Imperial IPA - Beer Recipe - Brewer's Friend

Imperial IPA

275 calories 27.4 g 330 ml
Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 38 liters
Post Boil Size: 29 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 275 calories (Per 330ml)
Carbs: 27.4 g (Per 330ml)
Created: Friday April 24th 2020
1.089
1.021
9.0%
132.7
13.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.18 kg American - Pale Ale10.18 kg Pale Ale 37 3.5 91.3%
0.70 kg American - Munich - 60L0.7 kg Munich - 60L 33 60 5.6%
0.36 kg American - Caramel / Crystal 10L0.36 kg Caramel / Crystal 10L 35 10 3.1%
11.24 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
99.47 g Amarillo99.47 g Amarillo Hops Pellet 8.6 Boil 90 min 73.1 43.5%
29.84 g Simcoe29.84 g Simcoe Hops Pellet 12.7 Boil 90 min 32.38 13%
19.89 g Warrior19.89 g Warrior Hops Pellet 16 Boil 90 min 27.19 8.7%
39.79 g Amarillo39.79 g Amarillo Hops Fresh 8.6 Dry Hop 7 days 17.4%
19.89 g Simcoe19.89 g Simcoe Hops Fresh 12.7 Dry Hop 7 days 8.7%
19.89 g Glacier19.89 g Glacier Hops Leaf/Whole 5.5 Dry Hop 7 days 8.7%
228.77 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29.2 L Strike 74 °C 66 °C 60 min
20 L Fly Sparge 78 °C 78 °C 20 min
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 18 °C
 
Yeast
Wyeast - American Ale 1056
Amount:
1.42 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 202 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Instrucciones Adicionales
Realizar una maceración por infusión simple a 150° F (66 °C) durante 60 minutos. Hervir durante 90 minutos. Combinar todos los lúpulos de hervor en un tazón y luego pesar 0,2 onzas (5,6 gramos) de la mezcla y agregarlos a la ebullición cada cinco minutos durante todo el hervor.

escalar proporción de lupulos!!!!! ojo!

Fermentar a 72 °F (22 °C) hasta que la gravedad se estabilice como terminal. Pasar a fermentación secundaria y añadir los lúpulos secos por lo menos una semana.

Perfil de la cerveza
Densidad Inicial: 1.086
Densidad Final: 1.016
ABV: 9.0%
IBU: 90
Calorías: 270

View Count: 201
Brew Count: 0
Last Updated: 2020-04-24 20:25 UTC

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