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Double IPA Brew Day with With Citra, Simcoe, Ekuanot, Centennial and WLP095

This time out I brew up a double IPA using a new recipe. I chose Citra, Simcoe and Ekuanot hops because they seemed to be the most common hops used in many of the big IPA’s I sampled earlier in the summer. I added in Centennial because I had it on hand and it’s one of my favorites.


I once again had priming and carbonation issues. This was the last piece of the puzzle that pushed me in to kegging. I’m very frustrated with putting in all of the hard work it takes to make a great beer. Only to be let down by priming and carbonation issues.

There is one more beer in the pipeline that went in to bottles. Then it’s kegging from here on out.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 75 min 135.5 IBUs 7.6 SRM 1.084 1.010 10.0 %
Actuals 1.072 1.01 8.3 %

Fermentables

Name Amount %
Pale Malt (2 Row) Bel 13 lbs 76.47
Victory Malt 1 lbs 5.88
Wheat Malt, Bel 1 lbs 5.88
Corn Sugar (Dextrose) 2 lbs 11.76

Hops

Name Amount Time Use Form Alpha %
HopShot 0.35 oz 75 min Boil CO2Extract 65
Centennial 1 oz 5 min Boil Pellet 10
Citra 1 oz 5 min Boil Pellet 12
Equinox (HBC 366) 1 oz 5 min Boil Pellet 15
Simcoe 1 oz 5 min Boil Pellet 13
Centennial 1 oz 30 min Aroma Pellet 10
Citra 1 oz 30 min Aroma Pellet 12
Equinox (HBC 366) 1 oz 30 min Aroma Pellet 15
Simcoe 1 oz 30 min Aroma Pellet 13
Citra 1 oz 10 days Dry Hop Pellet 12
Equinox (HBC 366) 1 oz 10 days Dry Hop Pellet 15
Simcoe 1 oz 10 days Dry Hop Pellet 13
Citra 1 oz 5 days Dry Hop Pellet 12
Equinox (HBC 366) 1 oz 5 days Dry Hop Pellet 15
Simcoe 1 oz 5 days Dry Hop Pellet 13

Yeast

Name Lab Attenuation Temperature
California Ale (WLP001) White Labs 77% 68°F - 73°F

Mash

Step Temperature Time
Mash In 150°F 75 min

Fermentation

Step Time Temperature
Primary 4 days 67°F
Secondary 10 days 67°F
Aging 30 days 65°F

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Brewing a Belgian Dubbel with WLP611 – New Nordic Yeast Blend

I first heard about the White Labs Yeast Vault back in September of 2017 from the Brew Dudes. At that time I ordered several different yeast strains, including WLP611. The first strain I received was WLP066 which I used in the Sherman’s Planet IPA recipe.

WLP611 as described by White Labs

Isolated from spontaneously fermented apples on a remote island off the coast of Denmark in the fall of 2009, this culture is a unique blend of three yeast strains (two belonging to Saccharomyces cerevisiae and one Torulaspora delbrueckii).

My original thought on a brew for this yeast was to brew a traditional Finnish Farmhouse Ale. It is unbelievably hard to find juniper branches. A main ingredient in the boil for a Finnish Sahti/Farmhouse Ale. At least I couldn’t ind them any where around central Pennsylvania in April. I settled on a Belgian Dubbel. I had been wanting to brew with Belgian candy syrup for a while. And I felt the style would lend itself to the originating nature of the yeast.


The recipe below references WLP500, Monastery/Trappist Ale yeast.  I picked that up when I purchased the grain. I was not sure the delivery from White labs was going to arrive in time.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 21.0 IBUs 24.6 SRM 1.074 1.010 8.4 %
Actuals 1.073 1.013 7.9 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 5 lbs 35.4
Pilsner (2 Row) Bel 4 lbs 28.32
Munich Malt - 10L 1 lbs 7.08
Victory Malt 1 lbs 7.08
Wheat Malt, Bel 1 lbs 7.08
Cara-Pils/Dextrine 8 oz 3.54
Special B Malt 8 oz 3.54
Black (Patent) Malt 2 oz 0.88
Candi Sugar, Dark 1 lbs 7.08

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 1 oz 60 min First Wort Pellet 4.4
Hallertauer Mittelfrueh 0.5 oz 20 min Boil Pellet 4.4

Yeast

Name Lab Attenuation Temperature
Trappist Ale (WLP500) White Labs 78% 65°F - 72°F

Mash

Step Temperature Time
Mash In 150°F 75 min

Fermentation

Step Time Temperature
Primary 4 days 67°F
Secondary 10 days 67°F
Aging 30 days 65°F

Notes

Originally From: https://beerandbrewing.com/make-your-best-belgian-dubbel/

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