Retribution DIPA batch 3

So batch one, attenuated well using us-05 but lacked hop aroma, batch 2 had the hop aroma but used WLP007 and it did not attenuate out fully, finished cloying and just unpleasant – admittedly had worse commercial examples!

So the plan this time is to hop the hell out of it, using the latest crop of Nelson and Galaxy and then ferment it with WLP001 which to date i have had good results with in IPA’s.

The recipe is based around the Stone Brewing Drink By DIPA which i have had several bottles of and its very impressive, obvious differences being different yeast, some differences in hops, oh and different grains although of the pale variety!

So the recipe below is for a 55L batch – slightly larger than normal but will be losing a fair bit of wort to the pellets in the whirlpool and kettle. Mashing will be at 64degC for 90min (80% efficiency) then ramping up to 74degC for the mash out.

The boil will be for 90min and will be using CO2 non isomerised extract for the bittering addition, then everything else will be T90 pellets in obscene amounts!


Amt Name Type # %/IBU
16.73 kg Pale Malt low colour (4.0 EBC) Grain 1 89.2 %
0.74 kg Wheat Malt, Bel (3.9 EBC) Grain 2 3.9 %
98.06 g Calypso [15.00 %] – Mash 60.0 min Hop 3 14.5 IBUs
1.29 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 4 6.9 %
25ml 5 x hop shots [14.00 %] – Boil 90.0 min Hop 5 69.0 IBUs
100.00 g Amarillo Gold [8.50 %] – Boil 15.0 min Hop 6 11.2 IBUs
100.00 g Simcoe [13.00 %] – Boil 15.0 min Hop 7 17.1 IBUs
100.00 g Centennial [10.00 %] – Whirlpool 30 min Hop 8 13.3 IBUs
100.00 g Citra [12.00 %] – Whirlpool 30 min Hop 9 15.9 IBUs
100.00 g Motueka [7.00 %] – Whirlpool 30 min Hop 10 9.3 IBUs
lots pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 11
150.00 g DH1 Galaxy [14.00 %] – Dry Hop 3.0 Days Hop 12 0.0 IBUs
150.00 g DH1 Nelson Sauvin [12.00 %] – Dry Hop 3.0 Days Hop 13 0.0 IBUs
150.00 g DH2 Galaxy [14.00 %] – Dry Hop 3.0 Days Hop 14 0.0 IBUs
150.00 g DH2 Nelson Sauvin [12.00 %] – Dry Hop 3.0 Days Hop 15 0.0 IBUs

Beer Profile

Est Original Gravity: 1.082 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 9.8 %
Bitterness: 150.3 IBUs
Est Color: 8.8 EBC

The whirlpool will be for 30min, before being knocked out to the fermenter, yeast will be pitched at 17degC and then fermented at 20degC

Once final gravity if reached, the temp will be lowered to 18-19degC and after 24hours the yeast will be cropped from the conical and the first dryhop addition added. 3 days later this addition will be removed, and the second addition added for another 3 days.

Once all dryhopping is complete the temp will be dropped to 2degC for 7 days, – the DIPA will then be kegged with finnings and forced carbonated before serving/bottling for the comp – well if all goes to plan!

Updates and pictures of the brew day to follow

Bombed at the LSE comp due to an infection in the bottle! but the kegged version went down a storm after the comp was over!

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