Imperial Hop Slaughter 
All Grain Recipe
Submitted By: blissiictrl (Shared)
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| Batch Size: 5.49 gal | Style: Imperial IPA (14C) |
| Boil Size: 6.98 gal | Style Guide: BJCP 2008 |
| Color: 7.5 SRM | Equipment: Crown Urn BIAB 40L |
| Bitterness: 151.6 IBUs | Boil Time: 90 min |
| Est OG: 1.071 (17.3° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.011 SG (2.8° P) | Fermentation: Ale, Single Stage |
| ABV: 8.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 14 lbs 1.75 oz |
Pearl Malt (3.0 SRM) |
Grain |
1 |
| 5.64 oz |
Caramalt (Thomas Fawcett) (15.0 SRM) |
Grain |
2 |
| 1.00 oz |
Magnum [12.0%] - Boil 60 min |
Hops |
3 |
| 1.00 oz |
Simcoe [12.6%] - Boil 30 min |
Hops |
4 |
| 4.16 g |
Brewbrite (Boil 10 min) |
Misc |
5 |
| 6.00 g |
Yeast Nutrient (Boil 10 min) |
Misc |
6 |
| 14.99 oz |
Turbinado [Boil for 10 min] (10.0 SRM) |
Sugar |
7 |
| 1.00 oz |
Apollo [17.0%] - Steep 30 min |
Hops |
8 |
| 1.00 oz |
Cascade [7.4%] - Steep 30 min |
Hops |
9 |
| 1.00 oz |
Centennial [10.9%] - Steep 30 min |
Hops |
10 |
| 1.00 oz |
Columbus (Tomahawk) [16.2%] - Steep 30 min |
Hops |
11 |
| 1.00 oz |
Simcoe [12.6%] - Steep 30 min |
Hops |
12 |
| 2.0 pkgs |
Vermont Ale (The Yeast Bay #YBVAY) |
Yeast |
13 |
| 1.00 oz |
Apollo [17.0%] - Dry Hop 4 days |
Hops |
14 |
| 1.00 oz |
Centennial [10.9%] - Dry Hop 4 days |
Hops |
15 |
| 1.00 oz |
Chinook [12.3%] - Dry Hop 4 days |
Hops |
16 |
| 1.00 oz |
Simcoe [12.6%] - Dry Hop 4 days |
Hops |
17 |
| 1.00 oz |
Simcoe [12.6%] - Dry Hop 4 days |
Hops |
18 |
Taste Notes
Sensational. So easy to drink for 8-9%Notes
Achieve a target mash temp of 67C. Boil for 60 min, adding the hops according to the schedule. After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling. After 30 min, chill to 68F and pitch yeast. Ferment at 16C for one, ramp to 18-19 at FG 1018 until it hits 1010. After reaching final gravity, add the first set of dry hops to the primary fermenter. After 7 days, rack the beer off the dry hops and yeast cake into a keg or secondary fermenter. Add the second set of dry hops to the keg or secondary fermenter.
Pitched around 17/10-19/10 at 1.080
Tested 12pm 21/10 - 1.020!!!!!!!!!!
Tested again at 3pm 25/10 - 1.012. Final gravity locked in. Dry hops added
Keg date: 29/10/2014!!!!!! RACK THAT FILTHThis Recipe Has Not Been Rated
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