Beer recipe - Double IPA Beer
|ABV 7.5%||Color 25 EBC||Bitterness 65 IBU|
A hoppy and strong IPA with a nice malt touch. Strongly hopped, but with a clean and dry finish. Dangerously drinkable.
Glass: Pint Glass
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.
RECIPE FOR 100L
Château Pilsen 2RS
76% / 17.4 kg
10% / 2.3 kg
4% / 0.9 kg
Château Cara Blond®
10% / 2.3 kg
Columbus (16.0% aa)
Centennial (10.5% aa)
Mash-in and follow the profile below:
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.
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.
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.
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