Special ChristMas Ale - Dos Madres IIPA XXMASAle

[silvestre]

So, my mother-in-law and her new wife are coming to visit for Christmas. I know I am really late on this, but I'd like to make a special beer for them. If I brew tomorrow, I have 4 full weeks before Christmas. I put this together on Beersmith, sort of thinking a cross between an IIPA and Belgian Trippel.

Any ideas or comments would be much appreciated. I've never done an all grain with this gravity. Is it typical to have to boil off quite a bit of volume to get the gravity up, before adding the 60 min hop?

Thanks for any ideas.

Dos Madres IIPA XXMASAle
Imperial IPA


Type: All Grain
Date: 11/24/2013
Batch Size: 5.00 gal
Brewer:
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
10.00 lb Pale Malt (6 Row) US (2.0 SRM) Grain 54.9 %
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 27.5 %
1.00 lb Corn, Flaked (1.3 SRM) Grain 5.5 %
1.00 lb Vienna Malt (3.5 SRM) Grain 5.5 %
0.20 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.1 %
2.00 oz Warrior [15.00%] (60 min) Hops 76.9 IBU
2.00 oz Galena [13.00%] (30 min) Hops 51.2 IBU
1.00 oz Chinook [13.00%] (5 min) Hops 6.6 IBU
1.00 oz Ahtanum [6.00%] (10 min) Hops 5.6 IBU
1.00 oz Centennial [10.00%] (2 min) Hops 2.2 IBU
2.00 oz Cascade [5.50%] (Dry Hop 7 days) Hops -
2.00 oz Simcoe [13.00%] (Dry Hop 3 days) Hops -
0.13 oz Coriander Seed (Boil 5.0 min) Misc
0.50 oz Burton Water Salts (Mash 60.0 min) Misc
1.00 oz Orange Peel, Sweet (Boil 10.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 lb Brown Sugar, Dark (50.0 SRM) Sugar 5.5 %
1 Pkgs SAFAle S-05 Yeast-Ale



Beer Profile

Est Original Gravity: 1.095 SG
Est Final Gravity: 1.027 SG
Estimated Alcohol by Vol: 8.9 %
Bitterness: 142.6 IBU Calories: 43 cal/pint
Est Color: 12.3 SRM Color: Color


Mash Profile

Mash Name: Double Infusion, Light Body Total Grain Weight: 17.20 lb
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Protein Rest Add 15.48 qt of water at 132.1 F 122.0 F 30 min
Saccrification Add 13.76 qt of water at 187.9 F 150.0 F 30 min
Mash Out Add 13.76 qt of water at 210.3 F 168.0 F 10 min

 

[Epimetheus]

I am pretty much a beginner. I have read that high gravity brews need more time to mature than low gravity. The higher ABV can give an "alcohol burn" taste until it settles out. Four weeks seems short but maybe it is OK for this recipe. I have made small beers (030-036) that were ready that quickly.

Every time I try something really new on a deadline, it goes awry. If I had to brew something, I would go to one of my recipes that I can do easily and has worked for me.