Codename : Westfort IIPA

Having cycled through a series of other India Pale Ale styles, it was time to double down, and try a double IPA. A little about the the style,

Strongly hopped, but clean, dry, and lacking harshness. Drinkability is an important characteristic; this should not be a heavy, sipping beer.


  • 2 lb 3 oz Maris Otter malt (3.8L)
  • 4 oz Light Munich malt (6.9L)
  • 4 oz Rye malt (3.5L)
  • 0.2 oz Black malt (450L)
  • 1/4 Campden tablet in strike water (optional)
  • 0.20 oz Warrior hops at 30 minutes
  • 0.20 oz Warrior hops at 25 minutes
  • 5 oz Turbinado sugar at 20 minutes
  • 0.20 oz Warrior hops at 15 minutes
  • 1/2 tsp Irish Moss (optional) at 15 minutes
  • 1/4 tsp yeast nutrient (optional)
  • 6 ml Mangrove Jacks New World dry ale yeast
  • 0.2 oz Cascade hops after 3 days
  • 0.2 oz Cascade hops after 5 days
  • 0.2 oz Cascade hops after 7 days

Vital Stats

BJCP Style : Double IPA
Anticipated ABV : 9.1%
Anticipated IBU : 80
Anticipated SRM : 10

Pre-boil SG : 1.054
Post-boil SG: 1.082
Original SG : 1.082
Target SG : 1.013
Carbonation : 2.4
Water profile : Imperial IPA
Brewhouse (in)efficiency : 70%

Brew Day

  • Prepare 6.9L strike water, 149F. 
  • Add the milled grains to the bag. 
  • Place the bag in the hot water, set the timer for 90 minutes, and maintain the temperature at 149F. It is acceptable if the temperature varies by a couple of degrees in either direction.
  • If you find the gravity is reached before 90 minutes, you can jump to lifting the bag out.
  • Stir occasionally.
  • Calibrate the sonic screwdriver.
  • Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
  • Bring up to a boil, 212F, set the timer for 30 minutes. Add hops and Irish moss, as prescribed above.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare the yeast mixture, per manufacturers directions.
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Put the airlock on the carboy.
  • Store in a cool dark place for primary fermentation for 10 days, this is important to maintain the dry hop schedule

Fermentation Duration

  • Add the hops to the carboy as prescribed above.
  • This will add a lot of extra goo (I believe that is the technical term) buildup to the carboy, it may or may not settle out.
  • When it is time for bottling day, you might want to consider some form of filtering.

Bottling Day

Brew Notes

  • I added a little too much water, noticed about the time the boil started, so I let the boil roll until I got the approximate pre-boil gravity I was looking for
  • The approximate cost in consumables for this batch is $16.99
Fermenting in the carboy for 10 days,

Brew day :