I have to credit Jeff at garagebrewers.com for this recipe. Several weeks ago I felt like brewing I asked Jeff what I should brew and gave him an ingredients list (I wanted to brew with what I had on hand and only what I had on hand)....knowing that I'm a hop head this is what he came up with. It's been kegged since monday night, it's the first beer I felt excited about other brewers sampling, and two big glasses is all it takes for me to feel "just right"
If you like centennial hops, two hearted ale or the like, this is a beautiful 9% IIPA......anyone brewing this please drop me a PM and tell me what you think.
Top of a Bald Head IIPA
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
14-C India Pale Ale, Imperial IPA
Min OG: 1.075 Max OG: 1.108
Min IBU: 60 Max IBU: 100
Min Clr: 8 Max Clr: 15 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 17.00
Anticipated OG: 1.083 Plato: 20.11
Anticipated SRM: 13.1
Anticipated IBU: 183.1
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.45 Gal
Pre-Boil Gravity: 1.065 SG 15.83 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For Mash Hoppings: -30 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
82.4 14.00 lbs. Pale Malt(2-row) America 1.036 2
5.9 1.00 lbs. Cane Sugar Generic 1.046 0
5.9 1.00 lbs. Vienna Malt America 1.035 4
2.9 0.50 lbs. Crystal 60L America 1.034 60
2.9 0.50 lbs. Special B Malt Belgian 1.030 120
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Centennial Whole 10.50 31.0 Mash H
2.00 oz. Centennial Whole 10.50 80.5 60 min.
1.00 oz. Centennial Whole 10.50 20.5 30 min.
1.00 oz. Amarillo Gold Pellet 10.00 21.5 30 min.
2.00 oz. Centennial Whole 10.50 16.1 10 min.
2.00 oz. Centennial Whole 10.50 13.4 5 min.
1.00 oz. Amarillo Gold Pellet 10.00 0.0 0 min.
1.00 oz. Centennial Whole 10.50 0.0 0 min.
1.00 oz. Centennial Whole 10.50 0.0 Dry Hop
Yeast
-----
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 16.00
Water Qts: 0.00 - Before Additional Infusions
Water Gal: 0.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 0.00 - Before Additional Infusions
Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0
Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
------------------------------------------------------------------------
The cane sugar was added with 15 minutes left in the boil. I skipped the dry hop because I wanted to be able to keg it before a club meeting.....dry hopping may make this even better, though I don't know how it could.
If you like centennial hops, two hearted ale or the like, this is a beautiful 9% IIPA......anyone brewing this please drop me a PM and tell me what you think.
Top of a Bald Head IIPA
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
14-C India Pale Ale, Imperial IPA
Min OG: 1.075 Max OG: 1.108
Min IBU: 60 Max IBU: 100
Min Clr: 8 Max Clr: 15 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 17.00
Anticipated OG: 1.083 Plato: 20.11
Anticipated SRM: 13.1
Anticipated IBU: 183.1
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.45 Gal
Pre-Boil Gravity: 1.065 SG 15.83 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For Mash Hoppings: -30 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
82.4 14.00 lbs. Pale Malt(2-row) America 1.036 2
5.9 1.00 lbs. Cane Sugar Generic 1.046 0
5.9 1.00 lbs. Vienna Malt America 1.035 4
2.9 0.50 lbs. Crystal 60L America 1.034 60
2.9 0.50 lbs. Special B Malt Belgian 1.030 120
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Centennial Whole 10.50 31.0 Mash H
2.00 oz. Centennial Whole 10.50 80.5 60 min.
1.00 oz. Centennial Whole 10.50 20.5 30 min.
1.00 oz. Amarillo Gold Pellet 10.00 21.5 30 min.
2.00 oz. Centennial Whole 10.50 16.1 10 min.
2.00 oz. Centennial Whole 10.50 13.4 5 min.
1.00 oz. Amarillo Gold Pellet 10.00 0.0 0 min.
1.00 oz. Centennial Whole 10.50 0.0 0 min.
1.00 oz. Centennial Whole 10.50 0.0 Dry Hop
Yeast
-----
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 16.00
Water Qts: 0.00 - Before Additional Infusions
Water Gal: 0.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 0.00 - Before Additional Infusions
Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0
Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
------------------------------------------------------------------------
The cane sugar was added with 15 minutes left in the boil. I skipped the dry hop because I wanted to be able to keg it before a club meeting.....dry hopping may make this even better, though I don't know how it could.
