Imperial IPA
 

Recipe: Imperial IPA
Date Brewed: 10/24/2008
Batch Size: 6.00 gal
Boil Size: 7.58 gal
Boil Time: 60 min
Brewhouse Efficiency: 62%

Beer Profile
Est Original Gravity: 1.088 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 9.2%
Bitterness: 105.4 IBU
Calories: 376 cal/pint
Est Color: 11.9 SRM

Grains and Sugars
12.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 57.83 %
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 24.10 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 4.82 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.41 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.20 %
2.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 9.64 %

Hops
2.00 oz Magnum [14.00 %] (60 min) (First Wort Hop) Hops 64.5 IBU
2.00 oz Centennial [10.00 %] (30 min) Hops 35.8 IBU
2.00 oz Cascade [5.50 %] (5 min) Hops 5.1 IBU

--Dry Hop--
1.00 oz Centennial [10.00 %] (Dry Hop 14 days)
2.00 oz Cascade [5.50 %] (Dry Hop 14 days)
1.00 oz Centennial [10.00 %] (Dry Hop 14 days)

Yeast
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Use 2L starter or pitch onto existing yeast cake


Mash and Sparge
1. Mash in with 5.86 gallons of 161F water for a target of 150F
2. Hold mash for 75 minutes at 150F
3. No Mash out
4. Add FWH to boil kettle
5. Vorlauf and drain first runnings (start burner at this point)
6. Batch sparge with 5 gallons of 175F water...sparge with more water as necessary to collect 7.5-8.0 gallons of wort.

The first time I did this, I made the mistake of not making a yeast starter. It took 3 weeks to get down to 1.020 in gravity...and probably didn't attenuate completely due to under pitching. This contributed to a sweeter IIPA than is typical for the style, but I have to say still VERY tasty. But next time, I'll be brewing a house pale ale or amber ale, and pitch directly onto the yeast cake. Alternately, make a 2-3 liter starter 2 days before pitching. Pitching a larger starter and using the 2# of corn sugar will help the beer reach a lower FG for a dry finish.

The dry hop of just 4 ounces is surprisingly strong and quite aromatic. I think the full 2 weeks of dry hopping ensures that all of that hoppy aroma is sucked into the wort. I used whole leaf hops, since that what was readily available and was definitely pleased with the aroma...and ease of racking out of the secondary. For the first time brewing this, I'd have to say I'd give it 85/100 for a taste rating. Next time with adjustments to the yeast starter I think this recipe will be a home run.

You probably know this but, I have read that US-05 is the same strain as Wyeast 1056. I have had really good luck with both US-05 and Nottingham for IPA's and IIPA's. I used 1056 once. I'm lazy and don't like making starters. :D

I think I will only use liquid yea$t for Belgians.

Yeah, I should try Safale...haven't dabbled with that yeast yet, but I love Nottingham. Next time I brew this (next month I think), it will be going on top of a yeast cake of Nottingham from my Amber Ale. Should be an explosively good time :D!

That looks like one KILLER of a beer. My IPA is entirely centennial. I'm ape**** over that hop. I love it. :mug:

Yeah, the centennial in addition to the cascade was very good for the dry hop. I was worried the two would clash, but the citrusy aroma is just killer and I think stands out a bit more than just Cascades. Actually, centennial is becoming one of my favorite all around hops!

Is it possible to mash this recipe in a standard 10 gallon chest-style cooler?

You should have no problem with 1.25 qt/lb and 18lbs of grain.

Yep, I had a 10 gallon Rubbermaid cooler and it worked fine.

I think I'm gonna make this next (or something close to it). Brewed my first imperial stout last weekend and tasted my first imperial ipa the other day the alpha dog brewed here in idaho...mm yum is all I can say. Thanks for the recipe!