Hello Friends,
Just looking for some suggestions/opinions on a recipe. I'm mostly unsure of the hopping schedule and overall concept, maybe you can help me avoid a disaster with my first DIPA.
Title: Vienna Mandarina DIPA
Author: JayJay1976
Brew Method: BIAB
Style Name: Double IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Boil Size: 7.75 gallons
Boil Gravity: 1.063
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.075
Final Gravity: 1.013
ABV (standard): 8.25%
IBU (tinseth): 100.7
SRM (morey): 8.63
Mash pH: 5.22
FERMENTABLES:
18.25 lb - German - Vienna (95.8%)
4.75 oz - German - Acidulated Malt (1.6%)
0.5 lb - Belgian - CaraVienne (2.6%)
HOPS:
45 g - Rakau, Type: Pellet, AA: 10.5, Use: First Wort, IBU: 47.59
25 g - Rakau, Type: Pellet, AA: 10.5, Use: Boil for 45 min, IBU: 22.06
25 g - Tettnang US, Type: Pellet, AA: 5.5, Use: Boil for 30 min, IBU: 9.67
25 g - Mandarina Bavaria, Type: Pellet, AA: 9.5, Use: Boil for 15 min, IBU: 10.79
25 g - Mandarina Bavaria, Type: Pellet, AA: 9.5, Use: Boil for 1 min, IBU: 0.94
25 g - Mandarina Bavaria, Type: Pellet, AA: 9.5, Use: Whirlpool for 20 min at 170 °F, IBU: 9.65
1 g - Mandarina Bavaria, Type: Pellet, AA: 9.5, Use: Dry Hop for 14 days
1 g - Mandarina Bavaria, Type: Pellet, AA: 9.5, Use: Dry Hop for 7 days
MASH GUIDELINES:
1) Temperature, Temp: 155 F, Time: 60 min, Amount: 8.75 gal
OTHER INGREDIENTS:
2 g - Calcium Chloride, Time: 60 min, Type: Water Agt, Use: Mash
1 g - Epsom Salt, Time: 60 min, Type: Water Agt, Use: Mash
8 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
0.8 g - Table Salt, Time: 60 min, Type: Water Agt, Use: Mash
0.5 g - Magnesium Chloride, Time: 60 min, Type: Water Agt, Use: Mash
YEAST:
Wyeast - German Ale 1007
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Low
Optimum Temp: 55 - 68 F
Pitch Rate: 1.0 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Light colored and hoppy
Ca2: 75
Mg2: 5
Na: 10
Cl: 50
SO4: 150
HCO3: 0
Water Notes:
Just looking for some suggestions/opinions on a recipe. I'm mostly unsure of the hopping schedule and overall concept, maybe you can help me avoid a disaster with my first DIPA.
Title: Vienna Mandarina DIPA
Author: JayJay1976
Brew Method: BIAB
Style Name: Double IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Boil Size: 7.75 gallons
Boil Gravity: 1.063
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.075
Final Gravity: 1.013
ABV (standard): 8.25%
IBU (tinseth): 100.7
SRM (morey): 8.63
Mash pH: 5.22
FERMENTABLES:
18.25 lb - German - Vienna (95.8%)
4.75 oz - German - Acidulated Malt (1.6%)
0.5 lb - Belgian - CaraVienne (2.6%)
HOPS:
45 g - Rakau, Type: Pellet, AA: 10.5, Use: First Wort, IBU: 47.59
25 g - Rakau, Type: Pellet, AA: 10.5, Use: Boil for 45 min, IBU: 22.06
25 g - Tettnang US, Type: Pellet, AA: 5.5, Use: Boil for 30 min, IBU: 9.67
25 g - Mandarina Bavaria, Type: Pellet, AA: 9.5, Use: Boil for 15 min, IBU: 10.79
25 g - Mandarina Bavaria, Type: Pellet, AA: 9.5, Use: Boil for 1 min, IBU: 0.94
25 g - Mandarina Bavaria, Type: Pellet, AA: 9.5, Use: Whirlpool for 20 min at 170 °F, IBU: 9.65
1 g - Mandarina Bavaria, Type: Pellet, AA: 9.5, Use: Dry Hop for 14 days
1 g - Mandarina Bavaria, Type: Pellet, AA: 9.5, Use: Dry Hop for 7 days
MASH GUIDELINES:
1) Temperature, Temp: 155 F, Time: 60 min, Amount: 8.75 gal
OTHER INGREDIENTS:
2 g - Calcium Chloride, Time: 60 min, Type: Water Agt, Use: Mash
1 g - Epsom Salt, Time: 60 min, Type: Water Agt, Use: Mash
8 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
0.8 g - Table Salt, Time: 60 min, Type: Water Agt, Use: Mash
0.5 g - Magnesium Chloride, Time: 60 min, Type: Water Agt, Use: Mash
YEAST:
Wyeast - German Ale 1007
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Low
Optimum Temp: 55 - 68 F
Pitch Rate: 1.0 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Light colored and hoppy
Ca2: 75
Mg2: 5
Na: 10
Cl: 50
SO4: 150
HCO3: 0
Water Notes: