Daily Double IPA

This is a 1999 BJCP style 7 beer adjusted to imperial strength, similar to Dogfish Head 90 Minute IPA. The recipe was derived from a recipe called Big Dipper Double IPA found in Zymurgy magazine. In the 2004 BJCP guidelines it is style 14c.

Recipe: Imperial IPA
Volume: 5 gallons
Dates:

Brew date: Sep 11, 2004
Transfer to secondary: Sep 21, 2004
Transfer to tertiary: Sep 28, 2004
Transfer to quadriary: Oct 5, 2004
Bottling: Oct 12, 2004

Ingredients:

Water source: basement utility sink filtered dispenser
Yeast:
- Primary - White Labs WLP002 English Ale (pitchable tube)
- Tertiary - White Labs WLP001 California Ale (pitchable tube)

Grain bill

	Potential sg pppg	Points per gal
14 lbs Pale 2-row 1 lbs Munich 6L 3/4 lb Aromatic 1/2 lb Biscuit 1/4 lb Carapils 1/8 lb Caravienne 1/8 lb Caramunich	1.037 1.037 1.036 1.035 1.034 1.034 1.034	518.0 37.0 27.0 17.5 8.5 4.25 4.25
16.75 lbs	Ideal: Pre-boil: Target:	616.5 616.5 616.5	/ 5 gal = 123.3 >>> 1.123 * 70% / 6 gal = 71.9 >>> 1.072 * 70% / 5 gal = 86.3 >>> 1.086

Hops

3/4 oz Chinook whole hops - mash - 12.2% avg alpha Utilization: 90 minutes @ 1.072 = 20.2%	*IBU = 0.75 12.2 * 20.2 * 0.75 / 5 = 27.7**
1/2 oz Chinook whole hops - first wort - 12.2% avg alpha Utilization: 90 minutes @ 1.072 = 20.2%	*IBU = 0.5 12.2 * 20.2 * 0.75 / 5 = 18.5**
1/2 oz Centennial whole hops - bittering - 9.5% avg alpha Utilization: 75 minutes @ 1.072 = 19.8%	*IBU = 0.5 9.5 * 19.8 * 0.75 / 5 = 14.1**
1/2 oz Centennial whole hops - bittering - 9.5% avg alpha Utilization: 60 minutes @ 1.072 = 19.0%	*IBU = 0.5 9.5 * 19.0 * 0.75 / 5 = 13.5**
1/2 oz Centennial whole hops - flavor - 9.5% avg alpha Utilization: 10 minutes @ 1.072 = 6.9%	*IBU = 0.5 9.5 * 6.9 * 0.75 / 5 = 4.9**
1/2 oz Nugget whole hops - aroma - 13.4% avg alpha Utilization: 2 minutes @ 1.072 = 1.5%	*IBU = 0.5 13.4 * 1.5 * 0.75 / 5 = 1.5**
1 oz Nugget whole hops - dry hopping in secondary Utilization: 0%	IBU = 0
	Total IBU = 80

Other

2 teaspoons gypsum
beginning of mash 8 ounces rice hulls
end of mash 2 teaspoon Irish Moss
20 minutes 4 teaspoons yeast nutrient
2 teaspoons in starter and 2 at 2 minutes

Activity Log

Yeast Starter:

I did this twice. The first time I used yeast that was marked "Best by June, 2004". I didn't think it started properly because I never saw any foam and only a few bubbles. But, it did have a layer of sediment in the bottom which, in retrospect, I think was new yeast. I got a new vial of yeast and it did the same thing so I think it probably worked the first time as well.

About 36 hours before brew, boiled 2 oz of pale malt extract in 20 oz of water in flask for 10 minutes. Left doubled foil on flask and let cool. Pitched vial of yeast and fitted stopper and airlock.

Mash/Lauter/Sparge:

Added gypsum to 5 gallons of water, heated to 170 f and added grain. Added small amount of cool water to mash at 150 f for 10 minutes. Temperature dropped so heated while stirring to bring temperature up to 152 f and mashed for 10 more minutes. Took 1/3 of mash and heated to a boil while the rest mashed for another 10 minutes and tested positive for conversion. Added back together to mash out at 170 f. Mixed in rice hulls and scooped into lauter tun, recirculating until relatively clear. Poured first gallon back through, then sparged with 170 f water until 7 gallons of runoff was obtained. Captured remainder of runoff from lauter tun (~2 quarts @ ~1.020) into pyrex pitcher.

Boil:

Boiled through first break then added first hops. Boiled for 10 minutes then added second hops. Boiled for 5 minutes then added third hops. Boiled for 15 minutes then added fourth hops. Boiled for 50 minutes then added flavor hops. Boiled for 5 more minutes then added aroma hops. Boiled for 5 more minutes then turned off heat. Added Irish moss and pitcher of extra runoff 20 minutes before end and yeast nutrient 2 minutes before end. Placed pot on basement floor. Sanitized cooling coil in iodophor solution. Cooled to ~75 f with coil and siphoned to fermenter taking a reading of 1.088. Aerated by rocking carboy on folded towel and pitched yeast starter. Fitted with stopper and airlock and put on fermenting bench with temperature controller set to 73 f.

Fermentation:

Observations of primary stage (5 PM start):

12 hours: 1/2 inch foam, 73 bubbles per minute
1.5 days: 1 inch foam, 72 bubbles per minute
set temperature down to 70 f
2.5 days: 1/2 inch foam, 31 bubbles per minute
temperature has only gone down to 72 f due to climate
3.5 days: 1/3 inch foam, 20 bubbles per minute
temperature is now down to 70 f
5 days: 1/4 inch foam, 13 bubbles per minute
5.5 days: 1/8 inch foam, 10 bubbles per minute
7 days: thin foam, 6 bubbles per minute
9 days: patchy foam, 4 bubbles per minute
10 days: patchy foam, 3 bubbles per minute

Put 1.5 ounces of whole Nugget hops in bottom of 5 gallon carboy. Siphoned from primary and fitted with stopper and airlock. Specific gravity measured 1.038. Set temperature to 68 f. Rocked carboy at each point below to keep hops wet.
Observations of secondary stage:

11.5 days: 1 bubble per minute
12.5 days: 1 bubble every 75 seconds
14.5 days: In order to bring down the specific gravity, I decided to pitch some yeast after I move the beer to the tertiary carboy. About 48 hours before transfer to tertiary, boiled 2 oz of pale malt extract in 20 oz of water in flask for 10 minutes. Cooled in ice water bath. Pitched vial of yeast and fitted stopper and airlock.

Siphoned from secondary into another 5 gallon carboy. Specific gravity measured 1.037. Filled 2 liter bottle 4/5 full, squeezed the air out and put it in the fridge for force carbonating. Pitched second yeast and fitted with stopper and airlock.
Observations of tertiary stage:

17 days: patchy foam, 3 bubbles per minute
17.5 days: thin foam, 4 bubbles per minute
18 days: 1/4 inch foam, 4 bubbles per minute
19.5 days: 1/3 inch foam, 3 bubbles per minute
21 days: 1/8 inch foam, 2 bubbles per minute
22.5 days: set temperature to 72 f
23.5 days: thin foam, 1 bubbles every 43 seconds
24 days: thin foam, 1 bubbles per minute

Siphoned from tertiary into another 5 gallon carboy and fitted with stopper and airlock. Specific gravity measured 1.030.
Observations of quadriary stage:

24.5 days: no foam, 1 bubble every 2 minutes 19 seconds

Bottling:

Force carbonated 2 liter bottle taken before second yeast.

Siphoned from quadriary into bottling bucket. Filled 2 liter bottle 4/5 full, squeezed air out and force carbonated. Took specific gravity reading of 1.030 which puts ABV at 7.5%. Boiled 3 3/4 ounces of corn sugar in 3 cups of water, cooled in ice bath and stirred into bottling bucket, with bottling bucket filled to the 4 gallon mark. Filled and capped 36 bottles as well as 1 liter and 1/2 liter swingtop bottles.

See Daily Double IPA labels here.

Results:

TBD