Table of Contents
Dimmiga Dagar
Style: IPA
Bentleybrau Brewery's Dimmiga Dagar
Hazy Days inspired NEIPA
BrewTarget Recipe
Dimmiga Dagar IPA - American IPA (14B) ================================================================================ Batch Size 27,566 L Boil Size 30,566 L Boil Time 1,000 hr Efficiency 70% OG 1,070 sg FG 1,017 sg ABV 7,2% Bitterness 68,2 IBU (Tinseth) Color 6,3 srm (Morey) Fermentables ================================================================================ Name Type Amount Mashed Late Yield Color Weyermann - Pale Ale Malt Grain 7,000 kg Yes No 85% 3,4 srm Oats, Flaked Grain 1,000 kg Yes No 80% 1,0 srm Wheat, Torrified Grain 1,000 kg Yes No 79% 2,0 srm Weyermann - Rye Malt Grain 500,000 g Yes No 85% 3,6 srm Total grain: 9,500 kg Hops ================================================================================ Name Alpha Amount Use Time Form IBU Citra 12,0% 10,000 g Boil 1,000 hr Pellet 8,6 Eureka 18,0% 10,000 g Boil 1,000 hr Pellet 13,0 Waimea 14,0% 10,000 g Boil 1,000 hr Pellet 10,1 Citra 12,0% 15,000 g Boil 30,000 min Pellet 10,0 Eureka 18,0% 15,000 g Boil 30,000 min Pellet 14,9 Waimea 14,0% 15,000 g Boil 30,000 min Pellet 11,6 Citra 12,0% 35,000 g Boil 0,000 s Pellet 0,0 Eureka 18,0% 35,000 g Boil 0,000 s Pellet 0,0 Waimea 14,0% 35,000 g Boil 0,000 s Pellet 0,0 Citra 12,0% 75,000 g Dry Hop 0,000 s Pellet 0,0 Eureka 18,0% 75,000 g Dry Hop 0,000 s Pellet 0,0 Waimea 14,0% 75,000 g Dry Hop 0,000 s Pellet 0,0 Yeasts ================================================================================ Name Type Form Amount Stage Wyeast - London Ale Ale Liquid 125,00 mL Primary Mash ================================================================================ Name Type Amount Temp Target Time mash Infusion 26,006 L 76,844 C 70,000 C 1 hr mash out Temperature --- --- 75,000 C 15 min sparge Fly Sparge 14,867 L 84,412 C 75,000 C 30 min
Yeasties Recipe
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Dimmiga Dagar IPA
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==================================== STYLE ====================================
Style: American IPA
ABV: 7.15% ABV / 5.64% ABW / 235.29 kCal
Bitterness: 77.6 IBUs / 1.11 IBU:GU
RBR: 1.09
Color: 12 EBC / 6 SRM
Carbonation: 2.1 vols CO2
================================= INGREDIENTS =================================
Fermentables:
7.00 kg Weyermann Pale Ale (73.7%)
0.50 kg Weyermann Rye Malt ( 5.3%)
1.00 kg Flaked Oats (10.5%)
1.00 kg Torrified Wheat (10.5%)
Hops:
10.00 g Citra
10.00 g Waimea
10.00 g Eureka
15.00 g Citra
15.00 g Waimea
15.00 g Eureka
35.00 g Citra
35.00 g Waimea
35.00 g Eureka
75.00 g Citra
75.00 g Waimea
75.00 g Eureka
Yeast:
500.00 ml Wyeast London Ale
==================================== MASH =====================================
Tun fullness: 35.87 / 38.00 L (94.4%)
Mash in volume: 29.373 L
Diastatic Power: 94.7 °L / 315.6 °WK
First Runnings:
Volume: 17.973 L
Gravity: P° 26.821 / SG 1.114
pH: 5.73
Sparge volume: 13.027 L
Mash out volume: 31.000 L
Mash Steps:
26.000 L @ 76.55 °C -> 70.00 °C
0.000 L @ inf °C -> 75.00 °C
Sparge 13.027 L @ 75.00 °C
==================================== BOIL =====================================
Kettle fullness: 31.00 / 40.00 L (77.5%)
Volume: 31.000 L
Gravity: P° 16.233 / SG 1.066
================================ FERMENTATION =================================
Volume: 26.737 L
Original Gravity: P° 17.280 / SG 1.071
Final Gravity: P° 4.317 / SG 1.017
Apparent attenuation: 75.0%
Real attenuation: 61.5%
=================================== BOTTLE ====================================
Volume: 24.474 L
33cl Bottles: 73
Carb sugar: 124.43 g (Sucrose)
Brew Results
2019-08-19
Gear: Brewster Beacon
Target OG: 1.071
Strike hit: 71C
OG: 1.066
FG: 1.006
ABV: 7.8%
Brewday Notes:
smacked yeast right before starting
started grinding grains: 17:13
mash very, very full, but works.
strike temp 72C, but definitely not mixing well.
71C @ 15 mins.
70C @ 30 mins
Flowed pretty well, so pump stayed on slightly for whole mash
Sparged well for a while, then got stuck. Had to stir like crazy over a bucket.
Sparged 11L, ended with 29L. Topped up to 31L with sink.
Rye and/or flaked barley is more absorbant than other grains.
Yeast packet was just starting to inflate a bit when pitched.
Boil started: 20:00
Yeast pitched: 22:00
Finished cleaning: 22:27
Total brew time: 5:10
Liquor volume : 26L Grain weight : 9.5kg Strike temp : 76C Mash temp @ 10 min : 71C Mash temp @ 25 min : 70C Extra head space : almost none Mash tun fullness : 3cm below overflow Mash wattage : 400W Mash length : 60 min Mash out wattage : 1000W First runnings volume : ? Sparge volume : 13L Sparge water temp : 60C Boil volume : 31L Boil wattage : 1500W Mash pH @ 15 min : 5.94 Mash pH @ 30 min : 5.73 First runnings pH : 5.49 Boil pH : 5.52 Final pH : 5.27 Mash gravity @ 15 min : 6°P (1.022) Mash gravity @ 30 min : 10°P (1.038) First runnings gravity: 17.9°P (1.068) Boil gravity : 16°P (1.062) Final gravity : 16°P (1.062) Final gravity (hydro) : 1.068 Post-boil volume : 28L Fermenter volume : 27L
Despite no starter, very active after 24 hours.
Extremely fast bubbling at 48 hours.
Slowed down a lot on day 4. This was a fast and vigorous yeast, compared to the slow and steady saison yeast going in the fermenter next to it.
Bottled 2019-11-03:
4 kegs, 1x 750, 6x 500 = 23750ml bottled
FG refract: 6.8°P
FG hydro: 1.010 (raw)
FG corrected (1.1): 1.007 (ABV: 7.6%)
Tasting Notes: