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Ball Lard Beat'er
Imperial IPA • Extract • 4.5 gal
Designed after Ballard Bitter and molded by my experience with Dogfish Head 90 minute IPA, this strong ale is well balanced. Thus the keg is empty with great reviews from all who tried it.
February 23, 2006 pm 02:43pm
5.0/5.0 1 rating
Ingredients (Extract, 4.5 gal)
- .5 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .5 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 3.3 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 3 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.
- 1 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 1 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.
- 1 oz
Chinook - 11.9 AA% pellets; boiled 90 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Mt. Hood - 4.2 AA% pellets; boiled 15 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 oz
Cascade - 6.2 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Centennial - 9.3 AA% whole; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Cascade - 7.3 AA% whole; added dry to secondary fermenter
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.5 tsp
Irish Moss-22min - (omitted from calculations)
Irish Moss-22min
-
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
SG 1.074 @80.9oF - Created second starter with unused 1056 starter - Starter wort was 1.058 and fermented right out of the flask within 18 hours - Steeped grain in 1.5 gallons of 160oF water for 25-30 minutes sparged with 1.5 gallons 150oF water onto dry malt extract in 36 qt pot
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: C - Imperial IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.080 | 1.075 - 1.090 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.020 | |
| Color: | 12.9 SRM | 8 - 15 | |
| Alcohol: | 8.6% ABV | 7.5% - 10% | |
| Bitterness: | 87.3 IBU | 60 - 120 | |
Discussion
Neighbors love it
2007-08-05 4:34pm
I've brewed this several times and more often than intended since the family and neighbors continue to rave. One variation that I've adopted is to add the liguid malt at the end of the brewing period and let it sit (with some stirring) for 15 minutes before starting the chill. My OG for five gallons has consistently been in the 1.070 range. I've forgotten to add the 1 pound of cane sugar for the last two times I've made this and I haven't noticed any real change in taste. Kellybrew
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