Überbrew Humulus Insani DIPA
Mark Hastings, Überbrew
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
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.