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Imperial IPA

269 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 45 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 269 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Thursday January 25th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb Great Western - Domestic 2-Row17 lb Domestic 2-Row 37 2 84.7%
1 lb Weyermann - Vienna Malt1 lb Vienna Malt 37 3.5 5%
1 lb American - White Wheat1 lb White Wheat 40 2.8 5%
3 oz American - Caramel / Crystal 15L3 oz Caramel / Crystal 15L 35 15 0.9%
14 oz Rice Hulls14 oz Rice Hulls 0 0 4.4%
20.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g CO28 g CO2 Hops Extract 55 Boil 45 min 36.66 1.4%
0.75 oz Columbus0.75 oz Columbus Hops Leaf/Whole 15 Boil 30 min 22.25 3.7%
1 oz Amarillo1 oz Amarillo Hops Leaf/Whole 8.6 Boil 20 min 13.4 4.9%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 10 min 8.83 4.9%
4.50 oz Mosaic4.5 oz Mosaic Hops Leaf/Whole 12.5 Whirlpool at 185 °F 12 min 30.64 21.9%
2 oz Amarillo2 oz Amarillo Hops Leaf/Whole 8.6 Dry Hop 2 days 9.7%
3 oz Citra3 oz Citra Hops Leaf/Whole 11 Dry Hop 2 days 14.6%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Dry Hop 2 days 7.3%
1.50 oz nectron1.5 oz nectron Hops Pellet 9 Dry Hop 2 days 7.3%
1 oz Amarillo1 oz Amarillo Hops Leaf/Whole 8.6 Dry Hop 1 days 4.9%
3 oz Citra3 oz Citra Hops Leaf/Whole 11 Dry Hop 1 days 14.6%
1 oz nectron1 oz nectron Hops Leaf/Whole 8.9 Dry Hop 1 days 4.9%
20.53 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Ascorbic Acid Water Agt Mash 1 hr.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
7.09 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 144 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Portland Oregon
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
2 1 2 2 0 9
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.52 gal Strike 165 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 58 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.52 30.1  
Mash volume with grains 9.13 36.5  
Grain absorption losses -2.51 -10  
Remaining sparge water volume (equipment estimates 2.14 g | 8.6 qt) 1.73 6.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.91 g | 27.6 qt) 6.5 26  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.67 g | 22.7 qt) 5.75 23  
Hops absorption losses (whirlpool, hop stand) -0.17 -0.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.58 g | 22.3 qt) 5.5 22  
Total: 9.26 37
Equipment Profile Used: System Default
 
Notes

mashed in and used inversion to 167.5 to try to strike dough in at 165, with 48 degree weather dropped to 164 by the time I moved cind blocks, set up hot plate and waited till I got 164.3, initial strike temp was calc at 3.5 over to hit 148

  • even with lower temp still hit 148 and over
    **Thermwell is acturate but has delay - when lid goes on the cooled thermell thinks it's too low and runs hot plate
    -This caused 152 temp at 10 minutes, cooled outside kettle with ice block which worked well, went too low to 145
    -temp stabelized at set 148
    -hit mash pH at 5.25
    **7 gallons and 20lb grain is absolute max. Probable should have done less
    -a little over 6 gallons after extra 1/2 gallon added, gravity 1.075
    -basket continued to hang and drip
  • added 1lb dextrose ate 10 min.
    -put 1 1/2 teaspoon lactic acid, after whirlpool 5.017 so added another 1/2 teaspoon,
    -final 5 gallons, 1.093, 5.09 pH, pitch 64
    -decanted 3 liter verdant starter made night 2 days before, I was thinking maybe 2 packs of yeast wouldn've been better
    -clearzyme and aldc enzyme added
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  • Last Updated: 2024-03-01 00:38 UTC