Double Take DIPA - Beervana 2018

US hit of Centennial, Mosiac, Simcoe and Amarillo, a flavour packed double IPA that will make you think twice.


1.7 kg Black Rock Golden Ale
1.7 kg Black Rock Export Pilsener
1.7 kg Black Rock Ultralite
23 g Fermentis US05 yeast
40g Centennial hops
60g Mosaic hops
40g Simcoe hops
40g Amarillo hops

Clean & sanitise fermenter and associated equipment for brewing.
Dissolve 5.1 kg of wort concentrate into 2.5 Litres of boiling water in a large jug and add to
fermenter . Fill with cold quality brewing water to 19 litres achieving a starting wort temperature of 20 +/- 3 °C.
Sprinkle the dried yeast onto wort surface and ferment for 7 days then dry hop 20g Centennial, 30g Mosaic, 20g Simcoe, 20g Amarillo into brew.
At day 11 of fermentation with a final gravity of 1.015 SG dry hop remaining 20g Centennial, 30g Mosaic, 20g Simcoe, 20g Amarillo into brew.
Allow 3 days of dry hop infusing, then crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices

Alcohol: 7.2% ABV
Bitterness: 65 IBU
Colour: 15 SRM

Black Rock Wort Concentrates contain:
Pilsner, Ale, Caramalt, Crystal, and Roasted malts

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