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Hoppy Rabbit IPA-
Imperial IPA • Extract • 5 gal
It's hoppy
September 17, 2007 pm 02:43pm
3.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 1 lbs
American Caramel 30°L
American Caramel 30°L
Provides color, body, and contributes to foam retention and beer stability.
- 1 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 7.5 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 1 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 1 oz
Chinook - 13.0 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Simcoe® - 13.0 AA% pellets; boiled 20 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 1 oz
Centennial - 10.0 AA% whole; boiled 10 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
-
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!
Notes
after the centennial boil add fuggles 1oz for 5 minutes. At flame off add another oz of fuggles- this will bring up the hoppiness- dry hop secondary with 1 oz centennial This requires 2 packets of Nottingham yeast due to the high gravity of the wort
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: | 11.8 SRM | 8 - 15 | |
| Alcohol: | 9.1% ABV | 7.5% - 10% | |
| Bitterness: | 82.6 IBU | 60 - 120 | |
Discussion
Very Hoppy
2007-12-17 11:19am
This was a really hoppy beer- It had to mellow for few extra weeks before I could really drink it. It had a slight yeasty flavor too. My chest freezer will arrive for christmas so i'll be able to maintain more stable fermentation temps. If you could ferment this at about 66 it would be perfect. I think I was in the ballpark of 71-74 for fermentation. I did not rack this to glass either just left it in primary for 3 weeks. Dry hopped with another Oz of Centennial after 1 week.
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