Aussie-Style DIPA
All-Grain Recipe
(5 gallons/19 L, all-grain)
OG = 1.074 FG = 1.014
IBU = 65 SRM = 6 ABV = 8%
Ingredients
12 lbs. (5.4 kg) Pilsner malt
1 lb. (0.45kg) Maris Otter pale malt
1 lb. (0.45kg) caramel malt (20 °L)
1 lb. (0.45kg) flaked oats
1 lb. (0.45kg) white wheat malt
3.5 AAU CTZ hops (60 min.) (0.25 oz./7 g at 15% alpha acids)
3.3 AAU Chinook hops (60 min.) (0.25 oz./7 g at 13% alpha acids)
5.5 AAU Centennial hops (60 min.) (0.5 oz./14 g at 11% alpha acids)
2 oz. (56 g) Enigma® hops (dip hop)
2 oz. (56 g) Galaxy® hops (dip hop)
1 oz. (28 g) Citra® hops (dip hop)
3 oz. (84 g) Citra® hops (dry hop)
1 Whirlfloc tablet (15 min.)
1.5 tsp. Wyeast yeast nutrient (15 min.)
Omega Lutra® Kveik (OYL-071) or your favorite kveik yeast strain
3⁄4 cup corn sugar (if priming)
Step by Step
I shoot for a mash pH of 5.4 and use a “hoppy lite” water profile. Mash in at 148 °F (64 °C) and hold for 45 minutes. Sparge and draw off 7.5 gallons (28 L) to the boil kettle. Boil for 60 minutes, adding the boil hops at the start of the boil. Add Whirlfloc and yeast nutrient in the last 15 minutes of the boil. Cool the wort to 180 °F (82 °C). Put the dip-hop additions into a muslin bag and place in the bottom of your fermenter. Cover the hops with just enough wort to submerge the hops and seal the fermenter. Allow the dip hops to sit in this liquid for one hour.
Cool the remaining wort down to at least 100 °F (38 °C) and transfer to the fermenter. Pitch yeast and ferment anywhere around 90 °F (32 °C). When fermentation is complete, bottle condition or keg and force carbonate.
Partial Mash Recipe
Reduce the Pilsner malt to 2 lbs. (0.9 kg) and add 6.3 lbs. (2.9 kg) of light liquid malt extract. Pour grains into a large muslin bag (or two separate bags, being sure they are not packed too tight) and mash the grains in 3.5 gallons (13 L) water at 160 °F (71 °C) for 30 minutes or until conversion is complete. Pull the grains from the kettle and rinse them with 1 gallon (3.8 L) of water at 170 °F (77 °C). Turn off the heat and stir in the malt extract. Stir until completely dissolved then turn on heat and top brew kettle to 6 gallons (23 L). Bring wort to a boil. Follow the remainder of the all-grain recipe instructions.
