thedudeabides_22
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- Dec 10, 2016
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Hi all,
I'm brand new to all grain brewing, looking to make an Imperial IPA next weekend. I'm going for a brew that has a good balance of mouth feel and citrusy and floral hop flavor/aroma, but still is within the style of an Imperial IPA without getting too close to Barleywine.
Appreciate any feedback and advise on this recipe.
Cheers!
14.0 lb (84%) Pale two-row
0.5 lb (3%) Crystal 120L
0.25 lb (1%) Munich
0.5 lb (3%) Carapils (dextrin)
1 lb (9%) Dextrose (corn) sugar
1.0 oz Centennial, 9.5-11.5% a.a. (90 min)
1.0 oz Amarillo, 8-11% a.a. (90 min)
1.0 oz Simcoe, 12-14% a.a. (90 min)
1.0 oz Simcoe, 12-14% a.a. (45 min)
1.0 oz Centennial, 9.5-11.5% a.a. (30 min)
1.0 oz Amarillo, 8-11% a.a. (30 min)
3.0 oz Citra, 11-13% (0 min)
1.0 oz Amarillo, 8-11% a.a. (0 min)
4.0 oz Citra, 11-13% (dry hop)
1.0 oz Amarillo, 8-11% a.a. (dry hop)
Wyeast 1056 American Ale Yeast
Pre-Boil OG: 1.070
OG: 1.088
FG: 1.020
ABV: 8.98%
IBUs: 278
SRM: 10.1
Mash at 149°F for 60 minutes.
Boil for 90 minutes.
Ferment at 65°F.
Rack into secondary and dry hop 7 days at 68°F.
I'm brand new to all grain brewing, looking to make an Imperial IPA next weekend. I'm going for a brew that has a good balance of mouth feel and citrusy and floral hop flavor/aroma, but still is within the style of an Imperial IPA without getting too close to Barleywine.
Appreciate any feedback and advise on this recipe.
Cheers!
14.0 lb (84%) Pale two-row
0.5 lb (3%) Crystal 120L
0.25 lb (1%) Munich
0.5 lb (3%) Carapils (dextrin)
1 lb (9%) Dextrose (corn) sugar
1.0 oz Centennial, 9.5-11.5% a.a. (90 min)
1.0 oz Amarillo, 8-11% a.a. (90 min)
1.0 oz Simcoe, 12-14% a.a. (90 min)
1.0 oz Simcoe, 12-14% a.a. (45 min)
1.0 oz Centennial, 9.5-11.5% a.a. (30 min)
1.0 oz Amarillo, 8-11% a.a. (30 min)
3.0 oz Citra, 11-13% (0 min)
1.0 oz Amarillo, 8-11% a.a. (0 min)
4.0 oz Citra, 11-13% (dry hop)
1.0 oz Amarillo, 8-11% a.a. (dry hop)
Wyeast 1056 American Ale Yeast
Pre-Boil OG: 1.070
OG: 1.088
FG: 1.020
ABV: 8.98%
IBUs: 278
SRM: 10.1
Mash at 149°F for 60 minutes.
Boil for 90 minutes.
Ferment at 65°F.
Rack into secondary and dry hop 7 days at 68°F.