North Oakland DIPA
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.070 SG | Maximum OG: | 1.090 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.020 SG |
| Minimum IBU: | 60 IBU | Maximum IBU: | 120 IBU |
| Minimum Color: | 8.0 SRM | Maximum Color: | 15.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 8.00 US gals | Wort Volume After Boil: | 6.08 US gals |
| Volume Transferred: | 5.28 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 5.28 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.044 SG | Expected OG: | 1.073 SG |
| Expected FG: | 1.010 SG | Apparent Attenuation: | 85.0 % |
| Expected ABV: | 8.4 % | Expected ABW: | 6.6 % |
| Expected IBU (using Tinseth): | 101.6 IBU | Expected Color (using Morey): | 9.1 SRM |
| BU:GU ratio: | 1.39 | Approx Color: | |
| Mash Efficiency: | 50.0 % | ||
| Boil Duration: | 90.0 mins | ||
| Fermentation Temperature: | 68 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter Pale Ale Malt - T.Fawcett | 10lb 0oz | 46.9 % | 4.1 | In Mash/Steeped |
| US 2-Row Malt | 7lb 0oz | 32.8 % | 2.1 | In Mash/Steeped |
| US Carapils Malt | 1lb 8oz | 7.0 % | 0.3 | In Mash/Steeped |
| US Caramel 40L Malt | 12.00 oz | 3.5 % | 4.9 | In Mash/Steeped |
| German Pilsner Malt | 1.00 oz | 0.3 % | 0.0 | In Mash/Steeped |
| Sugar - Turbinado | 1lb 8oz | 7.0 % | 2.5 | Start Of Boil |
| Sugar - Corn Sugar/Dextrose (Dry) | 8.00 oz | 2.3 % | 0.0 | Start Of Boil |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Hallertauer Hersbrucker | 3.5 % | 1.00 oz | 11.1 | Loose Pellet Hops | 90 Min From End |
| US Simcoe | 13.0 % | 0.50 oz | 17.7 | Loose Pellet Hops | 45 Min From End |
| US Simcoe | 16.0 % | 0.50 oz | 16.6 | Loose Whole Hops | 30 Min From End |
| US Summit | 16.0 % | 0.50 oz | 16.6 | Loose Whole Hops | 30 Min From End |
| US Centennial | 8.0 % | 1.00 oz | 10.7 | Loose Whole Hops | 15 Min From End |
| US Simcoe | 10.4 % | 1.00 oz | 10.2 | Loose Whole Hops | 10 Min From End |
| US Simcoe | 10.4 % | 1.00 oz | 5.6 | Loose Whole Hops | 5 Min From End |
| US Summit | 16.0 % | 1.00 oz | 8.6 | Loose Whole Hops | 5 Min From End |
| US Centennial | 8.0 % | 1.00 oz | 4.3 | Loose Whole Hops | 5 Min From End |
| US Centennial | 8.0 % | 1.00 oz | 0.0 | Loose Whole Hops | At turn off |
| US Simcoe | 10.4 % | 0.75 oz | 0.0 | Loose Whole Hops | At turn off |
| US Columbus(Tomahawk) | 13.0 % | 2.50 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| US Centennial | 8.5 % | 1.25 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| US Simcoe | 11.0 % | 1.25 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Nate's 145-152-165 |
| Step Type | Temperature | Duration |
| Rest at | 145 degF | 30 |
| Raise by infusion to | 152 degF | 60 |
| Raise by infusion to | 165 degF | 15 |
| Recipe Notes |
|
Pre-Boil: 1.057 OG: 1.073 FG: 1.011 SrM: 8.3 March/April 2011 Zymurgy "Divide dry hops into 2 equal portions, and use each for 7 days." |