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Beaver Brau
Imperial IPA • All Grain • 5 gal
This'll actually be a copper/ruby red IIPA
April 3, 2008 pm 09:40pm
4.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 10.5 lbs
German 2-row Pils
German 2-row Pils
- 2.5 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.125 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 0.5 lbs
Melanoidin Malt
Melanoidin Malt
Red Ales
- 0.25 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 0.75 oz
Columbus - 12.0 AA% pellets; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 2.0 oz
Simcoe® - 12.0 AA% pellets; boiled 15 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 1.25 oz
Simcoe® - 12.0 AA% pellets; boiled 0 min
Simcoe®
Used for aromatic, and especially bittering properties.
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: C - Imperial IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.073 | 1.075 - 1.090 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.020 | |
| Color: | 15.0 SRM | 8 - 15 | |
| Alcohol: | 7.6% ABV | 7.5% - 10% | |
| Bitterness: | 72.0 IBU | 60 - 120 | |
Discussion
Brewed in April 2008
2008-07-13 9:50pm
I brewed this in April 2008 and aged it 3 months before trying. Early fermentation with the high OG caused heavy head foaming. I used a blow tube instead of air lock for primary. Now 3 months later, it has a unique bitter/sweet/malty combination. I will brew again! Age well before serving.
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