Just got this in the fermenter...
Recipe: Nature's Wrath
Brewer:
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.73 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.099 SG
Estimated Color: 7.5 SRM
Estimated IBU: 81.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.6 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.0 %
3 lbs Munich Malt (9.0 SRM) Grain 2 15.0 %
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 3 5.0 %
2.25 oz Warrior [15.00 %] - Boil 60.0 min Hop 4 81.5 IBUs
1.0 pkg Brettanomyces Bruxellensis (Wyeast Labs Yeast 5 -
7.00 oz Galaxy [14.00 %] - Dry Hop 4.0 Days Hop 6 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 20 lbs
Some explanation...
For this batch I used Jolly Pumpkin dregs stepped up a bunch of times, but if I were brewing this at the brewery I'd use brett brux. I like JP dregs a little more but both are good. There are no flavoring hops, just dry hops. That's because I want to give this two months in primary before dry hopping and packaging so the FG can stabilize, and the hop flavor would be lost by then. Kinda low IBUs for a triple IPA, but since brett can add a little tartness I think it will balance out. If it doesn't, I'll add more bittering hop tea at bottling.
Should be a pretty interesting brew to say the least. I'll post how it turns out.
Recipe: Nature's Wrath
Brewer:
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.73 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.099 SG
Estimated Color: 7.5 SRM
Estimated IBU: 81.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.6 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.0 %
3 lbs Munich Malt (9.0 SRM) Grain 2 15.0 %
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 3 5.0 %
2.25 oz Warrior [15.00 %] - Boil 60.0 min Hop 4 81.5 IBUs
1.0 pkg Brettanomyces Bruxellensis (Wyeast Labs Yeast 5 -
7.00 oz Galaxy [14.00 %] - Dry Hop 4.0 Days Hop 6 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 20 lbs
Some explanation...
For this batch I used Jolly Pumpkin dregs stepped up a bunch of times, but if I were brewing this at the brewery I'd use brett brux. I like JP dregs a little more but both are good. There are no flavoring hops, just dry hops. That's because I want to give this two months in primary before dry hopping and packaging so the FG can stabilize, and the hop flavor would be lost by then. Kinda low IBUs for a triple IPA, but since brett can add a little tartness I think it will balance out. If it doesn't, I'll add more bittering hop tea at bottling.
Should be a pretty interesting brew to say the least. I'll post how it turns out.
