120 Minute IPA Clone - Beer Recipe - Brewer's Friend

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120 Minute IPA Clone

641 calories 56.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 120 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.159 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Sean Paxton
Calories: 641 calories (Per 12oz)
Carbs: 56.2 g (Per 12oz)
Created: Tuesday April 9th 2013
1.189
1.038
19.9%
75.6
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
32 lb American - Pale 2-Row32 lb Pale 2-Row 37 1.8 58.2%
22 lb Corn Sugar - Dextrose22 lb Corn Sugar - Dextrose 46 0.5 40%
1 lb United Kingdom - Amber1 lb Amber 32 27 1.8%
55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Warrior3 oz Warrior Hops Leaf/Whole 16 Boil 120 min 32.41 20.3%
3 oz Simcoe3 oz Simcoe Hops Leaf/Whole 12.7 Boil 120 min 25.72 20.3%
3 oz Amarillo3 oz Amarillo Hops Leaf/Whole 8.6 Boil 120 min 17.42 20.3%
1.75 oz Simcoe1.75 oz Simcoe Hops Leaf/Whole 12.7 Dry Hop 14 days 11.9%
2 oz Amarillo2 oz Amarillo Hops Leaf/Whole 8.6 Dry Hop 14 days 13.6%
2 oz Warrior2 oz Warrior Hops Leaf/Whole 16 Dry Hop 14 days 13.6%
14.75 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 1663 B cells required
WLP099
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 1663 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
46.2 qt Temperature -- 95 °F 15 min
13.4 qt Temperature -- 120 °F 15 min
8.16 qt Temperature -- 135 °F 15 min
10.28 qt Temperature -- 149 °F 60 min
14.35 qt Temperature -- 165 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.84 gal (55.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.84 gal (7.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.08 gal (68.31 qt). Suggest reducing strike water volume to 9.36 gal (37.44 qt) and adding 5.08 gal (20.31 qt) sparge/top-off. 14.44 57.8  
Strike water volume at mash thickness of 1.75 qt/lb 14.44 57.8  
Mash volume with grains 17.08 68.3  
Grain absorption losses -4.13 -16.5  
Remaining sparge water volume (equipment estimates 2.15 g | 8.6 qt) 0.81 3.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.62 6.5  
Pre boil volume (equipment estimates 13.84 g | 55.4 qt) 12.5 50  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 15.25 61
Equipment Profile Used: System Default
 
Notes

American Ale (Wyeast Labs #1056) [2500.00 ml]

Super High Gravity Ale (White Labs #WLP099) [2500.00 ml] [Add to Secondary]


In a bowl, mixed together 3 Oz. Amarillo, 3 Oz. Warrior, 3 Oz. Simcoe and blended together. Made 40 Dixie cups with 6.3 grams in each cup. Added 1 cup every 3 minutes for all of 120 minute boil.

Divided Dextrose into 28 individual 12 oz ziplock bags. After transfer to conical, started adding the second day, twice daily (12 oz in the morning and 12 oz in late afternoon) for 14 days. Towards the end, would see how fermentation was doing before adding. If fermentation slowed, re-think before you add more sugar as once added the final beer may be sweet.

1/2 gallon of wort was added to the high gravity yeast to make a starter. Second yeast was added on day 5 of fermentation.

Oxygen was added once daily for 4 days. 30 seconds @ 1200 psi with 0.2 micron SS Stone.

Dry hopping: Added 2 oz. Amarillo, 2 oz. Warrior and 2 oz. Simcoe to a bowl and blend. 28 ziplock backs were filled with 6 grams of hops each. 1 bag was added with each evening addition of dextrose and continued for a total of 28 additions or 4 weeks.

Fermentation was on the cold side, roughly 66-70 degrees. Lots of heat from the yeast.

OF ended at 1.050. Let sit for a few days on yeast to help finish fermentation. Stopped adding sugar on day 13. Total dextrose added as 21.5 pounds. Re-calculated OG was 1.200.

Bottled in 6 oz champagne splits, no addional yeast or sugar added. No carbonation. Final % with high gravity hydrometer was 20.7% abv.

Beer has aged nicely and a wonderful treat for on a cold night or for a beer tasting event.

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  • Last Updated: 2014-07-26 13:51 UTC