2015/06/22 Imperial Blind Pig - Beer Recipe - Brewer's Friend

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2015/06/22 Imperial Blind Pig

259 calories 26.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 75 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Paul and Mark
Calories: 259 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created: Saturday June 20th 2015
1.078
1.019
7.8%
75.4
9.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb American - Caramel / Crystal 40L2.5 lb Caramel / Crystal 40L 34 40 8.1%
27 lb American - Pale 2-Row27 lb Pale 2-Row 37 1.8 87.1%
1.50 lb American - Carapils (Dextrine Malt)1.5 lb Carapils (Dextrine Malt) 33 1.8 4.8%
31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.2 Boil 60 min 6.26 5.7%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 11.1 Boil 60 min 8.47 5.7%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 13.8 Boil 60 min 10.53 5.7%
1.25 oz Galaxy1.25 oz Galaxy Hops Pellet 14.7 Boil 60 min 28.04 14.3%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.2 Boil 20 min 3.79 5.7%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 11.1 Boil 20 min 5.13 5.7%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 13.8 Boil 20 min 6.38 5.7%
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 14.7 Boil 20 min 6.79 5.7%
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 0 min 22.9%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.2 Boil 0 min 11.4%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.7 Boil 0 min 11.4%
8.75 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 786 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
15 g. gypsum
6 g. epsom salts
7 g. CaCl.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
39 qt Protein rest Temperature -- 134 °F 30 min
39 qt Beta rest Temperature -- 14 °F 35 min
39 qt Alpha rest Temperature -- 153 °F 20 min
39 qt Mash Out Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.2 gal (52.81 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.2 gal (4.81 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.79 gal (51.15 qt). Suggest reducing strike water volume to 9.52 gal (38.08 qt) and adding 0.79 gal (3.15 qt) sparge/top-off. 10.31 41.2  
Strike water volume at mash thickness of 1.33 qt/lb 10.31 41.2  
Mash volume with grains 12.79 51.2  
Grain absorption losses -3.88 -15.5  
Remaining sparge water volume (equipment estimates 7.02 g | 28.1 qt) 7.32 29.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.2 g | 52.8 qt) 13.5 54  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.33 -1.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 17.63 70.5
Equipment Profile Used: System Default
 
Notes

Made a starter the NEW way. 4500ml of filtered water with 1# DME and it made a good amount of yeast. Totally foamed over though.

Had to take a quart or so of liquid out of the mash tun to fit all the grain! Rests as noted but also mashed out at 168 for 10 minutes

Sparged well. First Runnings were 1.080 final were 1.026. Preboil gravity 1.071. Used about 7g. sparge water this time.

Boiled 75 minutes w/ hop additions as shown, but also 1 ounce of Galaxy in the whirlpool with the others. Chilled the normal way to 71° and pitched immediately.

Dry hopped with 1 Cascade .5 Amarillo .5 Galaxy. I dryhopped all that at once for 4 days. Mark did half that mixture for 4 days each. His was much more dryhopped tasting!

Original gravity was around 1.078. Huge activity 12 hours later. Fermented out to about in around days - cold crashed for another and then kegged with dry hops. Purged w/CO2 and bubbled up once it was sealed to 30#.

Big flavor, nice caramel notes, good level of bitterness for size of beer, good hop flavor and aroma, especially in Mark's. Just a hint of higher alchohols, warming but not obtrusive. It's a win!

Paul is worrying a month after tapping that it is starting to go the way of the infected ESB...more soon...nah...too much worrying. Still drinking this 3 months after brewing and it's fine - all good!

And still after 5 months!! And now it is just nectar. Full stop. No infection, no degradation, just aged strong IPA - bright clear orange color. Brew this again! Maybe a tad less bitter for me, and with Mark's dry-hopping (2 stage) schedule.

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  • Last Updated: 2015-11-12 07:34 UTC