grain - Double Simcoe IPA Recipe

Recipe Type: All Grain
Yeast: Wyeast #1099
Yeast Starter: yes
Batch Size (Gallons): 6
Original Gravity: 1078
Final Gravity: 1022
IBU: 104.3
Boiling Time (Minutes): 90
Color: 6.0
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Great Floral nose with hints of grapefruit & citrus and a clean crispness.

Double Simcoe IPA
Imperial IPA


Type: All Grain
Batch Size: 6.00 gal
Brewer: Julian Davis
Boil Size: 7.51 gal Asst Brewer:
Boil Time: 90 min
Equipment: Brew Pot (15.5gal) and Igloo/Gott Cooler (10Gal)
Taste Rating(out of 50): 40.0
Brewhouse Efficiency: 70.0
Taste Notes:

Ingredients

Amount Item Type % or IBU

12.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 70.6 %
2.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 11.8 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.9 %
1.00 lb Vienna Malt (3.5 SRM) Grain 5.9 %
1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 5.9 %

1.00 oz Simcoe [13.00%] (90 min) Hops 36.6 IBU
1.00 oz Simcoe [13.00%] (60 min) Hops 34.2 IBU
0.50 oz Simcoe [13.00%] (30 min) Hops 13.1 IBU
1.00 oz Simcoe [13.00%] (15 min) Hops 17.0 IBU
0.50 oz Simcoe [13.00%] (5 min) Hops 3.4 IBU
1.00 oz Simcoe [13.00%] (0 min) Hops -
2.00 oz Simcoe [13.00%] (Dry Hop 5 days) Hops -

1 Pkgs Whitbread Ale (Wyeast Labs #1099) Yeast-Ale



Beer Profile

Measured Original Gravity: 1.078 SG
SG Measured Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 7.0 %
Actual Alcohol by Vol: 7.3 %
Bitterness: 104.3 IBU
Calories: 359 cal/pint
Est Color: 6.0 SRM

Mash Profile

Mash Name: Temperature Mash, 1 Step, Full Body Total Grain Weight: 16.00 lb
Sparge Water: 4.68 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Saccharification Add 20.00 qt of water at 170.5 F 158.0 F 40 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.5 oz Carbonation Used: -

Keg/Bottling Temperature: 60.0 F Age for: 14.0 days
Storage Temperature: 52.0 F

This beer went down really well at the local home brew club scoring an average of 39 point for taste

it has a great floral nose and

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Old 03-24-2009, 12:34 AM   #2
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Did you add the 1# of corn sugar in the mash or in the boil?

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Old 04-13-2009, 12:15 AM   #3
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Originally Posted by Battery_BreweryNJ View Post
Did you add the 1# of corn sugar in the mash or in the boil?
Added during the boil
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Old 04-13-2009, 01:32 AM   #4
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Thanks for the recipe. I just finished a 6er of Weyerbacher's Double Simcoe. Very good beer.. This will probably be my first brew when I go to all grain. Simcoe hops are delicious.

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Old 04-13-2009, 09:26 PM   #5
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That looks and sounds like a really good beer - I want to definitely try it!
I have yet to dive into all grain... Is there an extract/specialty grain substitute you could recommend?
Also if I were to just do a 60 minute boil (skipping the 90 minute hop addition as well), would that make the IBU 67.7?
I'm not trying to futs with the recipe too much but am curious, especially if there is an extract + Specialty grain method.
Thanks!

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Old 10-03-2010, 11:15 PM   #6
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I just want to give some props to this recipe. Probably my favorite brew in the last year. Thanks again for posting this.

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Old 11-07-2010, 06:52 PM   #7
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Quote:
Originally Posted by thewurzel View Post
1.00 oz Simcoe [13.00%] (0 min) Hops -
2.00 oz Simcoe [13.00%] (Dry Hop 5 days) Hops -
Hi, I'm relatively new to brewing.
Could you explain the last two hop additions?

Is that 1oz at flameout, or are you dumping it into the fermenter?

Also, is that 2oz 5 days into the fermentation, or 5 days before you pull it out?
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Old 11-07-2010, 06:58 PM   #8
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Quote:
Originally Posted by ao125 View Post
Hi, I'm relatively new to brewing.
Could you explain the last two hop additions?

Is that 1oz at flameout, or are you dumping it into the fermenter?

Also, is that 2oz 5 days into the fermentation, or 5 days before you pull it out?
Flameout into the kettle

2oz in the primary i would suggest after aggressive fermentation has calmed down. Like 2-3 days post pitch.

(All this is my opinion of course)
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Old 11-07-2010, 07:58 PM   #9
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Nice. I think I'm going to try this one next.

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Old 11-07-2010, 09:48 PM   #10
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Quote:
Originally Posted by ao125 View Post
Hi, I'm relatively new to brewing.
Could you explain the last two hop additions?

Is that 1oz at flameout, or are you dumping it into the fermenter?

Also, is that 2oz 5 days into the fermentation, or 5 days before you pull it out?
1 oz is at flame out

2 oz was dry hoping in the secondary fermenter
i usual lput dry hops in a few days before i have to rack to bottles or keg

Thanks
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