By Poobah58 (Mike Toussaint)
Style: Imperial IPA
Batch Size: 5.50 gal
Boil Volume: 7.25 gal
Boil Time: 60 min
Efficiency: 70.00 %
FERMENTABLES:
15 lbs Pale Malt, Maris Otter (3.0 SRM) 83.33 %
1 lbs Special B Malt (147.0 SRM) 5.56 %
8.0 oz Barley, Flaked (1.7 SRM) 2.78 %
8.0 oz Caraaroma (130.0 SRM) 2.78 %
1 lbs Dememera Sugar (2.0 SRM) 5.56 %
HOPS:
0.75 oz Chinook [12.40 %] (75 min) (FWH) 27.4 IBU
0.75 oz Nugget [14.00 %] (60 min) 34.4 IBU
1.50 oz Chinook [12.40 %] (20 min) 20.5 IBU
1.50 oz Nugget [14.00 %] (20 min) 23.2 IBU
1.0 oz Nugget [14.00 %] (Aroma Hop-Steep 20 min)
1.0 oz Chinook [12.40 %] (Aroma Hop-Steep 20 min)
0.75 oz Warrior [16.70 %] (Dry Hop 10 days)
1.25 oz Centennial [7.80 %] (Dry Hop 10 days)
YEAST:
2 Pkgs SafAle American Ale (DCL Yeast #S-05) Yeast-Ale
Profile:
Original Gravity: 1.089 SG
Measured Final Gravity: 1.010 SG
Estimated Color: 21.0 SRM
Bitterness: 105.5 IBU
ABV: 10.10 %
MASH:
Dough In at 131.0 F 10 min
Saacrification at 150.0 F 75 min
Mash Out at 168.0 F 10 min
NOTES:
Ferment at 66-68F for three weeks, then rack to secondary and add dry hops.
Leave on hops for two weeks before bottling or kegging. Age 1 month.
