• Favorite
  • Discuss
  • Subscribe


Double IPA • All Grain • 5.4 gal


brewed with Amarillo, Centennial, CTZ, and Simcoe hops.

September 6, 2017 at 12:29am

0.0/5.0 0 ratings

Ingredients (All Grain5.4 gal)

  • 14 lbs Pale; Gambrinus Malting

    Pale; Gambrinus Malting

    Our plump 2-row European type Pale malt is the base for all beers. We strive to obtain only the lowest protein malting barley available.

  • .5 lbs Crystal 40; Great Western

    Crystal 40; Great Western

    A fully modified and saccharified two-row crystal malt roasted to a target color of 40° ASBC. A versatile malt providing moderate color and caramel flavor.

  • 1 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 2 oz Columbus - 15.0 AA% whole; boiled 60 min


    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 1.5 oz Centennial - 10.0 AA% whole; boiled 30 min


    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1.5 oz Zeus - 15.5 AA% whole; boiled 15 min


    Zeus is often grouped together with Columbus and Tomahawk® and labeled as CTZ. They are referred to as Super High Alpha varieties, having alpha acid content of between 14.5-16.5%. Together they make up approximately a quarter of the entire U.S. hop acreage.—usahops.org

  • Fermentis US-56 Safale US-56

    Fermentis US-56 Safale US-56

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.


CTZ, simcoe, centennial, amarillo

Style (BJCP)

Category: 22 - Strong American Ale

Subcategory: A - Double IPA

Range for this Style
Original Gravity: 1.073 1.065 - 1.085
Terminal Gravity: 1.012 1.008 - 1.018
Color: 9.7 SRM 6 - 14
Alcohol: 8.1% ABV 7.5% - 10%
Bitterness: 173.5 IBU 60 - 120



How would you rate this?

2018-01-03 5:44pm

Just wondering if this is a great DIPA.


I haven’t brewed it...

2018-02-11 9:55pm

Just a big fan of Pliny and I’ve looked at various clones online. I actually bought the hops, but never got around to it!

Post a Comment

Subscribe to this discussion.