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Blut Bergen 601

Imperial Pale Ale kit from Brewer's Best - modified to make it a double Imperial IPA. Original recipe of Berggebrau home brewery Monument, Colorado.

Brewer: Mark Stolberg Email: markestolberg@me.com
Beer: Blut Bergen 601 Style: Double Imperial Pale Ale
Type: Extract w/grain Size: 5 gallons
Color:
49 HCU (~21 SRM)
Bitterness: 106 IBU
OG: 1.091 FG: 1.015
Alcohol: 9.8% v/v (7.7% w/w)
Water: Boiled 5 gallons tap water the night before. Used for topping up and initial mash. Sparge water is boiled tap water.
Grain: 4 oz. British Munich
8 oz. American victory
6 oz. Belgian biscuit
4 oz. American crystal 120L
4 oz. Dextrine malt (Cara-Pils)
1 lb. British crystal 70-80L
Steep: Steeping all grains at 155 degrees for 1 hour in 2.5 gallons water. Sparge with 1 gallon while grain bag is suspended in the strainer to reach a 3.5 gallon boil. Will take a gravity reading on the steep wort.
Boil: 70 minutes SG 1.130 3.5 gallons
6.6 lb. Light malt extract
3 lb. Amber dry malt extract
8 oz. Honey - Buckwheat from Pomeroy, WA.
Add 2 oz. Columbus 13.9AA and 1 oz. raw Simcoe 14.4AA as water is warming to boil. Add flavoring and aroma per schedule - both are Columbus 13.9AA. Will dry hop with Citra at first rack into secondary. Will rack a second time after 5 days on the Citra for clarifying.
Hops: 2 oz. Columbus (13.9% AA, 70 min.)
1 oz. Simcoe (14.4% AA, 70 min.)
1 oz. Columbus (13.9% AA, 30 min.)
1 oz. Columbus (13.9% AA, 5 min.)
1 oz. Citra (aroma)
Yeast: White Labs liquid Trappist Ale Yeast WLP500 and
Safale US-50 dry ale yeast.
Log: Brewed on 12/4/11.
Carbonation: .5 lb corn sugar for priming at bottling.

Recipe posted 12/03/11.