Imperial IPA
BJCP 2008 – 14C
Batch #:
2007-14
Brew Date:
May 5, 2007
Tap Date:
July 4, 2007
Cost:
26.50
Statistics
OG:
1.070 17.1° P
FG:
1.010 2.6° P
Real Extract:
5.2° P
Attenuation:
84.8% Apparent
69.6% Real
69.6% Real
Color:
16.1SRM
IBU:
77
BU/GU:
1.1
ABV:
7.9%
ABW:
6.2%
Calories:
227 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 9.00 pounds | British Maris Otter Pale Malt | 66.7% |
| 3.00 pounds | German Light Munich Malt | 22.2% |
| 1.00 pounds | Crystal Malt 40L | 7.4% |
| 0.50 pounds | British Dextrin (Cara-Pils) Malt | 3.7% |
| 13.50 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 2.00 ounces | Summit | 20 minutes | Boil | Pellets | 18.1% | |
| 2.00 ounces | Summit | 10 minutes | Boil | Pellets | 18.1% | |
| 2.00 ounces | Summit | 5 minutes | Boil | Pellets | 18.1% | |
| 1.00 ounces | Summit | 0 minutes | Dry Hop | Pellets | 18.1% | |
| 7.00 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
| 1/4 tsp. | Irish Moss | Spice | Boil | 15 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| California Ale | White Labs | WLP001 | Liquid |
Mash Profile Infusion
Ideal Sparge Temp:
168°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Dough in | 5 minutes | 154° F | |
| 2 | Mash | 60 minutes | 154° F | |
| 3 | Sparge 1 | 20 minutes | 168° F | |
| 4 | Sparge 2 | 20 minutes | 168° F |
Fermentation and Aging
Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
35 days @ 55° F
General Info
Featured recipe for the Big Brew Day 2007 from the American Homebrewers Association called Griffin Spit (I changed the name slightly). A few friends and I brewed this on May 5, 2007 - mostly as an excuse to get together, share some company, and, well, drink a few beers. Everyone who attended brought a "big beer" to share with the group. Plenty of fun for everyone!
Procedure
- Heat 4.25 gallons of strike water to 165 degrees.
- Dough-in with 1.5 gallons of strike water for 5 minutes - stir to distribute the water and prevent "dough balls."
- Add rest of strike water.
- Single infusion mash at 155 degrees for 60 minutes.
- Sparge with 4.25 gallons of water at 168 degrees.
- Collect at least 5.75 gallons of wort for a post-boil volume of 5.25 gallons.
- Boil 90 minutes, adding hops according to schedule.
- Pitch yeast from a 1/4 gallon starter.
- Fermet in primary.
- Transfer to secondary after 7-14 days.
- Dry hop in secondary for 14-21 days.
