Recipe: Imperial IPA
Style: 14B. American IPADescription:
From Nov 08 BYO - Jamil Z
Note for hop additions, 2min = flame out, 1min = dry hopping (until recipe tool
is fixed)
liquor to grist: 3:1
66C Mash
(collect 24.4 L preboil SG around 1.061)
chill to 19C
ferment 19C, raising to 21C at end of cycle
rack to a secondary and add dry hop pellets
let sit for 7-10 days then keg or bottle
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Target Volume [ltr (gal)]: 19.00 (5.02)Alcohol By Volume: 7.84%
Estimated Original Gravity [SG]: 1.078
Estimated Final Gravity [SG]: 1.019
Estimated Attenuation: 75.00%
Estimated Mash Efficiency: 75.00%
Bitterness [IBU]: 218.88
Color [SRM(EBC)]: 8.36 (16.46)
BU:GU ratio: 2.807
Balance: 5.833
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
6120.00 (13.49) Ale Malt (Barrett Burston) 1.073 93.09%
227.00 (0.50) Caramel/Crystal Malt - 40L 1.003 3.45%
227.00 (0.50) Wheat Malt (Barrett Burston) 1.003 3.45%
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Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
50.00 (1.76) Chinook 13.00% 65.65 29.99% 90.00
50.00 (1.76) Warrior 15.00% 75.75 34.61% 90.00
28.00 (0.99) Simcoe 13.00% 31.55 14.41% 45.00
28.00 (0.99) Columbus 15.00% 30.48 13.92% 30.00
50.00 (1.76) Centennial 10.50% 4.19 1.91% 2.00
28.00 (0.99) Simcoe 13.00% 2.91 1.33% 2.00
42.00 (1.48) Centennial 10.50% 1.80 0.82% 1.00
71.00 (2.50) Columbus 15.00% 4.34 1.98% 1.00
42.00 (1.48) Simcoe 13.00% 2.22 1.02% 1.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
American Ale - Wyeast 1056 75.00% 15.00 (59.00) 22.00 (71.60)
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Miscellaneous:Name Type Use Amount Time[Mins]
Chalk Wateragent Mash 38.00 (1.34) [gms (oz)]
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