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Scotty-Do's Imperial IPA

Brewer: Scott B of Murrieta, CA Email: -
Beer: Scotty-Do's Imperial IPA Style: India Pale Ale
Type: Extract w/grain Size: 5.5 gallons
Color:
20 HCU (~11 SRM)
Bitterness: 23 IBU
OG: 1.107 FG: 1.015
Alcohol: 11.8% v/v (9.3% w/w)
Water: Used Arrowhead Mountain Spring water.
Grain: 4 oz. American crystal 20L
4 oz. Belgian CaraMunich
8 oz. Torrified Wheat
Steep: Brought 1 gal water to 150F, dropped in specialty grains (in grain bag) and steeped
for 30 minutes.

Sparged grains with ~0,5gal at 150F.
Boil: 60 minutes SG 1.235 2.5 gallons
3.3 lb. Light malt extract
9 lb. Light dry malt extract
1 lb. Belgian candi sugar
Added 2 Whirlfloc tablets at 45 min into the boil
Hops: 2.5 oz. Chinook (12% AA, 60 min.)
1 oz. Cascade (6% AA, 15 min.)
.25 oz. Cascade (6% AA, 5 min.)
.4 oz. Centennial (10.5% AA, 5 min.)
.35 oz. Chinook (12% AA, 5 min.)
1 oz. Fuggles (4.75% AA, 1 min.)
.75 oz. Cascade (aroma)
.6 oz. Centennial (aroma)
.5 oz. Chinook (aroma)
Yeast: White Labs WLP099 Super high gravity yeast (2 vials).
Log: Fermentation temp generally 72F (ranged between 70 and 75F).
Primary Fermentation was 10 days and racked to 2nd-ary fermenter.
Dryhopped all the listed "aroma" hops.
2nd-ary fermentation 5 days.
Carbonation: Used conditioning (priming) tablets (a 1st for me). Conditioning tablets were from Brewers Best
Added 7 tablets per 22oz bottle.

Recipe posted 02/11/12.