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The Lord's Favorite Homebrew Club

Sip of Sol.

Chris Detrick

Project Description

sip-of-solThis is my attempt at an East coast ‘juicy’ double IPA, loosely based on Sip of Sunshine IPA from Lawson’s Finest Liquids. The mash temperature of 152/153 is higher than I usually use for a double IPA (145°F).  It also uses many more speciality grains like flaked oats, caramunich, carared, carapils and vienna.  

Here is the water profile I adjusted my carbon-filtered tap water to:

Ca+2

Mg+2

Na+

Cl

SO4-2

HCO

143.5

21.6

9.6

80.2

270

34.221

I add the flame-out hops in two equal stages during the whirlpool.  The first is at flame out when I start the whirlpool. The other half is added when the temperature is around 175°F and then I continue to whirlpool for 20 minutes, then chill to 62 degrees while adding 1 liter of O2 for 3 minutes while filling up the fermenter.  Ferment around 64 degrees.  Add the first half of the dry hops when fermentation begins to slow down.  Let rise to 68°F to finish fermentation. 

When fermentation is finished, chill to 60°F and add the rest of the dry hops for 3-4 days. Then purge with CO2 and cold-crash to 32°F.

This recipe won 1st place in the 2016 Beehive Brewoff in the Double IPA category. 

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
12 gal 90 min 151.550738 6.829466 1.074 1.014 8.016309

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Double IPA 22 A 1.065 - 1.085 1.016 - 1.021 60 - 120 6 - 14 0 - 0 0 - 0 %

Fermentables

Name Amount %
Belgian Pale Malt 21 lbs 64.62
UK Flaked Oats 2 lbs 6.15
Sugar - White Sugar/Sucrose 2 lbs 6.15
US Carapils Malt 1 lbs 3.08
German CaraMunich I 8 oz 1.54
German CaraRed 8 oz 1.54
German Vienna Malt 5.5 lbs 16.92

Hops

Name Amount Time Use Form Alpha %
US Columbus(Tomahawk) 2 oz 90 min First Wort Pellet 15.5
US Citra 1 oz 20 min Boil Pellet 14.1
Australian Vic Secret 1 oz 20 min Boil Pellet 15.5
Australian Vic Secret 2 oz 0 min Boil Pellet 15.5
US Citra 4 oz 0 min Boil Pellet 14.1
US Citra 4 oz 0 min Aroma Pellet 14.1
Australian Vic Secret 2 oz 0 min Aroma Pellet 15.5
US Citra 12 oz 0 min Dry Hop Pellet 15
Australian Vic Secret 6 oz 0 min Dry Hop Pellet 15.5
US Simcoe 2 oz 75 min Mash Leaf 13.7

Yeast

Name Lab Attenuation Temperature
Wyeast 1318-London Ale III 73% 32°F - 32°F

Mash

Step Temperature Time
Rest at 152°F 45 min
Raise to and Mash out at 32°F 0 min
Rest at 168°F 15 min

Fermentation

Step Time Temperature
Aging 0 days 32°F

Project Details

  • Client October 2016
  • Date October 1, 2016
  • Tags Member Recipe

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