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Old 04-16-2007, 05:18 PM   #1
Evan!
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Default Hop Beatdown Double IPA

Recipe Type: Partial Mash
Yeast: Wyeast PacMan
Yeast Starter: 2L
Batch Size (Gallons): 5.5
Original Gravity: 1.089
Final Gravity: 1.020
IBU: 106
Boiling Time (Minutes): 60
Color: 13.3
Primary Fermentation (# of Days & Temp): 7 @ 66f
Secondary Fermentation (# of Days & Temp): 35 days at 58f

'Hop Beatdown' Double IPA

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

14-C India Pale Ale, Imperial IPA

Min OG: 1.075 Max OG: 1.108
Min IBU: 60 Max IBU: 100
Min Clr: 8 Max Clr: 15 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 15.50
Anticipated OG: 1.089 Plato: 21.27
Anticipated SRM: 13.3
Anticipated IBU: 106.0
Brewhouse Efficiency: 71 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.075 SG 18.29 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
35.5 5.50 lbs. Generic LME - Extra Light Generic 1.035 7
9.7 1.50 lbs. Crystal 20L America 1.035 20
6.5 1.00 lbs. Victory Malt America 1.034 25
3.2 0.50 lbs. Biscuit Malt Great Britain 1.035 35
3.2 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
3.2 0.50 lbs. Flaked Soft White Wheat America 1.034 2
38.7 6.00 lbs. Pale Malt(2-row) America 1.036 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Magnum Pellet 14.00 45.2 60 min.
1.90 oz. Northern Brewer Whole 6.50 36.2 60 min.
0.60 oz. Simcoe Whole 14.40 15.3 20 min.
0.50 oz. Cascade Whole 5.75 4.2 15 min.
0.50 oz. Goldings - E.K. Whole 6.00 3.2 10 min.
0.50 oz. Northern Brewer Whole 6.50 1.9 5 min.
0.50 oz. Cascade Whole 5.75 0.0 0 min.
1.00 oz. Cascade Whole 5.75 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Oz Oak Cubes - American, House To Other 14 Days(fermenter)


Yeast
-----

Wyeast N/A Rogue Pacman Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 10.00
Water Qts: 11.00 - Before Additional Infusions
Water Gal: 2.75 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.10 - Before Additional Infusions

Saccharification Rest Temp : 151 Time: 60
Mash-out Rest Temp : 158 Time: 15
Sparge Temp : 170 Time: 5


Total Mash Volume Gal: 3.55 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Soak oak cubes in gin to sanitize, add oak and gin along with dry-hops to secondary, leave on 2 weeks.
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Old 11-30-2010, 05:12 PM   #2
ckwatkins
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Default How does it taste?


Bump! How did this recipe turn out???? I'm looking for a IIPA recipe that is oak aged, and this looks like it fits the bill.

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