Ron's Imperial IPA - Beer Recipe - Brewer's Friend

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Ron's Imperial IPA

270 calories 27.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.135 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Let's Brew Portland, OR
Calories: 270 calories (Per 12oz)
Carbs: 27.5 g (Per 12oz)
Created: Friday February 22nd 2013
1.081
1.020
8.0%
57.1
16.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Liquid Malt Extract - Light9 lb Liquid Malt Extract - Light 35 4 70.6%
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 7.8%
0.50 lb American - Munich - 60L0.5 lb Munich - 60L 33 60 3.9%
0.50 lb American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L 35 10 3.9%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 3.9%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 3.9%
0.25 lb American - Caramel / Crystal 60L0.25 lb Caramel / Crystal 60L 34 60 2%
0.25 lb American - Caramel / Crystal 80L0.25 lb Caramel / Crystal 80L 33 80 2%
0.25 lb American - Caramel / Crystal 120L0.25 lb Caramel / Crystal 120L 33 120 2%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Leaf/Whole 15 Boil 60 min 48.09 33.3%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 20 min 6.8 16.7%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 5 min 2.24 16.7%
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Leaf/Whole 3.9 Dry Hop 10 days 33.3%
6 oz / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 370 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottling       Amount: 3/4 cup sugar      
 
Target Water Profile
Bull Run Watershed
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
2 1 2 10 1 9
Bull Run Water Supply Water is first disinfected with chlorine, entering the
system at about 2 parts per million (ppm). At the end of the disinfection process, sodium hydroxide (NaOH) and ammonium hydroxide (NH4OH) are added to the water. Sodium hydroxide (at a dose of
3.5 to 5.0 ppm) is added to raise the pH slightly(approximately 1 pH unit). This helps prevent corrosion of household plumbing and lowers the amount of lead and copper that can leach into the
water. Ammonium hydroxide (aqueous ammonia) is added (at a dose of about 0.35 ppm as NH3-N) to form a long-lasting chloramine disinfectant residual.
Chlorine and ammonia are used in a ratio by weight of approximately 4.9 to 1.ply
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt KETTLE Decoction -- 152 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.36 g | 25.4 qt) 2.71 10.8  
Mash volume with grains (equipment estimates 6.36 g | 25.4 qt) 3.01 12  
Grain absorption losses (steeping) -0.47 -1.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.76 3.1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.71 10.8
Equipment Profile Used: System Default
 
Notes

You can also use Citra instead of the Hallertau for dry hopping. I prefer the Hallertau because it embodies a rounder citrus flavor.

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  • Last Updated: 2013-10-20 17:30 UTC