Double Glory DIPA

2.5 oz of Cascade and 2.5 oz of Centennial Pellets @ flameout

Most beer lovers have "Pinnacle" beers of choice, now this might be a Guinness, Pliny or other such beer.  For me the idea of Firestone Walker's Double Jack is just about perfect.  Normally I tend to stay away from commenting on commercial craft beers, others do it better than me.  But I do have a "Best of" beer list and Firestone's Double Jack has a seat at the winners table.

Double Jack has a lot of qualities going for it in today hop forward IPA style.  It carries the beautiful aroma needed for an IPA with this much alcohol behind it.   A very floral beer with low bittering hops compared to some other popular "West Coast IPA" styles.




This recipe is a mix up of other clone attempts and information gathered from Firestone.  Including the Sunday Session with Firestone's Brewer Matt Brynildson.  The real changes here from the other recipes listed are the use of WLP090 and adding some Crystal 20L into the recipe. 

Either way, we will find out in a couple weeks when this beer is completed.

 

Double Glory

Imperial IPA

Type: All Grain	Date: 1/13/2013
Batch Size (fermenter): 6.00 gal	Brewer: Chris Lewis
Boil Size: 6.86 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Lewys Tower
End of Boil Volume 6.24 gal	Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 6.00 gal	Est Mash Efficiency 72.0 %
Fermentation: Ale, Two Stage	Taste Rating(out of 50): TBA
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 17 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 82.5 % 2 lbs 8.0 oz Munich Malt - 10L (10.0 SRM) Grain 2 11.8 % 12.8 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 3.8 % 6.4 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 1.9 % 0.80 oz Cascade [5.50 %] - First Wort 60.0 min Hop 5 10.6 IBUs 1.00 oz Magnum [14.00 %] - Boil 60.0 min Hop 6 33.6 IBUs 1.00 oz Cascade [5.50 %] - Boil 30.0 min Hop 7 10.2 IBUs 1.00 oz Centennial [10.00 %] - Boil 30.0 min Hop 8 18.5 IBUs 1.00 oz Chinook [13.00 %] - Boil 30.0 min Hop 9 24.0 IBUs 2.50 oz Cascade [5.50 %] - Boil 0.0 min Hop 10 0.0 IBUs 2.50 oz Centennial [10.00 %] - Boil 0.0 min Hop 11 0.0 IBUs 1.0 pkg San Diego Supper Ale (White Labs #WLP090) [35.49 ml] Yeast 12 - 0.50 oz Cascade [5.50 %] - Dry Hop 12.0 Days Hop 13 0.0 IBUs 0.50 oz Centennial [10.00 %] - Dry Hop 12.0 Days Hop 14 0.0 IBUs 0.50 oz Amarillo Gold [8.50 %] - Dry Hop 9.0 Days Hop 15 0.0 IBUs 0.50 oz Cascade [5.50 %] - Dry Hop 9.0 Days Hop 16 0.0 IBUs 0.50 oz Centennial [10.00 %] - Dry Hop 9.0 Days Hop 17 0.0 IBUs 0.50 oz Simcoe [13.00 %] - Dry Hop 9.0 Days Hop 18 0.0 IBUs 0.50 oz Cascade [5.50 %] - Dry Hop 6.0 Days Hop 19 0.0 IBUs 0.50 oz Centennial [10.00 %] - Dry Hop 6.0 Days Hop 20 0.0 IBUs 0.50 oz Cascade [5.50 %] - Dry Hop 3.0 Days Hop 21 0.0 IBUs 0.50 oz Centennial [10.00 %] - Dry Hop 3.0 Days Hop 22 0.0 IBUs 0.25 oz Amarillo Gold [8.50 %] - Dry Hop 3.0 Days Hop 23 0.0 IBUs 0.25 oz Simcoe [13.00 %] - Dry Hop 3.0 Days Hop 24 0.0 IBUs
Beer Profile
Est Original Gravity: 1.092 SG	Measured Original Gravity: 1.081 SG
Est Final Gravity: 1.023 SG	Measured Final Gravity: TBA SG
Estimated Alcohol by Vol: 9.2 %	Actual Alcohol by Vol: TBA %
Bitterness: 96.8 IBUs	Calories: TBA kcal/12oz
Est Color: 8.6 SRM
Mash Profile
Mash Name: Temperature Mash, 2 Step, Full Body	Total Grain Weight: 21 lbs 3.2 oz
Sparge Water: 2.78 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Protein Rest Add 26.50 qt of water at 155.6 F 145.0 F 60 min Saccharification Heat to 156.0 F over 15 min 156.0 F 30 min Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 3.43gal) of 168.0 F water
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.3
Pressure/Weight: 10.59 PSI	Carbonation Used: Keg with 10.59 PSI
Keg/Bottling Temperature: 41.0 F	Age for: 15.00 days
Fermentation: Ale, Two Stage	Storage Temperature: 41.0 F
Fermentation Notes
Primary Fermentation: Pitched the yeast at 63 degrees.
This beer was a real challange to brew, 21 lbs of grain is about at the max of my brewing equipments capability.  With the mash at full capacity, my efficiency lowers, I was shooting for 1.092, ending up at 1.081.  I am going to add 8oz of sugar into the fermenter during fermentation.  (An old high gravity brewing trick.)  To bump up the gravity a little more.