Imperial IPA
BJCP 2008 – 14C
Batch #:
2009-28
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
November 21, 2009
Tap Date:
January 1, 2010
Statistics
OG:
1.080 19.3° P
FG:
1.010 2.6° P
Real Extract:
5.6° P
Attenuation:
86.5% Apparent – 71% Real
Color:
13.9SRM
IBU:
69.2
BU/GU:
0.86
ABV:
9.2%
ABW:
7.3%
Calories:
259 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 24.00 pounds | American Pale Malt (2-Row) | 76.8% |
| 2.90 pounds | Crystal Malt 40L | 9.3% |
| 2.10 pounds | American Munich Malt | 6.7% |
| 2.10 pounds | British Carastan Malt | 6.7% |
| 0.15 pounds | British Pale Chocolate Thomas Fawcett and Sons | 0.5% |
| 31.25 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Amarillo | 120 minutes | First Wort | Pellets | 9.4% | |
| 0.25 ounces | Magnum | 80 minutes | Boil | Pellets | 15.1% | |
| 1.00 ounces | Northern Brewer | 80 minutes | Boil | Pellets | 8.5% | |
| 8.00 ounces | Chinook | 10 minutes | Boil | Leaf | 12.7% | |
| 4.00 ounces | Amarillo | 0 minutes | Dry Hop | Leaf | 9.4% | |
| 3.00 ounces | Centennial | 0 minutes | Dry Hop | Leaf | 11.5% | |
| 17.25 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| California Ale | White Labs | WLP001 | Liquid |
Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.55 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Top Up Water:
0.00 gallons
Trub Chiller Loss:
1.00 gallons
Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 75 minutes | 150° F |
Fermentation and Aging
Primary:
7 days @ 70° F
Secondary:
10 days @ 70° F
Age:
28 days @ 70° F
General Info
An attempt to clone Oskar Blues' Gordon IPA. From the Jamil Show, July 19, 2009. Recipe is adjusted based upon podcast conversation and suggestions of the panel, not the recipe given on the show.
