120 Minute IPA Clone
Imperial IPA

 

Type: All Grain

 Date: 1/22/2006

Batch Size: 10.00 gal

 Brewer: Sean Paxton
Boil Size: 12.70 gal Asst Brewer:
Boil Time: 120 min Equipment: My Equipment
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 80.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
32.00 lb Pilsner (2 Row) (1.6 SRM) Grain 58.18 %
1.00 lb Amber Malt (22.0 SRM) Grain 1.82 %
3.00 oz Warrior [14.50 %] (120 min) Hops 28.6 IBU
3.00 oz Simcoe [11.10 %] (120 min) Hops 21.9 IBU
3.00 oz Amarillo [9.50 %] (120 min) Hops 18.7 IBU
1.75 oz Simcoe [12.00 %] (Dry Hop 14 days) Hops -
2.00 oz Amarillo [9.50 %] (Dry Hop 14 days) Hops -
2.00 oz Warrior [16.40 %] (Dry Hop 14 days) Hops -
22.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 40.00 %
12.00 gal Sonoma, CA Water
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 2500 ml] Yeast-Ale
1 Pkgs Super High Gravity Ale (White Labs #WLP099) [Starter 2500 ml] [Add to Secondary] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.197 SG

 Measured Original Gravity: 1.200 SG
Est Final Gravity: 1.043 SG Measured Final Gravity: 1.050 SG
Estimated Alcohol by Vol: 20.63 % Actual Alcohol by Vol: 20.10 %
Bitterness: 69.2 IBU Calories: 1,068 cal/pint
Est Color: 5.8 SRM Color:
Color
 

Mash Profile
Mash Name: Abbey Mash Profile Total Grain Weight: 33.00 lb
Sparge Water: 5.11 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F TunTemperature: 60.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Abbey Mash Profile
Step Time Name Description Step Temp
15 min Acid Rest Add 46.20 qt of water at 99.6 F 95.0 F
15 min Protein Rest Decoct 13.04 qt of mash and boil it 122.0 F
15 min Gluten Rest Decoct 8.16 qt of mash and boil it 135.0 F
60 min Beta Sacrification Decoct 10.28 qt of mash and boil it 149.0 F
15 min Mashout Decoct 14.35 qt of mash and boil it 165.0 F

 
Mash Notes:

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 7.6 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
In a bowl, mixed together 3 Oz. Amarillo, 3 Oz. Warrior, 3 Oz. Simcoe and blended together. Made 40 Dixie cups with 6.3 grams in each cup. Added 1 cup every 3 minutes for all of 120 minute boil.

Divided Dextrose into 28 individual 12 oz ziplock bags. After transfer to conical, started adding the second day, twice daily (12 oz in the morning and 12 oz in late afternoon) for 14 days. Towards the end, would see how fermentation was doing before adding. If fermentation slowed, re-think before you add more sugar as once added the final beer may be sweet.

1/2 gallon of wort was added to the high gravity yeast to make a starter. Second yeast was added on day 5 of fermentation.

Oxygen was added once daily for 4 days. 30 seconds @ 1200 psi with 0.2 micron SS Stone.

Dry hopping: Added 2 oz. Amarillo, 2 oz. Warrior and 2 oz. Simcoe to a bowl and blend. 28 ziplock backs were filled with 6 grams of hops each. 1 bag was added with each evening addition of dextrose and continued for a total of 28 additions or 4 weeks.

Fermentation was on the cold side, roughly 66-70 degrees. Lots of heat from the yeast.

OF ended at 1.050. Let sit for a few days on yeast to help finish fermentation. Stopped adding sugar on day 13. Total dextrose added as 21.5 pounds. Re-calculated OG was 1.200.

Bottled in 6 oz champagne splits, no addional yeast or sugar added. No carbonation. Final % with high gravity hydrometer was 20.7% abv.

Beer has aged nicely and a wonderful treat for on a cold night or for a beer tasting event.