Imperial IPA - Beer Recipe - Brewer's Friend

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Imperial IPA

258 calories 24.8 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Imperial IPA
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Source: krazydave
Calories: 258 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Thursday February 5th 2015
1.078
1.017
8.1%
89.9
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 lb American - Pale 2-Row4.3 lb Pale 2-Row 37 1.8 34.2%
12.10 oz American - Carapils (Dextrine Malt)12.1 oz Carapils (Dextrine Malt) 33 1.8 6%
12.10 oz American - Munich - Light 10L12.1 oz Munich - Light 10L 33 10 6%
6 oz Canadian - Honey Malt6 oz Honey Malt 37 25 3%
6 oz American - White Wheat6 oz White Wheat 40 2.8 3%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 23.9%
3 lb Dry Malt Extract - Amber3 lb Dry Malt Extract - Amber - (late boil kettle addition) 42 10 23.9%
201 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Nugget0.9 oz Nugget Hops Pellet 14 Boil 60 min 37.15 10.1%
0.90 oz Citra0.9 oz Citra Hops Pellet 11 Boil 30 min 22.43 10.1%
0.90 oz Citra0.9 oz Citra Hops Pellet 11 Boil 15 min 14.48 10.1%
0.90 oz Citra0.9 oz Citra Hops Pellet 11 Boil 10 min 10.58 10.1%
0.90 oz Citra0.9 oz Citra Hops Leaf/Whole 11 Boil 5 min 5.29 10.1%
1.20 oz Citra1.2 oz Citra Hops Pellet 11 Dry Hop 12 days 13.5%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Dry Hop 12 days 5.6%
0.70 oz Citra0.7 oz Citra Hops Pellet 11 Dry Hop 9 days 7.9%
0.90 oz Cascade0.9 oz Cascade Hops Pellet 7 Dry Hop 6 days 10.1%
1.10 oz Citra1.1 oz Citra Hops Pellet 11 Dry Hop 3 days 12.4%
8.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp gypsum Water Agt Mash --
1 tsp gypsum Water Agt Boil 70 min.
1 each whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 491 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
8 grams gypsum = 2 tsp
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.8 qt low temp for lower final gravity Infusion -- 150 °F 60 min
Temperature -- 167 °F 10 min
10.6 qt heat water to 173F Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.77 g | 31.1 qt) 5.09 20.3  
Mash volume with grains (equipment estimates 7.77 g | 31.1 qt) 5.61 22.4  
Grain absorption losses (steeping) -0.82 -3.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 7.19 g | 28.7 qt) 4.5 18  
Volume increase from sugar/extract (late additions) 0.23 0.9  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.09 20.3
Equipment Profile Used: System Default
 
Notes

http://beersmithrecipes.com/viewrecipe/17432/citra-double-ipa-clone-kern-river-brewing-company-cybi-podcast-version

Other notes"
The other thing step mashing allows is for rests at the optimal temperatures for beta amylase and alpha amylase as well as a controlled temperature ramp from the beta rest to the alpha rest. This to me is the real key to step mashing because it gives the brewer the ability to increase wort fermentability. Most highly dry beers have a long rest at 140 °F (60 °C) for beta amylase and then a slow ramp up to 158 °F (70 °C) for the alpha rest. The result is an increase in wort fermentability as compared to infusion mashing at a single temperature.

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  • Last Updated: 2015-09-13 14:30 UTC