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Old 04-15-2010, 03:19 AM   #1
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Default All-Grain - Hopburst Imperial IPA

Recipe Type: All Grain
Yeast: Pacman
Yeast Starter: no
Additional Yeast or Yeast Starter: Yeast Cake
Batch Size (Gallons): 5.5
Original Gravity: 1.091
Final Gravity: 1.011
IBU: 94
Boiling Time (Minutes): 60
Color: 11.5
Primary Fermentation (# of Days & Temp): 3 weeks at 62
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Amazing floral flavor and aroma, nice fine bubbles and noticable sweet malt balance

This IIPA tastes amazing, it is actually very light bodied and deceptively drinkable considering it's abv. THe intense late hop additions give an amazing floral/citrus flavor and aroma, it actually reminds me of Anchor Steam Beer....but just ALOT more aggresive.


15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 79.96 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.67 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.67 %
0.38 lb Munich Malt - 20L (20.0 SRM) Grain 2.03 %
0.38 lb Victory Malt (25.0 SRM) Grain 2.03 %
1.00 oz Summit [18.00 %] (60 min) Hops 41.2 IBU
0.50 oz Williamette [5.50 %] (30 min) Hops 4.8 IBU
0.50 oz Chinook [11.50 %] (30 min) Hops 10.1 IBU
0.50 oz Cascade [5.50 %] (30 min) Hops 4.8 IBU
0.50 oz Chinook [11.50 %] (15 min) Hops 6.5 IBU
1.00 oz Cascade [5.50 %] (15 min) Hops 6.2 IBU
0.50 oz Williamette [5.50 %] (15 min) Hops 3.1 IBU
0.50 oz Chinook [11.50 %] (10 min) Hops 4.8 IBU
0.50 oz Williamette [4.80 %] (10 min) Hops 2.0 IBU
0.50 oz Cascade [5.50 %] (10 min) Hops 2.3 IBU
0.50 oz Cascade [5.50 %] (5 min) Hops 1.3 IBU
1.00 oz Chinook [11.50 %] (5 min) Hops 5.2 IBU
0.50 oz Williamette [4.80 %] (5 min) Hops 1.1 IBU
0.50 oz Summit [18.00 %] (1 min) (Aroma Hop-Steep) Hops -
0.50 oz Cascade [5.50 %] (0 min) (Aroma Hop-Steep) Hops -
0.50 oz Williamette [4.80 %] (0 min) (Aroma Hop-Steep) Hops -
0.50 oz Chinook [13.00 %] (0 min) (Aroma Hop-Steep) Hops -


2.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 10.66 % - added after 3 days fermentation



Beer Profile

Measured Original Gravity: 1.090 SG
Measured Final Gravity: 1.011 SG
%Actual Alcohol by Vol: 10.23 %
Bitterness: 93.4 IBU Calories: 412 cal/pint
Est Color: 11.5 SRM

Mash Profile


60 min Step Add 21.79 qt of water at 165.2 F 149.0 F

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Old 04-16-2010, 04:52 PM   #2
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WHAT?! no dry hop? but it tastes great.

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Old 04-16-2010, 08:45 PM   #3
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Hmmmm....This looks good. Might have to give this a try.

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Old 04-17-2010, 12:31 AM   #4
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I intentionally did not dry hop. I wanted crazy hop flavor and something that may cellar well. It is very drinkable and super complex.

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Old 05-06-2010, 02:20 AM   #5
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This is definitely going to be the next IPA I put on. But I have a few questions, would wyeast 1056 work with this beer instead of pacman, and what volume/temp sparge do you use? Also, is the dextrose simply dumped into the beer, or do you boil it in a little water first to ensure it is steril?
Sorry for the noob questions, this will be my first forte into all grain brewing.

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Old 05-06-2010, 03:00 AM   #6
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Quote:
Originally Posted by jim_reaper1066 View Post
This is definitely going to be the next IPA I put on. But I have a few questions, would wyeast 1056 work with this beer instead of pacman, and what volume/temp sparge do you use? Also, is the dextrose simply dumped into the beer, or do you boil it in a little water first to ensure it is steril?
Sorry for the noob questions, this will be my first forte into all grain brewing.
I use a double batch sparge, each 2.5 gallons at 170 degrees. You could certianly single batch sparge, fly sparge or use whatever sparging message you want. Personally, I think the most important part is the be sure you use the correct volume of water for the mash and make sure you mash temp is correct. You need to be sure you mash low or you won't ferment out properly.

I boiled the dextrose first with just enough water to dissolve it, then I cooled it to 70 degrees and simply dumped it into the fermenter.

Wyeast 1056, WLP001, US-05, Nottingham and Pacman would all be great yeasts to use...I just find pacman to be the best of the lot as far as attenuation and consistincy is concerned. It is some great yeast.

THis beer is fantastic right now, but I think it is really going to hit its stride after a few months in the bottle, right now the malt, hops and alcohol flavors are distinctly seperate...over time they will blend and mellow and really be amazing.
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Old 05-10-2010, 03:40 PM   #7
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One thing to note about this beer. My brother in law and myself each enjoyed one this past weekend. When the beer was at fridge temp, the beer was good, but as the beer warmed up to 50-60 degrees it became fantastic. The hops become super evident and the beer was just a pleasure to drink at that temp, the flavors were explosive. So if you brew something up like this...maybe serve it at cellar temperature and don't even mess with the fridge. At %10 ABV this ain't no chuggin beer.

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Old 09-02-2010, 09:41 PM   #8
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I brewed this back in May and it was outstanding!! My friends said it was the best berr that I made so far. I made another batch today. It was sooo good. Do yourself a favor and brew this one!

I did change the hops around quite a bit. I used all Amarillo, Cascade and a touch of Chinook hops. A total of 10.5 ounces.

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Old 09-02-2010, 10:29 PM   #9
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Quote:
Originally Posted by Q2XL View Post
I brewed this back in May and it was outstanding!! My friends said it was the best berr that I made so far. I made another batch today. It was sooo good. Do yourself a favor and brew this one!

I did change the hops around quite a bit. I used all Amarillo, Cascade and a touch of Chinook hops. A total of 10.5 ounces.

NICE! I think I will sub ammarillo and centennial for the willamete and cascade in my next one!

Do yourself a favor, and stash a few away. They get smoothed out and quite delicious over time.
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