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McBells HopMcSlam
Imperial IPA • Partial Mash • 11 gal
attempt 1
February 13, 2013 am 02:38am
5.0/5.0 1 rating
Ingredients (Partial Mash, 11 gal)
- 1 lbs
Carahell®; 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
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 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 | 7.5% - 10% | |
| Bitterness: | 67.2 IBU | 60 - 120 | |
Discussion
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.
Pitched
2013-12-27 11:45am
At 62 F, Ferment at 65 F, Finish up at 68 F.
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).
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.
Fantastic
2020-03-21 10:27am
Wouldn't change a thing
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