Heady the elder 
All Grain Recipe
Submitted By: Turner5 (Shared)
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| Brewer: Kyle Gibson | |
| Batch Size: 5.25 gal | Style: Imperial IPA (14C) |
| Boil Size: 6.21 gal | Style Guide: BJCP 2008 |
| Color: 7.6 SRM | Equipment: 8 Gallon pot |
| Bitterness: 67.5 IBUs | Boil 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 |
| 1.0 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 chilingThis Recipe Has Not Been Rated
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