GIMP - TheLAB Imperial IPA (2 ratings)

All Grain Recipe

Submitted By: gowenrw (Shared)
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Brewer: Richard Gowen
Batch Size: 5.00 galStyle: Imperial IPA (14C)
Boil Size: 6.46 galStyle Guide: BJCP 2008
Color: 14.8 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 120.0 IBUsBoil Time: 60 min
Est OG: 1.097 (23.2° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Single Stage
ABV: 11.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
12 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
2 lbs Caramel Malt - 60L (Briess) (60.0 SRM) Grain 3
1 lbs Corn, Flaked (1.3 SRM) Grain 4
1 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 5
1 lbs Honey (1.0 SRM) Sugar 6
2.00 oz Warrior [16.7%] - Boil 60 min Hops 7
1.00 oz Simcoe [12.2%] - Boil 15 min Hops 8
0.50 oz Warrior [15.0%] - Boil 15 min Hops 9
0.25 tsp Irish Moss (Boil 10 min) Misc 10
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 11
2 pkgs Safale American (DCL/Fermentis #US-05) Yeast 12
1 pkgs American Ale (Wyeast Labs #1056) Yeast 13

Notes

Steps to this recipe ---------------------- * Clean and Sanitize everything. * Start heating just under 6 Gal of water to 158 F for the mash. * Add PH stabilizer to the water. * While mash water is heating mill all the grains (don't mill the corn flakes). * Add the mash water at 158 F to the mash tun (adding grains will reduce this to 148 F). * Add the grains includig corn to the mash tun stiring to release air trapped in the grains. * Cap the mash tun and let the grains steep at 148 F for 75 min. * Start heating about 3 1/2 Gal of water to 168 F for sparging about 45-50 min after starting steep. * Add the sparge water at 168 F to the sparge bucket and secure hose for fly sparging. * Take first runnings from the mash testing sugar content to ensure completion * Fly sparge the mash adding the wort to the brew kettle at the same rate sparge water enters the mash tun * Stop collecting wort when you have just under 6 1/2 Gal or when runnings measure 1.010 specific gravity. * Start heating the wort to a boil. * Add honey to the wort while heating. * Add bittering hops to the wort once it is at a rolling boil and start timing your 60 min boil time. * Add aroma hops to the wort 45 minutes into the boil (15 min remaining) * Add irish moss (clarifier) and yeast nutrient to the wort 50 minutes into the boil (10 min remaining) * When boil is finished remove from heat and crash cool the wort using a chiller or external ice * Once wort has reached approximatly 78 F transfer to fermentation bucket * Take a specific gravity reading and record this as yout original gravity * Pitch both yeast types and airate. * Seal the fermenter with an airlock and wait for it to transform itself into the nectar of the gods.

Ratings

by gowenrw

yup

by INIT_6

Yup, its that good.