Hoppiness is a Warm Gun Beer Recipe | Partial Mash Imperial IPA | Brewer's Friend
Unlock Your Best Brew Today! Get 10% Off Premium – Use Code: BREW10 Sign Up ×

Hoppiness is a Warm Gun

262 calories 21.2 g 12 oz
brewer logo
Beer Stats
Method: Partial Mash
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Efficiency: 75% (brew house)
Calories: 262 calories (Per 12oz)
Carbs: 21.2 g (Per 12oz)
Created: Sunday January 8th 2012
1.080
1.012
8.9%
110.7
13.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Briess Pilsen Dried Malt Extract4 lb Briess Pilsen Dried Malt Extract 40 2 33.3%
4 lb Briess Pilsen Dried Malt Extract4 lb Briess Pilsen Dried Malt Extract 40 2 33.3%
1 lb Briess Sparkling Amber Dried Malt Extract1 lb Briess Sparkling Amber Dried Malt Extract 40 10 8.3%
1.50 lb British Crystal 50/601.5 lb British Crystal 50/60 34 55 12.5%
1.50 lb Belgian Biscuit Malt1.5 lb Belgian Biscuit Malt 36 23 12.5%
12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz US Simcoe1 oz US Simcoe Hops Pellet 14 Boil 60 min 12.5%
1.25 oz US Simcoe1.25 oz US Simcoe Hops Pellet 14 Boil 15 min 15.6%
1.25 oz US Amarillo1.25 oz US Amarillo Hops Pellet 9 Boil 15 min 15.6%
2.50 oz US Amarillo2.5 oz US Amarillo Hops Pellet 9 Boil 2 min 31.3%
1 oz US Amarillo1 oz US Amarillo Hops Pellet 9 Dry Hop 60 days 12.5%
1 oz US Amarillo1 oz US Amarillo Hops Pellet 9 Dry Hop 60 days 12.5%
8 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
0.00 Yeast Pitch Rate and Starter Calculator
"Hoppiness is a Warm Gun" Imperial IPA beer recipe by Erik Howell. Partial Mash, ABV 8.88%, IBU 110.65, SRM 13.94, Fermentables: (Briess Pilsen Dried Malt Extract, Briess Sparkling Amber Dried Malt Extract, British Crystal 50/60, Belgian Biscuit Malt) Hops: (US Simcoe, US Amarillo)
Brewer's Friend Logo
Last Updated and Sharing
 
1,187
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2012-01-08 19:14 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top