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Recipe: 120 Minute IPA Clone
Brewer: Sean Paxton
Asst Brewer:
Style: Imperial IPA
TYPE: Extract
Taste: (0.0)
Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 6.35 gal
Estimated OG: 1.242 SG
Estimated Color: 8.0 SRM
Estimated IBU: 50.4 IBU
Brewhouse Efficiency: - %
Boil Time: 120 Minutes
Ingredients:
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Amount Item Type % or IBU
16 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 58.18 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 1.82 %
1.50 oz Amarillo [9.50 %] (120 min) Hops 13.7 IBU
1.00 oz Amarillo [9.50 %] (Dry Hop 14 days) Hops -
1.50 oz Warrior [14.50 %] (120 min) Hops 20.8 IBU
0.88 oz Simcoe [12.00 %] (Dry Hop 14 days) Hops -
1.50 oz Simcoe [11.10 %] (120 min) Hops 16.0 IBU
1.00 oz Warrior [16.40 %] (Dry Hop 14 days) Hops -
11 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 40.00 %
6.00 gal Sonoma, CA Water
1 Pkgs American Ale (Wyeast Labs #1056) [Starter Yeast-Ale
1 Pkgs Super High Gravity Ale (White Labs #WLP099Yeast-Ale
Mash Schedule: None
Total Grain Weight: 33.00 lb
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Steep grains as desired (30-60 minutes)
Notes:
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In a bowl, mixed together 3 Oz. Amarillo, 3 Oz. Warrior, 3 Oz. Simcoe and blended together. Made 40 Dixie cups with 6.3 grams in each cup. Added 1 cup every 3 minutes for all of 120 minute boil.
Divided Dextrose into 28 individual 12 oz ziplock bags. After transfer to conical, started adding the second day, twice daily (12 oz in the morning and 12 oz in late afternoon) for 14 days. Towards the end, would see how fermentation was doing before adding. If fermentation slowed, re-think before you add more sugar as once added the final beer may be sweet.
1/2 gallon of wort was added to the high gravity yeast to make a starter. Second yeast was added on day 5 of fermentation.
Oxygen was added once daily for 4 days. 30 seconds @ 1200 psi with 0.2 micron SS Stone.
Dry hopping: Added 2 oz. Amarillo, 2 oz. Warrior and 2 oz. Simcoe to a bowl and blend. 28 ziplock backs were filled with 6 grams of hops each. 1 bag was added with each evening addition of dextrose and continued for a total of 28 additions or 4 weeks.
Fermentation was on the cold side, roughly 66-70 degrees. Lots of heat from the yeast.
OF ended at 1.050. Let sit for a few days on yeast to help finish fermentation. Stopped adding sugar on day 13. Total dextrose added as 21.5 pounds. Re-calculated OG was 1.200.
Bottled in 6 oz champagne splits, no addional yeast or sugar added. No carbonation. Final % with high gravity hydrometer was 20.7% abv.
Beer has aged nicely and a wonderful treat for on a cold night or for a beer tasting event.
Any help would be awesome, I want to do a huge IPA after I move next month to have forthe winter months and age for next year.
