Pulped Fiction DIPA clone

Double IPA (22 A)

Type: All Grain Date: 16 Oct 2017
Batch Size: 23.00 l Brewer: Dermott & Stass
Boil Size: 28.00 l Asst Brewer:
Boil Time: 60 min Equipment: Grainfather V2.3
End of Boil Vol: 25.00 l Efficiency: 75.00 %
Final Bottling Vol: 21.00 l Est Mash Efficiency: 78.3 %
Fermentation: Ale, Two Stage Taste Rating: 30.0
Taste Notes:
Prepare for Brewing

⃝ Clean and Prepare Brewing Equipment

⃝ Total Water Needed: 33.80 l
⃝ Mash Water Acid:
⃝

Water Prep
Amt Name Type # %/IBU
10.00 g Gypsum (Calcium Sulfate) (Mas… Water Agent 1 -

Mash or Steep Grains

Mash Ingredients
Amt Name Type # %/IBU
2.900 kg Gladfield American Ale Malt (5.0 EBC) Grain 2 40.0 %
2.900 kg Gladfield Vienna Malt (6.8 EBC) Grain 3 40.0 %
0.575 kg Gladfield Red Back Malt (65.0 EBC) Grain 4 7.9 %
0.500 kg Gladfield Shepherds Delight Malt (300.… Grain 5 6.9 %
0.375 kg Gladfield Supernova Malt (115.0 EBC) Grain 6 5.2 %
Mash Steps
Step Step
Name Description
Temperature Time
Saccharification Add 23.075 l of water at 72.3 C 67.0 C 60 min
Mash Out Add -0.002 l of water and heat to… 78.0 C 10 min

⃝ Sparge Water Acid:

⃝ Fly sparge with 10.73 l water at 75.6 C
⃝ Add water to achieve boil volume of 28.00 l
⃝ Estimated pre-boil gravity is 15.25 Plato

Boil Ingredients
 Boil Ingredients
Amt Name Type # %/IBU
30.0 g Waimea [15.60 %] - Boil 60.0 min Hop 7 44.0 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
25.0 g Mosaic (HBC 369) [11.80 %] - Boil 15… Hop 9 13.8 IBUs
25.0 g Citra [14.00 %] - Boil 10.0 min Hop 10 11.9 IBUs
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 11 -
30.0 g Mosaic (HBC 369) [11.80 %] - Boil 5.… Hop 12 6.6 IBUs
20.00 g Orange Peel, Sweet (Boil 5.0 mins) Spice 13 -
Steeped Hops
Amt Name Type # %/IBU
30.0 g Citra [14.00 %] - Steep/Whirlpool 30.0… Hop 14 15.2 IBUs

⃝ Estimated Post Boil Vol: 25.00 l and Est Post Boil Gravity: 17.61 Plato

Cool and Transfer Wort

⃝ Cool wort to fermentation temperature

⃝ Transfer wort to fermenter
⃝ Add water if needed to achieve final volume of 23.00 l

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Vermont IPA (Giga Yeast #GY054) Yeast 15 -

⃝ Measure Actual Original Gravity _______ (Target: 17.61 Plato)

⃝ Measure Actual Batch Volume _______ (Target: 23.00 l)
⃝ Add water if needed to achieve final volume of 23.00 l

Fermentation

⃝ 16 Oct 2017 - Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)

⃝ 20 Oct 2017 - Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)

Secondary Ingredients
Amt Name Type # %/IBU
200.00 ml Orange (Blood) Juice (Secondary 3… Flavor 16 -

Dry Hop and Bottle/Keg

Dry Hop/Bottling Ingredients
Amt Name Type # %/IBU
40.0 g Citra [14.00 %] - Dry Hop 3.0 Days Hop 17 0.0 IBUs
40.0 g Mosaic (HBC 369) [11.80 %] - Dry Ho… Hop 18 0.0 IBUs

⃝ Measure Final Gravity: _________ (Estimate: 3.52 Plato)

⃝ Date Bottled/Kegged: 30 Oct 2017 - Carbonation: Bottle with 123.52 g Corn
Sugar
⃝ Age beer for 30.00 days at 18.3 C
⃝ 29 Nov 2017 - Drink and enjoy!

Notes
Cool wort down to 80C before adding Whirlpool addition

Allow primary fermentation to move through high krausen before adding blood organe
juice. Add dry hops at the same time as orange juice?

Found that original was 80 IBU