Double IPA Cimmerian Ale IIPA (1st Place Chicago Cup)

This took first place at the Chicago Cup this past weekend (http://www.bossbeer.org/ChicagoCup/), it's darn good. Enjoy.

Recipe: Cimmerian Ale
Brewer: Brandon
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain

Recipe Specifications
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Boil Size: 7.50 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.088 SG
Estimated Color: 11.0 SRM
Estimated IBU: 136.5 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 67.9 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
17 lbs 14.9 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 85.0 %
1 lbs 7.6 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 7.0 %
1 lbs 0.9 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 5.0 %
1.00 oz Citra [13.90 %] - Mash 60.0 min Hop 4 6.8 IBUs
1.00 oz Citra [13.90 %] - First Wort 60.0 min Hop 5 37.6 IBUs
1.00 oz Simcoe [13.00 %] - First Wort 60.0 min Hop 6 35.2 IBUs
10.1 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 7 3.0 %
1.00 oz Citra [13.90 %] - Boil 20.0 min Hop 8 20.7 IBUs
1.00 oz Citra [13.90 %] - Boil 15.0 min Hop 9 17.0 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
1.00 oz Citra [13.90 %] - Boil 10.0 min Hop 11 12.4 IBUs
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 12 -
1.00 oz Citra [13.90 %] - Boil 5.0 min Hop 13 6.8 IBUs
2.00 oz Citra [13.90 %] - Aroma Steep 0.0 min Hop 14 0.0 IBUs
2.00 oz Motueka [7.00 %] - Aroma Steep 0.0 min Hop 15 0.0 IBUs
2.00 oz Nelson Sauvin [12.00 %] - Aroma Steep 0. Hop 16 0.0 IBUs
1.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 17 -
2.00 oz Amarillo Gold [10.30 %] - Dry Hop 7.0 Da Hop 18 0.0 IBUs
2.00 oz Citra [13.90 %] - Dry Hop 7.0 Days Hop 19 0.0 IBUs
2.00 oz Nelson Sauvin [12.00 %] - Dry Hop 7.0 Da Hop 20 0.0 IBUs
2.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 21 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 21 lbs 1.5 oz
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Name Description Step Temperat Step Time
Mash In Add 20.46 qt of water at 171.3 F 152.0 F 60 min
Mash Out Add 14.32 qt of water at 196.6 F 168.0 F 10 min

Sparge: Fly sparge with 2.26 gal water at 168.0 F
Notes: Ferment @ 64F for 10 days, secondary just until yeast drops, dry hop, and enjoy fresh. Was 3 months old at competition winning, and the only things the judges noted was that maybe it was getting past it's "best by" date.
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Holy Citra, Batman!

urbanmyth said:

Holy Citra, Batman!

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Love me some Citra!

Hey Brandon I found ya on HBT this is Scott M from BOSS. Im a big fan of ipa's but dude 21 oz of hops in 5 1/2 gallons. Thats what Im talkin about! I like the first wort additions I find it helps.

scotty77 said:

Hey Brandon I found ya on HBT this is Scott M from BOSS. Im a big fan of ipa's but dude 21 oz of hops in 5 1/2 gallons. Thats what Im talkin about! I like the first wort additions I find it helps.

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Hey Man! Yeah, even after 4 months, this still had so much flavor and aroma it was ridiculous. When I unscrewed the cap of the growler at the last BOSS meeting, you could smell the hops before even pouring it.

This recipe was chosen by the local Rock Bottom (Orland Park, IL) to be their GABF Pro-Am entry this year. I will be brewing it with their brewer in August.

Brewing this August 9th at Rock Bottom. Due to new GABF regulations, only one beer for the entire rock bottom chain can be entered in GABF pro-am. Luckily, they chose this one

Brewed this up at Rock Bottom yesterday, had a blast. It was nice to get some experience before the equipment arrives for our brewery. I attached a few pics from the brew day. The big container of hops is the dry hops, 8lbs in a 7BBL batch. There was another 8lbs in the boil in 3 additions.

For folks in the area, this will be tapped at rock bottom Orland park on 8/29 @ 6pm. It will be called "It's Always Sunny." When I entered it in the comp, I called it "Hop-Hop-Hop-a-delphia." Those that watch the show will get that.

Awesome

Great so to win a competition in this style you have to spend $75 on hops for a 5 gal. batch. That's encouraging. But I do have a question, you noted that one should ferment for ten days and then go to secondary just when yeast starts to drop. Could you clarify this? Also, how long did you secondary for and how long were the hops there for?

Needs more hops.

torso said:

Great so to win a competition in this style you have to spend $75 on hops for a 5 gal. batch. That's encouraging. But I do have a question, you noted that one should ferment for ten days and then go to secondary just when yeast starts to drop. Could you clarify this? Also, how long did you secondary for and how long were the hops there for?

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its more like 40$ in hops if you were to buy at retail price. when i read "when the yeast drops" makes me think that hes waiting for active fermentation to stop, the term yeast drops tho would could also be used if you were to cold crash your beer befor bottling. i brewed one real similar to this, lots of citra and simcoe, messed up my sparge water, by not having enough, so i only ended up with 4.5 gal to keg. and i also used alot of honey and honey malt. super effin good.

torso said:

Great so to win a competition in this style you have to spend $75 on hops for a 5 gal. batch. That's encouraging. But I do have a question, you noted that one should ferment for ten days and then go to secondary just when yeast starts to drop. Could you clarify this? Also, how long did you secondary for and how long were the hops there for?

Click to expand...

Yes, I mean when active fermentation begins to slow down and the yeast starts to settle out. Secondary 5-7 days on the dry hops. I'm starting to like my beers more when the dry hops have a shorter contact time with the beer.

Tapped the commercially brewed version of this at Rock Bottom last night, it came out great!