• Favorite
  • Discuss
  • Subscribe
Connect
McBells HopMcSlam

McBells HopMcSlam

Imperial IPA : Partial Mash : 11 gal

dmccrackin

attempt 1

February 13, 2013 at 02:38am

0.0/5.0 0 ratings

Ingredients (Partial Mash11 gal)

  • 1 lbs Weyermann Carahell®; Weyermann

    Weyermann Carahell®; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Provide finished beer with full, rounded aroma, depth of color, and firm, creamy head. Recommended Quantities: Up to 15% of total grain bill for lower-gravity beers, up to 30% for higher-gravity beers Suitability (beer styles): Lagers: Märzen, Maibock, Doppelbock, Eisbock. Ales: Hefeweizen, Pale, Light or Reduced-Alcohol Beer

  • 1 lbs Cara 8 - Caramel Malt; Dingemans

    Cara 8 - Caramel Malt; Dingemans

    Dingemans Cara 8 is a very light crystal malt made by drying barley malt at low temperatures. The result is a malt that will lend body, smoother mouth-feel, and foam stability. This malt must be mashed with other kilned malts due to the lack of enzymes.

  • .5 lbs Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • 27 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1.5 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 2.5 lbs White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 2 oz Magnum - 14.5 AA% pellets; boiled 60 min

    Magnum

    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 3 oz Amarillo® - 8.5 AA% pellets; boiled 1 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 Centennial - 10.0 AA% pellets; boiled 10 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 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

Also 3 oz Simcoe at 1 minute. Dry hop with 3 oz simcoe and 3 oz amarillo, split into 2 additions. Cost to brew - $1/bottle.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: C - Imperial IPA

Range for this Style
Original Gravity: 1.085 1.075 - 1.090
Terminal Gravity: 1.015 1.010 - 1.020
Color: 7.6 SRM 8 - 15
Alcohol: 9.3% ABV 7.50% - 10.00%
Bitterness: 67.2 IBU 60.00 - 120.00

Discussion

dmccrackin

Brewed 12/26/13

2013-12-27 9:47am

Preboil OG was too low. On beer tools it would have been a 67% efficiency. Added 1.5 lbs DME (not originally in recipe) and extended the boil to 90 minutes, to compensate. O.G., without the sugare, 1.074. 3 vials of WLP001 in a 4 liter starter for 30 hours. Mashed at 150, 1 hour.

dmccrackin

Pitched

2013-12-27 11:45am

At 62 F, Ferment at 65 F, Finish up at 68 F.

dmccrackin

Day 11

2014-01-06 9:21pm

Added half the sugar on day 4, and the other half on day 7. Each time high croisen would subside, I swirled the carboy and the next day it would be high croisen again. By day 11 the SG was at 1.013. Estimated starting gravity of 1.083. Hops are evident, but not pungent anymore. Forgot to mention, I added 1lpm O2 for 2 minutes for each carboy. No off flavors, and alcohol only presents itself in a warming after swallowing. On day 9, moved the carboys to a warmer environment, where the sat at 70 degrees to finish up. After another couple days, will crash the ferment to about 50 to drop the yeast, transfer to a new carboy, and dry hop with half the charge, reserving the other half for 3 or 4 days later. Total dry hop time 6-8 days at celler temp (65 degrees F).

dmccrackin

Dry hop #1

2014-01-10 12:42pm

1/9/14. Added 1.5 oz of the Simcoe / Amarillo blend to each carboy. F.G. was 1.012 in one carboy, and 1.014 in the other. I suspect I had slightly different amounts of yeast in each.

Post a Comment

Subscribe to this discussion.