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Ron's Imperial IPA

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

Original Gravity:

1.081

Final Gravity:

1.020

ABV (standard):

8.0%

IBU (tinseth):

57.1

SRM (morey):

16.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Magnum (Leaf/Whole)	48.09	33.3%
2 oz	Cascade (Leaf/Whole)	9.04	33.4%
2 oz	Domestic Hallertau (Leaf/Whole)		33.3%
6 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12 qt	KETTLE	Decoction	--	152 °F	45 min

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

Notes

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

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2013-10-20 17:30 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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