Imperial IPA

[Bailey]

Hi again can anyone give me some input with my recipe please??
This is for Christmas

christmas user upper (Imperial IPA)

Original Gravity (OG): 1.083 (°P): 20.0
Final Gravity (FG): 1.019 (°P): 4.8
Alcohol (ABV): 8.45 %
Colour (SRM): 5.4 (EBC): 10.6
Bitterness (IBU): 72.8 (Average)

39.41% Pilsner
39.41% Wheat Malt
14.78% Pale Ale Malt
3.45% Cane Sugar
2.96% Brown Sugar, Light

3.6 g/L East Kent Golding (4.7% Alpha) @ 90 Minutes (Boil)
1.8 g/L Centennial (9.7% Alpha) @ 30 Minutes (Boil)
1.8 g/L Centennial (9.7% Alpha) @ 5 Minutes (Boil)
1.8 g/L Centennial (9.7% Alpha) @ 0 Minutes (Boil)
1.8 g/L East Kent Golding (4.7% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 90 Minutes

Fermented at 20°C with Safale US-05

Notes: Golden syrup not cane sugar . 3x so5

Recipe Generated with BrewMate

Thanks
Arran

[Rookie]

Hi again can anyone give me some input with my recipe please??
This is for Christmas

christmas user upper (Imperial IPA)

Original Gravity (OG): 1.083 (°P): 20.0
Final Gravity (FG): 1.019 (°P): 4.8
Alcohol (ABV): 8.45 %
Colour (SRM): 5.4 (EBC): 10.6
Bitterness (IBU): 72.8 (Average)
39.41% Pilsner
39.41% Wheat Malt
14.78% Pale Ale Malt
3.45% Cane Sugar
2.96% Brown Sugar, Light
3.6 g/L East Kent Golding (4.7% Alpha) @ 90 Minutes (Boil)
1.8 g/L Centennial (9.7% Alpha) @ 30 Minutes (Boil)
1.8 g/L Centennial (9.7% Alpha) @ 5 Minutes (Boil)
1.8 g/L Centennial (9.7% Alpha) @ 0 Minutes (Boil)
1.8 g/L East Kent Golding (4.7% Alpha) @ 0 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 90 Minutes
Fermented at 20°C with Safale US-05
Notes: Golden syrup not cane sugar . 3x so5
Recipe Generated with BrewMate
Thanks
Arran

I'd bump the O G and IBUs up closer to 100 and I'd replace the EKGs at 90 minutes with centennial and dry hop with them instead.

[Bailey]

Thanks. I'm gonna brew this tomorrow with your suggestions.

[seymour]

Grainbill and hops sound perfect. Any chance I could talk you into using an English ale yeast instead, though?

Or at least pitching a dry pack of any ol' English ale yeast along with the Chico for a dual-strain fermentation? The resulting higher cell-count is ideal for Imperial strength beers anyway, and will add some much desired complexity.

[Barley Water]

Yeah I agee, I would save the EKG for another brew and use high alpha hops for bittering. With that much simple sugar you should have no problems getting the beer to dry out however you might consider adding at least some of it after fermentation gets going really good just the the yeast doesn't get lazy. Finally, I would dry hop the hell out of a beer like that. A buddy of mine gave me a bottle of Dogfish Head 120 which I drank yesterday, very good stuff. Although the IBU's are way up there on a beer like that it really doesn't come off as that bitter because the malt presence in the beer is so intense. I would have trouble getting the required O.G. without possibly doing a double mash with my equipment, I tend to max out around 1.080 and my efficiency starts getting really lousy.

[jonnyt]

Just boil for longer and get higher OG's

[Barley Water]

Well the problem with boiling longer is that you end up with darker, caramalized wort especially when heating with propane like I do. I think the most efficient way to do supper high gravity beers for me would likely be doing a double mash. One of these days I'll give it a try, maybe make a Wee Heavy with an O.G. in the 1.0120 range. The thing about that though is I rarely drink that kind of stuff; one pint and you are having a religious experience, know what I mean?

[legion]

Im brewing my first Double / Imperial IPA tomorrow which is based on the hops used in Thornbridge Jaipur IPA

Jaipur DIPA

Original Gravity (OG): 1.080 (°P): 19.3
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 9.13 %
Colour (SRM): 5.4 (EBC): 10.7
Bitterness (IBU): 92.6 (Average)
Total Grains 3.5KG
Total Hops 172g

72% Lager Malt
14% Dextrose
14% Munich I

1 g/L Magnum (14.1% Alpha) @ 60 Minutes (Boil)
1 g/L Centennial (13.5% Alpha) @ 30 Minutes (Boil)
1 g/L Chinook (10.3% Alpha) @ 30 Minutes (Boil)
2.5 g/L Styrian Golding (2.88% Alpha) @ 30 Minutes (Boil)
1.3 g/L Ahtanum (4.6% Alpha) @ 10 Minutes (Boil)
1.3 g/L Centennial (13.5% Alpha) @ 10 Minutes (Boil)
1.3 g/L Chinook (10.3% Alpha) @ 10 Minutes (Boil)
1.3 g/L Ahtanum (4.6% Alpha) @ 0 Minutes (Aroma)
1.3 g/L Centennial (13.5% Alpha) @ 0 Minutes (Aroma)
1.3 g/L Chinook (10.3% Alpha) @ 0 Minutes (Aroma)
1.3 g/L Ahtanum (4.6% Alpha) @ 0 Days (Dry Hop)
1.3 g/L Centennial (13.5% Alpha) @ 0 Days (Dry Hop)
1.3 g/L Chinook (10.3% Alpha) @ 0 Days (Dry Hop)

Single step Infusion at 65°C for 60 Minutes. Boil for 60 Minutes

Fermented at 20°C with US-05

Recipe Generated with BrewMate

For each of my brews I split them into seperate boilers during the process to make 2 different beers, for this brew at 30 minutes into the boil. The other half is going to be a belgian tripel using the recipe from radical brewing. Which is why the above recipe features 30mins of styrian goldings.