The Tri-Centennial DIPA

The Tri-Centennial DIPA

(5 gallons/19 L, all-grain)
OG = 1.096 FG = 1.021
IBU = 106 SRM = 11 ABV = 10.7%

Ingredients
18 lbs. (8.17 kg) Maris Otter pale ale malt
1 lb. (0.45 kg) Carared® (20 °L)
30 AAU Centennial hops (first wort hop) (3 oz./85 g at 10% alpha acids)
30 AAU Centennial hops (5 min.) (3 oz./85 g at 10% alpha acids)
3 oz. (85 g) Centennial hops (dry hop)
1⁄2 whirfloc tablet (5 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) or Safale US-05 yeast (4.25 qt./~4.25 L yeast starter)
3⁄4 cup corn sugar (if priming)

Step by Step
Mill the grains. Dough in using 4.5 gallons (17 L) of water with a target mash holding temperature of 148 °F (64 °C). Hold the mash temperature for approximately 60 minutes or until the conversion is complete. Raise the temperature of the mash to 168 °F (76 °C) and begin sparging with 170 °F (77 °C) water until you collect 6 gallons (23 L) of wort in the kettle. As runoff begins, add the first wort hops to the kettle.

The total wort boiling time for this recipe is 60 minutes. When there are 5 minutes remaining in the boil, be sure to add your whirfloc or other kettle fining agent to help with precipitation of the hot break. Add the second hop addition 5 minutes prior to flame out as well.

Cool the wort to 70 °F (21 °C), transfer to your fermentation vessel and aerate the wort adequately. Since this is a very high gravity beer, you will likely need to use pure oxygen to get the levels of 10–12 ppm needed to ensure a complete fermentation. It should also be noted that normal pitching rates will be inadequate. To be safe, you should pitch 2–3 times the amount of yeast you would normally pitch for a 1.050 beer. (The yeast starter size listed in the ingredients list is a compromise between the optimal amount of yeast for fermenting a beer of this gravity and the fact that overpitching can scrub some hop character.) Add the contents of your yeast starter to the chilled wort. Ferment around 70 °F (21 °C) until the final gravity is reached, which should be in 10 to 14 days. Rack to a secondary vessel and allow the beer to mature for one week around the same temperature. Then dry hop the beer for an additional week. Your beer is now ready to rack into a keg or bottles along with the priming sugar.

The Tri-Centennial DIPA

(5 gallons/19 L, extract with grains)
OG = 1.096 FG = 1.021
IBU = 106 SRM = 11 ABV = 10.7%
Ingredients
12.25 lbs. (5.55 kg) light liquid malt extract
1 lb. (0.45 kg) Carared® (20 °L)
30 AAU Centennial hops (first wort hop) (3 oz./85 g at 10% alpha acids)
30 AAU Centennial hops (5 min.) (3 oz./85 g at 10% alpha acids)
3 oz. (85 g) Centennial hops (dry hop)
1⁄2 whirfloc tablet (5 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) or Safale US-05 yeast (4.25 qt./~4.25 L yeast starter)
3⁄4 cup corn sugar (if priming)

Step by Step
Mill the specialty grains. Place the milled grains in a grain bag. Steep them in 2 gallons (7.6 L) of 148 °F (66 °C) water for 30 minutes. Add the first wort hops to the kettle. Rinse the grain bag with about 2 qts. (1.9 L) of water and allow it to drip into the kettle for about 15 minutes, but be sure not to squeeze the bag.

Add enough water for a pre-boil volume of 6 gallons (23 L). (If you cannot perform a full-wort boil, split your wort into two 2.5-gallons (9.5-L) batches and boil individually. Split the ingredients proportionally between batches.) Stir in the malt extracts and begin the 60-minute boil. When there are 5 minutes remaining in the boil, be sure to add your whirfloc or other kettle fining agent to help with precipitation of the hot break. Add the second hop addition 5 minutes prior to flame out as well. Cool the wort to 70 °F (21 °C), transfer to your fermentation vessel and aerate the wort adequately. Add the contents of your yeast starter to the chilled wort. Ferment around 70 °F (21 °C) until the final gravity is reached, which should be in 10 to 14 days. Rack to a secondary vessel and allow the beer to mature for one week around the same temperature. Then dry hop the beer for an additional week. Your beer is now ready to rack into a keg or bottles along with the priming sugar.