Maori Imperial IPA - Beer Recipe - Brewer's Friend

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Maori Imperial IPA

269 calories 26.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 45 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Alex Blair, original
Calories: 269 calories (Per 12oz)
Carbs: 26.7 g (Per 12oz)
Created: Friday February 5th 2016
1.081
1.019
8.2%
79.5
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 82.4%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 11.8%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 5.9%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Boil 45 min 21.43 14.3%
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Boil 30 min 17.94 14.3%
0.50 oz Pacifica0.5 oz Pacifica Hops Pellet 5 Boil 20 min 10.1 14.3%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 15 min 20.68 14.3%
0.50 oz Pacifica0.5 oz Pacifica Hops Pellet 5 Boil 10 min 6.05 14.3%
0.50 oz Pacifica0.5 oz Pacifica Hops Pellet 5 Boil 5 min 3.32 14.3%
0.50 oz Pacifica0.5 oz Pacifica Hops Pellet 5 Boil 0 min 14.3%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Cane Sugar       Amount: 1/2cup      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal flushed with ~130* tap water until 5gal Sparge -- 153 °F 60 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2 8  
Mash volume with grains 2.64 10.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 3.47 g | 13.9 qt) 4.71 18.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 4.26 g | 17 qt) 5.5 22  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 6.71 26.9
Equipment Profile Used: System Default
 
Notes

Experimental Original recipe featuring all New Zealand hops
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Powdered sugar was used in place of granulated; 2 1/4cups = 1/2 lb
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Primary in 5gal fermenter

Transferred to secondary at 6 days (almost 1min between bubbles)
Gravity at 1.010 - Exceeding expectations

Aroma amazingly spot on with the orange marmalade from the Pacifica and the Nelson Sauvin white wine profiles.
--------------

Fermented in small unused bathroom with very small space heater, extra space in fermenter, and plenty of WL yeast probably why we exceeded target FG already.
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Update:
Bottled 2/23/16 FG 1.009 9.45% abv
I think the small part of the Nelson Sauvin came through much more intensely now, more pronounced white grape-darker fruit flavor, less citrus/orange. Will have to see how it conditions now.
Update:
many compliments from hop head friends..turned out to be a nicely balanced malty sweet fruity ipa

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  • Last Updated: 2016-04-27 02:17 UTC