We Like Space Haze DIPA

Name: God’s Own Drunk DIPA / Jimmy Buffett Bathroom Beer

  • Kit Type: LME
  • Boil Time: 90 min.
  • Boil Type: Partial Boil

Instructions

Brewing

  • Add 2-3 gallons of water to the 5 gallon kettle and turn on heat
  • Add the malts (3 lbs. flaked oats and 1 lb. white wheat) to mesh bags and insert in water
  • After 30 min., when the water reaches 170F, remove malts

note

If the water reaches 170F too quickly, turn off the heat and let steep until 30 min. has passed.

  • Heat the water to a boil
  • Turn off the heat
  • Stir in the 7 lbs. Liquid Malt Extract (LME)
  • Bring back to a boil

warning

Beware of the heat break!

When it is close to boiling over, turn down the heat. When the foam drops, turn the heat back up and bring back to a boil.

  • 90 min: Boil for 60 min.
  • Lower temperature to between 170F and 185F (a low boil) to ensure convection keeps the wort flowing
  • 30 min: Add whirlpool hops (2 oz. Citra, 1 oz. El Dorado) in mesh bags
  • 15 min: Add 1 lb. Corn Sugar and 1 lb. Maltodextrin and stir
  • Pause the timer and turn off the burner. Stir in the sugars until completely dissolved
  • Bring back to a boil and resume the timer
  • 0 min: Remove from heat and cover

Preparation

important

Remember, air is now the enemy! “Hot side” airation can cause other microbes to enter the batch, which has a chance of out-competing the yeast before that is added. When in doubt, sanitize everything!

  • Plug a sink and place covered pot in it
  • Fill sink with water and add ice if possible
  • When the temperature reaches 130F, transfer wort to the carboy by siphoning it out with a sanitized tube. Make sure the tube does not reach the bottom of the pot to prevent the sediment from the bottom from being sucked up.

caution

When sucking on the end of the tube while siphoning, do your absolute best to not get saliva on the end. Just use your lips!

Do your absolute best to make sure the siphon is placed in a way that allows the liquid to enter the carboy smoothly with minimal splashing.

  • Top off the carboy with cold tap water until it contains 5 gallons

note

If you use your tap water, be sure it doesn’t have any strong taste to it. If it does, it may be best to go out and buy some tasteless water.

  • Seal the carboy with its stopper

  • Record the initial volume in the fermenter

  • Prepare Lallemand Dry American East Coast Ale Yeast

    • Warm water to 85-96F in microwave
    • Sprinkle in 11 g. yeast
    • After 15 min., stir briefly
    • Let sit for 5 min.

  • Add to 3.5 oz. water (100 mL)

  • Once the temperature reaches 70-80F, record the original gravity by draining some wort from the spigot into the hydrometer jar (it only needs to be half filled).

    Note: if using hydrometer again, remember to spin the hydrometer in the jar to remove bubbles.

tip

Since you can’t put the sample back into the carboy, this is your chance to get a preview of the taste!

  • Add the yeast and record the start of the lag time

tip

When adding the yeast, you want to add a ton of air as well! Pour from a higher hight to cause splashing. You can even stir and/or pick up & tilt the carboy to swirl it around.

Oxygen is now your friend! When there is oxygen in the batch, the yeast use all their energy to reproduce. Increasing the population quickly helps ensure it can out-compete any other microbes that may be present. It’s also necessary because it’ll help the beer ferment faster. Once the yeast run out of oxygen, they stop reproducing as much and start fermenting. So you want a lot to begin with!

  • Place the fermenter in a dark spot in a room with a temperature that will remain consistenly around 65-70F
  • Monitor the air lock and record the total lag time when you see fermentation

note

This could take 3-4 hours or 1-2 days

Fermentation

  • Day 0: let ferment for 7 days or at least until you stop seeing many bubbles in the air lock
  • Day 7: let settle for 4 days
  • Day 11: Clean and boil mesh bags, and sanitize your hands before filling them with 3 oz. Citra, 3 oz. El Dorado, and 3 oz. Mosaic. Carefully place dry hops in the carboy and let sit for 3 days.
  • Day 14: Take a final gravity and bottle

Outcome

  • Brew Date: //``
  • Rating: ``/5
  • Gallons In Fermenter: ``g.
  • Original Gravity: `` (est. 1.080 - 1.085)
  • Temp. of Wort at Pitch:
  • Lag Time: d. h.
  • Days in Fermenter: `` d.
  • Final Gravity: ``
  • ABV: ``% (est. 8.3%)

Notes

  • When I ordered the yeast, MoreBeer sent me 11g of Lallemand Dry American East Coast Ale Yeast. I was originally worried, since it mentioned that it had a pitching rate of 1.0g/L, which comes out to roughly 2.9 gallons. But it seems to be enough!

References