Recipe Type: Extract
Yeast: Wyeast 1318
Yeast Starter: 1500ml
Additional Yeast or Yeast Starter: 2/3 cup extra light DME
Batch Size (Gallons): 5.5
Original Gravity: 1.12
Final Gravity: 1.028
IBU: 70
Boiling Time (Minutes): 60
Color: light amber
Primary Fermentation (# of Days & Temp): 14 days at 70*
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): 7 days
Tasting Notes: A big, smooth, silky, crisp, citrusy New England style double IPA.
Brewed this back in May and it turned out ridiculously good. I was going for a big, smooth, silky, crisp, citrusy New England IPA and this hit it right on the mark. I must have calculated my malt bill wrong, because I was planning on making it about 7.5% abv, and it turned out to be 12.8-13.8% depending on what method you use. Drinks light AF and would never know its that boozey so you have to be careful. I’ve never submitted one of my recipes before because I’m super critical about my brews but I’m actually very happy and proud of how this turned out. It looks a little insane from the recipe, but rest assured this is a very balanced, well drinking smooth IPA.
Name: h’Wheaty Moo Moo DIPA (pronounced like whoeaty)
Batch Size: 5.5 gallon
IBU: ~70
OG: 1.12
FG: 1.028
Fermentables
- 3lbs Briess Sparkling Amber DME
- 3lbs. Briess Bavarian Wheat DME
- 3.15 lbs Malliard Malds Gold LME
- 1lb Lactose
Specialty Grains
- 1lb Flaked Oats
- 1lb Bairds Light Carastan Grans
Hops
- 1oz Apollo
- 4oz Citra
- 1oz Galaxy
- 3oz Mosaic
- 2oz Saaz
Yeast
Wyeast 1318 London Ale with 1500ml starter
Steep Grains and Oats at 170* for 35 mins
Remove grains, bring to boil and add all DME
Add the LME and Lactose with 20-15 mins left in the boil
Hop Additions
1oz Apollo – 60 mins
1oz Citra – 15 min
1oz Mosaic – 5min
1oz Galaxy – 5 min
1oz Saaz – 5 min
Dry hop – 7 Days
2oz Citra
2oz Mosaic
2oz Saaz
14 days in Primary at 68*
7 days in secondary
Yeast: Wyeast 1318
Yeast Starter: 1500ml
Additional Yeast or Yeast Starter: 2/3 cup extra light DME
Batch Size (Gallons): 5.5
Original Gravity: 1.12
Final Gravity: 1.028
IBU: 70
Boiling Time (Minutes): 60
Color: light amber
Primary Fermentation (# of Days & Temp): 14 days at 70*
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): 7 days
Tasting Notes: A big, smooth, silky, crisp, citrusy New England style double IPA.
Brewed this back in May and it turned out ridiculously good. I was going for a big, smooth, silky, crisp, citrusy New England IPA and this hit it right on the mark. I must have calculated my malt bill wrong, because I was planning on making it about 7.5% abv, and it turned out to be 12.8-13.8% depending on what method you use. Drinks light AF and would never know its that boozey so you have to be careful. I’ve never submitted one of my recipes before because I’m super critical about my brews but I’m actually very happy and proud of how this turned out. It looks a little insane from the recipe, but rest assured this is a very balanced, well drinking smooth IPA.
Name: h’Wheaty Moo Moo DIPA (pronounced like whoeaty)
Batch Size: 5.5 gallon
IBU: ~70
OG: 1.12
FG: 1.028
Fermentables
- 3lbs Briess Sparkling Amber DME
- 3lbs. Briess Bavarian Wheat DME
- 3.15 lbs Malliard Malds Gold LME
- 1lb Lactose
Specialty Grains
- 1lb Flaked Oats
- 1lb Bairds Light Carastan Grans
Hops
- 1oz Apollo
- 4oz Citra
- 1oz Galaxy
- 3oz Mosaic
- 2oz Saaz
Yeast
Wyeast 1318 London Ale with 1500ml starter
Steep Grains and Oats at 170* for 35 mins
Remove grains, bring to boil and add all DME
Add the LME and Lactose with 20-15 mins left in the boil
Hop Additions
1oz Apollo – 60 mins
1oz Citra – 15 min
1oz Mosaic – 5min
1oz Galaxy – 5 min
1oz Saaz – 5 min
Dry hop – 7 Days
2oz Citra
2oz Mosaic
2oz Saaz
14 days in Primary at 68*
7 days in secondary
