Hoptimized

All Grain Recipe

Submitted By: jmatson63 (Shared)
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Brewer: Jeff Matson
Batch Size: 11.00 galStyle: Imperial IPA (14C)
Boil Size: 13.96 galStyle Guide: BJCP 2004
Color: 11.1 SRMEquipment: Jeff 15 Gallon & Cooler
Bitterness: 127.2 IBUsBoil Time: 60 min
Est OG: 1.086 (20.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.016 SG (4.2° P)Fermentation: My Aging Profile
ABV: 9.3%Taste Rating: 35.0

Ingredients
Amount Name Type #
29 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
2 lbs Victory Malt (25.0 SRM) Grain 3
2.50 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 4
1.00 oz Mosaic (HBC 369) [12.2%] - Boil 30 min Hops 5
1.00 oz Simcoe [13.0%] - Boil 30 min Hops 6
1.50 oz Mosaic (HBC 369) [12.2%] - Boil 15 min Hops 7
1.50 oz Simcoe [13.0%] - Boil 15 min Hops 8
1.50 oz Mosaic (HBC 369) [12.2%] - Boil 10 min Hops 9
1.50 oz Simcoe [13.0%] - Boil 10 min Hops 10
2.00 oz Mosaic (HBC 369) [12.2%] - Boil 5 min Hops 11
2.00 oz Simcoe [13.0%] - Boil 5 min Hops 12
4.0 pkgs BRY-97 (Lallemand #) Yeast 13
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 14
2.00 oz Mosaic (HBC 369) [12.2%] - Dry Hop 7 days Hops 15
2.00 oz Simcoe [13.0%] - Dry Hop 7 days Hops 16

Notes

MIstakenly forgot the late addition of corn sugar at 10 min. Split batch into 2-5 gallon carboys. After primary fermentation boiled 1.5 pounds of sugar in 1 liter of water and added to 1 carboy. we will call this carboy A Dry Hopped Carboy A with 1 OZ. Mosaic, 1 OZ. Simcoe, and 0.5 ounce Citra Dry hopped carboy B with 1 OZ. Mosaic, 1 OZ. Simcoe

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