We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Beer Style: Imperial IPA  (14C)
Recipe Type: all-grain
Yield: 2 US gallons

Imperial IPA
Beer Color


Dark/American Double IPA
Just Brewed, in secondary currently (27Sept2014), would really appreciate feedback from a better or more experienced brewer as this is one of the first recipes I've devised alone.


  • 4lbs - Briess Pale 2-Row (2.0 SRM)
  • 0.25lbs - Black Patent Malt (500 SRM)
  • 0.25lbs - US Caramel/Crystal 80L (80 SRM)
  • HOPS
  • 0.5oz - Chinook Pellet (11.8% AA; 60 min)
  • 0.5oz - Columbus Tomahawk Pellet (12.9% AA; 30 min)
  • 0.5oz - Chinook Pellet (11.8% AA; 20 min)
  • 0.5oz - Columbus Tomahawk Pellet (12.9% AA; 5 min)
  • 1tsp - Irish Moss (Boil 15)
  • 1oz - Bitter Orange Peel (Boil 10)
  • 1.75lbs - Dextrose (Boil 7 min)
  • 2tsp - Yeast Nutrient (Boil 5)
  • WLP007 - Dry English Ale

Additional Instructions

Boil: 60 Minutes
Primary Ferment: Until it reached 1.018 (~78hrs for 2gal)
Secondary Ferment: 1 Week

Beer Profile

Original Gravity: 1.088
Final Gravity: 1.018
Alcohol by Vol: 10%
Color SRM: 30  Color Sample 
Bitterness IBU: 95
Recipe Type: all-grain
Yield: 2.00 US Gallons

Click to Print Recipe


I intended the brew to go as planned above with a one-step mash at 153degF starting with 2.5gal water from Lake Superior. What really ended up happening was this: 35min into the mash I measured th temp at just a hair under 155degF, then 10min later it was right about 170degF. Screwed that up. Finished the "mash" by removing the heat. Sparged the 2.5qts boiling water it would have required to get to 168degF. Boil went very smoothly. Because of the inefficient mash, much more sugar (extra 0.25lbs dextrose and some brown sugar was all I had on hand) was required to get to 1.088OG, however, 1.100 was the target and should have been easily obtained had I not screwed up the mash. The yeast is said to attenuate to 80% even in 10% ABV beers so I was aiming for FG 1.020-1.025 (very heavy I know). In secondary for the remainder of its seven day stay then in bottles with 1.65oz dextrose for 3+ weeks.

Try it out (or just look it over and do the math) and tell me what you think, I'd love and highly appreciate the feedback!