Humidor IPA 
All Grain Recipe
Submitted By: mrtucker22 (Shared)
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| Batch Size: 5.00 gal | Style: Imperial IPA (14C) |
| Boil Size: 8.74 gal | Style Guide: BJCP 2008 |
| Color: 11.9 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
| Bitterness: 128.6 IBUs | Boil Time: 75 min |
| Est OG: 1.093 (22.3° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.022 SG (5.5° P) | Fermentation: Ale, Two Stage |
| ABV: 9.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 15 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 12.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
2 |
| 12.00 oz |
Munich Malt - 10L (10.0 SRM) |
Grain |
3 |
| 8.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
4 |
| 8.00 oz |
Caramunich Malt (56.0 SRM) |
Grain |
5 |
| 8.00 oz |
Victory Malt (25.0 SRM) |
Grain |
6 |
| 1.00 oz |
Columbus (Tomahawk) [14.0%] - First Wort |
Hops |
7 |
| 1.00 oz |
Motueka [7.0%] - First Wort |
Hops |
8 |
| 0.50 oz |
Columbus (Tomahawk) [15.0%] - Boil 60 min |
Hops |
9 |
| 1.00 oz |
Cascade [5.5%] - Boil 15 min |
Hops |
10 |
| 1.00 oz |
Centennial [10.0%] - Boil 15 min |
Hops |
11 |
| 0.50 oz |
Columbus (Tomahawk) [15.0%] - Boil 15 min |
Hops |
12 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
13 |
| 1.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
14 |
| 1.00 oz |
Amarillo Gold [8.5%] - Boil 5 min |
Hops |
15 |
| 1.00 oz |
Cascade [5.5%] - Boil 5 min |
Hops |
16 |
| 1.00 oz |
Motueka [7.0%] - Boil 5 min |
Hops |
17 |
| 1.0 pkgs |
Dry English Ale (White Labs #WLP007) |
Yeast |
18 |
| 1.00 items |
Cedar Spirals (Secondary 10 days) |
Misc |
19 |
| 2.00 oz |
Simcoe [13.0%] - Dry Hop 6 days |
Hops |
20 |
Taste Notes
keep fermentation temp down!, possibly leave the wood on for longer than 12 days - find better way to sanitze cedar spiralNotes
Fermentation tempature - start at 65 and increase to 70 until reaches and stops in target 70-80% attenuation - actual fermentation temp started too high at 70 degrees
Dry Hops and Cedar steps
1) After primary fermentation try to cool to 55 degrees and add DRY HOPS and SPANISH CEDAR - Acutality do Room Temp (~66-68 degrees in basement) for 3 days and then cold crash to fridge
2) After 3 days drop to 35 degrees and wait another 3 days and remove DRY HOPS
3) Keep on Spanish Cedar for additional 2-8 days at 35 degrees
Note: This recipe is a variation of Cigar City's Humidor IPA from Zymurgy May/June 2014 - this is their Jai Alai aged on cedar
Est BU:GU 64.6
Est BU:FG 68.8
cedar spiral sanitized in vegtable steamer
ACTUAL: after ferm complete transferred to secondary w/ 2 oz of hops and 1 cedar spiral, after 6 days pulled out the hops and after total of 12 days removed the woodThis Recipe Has Not Been Rated
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