Imperial IPA

All Grain Recipe

Submitted By: philthebrewer (Shared)
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Brewer: Philip
Batch Size: 5.28 galStyle: Imperial IPA (14C)
Boil Size: 6.37 galStyle Guide: BJCP 2008
Color: 13.6 SRMEquipment: Braumeister 20l
Bitterness: 86.4 IBUsBoil Time: 60 min
Est OG: 1.071 (17.2° P)Mash Profile: Braumeister 5 step 72% efficiency
Est FG: 1.022 SG (5.5° P)Fermentation: Ale, Single Stage
ABV: 6.4%Taste Rating: 46.0

Amount Name Type #
11 lbs 0.37 oz Pale Malt (Weyermann) (3.3 SRM) Grain 1
12.32 oz Abbey Malt (Weyermann) (22.8 SRM) Grain 2
12.32 oz Carapils k51D (2.0 SRM) Grain 3
8.82 oz Dark Crystal Malt (152.3 SRM) Grain 4
8.82 oz Muntons dry extract (4.1 SRM) Dry Extract 5
1.76 oz Magnum [14.0%] - Boil 60 min Hops 6
0.88 oz Fuggles [4.5%] - Boil 30 min Hops 7
0.88 oz Saaz [4.0%] - Boil 15 min Hops 8
0.26 tsp Irish Moss (Boil 10 min) Misc 9
0.88 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 10
0.88 oz Saaz [4.0%] - Boil 5 min Hops 11
1.0 pkgs Cry Havoc (White Labs #WLP862) Yeast 12
1.76 oz Saaz [4.0%] - Dry Hop 10 days Hops 13

Taste Notes

Double IPA with very complex malt flavors that are well matched by very tropical and fruity aromas and flavors from the large additions of Citra hops. Great head retention and clarity. Liked by many that don't like IPA's, loved by those that do. Recipe verbatim from Can You Brew It Podcast. Read notes for additional brewing info.


Start dry hop 2 days after primary fermentation completes; I started at 10 days. Then add additional dry hop additions every three days. Keg/Bottle 3 days after last hop addition to get off hops and avoid and grassy flavors. Brewer uses Koppaclear tablets from Brewers Supply group as wort clarification agent. Whirfloc cleared mine up quite well, so I've substituted that in this recipe. Brewer uses Briess malts for all but 2-row and Honey. 2-row is Great Western, Honey is Gambrinus. Brewed with hard water - High in hardness, low in alkalinity.

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