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Hop-Fu Recipe from NHC 2010

Hop-Fu Recipe from NHC 2010

Imperial IPA : All Grain : 14 gal

jrs one

National gold medal in IPA category for 2 years.

January 27, 2013 at 08:52pm

0.0/5.0 0 ratings

Ingredients (All Grain14 gal)

  • 32.5 lbs Pale Ale Malt; Rahr

    Pale Ale Malt; Rahr

    A principal ingredient of cask ales using heritage barleys.

  • 1.4 lbs Cara-Pils® Malt; Briess

    Cara-Pils® Malt; Briess

    Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 lbs 2-Row Caramel Malt 40L; Briess

    2-Row Caramel Malt 40L; Briess

    Sweet, Caramel, Toffee. S Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 oz Chinook - 10.9 AA% pellets; boiled 20 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 2.6 oz Warrior® - 15.8 AA% pellets; boiled 60 min

    Warrior®

    New hop with much potential. Very stable.

  • 1.8 oz Tomahawk® - 17.6 AA% pellets; boiled 30 min

    Tomahawk®

    Tomahawk® is a bittering hop of recent origin, bred by Charles Zimmermann. It is the first commercially grown “Super Alpha” variety. In 1998 it contributed to 11% of the USA hop crop.

  • 1.5 oz Simcoe® - 13.0 AA% pellets; boiled 10 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 2 oz Amarillo® - 7.5 AA% pellets; boiled 10 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 2 oz Citra™ - 13.0 AA% pellets; boiled 1 min

    Citra™

    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • 2 oz Tomahawk® - 17.6 AA% pellets; boiled 1 min

    Tomahawk®

    Tomahawk® is a bittering hop of recent origin, bred by Charles Zimmermann. It is the first commercially grown “Super Alpha” variety. In 1998 it contributed to 11% of the USA hop crop.

  • 2 oz Amarillo® - 7.5 AA% pellets; added dry to secondary fermenter

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 4 oz Citra™ - 13.0 AA% pellets; added dry to secondary fermenter

    Citra™

    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • 2 oz Simcoe® - 13.0 AA% pellets; added dry to secondary fermenter

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • WYeast 1056 American Ale™

    WYeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Notes

2 oz each (for 14 gallon batch) Amarillo and Simcooe added to flameout hops. 2 oz (for 14 gallon batch) Simcoe added to dry hop for 7 days. Ferment at 68 degrees. This recipe was created by Kelsey McNair. Not me.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: C - Imperial IPA

Range for this Style
Original Gravity: 1.067 1.075 - 1.090
Terminal Gravity: 1.011 1.010 - 1.020
Color: 9.7 SRM 8 - 15
Alcohol: 7.4% ABV 7.50% - 10.00%
Bitterness: 117.0 IBU 60.00 - 120.00

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