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Old 05-30-2007, 01:54 AM   #1
DraconianHand
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Mar 2007
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Recipe Type: All Grain   
Yeast: White Labs WLP001 California Ale   
Yeast Starter: 2 pints   
Batch Size (Gallons): 5.5   
Original Gravity: 1.082   
Final Gravity: 1.011   
IBU: 90.2   
Boiling Time (Minutes): 60   
Color: 13.3 SRM   
Primary Fermentation (# of Days & Temp): 7 @ 75   
Secondary Fermentation (# of Days & Temp): 30 @ 70   



14-C Imperial IPA



Size: 5.5 gal
Efficiency: 61.0%
Attenuation: 86.6%
Calories: 270.01 per 12.0 fl oz

Original Gravity: 1.082 (1.075 - 1.090)
|===============#================|
Terminal Gravity: 1.011 (1.012 - 1.020)
|=====#==========================|
Color: 13.3 (8.0 - 15.0)
|====================#===========|
Alcohol: 9.38% (7.5% - 10.0%)
|====================#===========|
Bitterness: 90.23 (60.0 - 100.0)
|====================#===========|

Ingredients:
11 lbs American 2-row
1 lbs American Munich
1 lbs Crystal 45
.5 lbs Barley Flaked
3.3 lbs CBW® Bavarian Wheat Liquid (Malt Extract)
1.5 lbs CBW® Golden Light Powder (Dry Malt Extract)
5 oz. Turbinado Sugar (for priming)

1.0 tsp Cinnamon (ground) - added during mash
.25 tsp Table Salt, Non-Iodized - added during mash
2 tsp Gypsum - added during mash
1.5 tsp Epsom Salts - added during mash
1.0 tsp Irish Moss - added during boil, boiled 15 min

1 ea White Labs WLP001 California Ale

0.5 oz Fuggle (4.8%) - added dry to secondary fermenter
0.5 oz Amarillo (8.5%) - added during boil, boiled 05 min
0.5 oz Cascade (5.5%) - added during boil, boiled 05 min
0.5 oz Amarillo (8.5%) - added during boil, boiled 15 min
0.5 oz Cascade (5.5%) - added during boil, boiled 15 min
0.5 oz Simcoe (13.0%) - added during boil, boiled 45 min
0.5 oz Amarillo (8.5%) - added during boil, boiled 25 min
0.5 oz Amarillo (8.5%) - added during boil, boiled 25 min
0.5 oz Cascade (5.5%) - added during boil, boiled 35 min
0.5 oz Cascade (5.5%) - added during boil, boiled 35 min
0.5 oz Simcoe (13.0%) - added during boil, boiled 60 min

Schedule:
I use an unorthodox mashing method. I dump the grist into the mashing vessel (5 gallon Rubbermaid MLT) and top off with hot water to bring the mash to 153 °F and let it set for 30 minutes. Drain off the first runnings, then repeat. Drain off the second runnings then sparge with the remainder of the 8 gallons of water I started with.

Notes:

* Gravity at racking to secondary - 1.022
* Efficiency is low on this recipe due to lack of proper tools (a stainless steel spoon or mashing paddle) to effectively mix grist and water. Subsequent brewings (of different beers) have reached 75%+ efficiency since the use of a wooden paddle to mix the mash. Future efficiency is expected to be greater.
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MATT - 65g in 2k8
3rd Circle Brewery


Ferminatin' - Route 666 Pale Ale

Figurin' to do - Oatmeal Stout, Gueuze, Belgian Blonde, Mild, English Pale Ale, Weizenbock


 
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Old 05-30-2007, 02:33 AM   #2
Edge
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Feb 2007
Posts: 4

Newer here so short reply or response.Love the logo!If it is yours ,brilliant,if not,still good.Sounds like a great winter beer to help keep you warm.

Edge

 
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Old 05-30-2007, 11:00 AM   #3
DraconianHand
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Mar 2007
Maryland
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Thanks,

The beer is very similar to a Stoudt's IIPA or a DFH 90 Minute, maybe not in flavor, but in malt and hop presence.

The label is my own design, although I did snag the dude on a stick from the Interwebs.
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MATT - 65g in 2k8
3rd Circle Brewery


Ferminatin' - Route 666 Pale Ale

Figurin' to do - Oatmeal Stout, Gueuze, Belgian Blonde, Mild, English Pale Ale, Weizenbock

 
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