Heady the elder

All Grain Recipe

Submitted By: Turner5 (Shared)
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Brewer: Kyle Gibson
Batch Size: 5.25 galStyle: Imperial IPA (14C)
Boil Size: 6.21 galStyle Guide: BJCP 2008
Color: 7.6 SRMEquipment: 8 Gallon pot
Bitterness: 67.5 IBUsBoil Time: 90 min
Est OG: 1.084 (20.3° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.018 SG (4.6° P)Fermentation: Ale, Single Stage
ABV: 8.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.25 gal Fort Collins, Colorado tap water Water 1
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3
1 lbs Munich Malt (9.0 SRM) Grain 4
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6
0.50 oz Simcoe [13.0%] - First Wort Hops 7
12.00 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 8
1.50 oz Simcoe [13.0%] - Boil 30 min Hops 9
1.00 oz Centennial [10.0%] - Boil 0 min Hops 10
1.00 oz Falconers Flight [11.0%] - Boil 0 min Hops 11
1.00 oz Simcoe [13.0%] - Boil 0 min Hops 12
1 pkgs Dry English Ale (White Labs #WLP007) Yeast 13
1.00 oz Centennial [10.0%] - Dry Hop 10 days Hops 14
1.00 oz Columbus (Tomahawk) [14.0%] - Dry Hop 10 days Hops 15
1.00 oz Simcoe [13.0%] - Dry Hop 10 days Hops 16
2.00 oz Simcoe [13.0%] - Dry Hop 7 days Hops 17
1.00 oz Amarillo Gold [8.5%] - Dry Hop 7 days Hops 18
1.00 oz Centennial [10.0%] - Dry Hop 5 days Hops 19
1.00 oz Simcoe [13.0%] - Dry Hop 5 days Hops 20

Notes

Strike Water Volume : 4.69 Strike Water Temperature : 168.7 First Running Volume : 2.89 Mash Out Water Volume : 0.00 Mash Out Addition Temperature : 0.0 Attainable Mashout with 212F/100C Max Temperature : 0.0 Sparge Water Volume : 3.86 Sparge Water Temperature : 178.0 Mash at 155F for 40 minutes. Sparge enough to collect roughly 7.5 gallons in your kettle to achieve 6.5 gallons at knockout. Boil for 75 minutes, adding 1.5 oz. Simcoe @ 30 min. After knockout add 1 oz. each Cascade, Apollo, and Simcoe. Whirlpool with pump or by stirring for a minute and letting it spin down and settle. After 30 minutes, reduce wort temperature to 170F and add 1 oz. each Centennial, Simcoe, and Columbus. Whirlpool again. After 15 more minutes begin final cooling process. The goal is to get 5.5 gallons into the fermenter to account for loss of wort during dry hopping. Pitch healthy dose of yeast @ 65F. After FG has been achieved add a clarifying agent such as polycar. Allow 3 days for clarifying agent to work, then add first set of dry hops to primary fermenter. After 7 days rack beer off dry hops & yeast cake either into a keg or secondary vessel. Try to purge with CO2 if possible. Add second round of dry hops and wait 5 days. Bottle or begin carbonation process. Dry hop 10.3 is a hop addition added after the boil but before chiling