Code:
Imperial IPA
Type: All Grain
Batch Size (fermenter): 11.50L
Boil Size: 14.00L
Boil Time: 60 min
Final Bottling Volume: 10.00L
Brewhouse Efficiency: 70.00
Ingredients
2.00 kg Munich Malt (7.0 SRM) 50.0 %
2.00 kg White Wheat Malt (2.4 SRM) 50.0 %
100 ml US-05 Washed Yeast
30.00 g Magnum [10.00 %] - First Wort 60.0 min
15.00 g Cascade [5.30 %] - Boil 10.0 min
15.00 g Cascade [5.30 %] - Boil 5.0 min
15.00 g Cascade [5.30 %] - Boil 1.0 min
15.00 g Crystal [3.30 %] - Boil 10.0 min
15.00 g Crystal [3.30 %] - Boil 5.0 min
15.00 g Crystal [3.30 %] - Boil 1.0 min
15.00 g Cascade [5.30 %] - Dry Hop 7.0 Days
15.00 g Crystal [3.30 %] - Dry Hop 7.0 Days
Beer Profile
Est Original Gravity: 1.078
Est Final Gravity: 1.014
Estimated Alcohol by Vol: 8.4 %
Bitterness: 79.3 IBUs
Est Color: 9.0 SRM
So I have some temperature control finally, and I've a growing fondness for the very hoppy styles. I wanted to make a half batch of an IIPA using Wheat and Munich (because I'm out of 2-row... waiting for group-buy order to arrive).
Question 1: I've seen IIPA with Crystal Malts, and without, is it purely preference? I've got CaraPils, CaraHell(10L) and Crystal 80 kicking around that I could add if needed.
Question 2: Mash Temperature, was thinking 148F for 75 min?
Question 3a: Just Magnum in FWH, or should all 3 hops be in there too?
Question 3b: Just Crystal/Cascade in late additions/dry hop, or should I kick Magnum in there too?
Am interested in any comments or help available, I've had zero success in the IPA/Hoppy beer area thus far, but I think I understand it a little better now, hopefully my recipe isn't too far from workable.