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lil' THumpin' A**
Imperial IPA • All Grain • 6 gal
The capital letters in this brew's name denotes the hop schedule: T=Tettnang, H=Halletaur, A=Amarillo, S=Simcoe, S=Strisselspalt. Loosely based on Lagunitas Little Sumpin' Sumpin'. Should be a good recipe for using up all the these hops that have been unopened in the freezer for quite awhile. Brew date: 11/25/12
November 24, 2012 pm 03:02pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 8.1 lbs
Northwest Pale Ale Malt; Great Western
Northwest Pale Ale Malt; Great Western
A slightly darker base malt than our Premium 2-Row, our Northwest Pale Ale Malt is produced from well-modified, Western-grown 2-Row barley, with a kilning regimen based closely on traditional British Pale Ale malting practices. Contributes a malty complexity to beer flavor and aroma. Excellent in American Pale Ales and American versions of British beer styles.
- 6.1 lbs
Pacific Northwest Wheat
Pacific Northwest Wheat
- .3 lbs
Dark Wheat Malt; Weyermann®
Dark Wheat Malt; Weyermann®
German-grown top-quality wheat (2004 harvest). Product Characteristics: Signature malt for Bavarian Dunkelweizen and similar beers. Adds creaminess, body, and complex wheat flavors, as well as some color to top-fermented beers. Recommended Quantities: Up to 70% in Bavarian-style Weizenbiers Suitability (beer styles): Ales: Dunkelweizen, Weizenbock, Weizendopplebock, pub wheat ales, light or low-alcohol beers
- 1.9 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- .5 lbs
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- 1 oz
Amarillo® - 8.5 AA% pellets; boiled 60 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.
- 3 oz
Hallertauer Tradition - 6.0 AA% pellets; boiled 20 min
Hallertauer Tradition
Fine, 'Noble'.
- 2 oz
Simcoe® - 13.0 AA% pellets; boiled 5 min
Simcoe®
Used for aromatic, and especially bittering properties.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
-
Wyeast 1450 Denny’s Favorite 50
Wyeast 1450 Denny’s Favorite 50
This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.
Notes
Actual Hop Schedule: 60m Amarillo .5 55m Simcoe .5 20m Hallertau Tradition 1 15m Strisselspalt 1 10m Strisselspalt 1 5m Amarillo .5 4m Amarillo .5 3m Amarillo .25 2m Amarillo .25 1m Simcoe .5 Dry Amarillo 1 Dry Tettnang 1.5 Hops measured by the ounce and are pellets except the Tettnang, which are leaf. Single Step Mash @ 152F No time for a starter, so we're going with 1 slap pack and 1 pack of dry yeast.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: C - Imperial IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.075 - 1.090 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.020 | |
| Color: | 10.7 SRM | 8 - 15 | |
| Alcohol: | 7.6% ABV | 7.5% - 10% | |
| Bitterness: | 68.8 IBU | 60 - 120 | |
Discussion
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