A 21% IPA? What the hell does that taste like? 141 IBU's? Are you nuts?
Yes, I was crazy to brew this. Yes, this beer is difficult to brew, and long after you brew it, you still are playing with it. Would I do it again? In a heart beat! Anytime a beer takes 120 minutes to boil, adding hops every 3 minutes, adding 12 ounces of dextrose every 12 hours for 2 weeks, and at the same time dry hopping every day for 4 weeks, you know you are in for something specail. Considering that I brewed this bad boy over 2 years ago and how well it's aged. I only wish I had brewed 20 gallons instead of 10! Special thanks to Jamil Zainasheff and Andy Tveekrem for their help and advice on this brew.
Brewer: Sean Paxton
Asst Brewer: Carlos Vaquerano and Mike McLaughlin
Style: Imperial IPA
TYPE: All Grain
Batch Size: 10.00 gal
Boil Size: 12.70 gal
Estimated Color: 5.8 SRM
Estimated IBU: 141.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 120 Minutes
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 Amarillo [9.50 %] (120 min) Hops 18.7 IBU 3.00 oz Simcoe [11.10 %] (120 min) Hops 21.9 IBU 3.00 oz Warrior [14.50 %] (120 min) Hops 28.6 IBU 12.00 gal Sonoma, CA Water
1 Pkgs American Ale (Wyeast Labs #1056) [2500 ML Starter Yeast-Ale]
1 Pkgs Super High Gravity Ale (White Labs #WLP099) [2500 ML Starter Yeast-Ale]
Total Grain Weight: 33.00 lb
Post Boil (Read Notes)
22.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 40.00 %
2.00 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
Mash Schedule: 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
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. I had a 1 gallon pitcher and whisk sitting in a bucket of StarSan. Would dump 2 quarts from the conical and add 12 oz of Dextrose, then pour back into the conical. 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.
To help even further with this recipe, Jamil hand me on his show, The Jamil Show, "Can You Brew It?" with Tasty McDole, discussing this recipe and how to brew it. This podcast is just over 2 hours, packed with the ideas, techniques and discussings on other executions of this recipe. Enjoy.