Great Divide Brewing, Hercles Double IPA Clone (AG)
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.070 SG | Maximum OG: | 1.090 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.020 SG |
| Minimum IBU: | 60 IBU | Maximum IBU: | 120 IBU |
| Minimum Color: | 8.0 SRM | Maximum Color: | 15.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 30.00 qts | Wort Volume After Boil: | 22.00 qts |
| Volume Transferred: | 20.00 qts | Water Added To Fermenter: | 0.00 qts |
| Volume At Pitching: | 20.00 qts | Volume Of Finished Beer: | 20.00 qts |
| Expected Pre-Boil Gravity: | 1.070 SG | Expected OG: | 1.095 SG |
| Expected FG: | 1.021 SG | Apparent Attenuation: | 76.5 % |
| Expected ABV: | 10.0 % | Expected ABW: | 7.8 % |
| Expected IBU (using Garetz): | 81.7 IBU | Expected Color (using Morey): | 10.5 SRM |
| BU:GU ratio: | 0.86 | Approx Color: | |
| Mash Efficiency: | 75.0 % | ||
| Boil Duration: | 90.0 mins | ||
| Fermentation Temperature: | 64 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US 2-Row Malt | 16lb 8oz | 86.8 % | 5.4 | In Mash/Steeped |
| US Caramel 40L Malt | 1lb 8oz | 7.9 % | 10.9 | In Mash/Steeped |
| German Munich Malt | 1lb 0oz | 5.3 % | 1.0 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Perle | 8.0 % | 2.00 oz | 39.6 | Loose Whole Hops | 60 Min From End |
| US Centennial | 8.5 % | 2.00 oz | 42.1 | Loose Whole Hops | 60 Min From End |
| US Cascade | 4.5 % | 2.00 oz | 0.0 | Loose Whole Hops | At turn off |
| US Cascade | 4.5 % | 4.00 oz | 0.0 | Loose Whole Hops | Dry-Hopped |
| 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 |