I posted this in the extract brewing forum but didn't get any action... maybe this is a better place being that this thread is what inspired this recipe.
Any thoughts on this?
This is my first big beer. I don't generally enjoy beers containing the word "Imperial" as most seem too sweet for my pallet. That being said, I am a bit of a hop head and I want to make monster beer for this summer.
I'm aiming to offset any residual sweetness with hops and spice.
Understanding this is going to cost about $1.60/bottle to make, it's okay that it won't be easy drinking, but I want it to be drinkable... better still - I want it to taste awesome!.
Am I overdoing it with the hops at 112 IBUs? Recommended changes?
1 lbs Caramel/Crystal Malt - 40L [Steep @155 30 min]
3 lbs Light Dry Extract [Boil for 75 min]
1.00 oz Magnum [14.00 %] - Boil 75.0 min
0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 45.0 min
0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 30.0 min
3.3 lbs Rye LME (Briess) [Boil for 20 min]
1.00 oz Simcoe [13.00 %] - Boil 20.0 min
3 lbs Light Dry Extract [Boil for 15 min]
1.00 oz Amarillo Gold [8.50 %] - Boil 10.0 min
1.00 oz Centennial [10.00 %] - Boil 0.0 min
2.0 pkg American Ale II (Wyeast Labs #1272)
2.00 oz Centennial [10.00 %] - Dry Hop 10.0 Days
1.00 oz Ahtanum [6.00 %] - Dry Hop 10.0 Days
0.25 oz Habanero Peppers (Secondary 5.0 days)
Est Original Gravity: 1.076 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 7.6 %
Bitterness: 112.8 IBUs
Est Color: 12.8 SRM
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