copper2hopper
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Omega DIPA (Conan)
- Yeast Starter
- YES
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.070-1.075
- Final Gravity
- 1.010-1.015
- Boiling Time (Minutes)
- 60
- IBU
- 60
- Color
- 8.5
- Primary Fermentation (# of Days & Temp)
- 4-5 @ 64---->9-10 @ 68
- Secondary Fermentation (# of Days & Temp)
- 14 @ Basement Room Temp
- Additional Fermentation
- Some Sort of Peach Addiditon in 2ndry With dry hop added in the last 5 days
- Tasting Notes
- Dank, Hoppy, Hint of Peach on the back end
Mash @: 152 for 60 Minutes, Mash Out @ 170 for 10 Minutes
8.00 lb Thomas Fawcett & Sons Pearl Malt (Grain 50%)
4.00 lb 12.8 oz Briess Vienna (Grain 30%) 16lb Grain Bill
3.00 lb 3.2 oz Briess Munich 10L (20 %)
1.00 oz Amarillo [9.5%] (60 min) Hops 28.10 IBU
1.00 oz Amarillo [9.5%] (15 min) Hops 13.95 IBU
1.00 oz Amarillo [9.5%] (10 min) Hops 10.19 IBU
1.00 oz Amarillo [9.5%] (5 min) Hops 5.60 IBU 7oz Total of Amarillo
1.00 oz Amarillo [9.5%] (1 min) Hops 1.21 IBU
1.00 oz Amarillo [9.5%] (0 min)
1.00 oz Amaraillo [9.5%] (Dry Hop 5 days)
Primary at 64 degrees for the first 4-5 days then slowly ramp up to 68 for the last 9-10 days.
Secondary into new fermenter on top of peach puree for 14 days. The recommended amount is 1.5-2 pounds of puree for every gallon of wort which = 8.25-11lbs(assuming I end up with 1/2 gallon of trub loss in primary and start with 6 in primary)----On day 9 of secondary, throw in dry hops (I plan on using pellets) so they can set for 5 days of dry hopping.
Day 28---Keg/Bottle
Well for any of you who have had Da Fuzz from Pipeworks Brewing Co. outta Chicago and if you are like me then you will know that this beer is AWESOME! I would almost compare it to Zombie Dust with a smidge hint pinch of peach. This is going to be my 1.0 version to attempt to clone this one and the above is my attempted recipe. It's classified as an APA but it's a heavy 8% ABV. So to replicate that I'm shooting for that 1.070-75 OG range and hoping the DIPA attenuates really well to get it down to the 1.010-15 FG range. I know that's a hefty 80%+ attenuation but that's what the DIPA is for. I pulled the very basic APA grain bill from a APA guideline thread in here and went with that. As far as the hops go, it's a shot in the dark. I know the IBU's I have plugged in are higher than the recommended BJCP APA guideline but I love me some hop bombs and know that this one calls for a lot of Amarillo. As far as the peach flavoring goes, I'm not sure what to do yet. Maybe some extract during transfer into keg, but most likely racking beer over peach puree...just not sure yet. By all means if anyone has any suggestions for improvement on any part of this brew, please, let me know or just tell me if this recipe looks absolutely ridiculous......you won't hurt my feelings. This is only me second attempt at creating a new recipe in the 22 batches I have done of all grain. My system I brew with is BIAB (no sparge/squeeze like hell) with a keggle.
8.00 lb Thomas Fawcett & Sons Pearl Malt (Grain 50%)
4.00 lb 12.8 oz Briess Vienna (Grain 30%) 16lb Grain Bill
3.00 lb 3.2 oz Briess Munich 10L (20 %)
1.00 oz Amarillo [9.5%] (60 min) Hops 28.10 IBU
1.00 oz Amarillo [9.5%] (15 min) Hops 13.95 IBU
1.00 oz Amarillo [9.5%] (10 min) Hops 10.19 IBU
1.00 oz Amarillo [9.5%] (5 min) Hops 5.60 IBU 7oz Total of Amarillo
1.00 oz Amarillo [9.5%] (1 min) Hops 1.21 IBU
1.00 oz Amarillo [9.5%] (0 min)
1.00 oz Amaraillo [9.5%] (Dry Hop 5 days)
Primary at 64 degrees for the first 4-5 days then slowly ramp up to 68 for the last 9-10 days.
Secondary into new fermenter on top of peach puree for 14 days. The recommended amount is 1.5-2 pounds of puree for every gallon of wort which = 8.25-11lbs(assuming I end up with 1/2 gallon of trub loss in primary and start with 6 in primary)----On day 9 of secondary, throw in dry hops (I plan on using pellets) so they can set for 5 days of dry hopping.
Day 28---Keg/Bottle
Well for any of you who have had Da Fuzz from Pipeworks Brewing Co. outta Chicago and if you are like me then you will know that this beer is AWESOME! I would almost compare it to Zombie Dust with a smidge hint pinch of peach. This is going to be my 1.0 version to attempt to clone this one and the above is my attempted recipe. It's classified as an APA but it's a heavy 8% ABV. So to replicate that I'm shooting for that 1.070-75 OG range and hoping the DIPA attenuates really well to get it down to the 1.010-15 FG range. I know that's a hefty 80%+ attenuation but that's what the DIPA is for. I pulled the very basic APA grain bill from a APA guideline thread in here and went with that. As far as the hops go, it's a shot in the dark. I know the IBU's I have plugged in are higher than the recommended BJCP APA guideline but I love me some hop bombs and know that this one calls for a lot of Amarillo. As far as the peach flavoring goes, I'm not sure what to do yet. Maybe some extract during transfer into keg, but most likely racking beer over peach puree...just not sure yet. By all means if anyone has any suggestions for improvement on any part of this brew, please, let me know or just tell me if this recipe looks absolutely ridiculous......you won't hurt my feelings. This is only me second attempt at creating a new recipe in the 22 batches I have done of all grain. My system I brew with is BIAB (no sparge/squeeze like hell) with a keggle.