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FLIPA-Florida IPA
Imperial IPA • All Grain • 5.5 gal
60 minute boil. follow hop schedule to keep more aroma but still hit your IBU's. Ferment cool at 62 degrees till gravity hits 1.020. Move to secondary and add fresh cut eastern red cedar (type of Juniper)or humidor cedar to secondary for 4-7 days and rise temperature to 72 to let yeast wrap up rest of sugars. Last batch got to 1.013. I have also done batch using Simcoe and Liberty instead of Chinook and Amarillo. Tasted great as well.
August 28, 2010 pm 05:31pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 12 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.
- 1.6 lbs
Victory® Malt; Briess
Victory® Malt; Briess
Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1 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.
- 2.0 lbs
Melanoidin Malt; Weyermann®
Melanoidin Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: High degree of modification of both proteins and starches. Excellent friability. Low β- glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown color, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Dunkel, Bock, Doppelbock Ales: Amber, Dark, Scottish, Irish Red
- 2.0 lbs
Vienna Malt; Weyermann®
Vienna Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts malty notes to finished beer. Intended for ales and lagers. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout.
- 2.5 oz
Chinook - 10.9 AA% pellets; boiled 30 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 4 oz
Amarillo® - 6.9 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.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
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: | 1.016 | 1.010 - 1.020 | |
| Color: | 15.1 SRM | 8 - 15 | |
| Alcohol: | 9.2% ABV | 7.5% - 10% | |
| Bitterness: | 82.9 IBU | 60 - 120 | |
Discussion
Tried it this weekend.
2011-01-17 11:32am
I just brewed this recipe this past saturday, and my OG was pretty low. I only ended up with a 1.073, and I'm trying to figure out where it went wrong. I was wondering if you know what your pre-boil gravity was?
original gravity and Cedar used
2011-01-23 9:10am
Pre boil was 1.048. OG 1.090. Beertools calculates 1.096. It's hard to calculate extraction from this amount of specialty malts and the efficiency of your system. I have mine at 73% but I think it was not this much the last time I brewed it. Malt crush can also effect your efficiency. Also I would cut the cedar aging to about 4-7 days for 8oz. of cedar. Cedar can be very strong. If you can get the cedar from a humidor, that is the best. A freind of mine had cut down some Eastern Red Cedar (which is a type of Juniper)and that's what I used last. Please let me know how it turned out.
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