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Old 11-11-2009, 02:05 AM   #1
Apr 2009
Posts: 68
Liked 1 Times on 1 Posts

Hi HBTers,

I'm putting together an Imperial IPA using all amarillo hops and grains that I roasted myself. I didn't have any mid-level roasted grains on hand so I soaked some 2 row for an hour, then baked it at 250 F for ~30 mins, removed half, then baked the rest at 350F for about 20 mins. I say about because I went by flavor/moistness judgement. Hopefully, I ended up with some 40-60 lovibond toasty goodness. It sure made the kitchen smell good. Anyhow, here's the recipe. WARNING THIS HAS NOT BEEN TESTED!!!

Toasty Goodness IIPA
Target OG 1.070
72 IBU
1 tsp irish moss 15 minutes before flameout
Batch size: 5.5 gallons
Nottingham yeast (I'll pitch 2 sachets since I've had trouble with slow notty recently)

12 lbs Gambrinus Organic 2-row
1lbs 8oz toasty goodness (from organic 2-row)

mash 1qt/lb at 152F for 60 mins
fly sparge (i usually take 45 mins- 1 hr to sparge)

75mins 1.0 oz Amarillo (9.4% aa, whole leaf)
45mins 1.0 oz Amarillo
30mins 1.0 oz Amarillo
10mins 1.0 oz Amarillo
flameout 1.0 oz Amarillo

Any comments, criticisms or praise will be happily welcomed

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Old 11-11-2009, 05:13 AM   #2
Dec 2008
Yankee Hill, CA
Posts: 1,541
Liked 29 Times on 29 Posts

Looks good. I would use S-05 instead of Notty myself. Just because It doesn't seem flocculate well enough for me.
Kegged: NADA
Bottled: Blackberry Mead
Primary #1:IPA
Primary #2:
On Deck: Pilsener, Brown, Barleywine, Coffee Porter

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Old 11-11-2009, 05:23 AM   #3
Oct 2009
Posts: 1,068
Liked 7 Times on 7 Posts

Sounds super tasty, good luck

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