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read 1199 times • 14 replies • posted 5/13/2013 6:04:15 PM

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stumpyiliz 216:7
I hung up my brewing apron years ago. Girlfriend bought me a new book and the big is back. I bought myself everything I need and am off to the brew store next weekend to start off with an all grain dipa.

I was wondering if anyone had a 5 gal recipe that only uses Cascade and Columbus they would be willing to share? Hopefully with a dry hopping step.

Cheers
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HornyDevil
Originally posted by stumpyiliz
I was wondering if anyone had a 5 gal recipe that only uses Cascade and Columbus they would be willing to share? Hopefully with a dry hopping step.


For 5.5 gallons:

14 lbs Maris Otter

Single infusion mash at 152F for 1 hour

2 lbs of white table sugar added to runoff

(runoff an additional 2 gallons to make up for hop absorption)

1 oz. Columbus as first wort hop in a 1 hour boil

10 oz. of Cascade and 6 oz. of Columbus added to wort once it has cooled to 180F

Cool and pitch US05/WLP001/1056

Ferment until beer clears than add 2 oz. of Cascade and 1 oz. of Columbus for a one week dry hop.

After one week rack beer onto another 2 oz. of Cascade and 1 oz. of Columbus for another one week dry hop.

Rack and condition for a day or two.

Package.
5/14/2013 5:21:29 AM

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Erlangernick 1:2
A pound in the kettle -- and only an ounce actually boiled! Kids today.
5/15/2013 12:15:15 AM

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JulienHuxley 3482:280
Originally posted by HornyDevil
For 5.5 gallons:

14 lbs Maris Otter

Single infusion mash at 152F for 1 hour

2 lbs of white table sugar added to runoff

(runoff an additional 2 gallons to make up for hop absorption)

1 oz. Columbus as first wort hop in a 1 hour boil

10 oz. of Cascade and 6 oz. of Columbus added to wort once it has cooled to 180F

Cool and pitch US05/WLP001/1056



I thoroughly second this recipe.


Ferment until beer clears than add 2 oz. of Cascade and 1 oz. of Columbus for a one week dry hop.

After one week rack beer onto another 2 oz. of Cascade and 1 oz. of Columbus for another one week dry hop.

Rack and condition for a day or two.

Package.


Do you really rack twice? Iím aware that good technique usually creates very little risk of oxidization/contamination but I just donít see the need. Rack once to bottling bucket with second dry hop, remove second dry hop and package.
5/15/2013 5:08:43 AM

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HornyDevil
Originally posted by JulienHuxley
Do you really rack twice?


Actually, I rack the beer three times as I let it "condition" for a day or two after the second dry hop and before packaging.
5/15/2013 9:49:17 AM

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JulienHuxley 3482:280
Originally posted by HornyDevil

Actually, I rack the beer three times as I let it "condition" for a day or two after the second dry hop and before packaging.



But why?
5/15/2013 9:55:21 AM

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bitbucket 2159:63
Originally posted by JulienHuxley
Originally posted by HornyDevil

Actually, I rack the beer three times as I let it "condition" for a day or two after the second dry hop and before packaging.



But why?

Also wondering. I rack once at most.
5/15/2013 8:49:32 PM

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keanex 1503:57
Yeast can "scrub" the dry hopping oils, or something like that. If you can cold crash, do so before dry-hopping and rack off for best results.

As for a recipe, just do 14 pounds pale american, 1/2 pound crystal 40, and add 2 ounces of each between 10 and flame out. Mash around 150-152. Keep things simple and it will be good.
5/15/2013 8:59:11 PM

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HornyDevil
Originally posted by bitbucket
Originally posted by JulienHuxley
Originally posted by HornyDevil

Actually, I rack the beer three times as I let it "condition" for a day or two after the second dry hop and before packaging.



But why?

Also wondering. I rack once at most.


The first two times so I can properly dry hop (I only use whole leaf and racking on top of them allows for me to get all the hops saturated) and the third so that I end up with the least amount of particulate matter possible in my finished beer.

If you are worried about oxidation, youíre misplacing your priorities with a beer like this. Iím careful and I consume the beer within two months, so whatís the downside?
5/16/2013 3:28:26 AM

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stumpyiliz 216:7
So I got some ideas from the two that listed a recipe.

Going with:

5.5 gallons
14lbs Pale American
1 lb of Crystal 40
Mash at 152-158 for 1.25 hours
Add 1/2lb Sucanet at run off (sparging with 2 gallons at same mash temp)
Add 1 oz columbus at wort hopping at ten minutes
Boil down to 5.5 gallons
Add 2 oz of Cascade and one ounce Columbus when temp cools down to 180
pitching 1056 at 70 degres
ferment two weeks
Rack into secondary fermenter with 2 oz cascade and 1 oz Columbus for one week and then bottle

Considering malt sugar insted of corn sugar for the bottling. I am wondering if the malt sugar will build up too much of a malty taste for a DIPA?

I have no hydrometer and wonít have access to one for at least a month so just winging this batch.
6/29/2013 2:03:01 PM

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Unclerudy 12:3
Do a third a pound each of crystal 20, 40, and 60 instead of the 40 only. Adds a little more complexity.
6/29/2013 2:36:28 PM

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