Three Floyds Dreadnaught Imperial IPA - Beer Recipe - Brewer's Friend

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Three Floyds Dreadnaught Imperial IPA

278 calories 30.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3.25 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 60% (brew house)
Source: http://goo.gl/b9d88O
Calories: 278 calories (Per 12oz)
Carbs: 30.1 g (Per 12oz)
Created: Saturday December 28th 2013
1.083
1.023
7.8%
119.1
8.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 94%
0.45 lb German - Melanoidin0.45 lb Melanoidin 37 25 6%
7.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.26 oz Simcoe0.26 oz Simcoe Hops Pellet 12.7 Boil 60 min 31.13 12%
0.26 oz Warrior0.26 oz Warrior Hops Pellet 16 Boil 60 min 39.21 12%
0.15 oz Centennial0.15 oz Centennial Hops Pellet 10 Boil 60 min 14.14 6.9%
0.15 oz Centennial0.15 oz Centennial Hops Pellet 10 Boil 45 min 12.98 6.9%
0.18 oz Centennial 0.18 oz Centennial Hops Pellet 10 Boil 30 min 13.04 8.3%
0.17 oz Centennial 0.17 oz Centennial Hops Pellet 10 Boil 1 min 0.69 7.8%
0.30 oz Cascade0.3 oz Cascade Hops Pellet 7 Whirlpool at 200 °F 20 min 7.86 13.8%
0.70 oz Cascade0.7 oz Cascade Hops Pellet 7 Dry Hop 5 days 32.3%
2.17 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.36 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 151 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 152 °F 60 min
0.4 gal Sparge -- 158 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.26 13  
Mash volume with grains 3.86 15.4  
Grain absorption losses -0.93 -3.7  
Remaining sparge water volume (equipment estimates 1.48 g | 5.9 qt) 1.17 4.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.56 g | 14.2 qt) 3.25 13  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2.01 8  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Going into fermentor 2 8  
Total: 4.43 17.7
Equipment Profile Used: System Default
 
Notes

Scaled down to a 2 gallon recipe for testing the recipe. The original recipe calls for 5.5 gallons.

Add hops per the 60 minute boil schedule.
Once the boil is over, put your kettle to cool down to 67 degrees. 20 minutes after the cool down started (and most likely has ended) move the work to your primary fermenter, then add the cascade and gently swirl back and forth.

After several minutes, pitch your yeast and cap with your airlock.

After 8 days (or once fermentation has ended for you) add the Cascade Dry hops directly into your primary fermenter (or if you have a secondary fermenter, add there), and swirl gently back and forth for about 2 minutes, then place the airlock back on and let sit for ~7 days for best results.

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  • Last Updated: 2014-02-04 23:01 UTC