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Hop Shock
Imperial IPA • All Grain • 12 gal
Intense Hop Burst. An all organic brew.
April 29, 2010 pm 09:19pm
5.0/5.0 1 rating
Ingredients (All Grain, 12 gal)
- 25.5 lbs
Pale Ale Malt; Briess
Pale Ale Malt; Briess
Golden color with a malty flavor. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 3.0 lbs
Wheat Malt Pale (Organic); Weyermann®
Wheat Malt Pale (Organic); Weyermann®
Wheat malt is produced by using german quality wheat from certified organic cultivation. All Weyermann Specialty Malts are produced according to the strict “German Purity Law“. Weyermann does not use any genetically manipulated materials.
- 2.0 lbs
2-Row Caramel Malt 10L; Briess
2-Row Caramel Malt 10L; Briess
Golden color and a candy like sweetness. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1.0 lbs
2-Row Carapils® Malt; Briess
2-Row Carapils® Malt; Briess
Very low color or flavor contribution. Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1.0 oz
Chinook - 11.5 AA% pellets; boiled 45 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 2 oz
Cascade - 5.4 AA% pellets; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 4 oz
Cascade - 5.4 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 4 oz
Centennial - 8.0 AA% pellets; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 4 oz
Liberty - 3.0 AA% pellets; boiled 15 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 2 oz
Chinook - 11.5 AA% pellets; boiled 1 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1.0 oz
Chinook - 11.5 AA% pellets; boiled 30 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 16 oz
Cascade - 5.4 AA% whole; added dry to secondary fermenter
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 4 oz
Liberty - 3.0 AA% pellets; added dry to secondary fermenter
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
-
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.
Notes
4 oz of cascade, centennial and Liberty at 1min too. 16 oz of whole cascades and 4 oz of liberty hops were dry hopped 3 days prior to kegging. This is a stoopidly hopped beer for only hop heads!!! Should have a balance between sweetness and bitter. Going for an intense layered hop flavor. Brewed on Sat April 10th. Put green colored beer into conical 14.5 gallon fermenter. Oxygenated wort with pure O2. Pitched 3 Safale US-5's and had vigorous fermentation after 6-8 hours. Kept fermentation temperature at 64 degrees. Dropped yeast out of the bottom 3X's after primary. Conditioned/Secondary at 68 degrees for 2 weeks. Kegged on 4/29/10 Will age in kegs at least 2-3 months prior to drinking. Will taste test Labor Day weekend and share tasting results to those who want them.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: C - Imperial IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.075 | 1.075 - 1.090 |  |
| Terminal Gravity: | 1.018 | 1.010 - 1.020 | |
| Color: | 9.7 SRM | 8 - 15 | |
| Alcohol: | 7.6% ABV | 7.5% - 10% | |
| Bitterness: | 76.9 IBU | 60 - 120 | |
Discussion
Ton of hops...
2010-05-04 12:12am
2lbs of hops? Really? How do I get a bottle to taste?
Best IPA
2010-05-24 10:37pm
By far the best IPA I have ever brewed.... The hops are intense and the sweetness of the malt comes through to a clean finish and a light bitterness (Well Balanced). Extremely Hoppy. Citrusy (grapefruit), spicy, floral all mixed with a piney taste near the middle of the swallow. If you are sick of overly bitter IPA's, this is your answer. Well balanced and should be ready for consumption (at peak) in 2-3 weeks. If you can afford the huge hop bill; brew it. You will not be sorry.
I couldn't wait till this weekend to taste...
2010-05-24 10:39pm
Had to taste today.
No botlles given out...
2010-05-24 10:41pm
Sorry no bottles given out... If you live in San Diego, I might let you try it.
Hoppy delight
2010-05-26 12:03pm
I must try this beer I live in sd county are you serious about tasting? If, not I'll have to brew it myself!
Post a Comment
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