I haven’t made a DIPA in a long time. So in this batch applied all the tips & tricks I’ve learned overtime to make an 8% DIPA. This is for a 6.08 gallon batch brewed with the my Grainfather G30.
Grist
- Golden Promise Pale Malt – 91%
- Flaked Oats – 6%
- Caramel Malt 40L – 3%
Hops
- Bravo @ T-160 – 66 IBU
- Simcoe @ T-20 – 20 IBU
- 2 oz Amarillo dry hop 3 days
- 2 oz Citra dry hop 3 days
Dry hop’d after primary fermentation under pressure.
I fermented this batch with Verdant IPA from Lallemand.
Waiting till fermentation is nearly complete to dry hop has become standard practice for me. When I do this I cap off the fermenter and use a spunding valve. Unfortunately my Grainfather conicals can only hold about 2 PSI max. But even at this low of a PSI it seems to make a difference.
The aroma, appearance, and flavor of this brew is pretty much what I was shooting for. It took a couple weeks of cold storage to clear it up.
