Castle Malting: Beer recipe Double IPA Beer
Double IPA Beer Beer recipe
BelgianIPA.png
ABV 7.5% Color 25 EBC Bitterness 65 IBU
Description
A hoppy and strong IPA with a nice malt touch. Strongly hopped, but with a clean and dry finish. Dangerously drinkable.
Service:
Glass: Pint Glass
Temperature: 4-8°C
BREWER`S TIPS
To have great hoppy notes only use fresh hops with good storage conditions.

Also, favor Sulfate in the Sulfate/Chloride ratio of your brewing water.
Castle Malting S.A.,
94 rue de Mons,
7970 Beloeil, Belgium
Tel:  +32 (0) 87 66 20 95 info@castlemalting.com www.castlemalting.com



This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.

For further information & service please contact: info@castlemalting.com

Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website
RECIPE FOR 100L
MALT

Château Pilsen 2RS 76% / 17.4 kg
Château Munich 10% / 2.3 kg
Château Crystal 4% / 0.9 kg
Château Cara Blond® 10% / 2.3 kg
HOPS

Columbus (16.0% aa) 100 g
Chinook (13.0% aa) 100 g
Centennial (10.5% aa) 100 g
YEAST
SafAle US-05 80 g
SUGAR
Corn Sugar 1 kg
Mashing Temperature
Step1: Mashing
Mash-in and follow the profile below:
pH 5.3 Mix Ratio 2.7 L/kg
Mash-in at 65°C
Rest for 60min at 65°C
Rise to 72°C at 1°C/min
Rest for 20min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out

Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 75min.
Hop addition 1: After 15min add 40g of each hop (45.5 IBU).
Hop Addition 2: After 45min add 25g of each hop (13.7 IBU)
Hop Addition 2: After 70min add 35g of each hop (5.9 IBU)
Sugar: After 60min add sugar.
Whirlpool to remove the trub
Total evap 7.5% Batch size 100L OG 15.7oP Efficiency 85%
Step 3: Fermentation and Maturation
Cool down the wort to 18°C and pitch the yeast.
Ferment at 18°C for 2 days then rise to 22°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Attenuation 85% FG 2.35oP
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.7 volumes of CO2. The beer is ready to package and drink. Enjoy!

*For refermentation in the bottle, add brewing sugar and SafAle F-2.
Headquarters: Chemin du Couloury 1, 4800 Lambermont, Belgium
Malting Plant: Rue de Mons 94, 7970 Beloeil, Belgium
Tel.: + 32 (0) 87 662095; Fax: +32 (0) 87 352234; info@castlemalting.com; www.castlemalting.com
Registered Tournai 79754; VAT: BE.455013439; IBAN: BE11 3700 9054 5648; BIC. BBRUBEBB