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Fusion AIPA

Fusion AIPA

Imperial IPA • Partial Mash • 5 gal

BurninBrewer

I made this recipe by combining a few of my favorite clone recipes and then adding my own tweaks. It is in the fermenter now at 48 hours and churning away. I usually Dry hops for 2-3 weeks and then use bottling sugar for carbonation letting it sit for at least a week once kegged/bottled. The longer the better. Feel free to use/tweak this as you deem fit, and let me know how it comes out. A definite Fusion beer combinging some of my favorite characteristics from Mac & Jacks African Amber, Sierra Nevada Torpedo and Stone Ruination. There are even a couple ideas in here from the Kagunitas and Lost Coast IPA's

June 22, 2009 pm 03:21pm

5.0/5.0 1 rating

Ingredients (Partial Mash, 5 gal)

  • 3 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

  • 1 lbs American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • .5 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • .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.

  • 7 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.

  • 2 lbs Liquid Amber Extract

    Liquid Amber Extract

    Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

  • 1 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 1 oz Columbus - 15.0 AA% pellets; boiled 60 min

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 1 oz Centennial - 10.0 AA% pellets; boiled 30 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 2 oz Cascade - 5.5 AA% whole; boiled 20 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Chinook - 13.0 AA% whole; boiled 10 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 1 oz Crystal - 3.2 AA% pellets; added dry to secondary fermenter

    Crystal

    Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.

  • 1 oz Cascade - 5.5 AA% pellets; added dry to secondary fermenter

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

  • 1 tsp Corriander - (omitted from calculations)

    Corriander

  • 1 tsp orange bitters - (omitted from calculations)

    orange bitters

  • Wyeast 1272 American Ale II™

    Wyeast 1272 American Ale II™

    Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.

Notes

Mash grains at 150* for 60 min, transfer wort to secondary and sparge grains before discarding. Bring to a boil and add the liquid malt, once thoroughly dissolved add Columbus hops and start the 60 minute countdown adding the other hops at the appropriate times. Add the Irish moss, corriander, and bitters with the last hop addition at 10 minutes left on boil. Once done remove hops and add honey, stir for 5 more minutes and remove heat, let rest for another 5 minutes. Notes: *I used a grain bag for the boil and kept adding the different hops and other ingredients to the same bag at the designated intervals. *I have a colander that fits the top of my ale pale perfectly, I put the grain bag with the hops there and press to get as much wort/hop juice out of them as possible before discarding *I did use some whole hops I had left over from my last fresh hops order, but in general only use pellets, your choice. * I used two packs of yeast to pitch, this is going to be a really strong brew. In the fermenter this look almost black before the yeast takes action and starts churning, In the end I am trying to make a fusion beer here combining my two favorite styles of beer, Imperial IPA's and unfiltered Ambers. Feel free to use/tweak as you want, if you do let me know how it turns out.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: C - Imperial IPA

Range for this Style
Original Gravity: 1.093 1.075 - 1.090
Terminal Gravity: 1.017 1.010 - 1.020
Color: 14.4 SRM 8 - 15
Alcohol: 10.1% ABV 7.5% - 10%
Bitterness: 115.2 IBU 60 - 120

Discussion

BurninBrewer

Turned out better than expected

2009-08-18 7:37pm

So this brew has been done for a while now, I bottle conditioned some and the rest went into a 5gal corney keg. This ended up being somewhat similar to the Sierra Nevada Torpedo IPA with a little more amber color and a little more strength. All of my friends love it, brought it to a golf outing and the guy who got me into microbrews and homebrewing wouldn't stop remarking on it. I highly recommend this recipe to anyone looking for this style of beer, a Mac n Jacks amber profile with the hop bite and strength of a double IPA. note: i have since converted two AB kegs into brew kettles and will be attempting an all grain 10gal batch of this in the next few weeks.

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