Double IPA Jeff's Big 36 DIPA

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jeff62217

Well-Known Member
Joined
Sep 5, 2013
Messages
631
Reaction score
108
Location
Mountain House
Recipe Type
All Grain
Yeast
wyeast 1450
Yeast Starter
yes
Batch Size (Gallons)
5.5
Original Gravity
1.082
Final Gravity
1.014
Boiling Time (Minutes)
60
IBU
85.4
Color
8.8
Primary Fermentation (# of Days & Temp)
10-12 at 65
Secondary Fermentation (# of Days & Temp)
5-7 days (optional)
Tasting Notes
Lots of good citrus flavor balanced by a clean dry malt profile. Amazing nose.
I created this recipe in May so it'd be ready on my birthday in June. The first result was a big success. Brewed again in late July, tastes just like the first batch. As well as it came out, this was a fine birthday present to myself.

Big full bitterness, plenty of citrus, grapefruit/orange, a little pine and dankness... Coupled with a full malt profile. Great mouthfeel.

Pale 2 row- 12.5 lbs
Vienna (US)- 3.5 lbs
Corn sugar/table sugar 1 lb @ 15 mins
Crystal 60L- 0.6 lbs
Carapils- 0.5 lbs

Chinook (11.5%AA) 1.0 oz@60
Simcoe (12.0%AA) 1.0 oz@60
Amarillo (8.0%AA) 1.0 oz@10
Cascade (6.6%AA) 1.0 oz @10
Perle (8.3%AA) 1.0 oz@5
Centennial (9.0%AA) 0.75oz@flameout
Amarillo (8.0%AA) 1.0 oz dry hop
Cascade (6.6%AA) 1.0 oz dry hop

Mash at 154 for 60 minutes. Ferment in primary for 10-12 days at 65F. Dry hop in primary or secondary for 5-7 days. Written for 65% brewhouse efficiency.

Edit-- Just realized this should probably be labeled a DIPA or IIPA due to abv and Ibu's being slightly out of range of the normal IPA

ipa.jpg
 
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