Double Bounce - Oat Cream DDH IPA - BeerCo All Grain Kit

Jump Jump Jump Up and Jump Down and Jump Around - Just be careful of the Double Bounce - Oat Cream IPA with a Double Bounce of Oats and creamy lactose and a healthy Double Dry Hop with Pineapple and Piney Vic Secret AU Hops paired up with Bravo US Hops!  Bravo for the Double Bounce - DDH - Oat Cream IPA! So what do you say Jump Up and Jump Down and pour me one of those Double Bounce Oat Cream IPAs tanks - Cheers #brewhappy always #enjoyresponsibly always

Vital Stats:

• Batch Size: 19 Litres (US 5 Galons)
• Boil Time: 60 mins

Properties

• OG 1.075
• FG 1.014
• IBU 44
• ABV 8.2%
• Colour 12 EBC
• Balance - 0.612 IBU/SG Bitterness Ratio

Malt:

Amt    Name                                         Colour     % Grist

3.00 Kg  Malteurop Pilsen Malt                        (4 EBC)        45%
2.00 Kg  Crisp Finest Maris Otter® Ale Malt    (6.5EBC)      31%
0.50 Kg  Crisp Light Munich Malt                   (22 EBC)        8%
0.50 Kg  Crisp Naked Oat Malt                         (5 EBC)        8%
0.50 Kg  UniGrain Rolled Oats                          (2 EBC)        8%

6.50 Kg Total Grist                                          (12 EBC)      100%

ADJUNCTS:

• 350g of Lactose (Milk Sugar)

Hops:

1. 20g Bravo       13.3%                   Boil                                  60 mins  26 IBUs
2. 20g Vic Secret 21.2%                  Steep/Whirlpool              40 mins    6 IBUs
3. 20g Bravo       13.3%                   Steep/Whirlpool              40 mins    4 IBUs
4. 20g Vic Secret 21.2%                  Steep/Whirlpool              20 mins    6 IBUs
5. 20g Bravo       13.3%                   Steep/Whirlpool              20 mins    4 IBUs
6. 30g Vic Secret 21.2%                  1st Dry Hop at Day 5 for 3 days       0 IBUs
7. 20g Bravo       13.3%                   1st  Dry Hop at Day 5 for 3 days      0 IBUs
8. 30g Vic Secret 21.2%                  2nd Dry Hop at Day 8 for 3 days      0 IBUs
9. 20g Bravo       13.3%                   2nd Dry Hop at Day 8 for 3 days      0 IBUs

Yeast

Liquid | GigaYeast

• GY054 Vermont IPA GigaYeast (Liquid) 1 x Gold Pitch

Dry | Lallemand Brewing

• LalBrew® Verdant IPA Ale Yeast (Dry) 2 x 11 g Sachets

Method:

1. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 67 °C (152 °F).
2. Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete.
3. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F). Mash out for 10 minutes.
   
4. Fly sparge slowly with approx. 15 Litres of 77 °C (170 °F ) water, collecting wort until the pre-boil kettle volume is around 25 L (6.5 gallons).
5. The total boil time will be 60-90 minutes. Do not add Deltafloc or Irish Moss.
6. Add 350g of Lactose at termination of boil.
7. At flameout, wait until wort cools to 80.2°C (176 °F ) to avoid volatizing hop oils. Set time for 40 mins and add first hop stand addition (20g each hop).
8. After 20 mins add the second hop stand additions (20g each hop).
9. After the total hop stand of 40 minutes, chill wort to 19°C (67 °F ), decant starter or open Gold Pitch and pitch Yeast and aerate.
10. Over the course of the two-week fermentation, ramp the temperature up to 23°C (73 °F ) to ensure full attenuation.
11. On approximately Day 5 of fermentation when attenuation has reached about 80 percent, add the first dry hop addition.
12. Wait 3 days, then remove the first dry hop addition (or leave in) and add the second addition of dry hops and dry hop for another 3 days.
13. When finished, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar or 180g of Light Dried Malt Extract if bottling) and drink fresh. Prost!