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Riverdale Imperial IPA
This is the current recipe, I did just get some new hops from freshops, so my next batch of this is going to have a totally different hop schedule, I'll put that variation at the end.
13 gallon batch
15 gallon boil
90 minute boil
88% brewhouse efficiency
OG- 1.085
FG- 1.015
SRM- 7
IBU- 133
25# 2 row pale
3# light munich (6L)
1# torrified wheat
1# special roast
1# melanoiden
4# corn sugar (10 minutes to flameout)
All pellet
3 oz columbus (60)
4oz simcoe (60)
1oz simcoe (20)
1oz amarillo (20)
1oz simcoe (10)
1oz amarillo (10)
1oz amarillo (0)
1oz centennial (0)
4oz centennial (dry 2 weeks)
75 minute mash @ 150
US-05 / WY1056 / WLP001 @ 64 deg ambient
Modified hop schedule, will be brewing 1/9/09
3oz Zeuss (leaf) 60
2oz Zeuss (leaf) 30
1oz Warrior (pellet) 30
2oz Cascade (leaf) 20
1oz Centennial (leaf) 10
1oz amarillo (leaf) 10
1oz Centennial (leaf) 0
1oz Amarillo (leaf) 0
1oz Summit (pellet) 0
2oz warrior (pellet) dry
2oz Summit (pellet) dry
This will back it down to 110 IBU.
When I saw summit was available I had to jump on it, love the grapefruit/pineapple it gives. There is a micro on one of the islands (I think martha's vineyard) that does an all summit IPA, when I had that I definitely wanted to do one, but am ltd to only 3oz per order. At 18% AAU, a little can go a long way, but I chose to get the aroma out for this batch.
Pardon the expression...but; Fuck, that looks good! I'm also doing an IPA in January. Although, much smaller than yours. And I'm going to try my first continuous hop brew. From start to finish, there are 18 hop additions....hope it's a nice day, 'cause I'll certainly be outside the whole time I do this session...
Wow, that there is alot of the hippity hop. Why corn sugar, could you have used somthing else? I was thinking honey? MMMMM, Honey. Looks great thought.
bruguru wrote:
Why corn sugar, could you have used somthing else? I was thinking honey? .
Sure! The idea is to use something 100% fermentable. This dries out the ferment allowing a higher attenuation (kinda like a belgian) allowing the hops to showcase without it being overly malty. That is why I switched from the scotch ale yeast to the chico.
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