Orpheus
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Nottingham Dry
- Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.077
- Final Gravity
- 1.026
- Boiling Time (Minutes)
- 60
- IBU
- 69.2
- Color
- 8.8 SRM
- Primary Fermentation (# of Days & Temp)
- 7 days @ 68
- Secondary Fermentation (# of Days & Temp)
- 21 days @68
This was based off one of my favorite extract recipes. I dabbled with other AG IPAs and was never quite as satisfied. This recipe is definitely as wonderful as my original. I tweaked it for AG and went all out and it's a winner!
Recipe: Ambrosia IPA
Brewer: Orpheus
Style: Imperial IPA
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.089 SG
Estimated Color: 8.8 SRM
Estimated IBU: 69.2 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
13.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 93.10 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.90 %
1.00 oz Centennial [10.00 %] (Dry Hop 21 days) Hops -
1.00 oz Cascade [5.50 %] (Dry Hop 21 days) Hops -
3.00 oz Northern Brewer [8.50 %] (60 min) Hops 69.2 IBU
1.00 oz Cascade [5.50 %] (1 min) (Aroma) Hops -
4.00 oz Oak Chips (Secondary 14.0 days) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Notes: I actually took 1 # of the base malt and toasted it in a 350 degree oven for 15 minutes prior to crushing with the rest of the grains.
I was only going to dry hop for 2 weeks and add the oak for 1 week but I neglected my secondary for an extra week and I'm glad I did!
Recipe: Ambrosia IPA
Brewer: Orpheus
Style: Imperial IPA
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.089 SG
Estimated Color: 8.8 SRM
Estimated IBU: 69.2 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
13.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 93.10 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.90 %
1.00 oz Centennial [10.00 %] (Dry Hop 21 days) Hops -
1.00 oz Cascade [5.50 %] (Dry Hop 21 days) Hops -
3.00 oz Northern Brewer [8.50 %] (60 min) Hops 69.2 IBU
1.00 oz Cascade [5.50 %] (1 min) (Aroma) Hops -
4.00 oz Oak Chips (Secondary 14.0 days) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Notes: I actually took 1 # of the base malt and toasted it in a 350 degree oven for 15 minutes prior to crushing with the rest of the grains.
I was only going to dry hop for 2 weeks and add the oak for 1 week but I neglected my secondary for an extra week and I'm glad I did!