Haven’t brewed an IPA in a long time so I decided to brew Double Down again. This time around I changed up the hop schedule by reducing the 6ozs of Citra to 2ozs and doing 2ozs each of Amerillo and Galaxy. I did this to move more of the Citra to the dry hop. I also changed the yeast to Juice and did not put the sugar in the boil.
2lb Rice Hulls
25lbs Pale Malt (2 row)
3lbs Wheat Malt
2lbs Flaked Wheat
1lb 8ozs Flaked Oats
1lb Table Sugar (Added with dry hop)
1oz Amarillo @ 30mins
1oz Amarillo @ 15mins
2ozs Citra, Amarillo and Galaxy whirlpool for 15mins @ 148F
4pkgs (8billion cells) Juice yeast
4oz each of Galaxy & Amarillo dry hopped 2 days before FG
Added 3g of gypsum, 8g calcium chloride, and 12g magnesium sulfate to bring the water to.
50ppm calcium, 19ppm magnesium, 38ppm sodium, 100ppm chloride, 106ppm sulfate and a chloride/sulfate ratio of .94
Not much to note on the brewing other than the heater connection for the boil was leaking. During the brew day I also transferred the Peach Gose from the oak into a unitank.
I didn’t add the sugar to the boil so I will add it to the fermentor once fermentation starts. This really drove a massive reaction in the yeast and blow off.