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Old 07-31-2010, 02:51 AM   #1
Apr 2010
New Orleans
Posts: 13

Recipe Type: All Grain   
Yeast: US-05   
Yeast Starter: None   
Batch Size (Gallons): 5.0   
Original Gravity: 1.85   
Final Gravity: 1.16   
IBU: 55.6   
Boiling Time (Minutes): 90   
Color: 11.7   
Primary Fermentation (# of Days & Temp): 21 @ 68ish   
Tasting Notes: TBD   

Imperial Honey IPA

12.5 # american 2 row
1# Light Munich Malt
.75# Crystal 60L
.25# white wheat
.25# Special B
.25# honey malt
1 # honey @ flame out.

1 oz Simcoe 12.7% @ 90 minutes
1 oz Amarillo 7.2% @ 30 minutes
2 oz Amarillo dry hop for 14 days.

single step infusion at 156 for 75 minutes.

I just put this recipe together this afternoon and it's currently boiling away on my stove. I'll update once I've bottled and tasted. -- I just felt like sharing. It smells fantastic.

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Old 07-31-2010, 07:08 AM   #2
Jun 2010
, Maine
Posts: 942
Liked 34 Times on 32 Posts

Careful, that honey might sweeten that IPA a bit. Happy to see the dry hop. Keep us posted.

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Old 08-07-2010, 07:21 AM   #3
Senior Member
ImperialLover's Avatar
Aug 2009
Huntsville, AL
Posts: 513
Liked 28 Times on 25 Posts

I don't think it'll come out sweet. That US-05 will destroy that honey. I like to use honey to bring up alcohol content sometimes, and it usually works out good for me. Use flavored honey to impart different flavors, and the same goes for molasses/maple syrup. They put a good twist on browns/porters/stouts in my opinion. I recommend (god knows i haven't yet) doing a couple smash brews to test the flavors imparted with each. I will try to get on that before too long. Happy brewing all. Cheers!

Keg 1- Air
Keg 2- Air
Primary 1- Rainy Day Red
Primary 2- Air
Secondary 1- Air
Secondary 2- Air
On Deck- H&D On the Brown Low
In The Hole- Water into Barleywine!
Near Future-

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Old 08-18-2010, 02:26 AM   #4
Apr 2010
New Orleans
Posts: 13

This beer needs more hops. It's still sitting in the primary, but it isn't bitter enough for my taste -- maybe I'm a blooming hop head. It's good, but it's just not 200 IBUs.

I'm going to brew this again and I'm going to double up on all of the hops and I'm going to change the simcoe to FWH and add the Amarillo at 45 minutes. Maybe I'll add something at 15, just for fun. I'll revisit this recipe a few brews from now.

Suggestions welcome.
If you like to clean, you'll love to brew.

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Old 08-18-2010, 02:34 AM   #5
Apr 2010
St. Paul
Posts: 453
Liked 14 Times on 12 Posts

I would use the original grain bill and this hop schedule.
1oz Simcoe - FWH
1oz Magnum - 60
1oz Simcoe - 30
1oz Amarillo - 15
1oz Amarillo - 3
1oz Amarillo - Dry

Should get you about 100 IBUs and some great hop flavor and aroma
Primary: Dry Dock Breakwater Pale Ale, Raspberry Wheat, Cream Ale, Rye IPA,
Secondary: Brandy Oak Irish Red
Keg: Belgian Black & Mild, Golden Dragon 10.9%, American Brown Ale, Devil's Sin Amber IPA, Boundry Waters Pale Ale

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Old 08-18-2010, 03:17 AM   #6
Apr 2010
New Orleans
Posts: 13


That seems like a great modification -- I think I'll give it a go.

I'm still pretty new to this, so I'm curious why you kept the amarillo at the end. Does the amarillo give a better smell? Or does it get overpowered when it's boiled longer?

Thanks for your help.
If you like to clean, you'll love to brew.

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Old 08-18-2010, 03:23 AM   #7
Jul 2009
Posts: 5,071
Liked 268 Times on 229 Posts

amarillo hops are more for flavor and aroma. they're nor bred for bittering. they taste good, and have good aroma, but aren't oily, which is what provides the hop bitterness

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