Vermont DIPA Clone - Double IPA

RECIPE INFO

by Chris -T
Recipe Type: All Grain
Batch Size: 19 Litres
Boil Size: 25 Litres
Boil Time: 60 Minutes
Efficiency: 75%
OG: 1.082
FG: 1.012
ABV: 9.17%
Bitterness: 55.52 (tinseth)
IBU/OG: 0.68
Color: 7.4° SRM
Calories: 398 per 500ml
A classic juicy, hop forward DIPA using the in famous Vermont yeast strain for massive up front fruitiness

FERMENTABLES

fermentable / amount / ppg / l / usage
Golden Promise, 5 kg (76.9%), 37 ppg, 3 L, Mash
Cara Malt, 0.5 kg (7.7%), 35 ppg, 17 L, Mash
Corn Sugar (Dextrose) - US, 1 kg (15.4%), 46 ppg, 0 L, Mash

HOPS

hop / amount / usage / time / AA / IBUs
Magnum, 30 gr (Whole/Plug), Boil, 50 Minutes, 10.5, 32.55
Citra, 10 gr (Whole/Plug), Boil, 10 Minutes, 13.4, 5.28
Citra, 10 gr (Whole/Plug), Boil, 5 Minutes, 13.4, 2.9
Simcoe, 10 gr (Whole/Plug), Boil, 10 Minutes, 12.4, 4.89
Simcoe, 10 gr (Whole/Plug), Boil, 5 Minutes, 12.4, 2.69
Simcoe, 10 gr (Whole/Plug), Flame Out, 0 Minutes, 12.4, 0
Mosaic, 10 gr (Whole/Plug), Boil, 10 Minutes, 11.8, 4.65
Mosaic, 10 gr (Whole/Plug), Boil, 5 Minutes, 11.8, 2.56
Mosaic, 20 gr (Whole/Plug), Flame Out, 0 Minutes, 11.8, 0
Citra, 20 gr (Whole/Plug), Flame Out, 0 Minutes, 13.4, 0
Citra, 50 gr (Whole/Plug), Dry Hop, 0 Days, 13.4, 0
Simcoe, 50 gr (Whole/Plug), Dry Hop, 0 Days, 12.4, 0
Mosaic, 50 gr (Whole/Plug), Dry Hop, 0 Days, 11.8, 0

YEAST

yeast / attenuation
Yeast Bay Wlp4000 - Vermont Ale, 85%

OTHER INGREDIENTS

ingredient / amount / time / name / usage
Protafloc, 5 gr, 0 minutes, Boil

INSTRUCTIONS

Mash at 63c for 90 mins
Boil for 60 Mins. Add flame out hops at the end then start cooling with the lid on.
Ferment at 17c until gravity hits 1.020 then let temp free rise to 21c max.
Dry hop 20 grams of each hop at 1.020.
When fermentation is complete, cool to 3 c adding balance of dry hops and hold at this temp for 4 days. Then bottle or keg be extra careful to minimise 02 pickup. Carbonate then Consume fresh, ideally within 4 weeks.
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