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Hops In Your Face IPA

Hops In Your Face IPA

Imperial IPA • Partial Mash • 5 gal

BillyJoeJimBob

Some Serious IBU's: 1 pound of hops

February 14, 2010 pm 12:29pm

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5 gal)

  • 10 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 Caramel Pils; Meussdoerffer

    Caramel Pils; Meussdoerffer

    This very light caramel malt will improve body and head retention. Meussdoerffer Caramel Pils is ideal for use in Pilsner, light lager, and low alcohol beers.

  • 1 lbs American Munich

    American Munich

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

  • 1 lbs Crystal 45; Crisp

    Crystal 45; Crisp

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 2.5 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.

  • 3.0 oz Warrior® - 16.0 AA% pellets; boiled 90 min

    Warrior®

    New hop with much potential. Very stable.

  • 1.0 oz Chinook - 13.0 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.

  • 1.0 oz Simcoe® - 13.0 AA% pellets; boiled 45 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 1.0 oz Columbus - 15.0 AA% pellets; boiled 30 min

    Columbus

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

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

    Centennial

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

  • 1.0 oz Simcoe® - 13.0 AA% pellets; boiled 1 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 0.5 oz Cascade - 5.5 AA% whole; boiled 1 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 3.0 oz Columbus - 15.0 AA% pellets; added dry to secondary fermenter

    Columbus

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

  • 2.0 oz Simcoe® - 13.0 AA% pellets; added dry to secondary fermenter

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 1 oz Centennial - 10.0 AA% pellets; added dry to secondary fermenter

    Centennial

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

  • 1.0 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

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: 1.016 1.010 - 1.020
Color: 13.2 SRM 8 - 15
Alcohol: 9.2% ABV 7.5% - 10%
Bitterness: 366.6 IBU 60 - 120

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