Kings Stash Imperial IPA - Beer Recipe - Brewer's Friend

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Kings Stash Imperial IPA

302 calories 28.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 310 gallons (ending kettle volume)
Pre Boil Size: 323.87 gallons
Pre Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: TrailerPark
Calories: 302 calories (Per 12oz)
Carbs: 28.2 g (Per 12oz)
Created: Thursday July 22nd 2021
1.091
1.019
9.5%
147.9
10.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
868 lb American - Pale Ale868 lb Pale Ale 37 3.5 80%
62 lb Munich - Light 10L62 lb Munich - Light 10L 33 10 5.7%
46.50 lb American - Carapils (Dextrine Malt)46.5 lb Carapils (Dextrine Malt) 33 1.8 4.3%
46.50 lb Corn Syrup46.5 lb Corn Syrup - (late boil kettle addition) 37 0.5 4.3%
31 lb Weyermann - Carafoam31 lb Carafoam 34.5 2.2 2.9%
31 lb American - Caramel / Crystal 40L31 lb Caramel / Crystal 40L 34 40 2.9%
1,085 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7.75 lb Warrior7.75 lb Warrior Hops Pellet 16 Boil 90 min 93.26 16.7%
3.87 lb Chinook3.87 lb Chinook Hops Pellet 13 Boil 15 min 17.55 8.3%
3.87 lb Cascade3.87 lb Cascade Hops Pellet 7 Boil 5 min 3.8 8.3%
3.87 lb Simcoe3.87 lb Simcoe Hops Pellet 12.7 Boil 5 min 6.89 8.3%
8.72 lb Centennial8.72 lb Centennial Hops Pellet 10 Whirlpool 0 min 16.85 18.8%
3.87 lb Simcoe3.87 lb Simcoe Hops Pellet 12.7 Whirlpool 0 min 9.5 8.3%
4.84 lb Centennial4.84 lb Centennial Hops Pellet 10 Dry Hop 14 days 10.4%
4.84 lb Chinook4.84 lb Chinook Hops Pellet 13 Dry Hop 14 days 10.4%
4.84 lb Simcoe4.84 lb Simcoe Hops Pellet 12.7 Dry Hop 14 days 10.4%
46.47 lbs / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
62 each Whirlfloc tablet Water Agt Boil 15 min.
117.80 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
31 tsp Wyeast Yeast Nutrient Water Agt Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
62 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 8950 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.25 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
377.6 gal Strike 164 °F 152 °F 60 min
244.3 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 323.87 gal (1295.46 qt). Suggest reducing initial water volume to 8.15 gal (32.59 qt) and adding 311.87 gal (1247.46 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 472.52 gal (1890.07 qt) 389.44 1557.8  
Strike water volume at mash thickness of 1.5 qt/lb 389.44 1557.8  
Mash volume with grains 472.52 1890.1  
Grain absorption losses -129.81 -519.3  
Remaining sparge water volume 64.5 258  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 320.01 g | 1280.1 qt) 323.87 1295.5  
Volume increase from sugar/extract (late additions) 3.85 15.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -11.62 -46.5  
Post boil volume (equipment estimates 313.86 g | 1255.4 qt) 310 1240  
Hops absorption losses (whirlpool, hop stand) -7.55 -30.2  
Estimated amount in fermentor 302.45 1209.8  
Total: 453.93 1815.7
Equipment Profile Used: System Default
 
Notes

The last hop addition is a "whirlpool" . Steep the hops for 15 minutes, ideally in the 180 degree range, then thoroughly chill the wort as usual.
Pro-Tip: Instead of adding the dextrose at 5 minutes into the boil, wait until a few days after primary fermentation subsides, then melt the dextrose into a simple syrup solution, boil for 5 minutes, and cool to room temperature.
Add this solution to the primary fermenter. This will cause the yeast to move through the complex maltose sugars first, and then finish off the simple sugars, and will cause maximum attenuation.
Seconday after 13 days...then add dry hop to secondary for another 7 days.

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  • Last Updated: 2023-12-19 01:29 UTC