eon
Well-Known Member
So I contacted the head brewer at Rock Bottom Brewery near my house and he was nice enough to give me the recipe for Double Down Imperial IPA.
the only problem is that the recipe is for a 7bbl batch! I have no idea how to scale this recipe down. Can somebody help me?
Also, I don't know if it's rude to be posting this recipe up. If anyone knows if I am breaking proper beer etiquette, please let me know and I'll take the recipe down immediately. Thanks!
Here is the recipe he sent me in the email:
Malt bill********** Mash temp 151 F***** OG 18.5 Plato********** FG 2.2 Plato* Fermentation temp 68F
2 row** *********** *********** 91.6%************ 600lbs
Biscuit*********** *********** 4.2%************** 27.5lbs
Light Munich type 1** 4.2%************** 27.5lbs
*
Hop Bill********** 90 minute boil
1st addition at start of boil
Columbus ***************************** 24oz
*
2nd addition*** 60 minutes into the boil
Simcoe********************************** 16oz
Amarillo********************************* 16oz
Centennial***************************** 32oz
*
3rd addition** at kettle off
Simcoe********************************** 16oz
Centennial***************************** 32oz
Cascade******************************* 16oz
Columbus****************************** 8oz
*
Dry Hop after 3 days fermentation added to the fermenting beer.
*
Simcoe********************************** 48oz
Cascade******************************* 48oz
*
I used our House Ale yeast strain which is a private strain but Wye Yeast 1272 Scottish Ale is a good substitute.
*
the only problem is that the recipe is for a 7bbl batch! I have no idea how to scale this recipe down. Can somebody help me?
Also, I don't know if it's rude to be posting this recipe up. If anyone knows if I am breaking proper beer etiquette, please let me know and I'll take the recipe down immediately. Thanks!
Here is the recipe he sent me in the email:
Malt bill********** Mash temp 151 F***** OG 18.5 Plato********** FG 2.2 Plato* Fermentation temp 68F
2 row** *********** *********** 91.6%************ 600lbs
Biscuit*********** *********** 4.2%************** 27.5lbs
Light Munich type 1** 4.2%************** 27.5lbs
*
Hop Bill********** 90 minute boil
1st addition at start of boil
Columbus ***************************** 24oz
*
2nd addition*** 60 minutes into the boil
Simcoe********************************** 16oz
Amarillo********************************* 16oz
Centennial***************************** 32oz
*
3rd addition** at kettle off
Simcoe********************************** 16oz
Centennial***************************** 32oz
Cascade******************************* 16oz
Columbus****************************** 8oz
*
Dry Hop after 3 days fermentation added to the fermenting beer.
*
Simcoe********************************** 48oz
Cascade******************************* 48oz
*
I used our House Ale yeast strain which is a private strain but Wye Yeast 1272 Scottish Ale is a good substitute.
*