NE DIPA Made with Red Shed

This month’s recipe is a big bold New England Double IPA. Tons of malt, tons of hops.

Vital Statistics: 

ABV: 8.8% SRM: 6 IBU: 85 OG: 1.082 FG: 1.016 

Ingredients: 

Yeast: Escarpment Labs London Foggy Ale 

Strike Water Temperature: 73°C 

Water Profile: Light & Hoppy 

Mash Rest Temperature: 65°C 

Mash pH: 5.4-5.5 

Brewing Process: 

Mash: 

• Heat strike water to 73c 
• Add all malt to strike water. Pro tip: Add Rice Hulls or Bioglucanase!
• Adjust mash ph with appropriate acid to reach desired brewing target 
• Mash rest temp 65c for 1 hour. Confirm with iodine test 
• Mash out at 78c, hold for 20 mins with vorlauf if possible 

Sparge: 

• Sparge the mash with water acidified to a pH between 5.2 and 5.5. 

Boil: 

• Boil target volume of wort. Length 70 min 
• Add White Sugar at 20 min
• Add Chinook, Columbus & Whirlfloc or Irish Moss at 10 min 
• Add Chinook & Columbus at Whirlpool/Steep for 30 min

Cooling: 

• Rapidly cool the wort with an ice bath or through a heat exchanger
• Add lightly diluted zinc or yeast nutrients 

Fermentation: 

• Collect cooled wort into fermentation vessel 
• Add oxygen through carb stone or by rapidly shaking volume 
• Pitch Escarpment Foggy London Ale at 18c 
• Step temp up to 22c when gravity drops below 8 plato. 
• Allow beer to ferment until 3 days of same gravity reading 
• Once beer is terminal, drop temp to 10c
• Scrub as much yeast and other protein out of fermentor 
• 5 days before packaging dry hop with Mosaic & Simcoe
• 24 hours after dry hop, drop temp to 0c and scrub as much hop and protein out of fermentor
• Scrub well 1 day before packaging and on day of packaging. 
• Proceed to packaging in either canning, bottling or kegging 
• Enjoy this beer at 2.6 volumes of CO2