Arrheinous
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- US-05
- Yeast Starter
- 4 quarts of slurry
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.085
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 143
- Color
- 37
- Primary Fermentation (# of Days & Temp)
- 21 @ 65F
- Tasting Notes
- Less than subtle roast with some light and dark fruit character; slightly boozy
18# Maris Otter (88.9%)
1.25# Home-made Deep Amber Syrup (6.2%)
1# Blackprinz (4.9%)
Overnight (12 hour) mash starting at 150F to try and get the FG down
Reheat to 160F for 10min
Mashout at 170F
Collected 8 gallons for 2G/hr boil-off
Amber syrup at start of boil
2.5oz Nugget (13% AA, 99.7 IBU) - 60 minutes, FWH
3.0oz Nugget (13% AA, 27 IBU) - whirlpool 15 minutes
1.0oz Nelson Sauvin (12% AA, 8.3 IBU) - whirlpool 15 minutes
0.5oz Pacific Jade (13% AA, 4.5 IBU) - whirlpool 15 minutes
0.5oz Centennial (10% AA, 3.5 IBU) - whirlpool 15 minutes
65% brewhouse efficiency as planned (1.085 OG); 6 gallons collected to account for hop-related losses
Ferment with US-05 at 65F for three weeks
3.0oz Nugget (13% AA) - dryhop, 5 days
2.0oz Centennial (10% AA) - dryhop, 5 days
---
I haven't brewed a lot of IPAs and this is my first go at a DIPA. This uses ~12 ounces of hops and comes out at around 9-10% ABV. For the hop schedule I didn't split up hop additions into 5 or 10 minute intervals but just went with a good FWH addition, whirlpool, and dryhop.
Taste-wise there's a few levels to it: a pound of blackprinz gives more than just color while the amber syrup adds dark fruit and the hops add lighter melon-like flavor. The bitterness plays well with the roast.
Despite the overnight mash and sugar it doesn't feel like it finished out too dry but isn't overly sweet and barleywine-like that some DIPAs end up as. A little alcoholic heat but the BrewPi setup I run kept it under control. It's easy to have a few pints of this.
This was brewed up and dry hopped just in time for summer party. One gallon has been set aside to bottle and age.
1.25# Home-made Deep Amber Syrup (6.2%)
1# Blackprinz (4.9%)
Overnight (12 hour) mash starting at 150F to try and get the FG down
Reheat to 160F for 10min
Mashout at 170F
Collected 8 gallons for 2G/hr boil-off
Amber syrup at start of boil
2.5oz Nugget (13% AA, 99.7 IBU) - 60 minutes, FWH
3.0oz Nugget (13% AA, 27 IBU) - whirlpool 15 minutes
1.0oz Nelson Sauvin (12% AA, 8.3 IBU) - whirlpool 15 minutes
0.5oz Pacific Jade (13% AA, 4.5 IBU) - whirlpool 15 minutes
0.5oz Centennial (10% AA, 3.5 IBU) - whirlpool 15 minutes
65% brewhouse efficiency as planned (1.085 OG); 6 gallons collected to account for hop-related losses
Ferment with US-05 at 65F for three weeks
3.0oz Nugget (13% AA) - dryhop, 5 days
2.0oz Centennial (10% AA) - dryhop, 5 days
---
I haven't brewed a lot of IPAs and this is my first go at a DIPA. This uses ~12 ounces of hops and comes out at around 9-10% ABV. For the hop schedule I didn't split up hop additions into 5 or 10 minute intervals but just went with a good FWH addition, whirlpool, and dryhop.
Taste-wise there's a few levels to it: a pound of blackprinz gives more than just color while the amber syrup adds dark fruit and the hops add lighter melon-like flavor. The bitterness plays well with the roast.
Despite the overnight mash and sugar it doesn't feel like it finished out too dry but isn't overly sweet and barleywine-like that some DIPAs end up as. A little alcoholic heat but the BrewPi setup I run kept it under control. It's easy to have a few pints of this.
This was brewed up and dry hopped just in time for summer party. One gallon has been set aside to bottle and age.
