Über­brew Hu­mu­lus In­sani DIPA

Mark Hast­ings, Über­brew

Craft Beer & Brewing Magazine - - Recipes In This Issue -

Mark Hast­ings of Über­brew in Billings, Mon­tana, share this home­brew-scaled recipe for their GABF gold medal–win­ning DIPA.


Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 89% OG: 1.081 FG: 1.012 IBUS : N/A ABV: 8.3%


14 lb (6.35 kg) Wey­er­mann Pil­sner

malt 8 oz (227 g) Crisp 45°L Crys­tal 14.4 oz (408 g) (weight) Bel­gian candy

syrup (clear)


0.38 oz (11 g) Chi­nook [12.3% AAU] at FWH 1 oz (28 g) Chi­nook [12.3% AAU]

at 30 min­utes 3 oz (85 g) Ci­tra [14.1% AAU]

at whirlpool 3 oz (85 g) Sim­coe [11% AAU]

at whirlpool 3 oz (85 g) Ci­tra [14.1% AAU]

at dry hop (see below) 3 oz (85 g) Sim­coe [11% AAU] at dry hop

YEAST Lon­don Ale III, Wyeast 1318, BSI A-18 DI­REC­TIONS

Sin­gle in­fu­sion mash: Achieve a mash tem­per­a­ture of 149°F (65°C). Hold for 1 hour, vor­lauf 15 min­utes, then lauter, sparg­ing at 166–168°F (74–75°C). Col­lect enough wort to boil 6.5 gal­lons (24.6 liters) of wort. Boil for 90 min­utes fol­low­ing the hops sched­ule. Af­ter the boil is com­plete, whirlpool for 25 min­utes be­fore chilling.

Chill the wort rapidly to 66°F (19°C). Fer­ment at 66°F (19°C) un­til fully at­ten­u­ated. Di­acetyl rest at 66–68°F (19–20°C) two days or un­til neg­a­tive for VDKS. Pull the yeast and dry hop for two days at 66°F (19°C). Pull the dry hops and crash to 32°F (0°C) for one week.

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