Rhoobarb
Well-Known Member
I just began drinking this beer last week and it has become one of my favorites. It is the best IPA I've ever made. The name is a play on Dogfish's 90 Minute IPA. I broke mine down into seconds, because every second counts!
The CWS represents the hops used. If you decide to brew this, let me know what you think. I'll be making it again later this summer. Keep in mind that these gravities are actuals, but my effeciency was only 62% - much lower than my normal 75%.
~~~~~
CWS 5400 Imperial IPA
Recipe 2006 by Mark Pannell
OG: 1.096
FG: 1.012
ABV = 11.25%
IBU = 102.6
SRM= 11.1
Grains:
15 lbs. Schreier American 2-row pale malt (1.8-L)
2 lbs. Amber malt (35-L)*
1 lb. CaraPils malt, 2-row (5.9-L)
Bittering hops:
1.5 oz. Centennial [10.7% AAU] (FWH)
.5 oz. Warrior [14.5% AAU] (90 mins.)
.5 oz. Simcoe [14.4% AAU] (60 mins.)
Dry hops: .5 oz. Centennial [10.7% AAU]
.5 oz. Warrior [14.5% AAU]
.5 oz. Simcoe [14.4% AAU]
Misc. Flavorings:
1.25 lb. orange blossom honey (15 mins.)
Fining agent: Irish Moss (15 mins.)
Yeast: White Labs WLP007 Dry English Ale Yeast
Primary: 10 days at 67o F; Secondary: 21 days at 67o F
Total boil: 110 minutes
* For the Amber malt, roast 2 lbs. of the American 2-row at 225oF for 30 mins., stir, then increase heat to 300oF and roast until grain reaches a light buff color, ~30 mins. to 1 hr. Keep oven door slight ajar during roasting.
Heat ~5 gallons of water to ~140oF. Dough in at 122oF for ~15 mins. Draw off and heat to ~170oF. Mash grains at ~152oF for 90 minutes. Add ~ 1 gallon boiling water, stirring constantly, to mash out at 170oF for 10 mins. Recirculate until clear, ~20 minutes.
Sparge with ~7gallons of 172oF water. Add hops and Irish moss to schedule above. Cool wort to ~68o F and pitch yeast. Add dry hops at secondary. Bottle when beer falls clear. Prime with 1-1/4 cups plain light DME.
~~~~~
The CWS represents the hops used. If you decide to brew this, let me know what you think. I'll be making it again later this summer. Keep in mind that these gravities are actuals, but my effeciency was only 62% - much lower than my normal 75%.~~~~~
CWS 5400 Imperial IPA
Recipe 2006 by Mark Pannell
OG: 1.096
FG: 1.012
ABV = 11.25%
IBU = 102.6
SRM= 11.1
Grains:
15 lbs. Schreier American 2-row pale malt (1.8-L)
2 lbs. Amber malt (35-L)*
1 lb. CaraPils malt, 2-row (5.9-L)
Bittering hops:
1.5 oz. Centennial [10.7% AAU] (FWH)
.5 oz. Warrior [14.5% AAU] (90 mins.)
.5 oz. Simcoe [14.4% AAU] (60 mins.)
Dry hops: .5 oz. Centennial [10.7% AAU]
.5 oz. Warrior [14.5% AAU]
.5 oz. Simcoe [14.4% AAU]
Misc. Flavorings:
1.25 lb. orange blossom honey (15 mins.)
Fining agent: Irish Moss (15 mins.)
Yeast: White Labs WLP007 Dry English Ale Yeast
Primary: 10 days at 67o F; Secondary: 21 days at 67o F
Total boil: 110 minutes
* For the Amber malt, roast 2 lbs. of the American 2-row at 225oF for 30 mins., stir, then increase heat to 300oF and roast until grain reaches a light buff color, ~30 mins. to 1 hr. Keep oven door slight ajar during roasting.
Heat ~5 gallons of water to ~140oF. Dough in at 122oF for ~15 mins. Draw off and heat to ~170oF. Mash grains at ~152oF for 90 minutes. Add ~ 1 gallon boiling water, stirring constantly, to mash out at 170oF for 10 mins. Recirculate until clear, ~20 minutes.
Sparge with ~7gallons of 172oF water. Add hops and Irish moss to schedule above. Cool wort to ~68o F and pitch yeast. Add dry hops at secondary. Bottle when beer falls clear. Prime with 1-1/4 cups plain light DME.
~~~~~
