Inspired BS 10G
Imperial IPA

 

Type: All Grain

Date: 1/24/2015

Batch Size: 12.00 gal

Brewer: Joe and Bryan
Boil Size: 14.50 gal Asst Brewer:
Boil Time: 60 min Equipment: The PW JoeA Modified
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
27.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 66.67 %
4.00 lb Rye Malt (4.7 SRM) Grain 9.88 %
3.00 lb Munich II (Weyermann) (8.5 SRM) Grain 7.41 %
2.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.94 %
1.50 lb Caramel/Crystal Malt - 75L (75.0 SRM) Grain 3.70 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.47 %
3.00 oz Magnum [14.00 %] (80 min) Hops 55.7 IBU
1.00 oz Cascade [5.50 %] (30 min) Hops 5.4 IBU
1.00 oz Cascade [5.50 %] (15 min) Hops 3.5 IBU
1.00 oz Cascade [5.50 %] (10 min) Hops 2.5 IBU
1.00 oz CTZ [14.60 %] (5 min) Hops 3.7 IBU
1.00 oz Citra [12.00 %] (5 min) Hops 3.0 IBU
1.00 oz CTZ [14.60 %] (1 min) Hops 0.8 IBU
2.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 4.94 %
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 5 days) Hops -
1.00 oz Cascade [5.50 %] (Dry Hop 5 days) Hops -
1.00 oz Centennial [10.00 %] (Dry Hop 5 days) Hops -
1.00 oz Citra [12.00 %] (Dry Hop 5 days) Hops -
1.00 oz Columbus (Tomahawk) [14.00 %] (Dry Hop 5 days) Hops -

 

Beer Profile

Est Original Gravity: 1.087 SG

Measured Original Gravity: 1.085 SG
Est Final Gravity: 1.022 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 8.52 % Actual Alcohol by Vol: 9.56 %
Bitterness: 67.7 IBU Calories: 387 cal/pint
Est Color: 13.3 SRM Color:
Color
 

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 38.50 lb
Sparge Water: 6.62 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 50.01 qt of water at 159.8 F 149.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 11.2 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 40.0 F Age for: 28.0 days
Storage Temperature: 40.0 F  
 

Notes

1 tab crushed campden in HLT11:59 start adding HL to mash
50 quarts of 180F water (~1.25 qt per lb)
12:05 Added ice to get to 149F
1 tsp gypsum
1 tsp 5.2 stabalizer
12:42 149F
13:43 148F
Added 1 crushed campden to HLT for batch sparge.
13:40 3 gallons vorlauf
13:50 5G wort in kettle
gravity 1.023??
13:55 added 6.5 gallons 180F batch 1
14:00 2 gallons Vorlauf again
14:07 10.5 G in kettle
14:13 3 G 180 F water batch 2
14:15 1.020 final runnings from mash
14:40 Boil started - 3oz magnum
15:10 1oz Cascade
15:25 1oz Cascade
15:30 1oz Cascade
15:35 1 oz Columbus / CTZ
1oz Citra
1 Whirlfloc
17.4 BRIX
15:40 2 lbs corn sugar
20.5 BRIX
15:43 flame out
15:45 Whirlpool started with recirc on hose water
15:57 160F
Joe 6:14 - Therefore when the people saw the beer he had turned into from water, they said "This is truly our Savior who has come into this world to teach us alchemy".
16:13 Pitched 2 packets of dry Safale US05. Moderate swirl
16:18 5.5G or so in carboy
.75G in bucket. pitched remainder of bryans yeast
1/25 8:00 AM added 45 second of O2

2-1 1.012 at 68F Hydrometer. 9 BRIX
Small batch 1.014. added clariferm 3/4 vial

2-1 added 1.2 OZ estate grown and loft dried hops. Removed dried snail prior to adding hops.
1 oz Amarillo
1 oz Columbuz / CTZ
1 Cascade



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