Johanesburg Double IPA (AG)
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.056 SG | Maximum OG: | 1.075 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.018 SG |
| Minimum IBU: | 40 IBU | Maximum IBU: | 70 IBU |
| Minimum Color: | 6.0 SRM | Maximum Color: | 15.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 52.00 qts | Wort Volume After Boil: | 44.00 qts |
| Volume Transferred: | 40.00 qts | Water Added To Fermenter: | 0.00 qts |
| Volume At Pitching: | 40.00 qts | Volume Of Finished Beer: | 40.00 qts |
| Expected Pre-Boil Gravity: | 1.055 SG | Expected OG: | 1.069 SG |
| Expected FG: | 1.014 SG | Apparent Attenuation: | 79.3 % |
| Expected ABV: | 7.4 % | Expected ABW: | 5.8 % |
| Expected IBU (using Garetz): | 46.5 IBU | Expected Color (using Morey): | 11.6 SRM |
| BU:GU ratio: | 0.67 | Approx Color: | |
| Mash Efficiency: | 75.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 64 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter Malt | 24lb 0oz | 89.3 % | 5.5 | In Mash/Steeped |
| US Aromatic Malt | 1lb 0oz | 3.7 % | 1.8 | In Mash/Steeped |
| Belgian Caramel Munich Malt 80 | 8.00 oz | 1.9 % | 3.6 | In Mash/Steeped |
| US Chocolate Malt | 4.00 oz | 0.9 % | 8.0 | In Mash/Steeped |
| German Smoked Malt | 2.00 oz | 0.5 % | 0.0 | In Mash/Steeped |
| Sugar - Turbinado | 1lb 0oz | 3.7 % | 0.9 | End Of Boil |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Columbia | 7.0 % | 2.00 oz | 18.6 | Loose Whole Hops | 60 Min From End |
| US Chinook | 10.5 % | 2.00 oz | 27.9 | Loose Whole Hops | 60 Min From End |
| US Mount Hood | 4.5 % | 2.00 oz | 0.0 | Loose Whole Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 10 | Total Magnesium (ppm): | 1 |
| Total Sodium (ppm): | 2 | Total Sulfate (ppm): | 1 |
| Total Chloride(ppm): | 4 | Total Bicarbonate (ppm): | 29 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (66C/151F) w/Mash Out |
| Step Type | Temperature | Duration |
| Rest at | 151 degF | 60 |
| Raise to and Mash out at | 171 degF | 10 |
| Recipe Notes |