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120 Minute IPA Clone

640 calories
Method: All Grain
Style: Imperial IPA
Boil Time: 120 min
Batch Size: 10.5 gallons (fermentor volume)
Boil Size: 12.5 gallons
Boil Gravity: 1.159 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Sean Paxton
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1.189
1.038
19.85%
75.55
6.79
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
32 lb American - Pale 2-Row32 lb Pale 2-Row 37 1.8 58.2%
22 lb Corn Sugar - Dextrose22 lb Corn Sugar - Dextrose 46 0.5 40%
1 lb United Kingdom - Amber1 lb Amber 32 27 1.8%
55 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
3 oz Warrior3 oz Warrior HopsLeaf/Whole16Boil120 min32.41
3 oz Simcoe3 oz Simcoe HopsLeaf/Whole12.7Boil120 min25.72
3 oz Amarillo3 oz Amarillo HopsLeaf/Whole8.6Boil120 min17.42
1.75 oz Simcoe1.75 oz Simcoe HopsLeaf/Whole12.7Dry Hop14 days
2 oz Amarillo2 oz Amarillo HopsLeaf/Whole8.6Dry Hop14 days
2 oz Warrior2 oz Warrior HopsLeaf/Whole16Dry Hop14 days
 
Mash Guidelines
Amount Description Type Temp Time
46.2 qtTemperature95 F15 min
13.4 qtTemperature120 F15 min
8.16 qtTemperature135 F15 min
10.28 qtTemperature149 F60 min
14.35 qtTemperature165 F15 min
 
Yeast
Amount:
1
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 1663 B cells required
Yeast Pitch Rate and Starter Calculator
WLP099
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 1663 B cells required
Yeast Pitch Rate and Starter Calculator
 
Notes
American Ale (Wyeast Labs #1056) [2500.00 ml]

Super High Gravity Ale (White Labs #WLP099) [2500.00 ml] [Add to Secondary]


In a bowl, mixed together 3 Oz. Amarillo, 3 Oz. Warrior, 3 Oz. Simcoe and blended together. Made 40 Dixie cups with 6.3 grams in each cup. Added 1 cup every 3 minutes for all of 120 minute boil.

Divided Dextrose into 28 individual 12 oz ziplock bags. After transfer to conical, started adding the second day, twice daily (12 oz in the morning and 12 oz in late afternoon) for 14 days. Towards the end, would see how fermentation was doing before adding. If fermentation slowed, re-think before you add more sugar as once added the final beer may be sweet.

1/2 gallon of wort was added to the high gravity yeast to make a starter. Second yeast was added on day 5 of fermentation.

Oxygen was added once daily for 4 days. 30 seconds @ 1200 psi with 0.2 micron SS Stone.

Dry hopping: Added 2 oz. Amarillo, 2 oz. Warrior and 2 oz. Simcoe to a bowl and blend. 28 ziplock backs were filled with 6 grams of hops each. 1 bag was added with each evening addition of dextrose and continued for a total of 28 additions or 4 weeks.

Fermentation was on the cold side, roughly 66-70 degrees. Lots of heat from the yeast.

OF ended at 1.050. Let sit for a few days on yeast to help finish fermentation. Stopped adding sugar on day 13. Total dextrose added as 21.5 pounds. Re-calculated OG was 1.200.

Bottled in 6 oz champagne splits, no addional yeast or sugar added. No carbonation. Final % with high gravity hydrometer was 20.7% abv.

Beer has aged nicely and a wonderful treat for on a cold night or for a beer tasting event.
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View Count: 6137
Brew Count: 4
Last Updated: 2014-07-26 13:51 UTC
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