sksmith66
Member
- Joined
- Apr 15, 2008
- Messages
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Slow Burn Imperial IPA
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13.2 lbs. Plain Light Malt Extract
2 lb. Crushed Crystal Malt 60L quart capacity
1 lb. Crushed Victory
6 oz. Cascade Hops
1 oz. simcoe Hops
5 oz. Priming Sugar
1 11 gram package Nottingham Dry Yeast
estimated steeping efficency: 40%
expected OG: 1.106
expected FG: 1.015
expected ABV: 11.7%
expected IBU: 48
color: 38 HCU (~18 SRM)
PROCEDURES
1. Pour 3.5 gallons of clean water into brew kettle. Steep crushed grains @ 150° for 30 minutes.
2. Carefully remove the grain bag and sparge with 1.25 gallons of 170° water. allow all water to drain into the brewpot without squeezing.
3. Heat the brewpot water to boiling. Add 6.6 lbs of malt extract. Stir constantly until it returns to a boil.
4. Once pot is boiling follow the hopping Schedule Below
2 oz cascade at 60 min
1 oz cascade at 35 min
1 oz cascade at 25 min
1 oz cascade at 15 min
1 oz cascade at 5 min
5. with 20 minutes remaining in boil add the remainin 6.6 lbs of malt extract
6. cool wort to 70°. transfer to primary and add yeast.
7. primary for no less than 2 weeks
8. secondary for no less than 2 weeks
9. Dry Hop with 1 oz. simcoe Hops for 7-14 days
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13.2 lbs. Plain Light Malt Extract
2 lb. Crushed Crystal Malt 60L quart capacity
1 lb. Crushed Victory
6 oz. Cascade Hops
1 oz. simcoe Hops
5 oz. Priming Sugar
1 11 gram package Nottingham Dry Yeast
estimated steeping efficency: 40%
expected OG: 1.106
expected FG: 1.015
expected ABV: 11.7%
expected IBU: 48
color: 38 HCU (~18 SRM)
PROCEDURES
1. Pour 3.5 gallons of clean water into brew kettle. Steep crushed grains @ 150° for 30 minutes.
2. Carefully remove the grain bag and sparge with 1.25 gallons of 170° water. allow all water to drain into the brewpot without squeezing.
3. Heat the brewpot water to boiling. Add 6.6 lbs of malt extract. Stir constantly until it returns to a boil.
4. Once pot is boiling follow the hopping Schedule Below
2 oz cascade at 60 min
1 oz cascade at 35 min
1 oz cascade at 25 min
1 oz cascade at 15 min
1 oz cascade at 5 min
5. with 20 minutes remaining in boil add the remainin 6.6 lbs of malt extract
6. cool wort to 70°. transfer to primary and add yeast.
7. primary for no less than 2 weeks
8. secondary for no less than 2 weeks
9. Dry Hop with 1 oz. simcoe Hops for 7-14 days