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Beer Style: Imperial IPA (14C)
Recipe Type: all-grain
Yield: 6 US gallons
Description:
Double IPA with very complex malt flavors that are well matched by very tropical and fruity aromas and flavors from the large additions of Citra hops. Great head retention and clarity. Liked by many that don't like IPA's, loved by those that do
Ingredients:
- 13lbs 12.5oz Pale Malt (2 Row) US (2.0 SRM)
- 12.3oz Cara-Pils/Dextrine (2.0 SRM)
- 12.3oz Caramel/Crystal Malt - 10L (10.0 SRM)
- 12.3oz Munich Malt (9.0 SRM)
- 6oz Honey Malt (25.0 SRM)
- 5.9oz White Wheat Malt (2.4 SRM)
- 0.9oz Nugget [13.0%] hops - Boil 60 min
- 0.9oz Citra [12.0%] hops - Boil 30 min
- 1oz Whirlfloc Tablet hops (Boil 15 min)
- 0.9oz Citra [12.0%] hops - Boil 15 min
- 0.9oz Citra [12.0%] hops - Boil 10 min
- 0.9oz Citra [12.0%] hops - Boil 5 min
- 1pkg California Ale yeast (White Labs #WLP001)
- 1.2oz Citra [12.0%] - Dry Hop 12 days
- 0.5oz Amarillo Gold [8.5%] - Dry Hop 12 days
- 0.7oz Citra [12.0%] - Dry Hop 9 days
- 0.9oz Amarillo Gold [8.5%] - Dry Hop 6 days
- 1.1oz Citra [12.0%] - Dry Hop 3 days
Beer Profile
Original Gravity: 1.073
Final Gravity: 1.011
Alcohol by Vol: 8.12%
Recipe Type: all-grain
Yield: 6.00 US Gallons
Procedure:
Start dry hop 2 days after primary fermentation completes; I started at 10 days. Then add additional dry hop additions every three days. Keg/Bottle 3 days after last hop addition to get off hops and avoid and grassy flavors. Brewer uses Koppaclear tablets from Brewers Supply group as wort clarification agent. Whirfloc cleared mine up quite well, so I've substituted that in this recipe. Brewer uses Briess malts for all but 2-row and Honey. 2-row is Great Western, Honey is Gambrinus. Brewed with hard water - High in hardness, low in alkalinity.
Source: Krazy Dave
