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All Grain Recipe

Submitted By: aledawg (Shared)
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Brewer: Affenhaus Brauerei
Batch Size: 12.00 galStyle: Imperial IPA (14C)
Boil Size: 13.94 galStyle Guide: BJCP 2008
Color: 11.4 SRMEquipment: Affenhaus 15g Keggle + 60qt Cooler (11gal batch)
Bitterness: 141.8 IBUsBoil Time: 90 min
Est OG: 1.082 (19.9° P)Mash Profile: Affenhaus - Single Infusion, Medium Body, No Mash Out
Est FG: 1.021 SG (5.3° P)Fermentation: Ale, Two Stage
ABV: 8.2%Taste Rating: 0.0

Ingredients
Amount Name Type #
2.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
22 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3
2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 4
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5
2 lbs Victory Malt (25.0 SRM) Grain 6
0.75 oz Summit [17.0%] - Boil 90 min Hops 7
0.75 oz Summit [17.0%] - Boil 75 min Hops 8
0.75 oz Summit [17.0%] - Boil 60 min Hops 9
0.75 oz Summit [17.0%] - Boil 45 min Hops 10
0.75 oz Summit [17.0%] - Boil 30 min Hops 11
3 lbs Extra Light Dry Extract [Boil for 15 min] (3.0 SRM) Dry Extract 12
2.00 Whirlfloc Tablet (Boil 15 min) Misc 13
0.75 oz Summit [17.0%] - Boil 15 min Hops 14
0.75 oz Summit [17.0%] - Boil 14 min Hops 15
0.75 oz Summit [17.0%] - Boil 13 min Hops 16
0.75 oz Summit [17.0%] - Boil 12 min Hops 17
0.75 oz Summit [17.0%] - Boil 11 min Hops 18
0.75 oz Summit [17.0%] - Boil 10 min Hops 19
0.75 oz Summit [17.0%] - Boil 9 min Hops 20
0.75 oz Summit [17.0%] - Boil 8 min Hops 21
0.75 oz Summit [17.0%] - Boil 7 min Hops 22
0.75 oz Summit [17.0%] - Boil 6 min Hops 23
0.75 oz Summit [17.0%] - Boil 5 min Hops 24
0.75 oz Summit [17.0%] - Boil 4 min Hops 25
0.75 oz Summit [17.0%] - Boil 3 min Hops 26
0.75 oz Summit [17.0%] - Boil 2 min Hops 27
1.25 oz Summit [17.0%] - Boil 0 min Hops 28
4 pkgs American Ale II (Wyeast Labs #1272) Yeast 29
2.00 oz Cascade [5.5%] - Dry Hop 5 days Hops 30
2.00 oz Citra [12.0%] - Dry Hop 5 days Hops 31

Notes

1/7/12: Excellent brewday - 11 gallons @ 1.082 collected 1/12/12: Strong fermentation in kitchen, still going with blow-off every day 1/15/12: SG @ 1.0.23 - Rousing and moving to basement 1/20/12: SG @ 1.0.21 - Rousing a little and raised temp to 72F to finish yeast off 1/22/12: Dry hopped round one; directly into secondary in keg 1/29/12: Dry hopping round two; also into keg 2/4/12: Kegged 2/19/12: Returned from trip and found that 2-3 gallons had spilled out of keg. 3/31/12: Best DIPA made so far. Muddy-looking, but excellent in every way