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Imp Warrior

Brewer: Art Email: artt313@yahoo.com
Beer: Imp Warrior Style: Imperial India Pale Ale
Type: Extract w/grain Size: 5.25 gallons
Color:
15 HCU (~10 SRM)
Bitterness: 108 IBU
OG: 1.076 FG: 1.012
Alcohol: 8.3% v/v (6.5% w/w)
Grain: 1.06 lb. American crystal 20L
Steep: I steeped in 6 gallons at 152 for 30 min.
Do not squeeze bag once steeping is done, bring to a boil take off the stove and add the 6.6 Lbs of Liquid Light Extract ( I used Coopers but any decent brand will do )... Bring back to a boil and add first hops.
Add aroma hops as described below. I also added 8 oz of table sugar at 15 min. for an extra Alcohol kick. I added the 2 Lbs of Light DME at flameout. Cool to below 80 degrees, Aerate WELL !!! Pitch Yeast...
I used Safale - 05 but any american ale yeast will do...Wait
Boil: 60 minutes SG 1.062 6.5 gallons
7.00 lb. Light malt extract
2.12 lb. Light dry malt extract
8 oz. Cane sugar
Hop Additions :
2 oz. Warrior at 60 min
1 oz Chinook at 15 min
1 oz Centennial at 10 min
1 oz Willamette at 5 min
Irish Moss at 15 min - 1 oz.
Dry hopping after 2 weeks in Primary :
2 oz Centennial
1 oz Chinook
Bottle after 1 week dry hopping.
Total 3 weeks of fermentation.
Hops: 2.00 oz. Nugget (12% AA, 60 min.)
0.92 oz. Centennial (10.5% AA, 15 min.)
0.92 oz. Chinook (12% AA, 15 min.)
0.92 oz. Willamette (5% AA, 15 min.)
2.00 oz. Centennial (aroma)
1.00 oz. Chinook (aroma)
Yeast: Dry Safale - 05
Log: Fermentation was done at 62-63 degrees ( typical range should be between 62-70 ) Anything above 70 will yield an undesirable fusle alcohol taste.
Carbonation: Transfered to bottle. I used 5/8 of a cup of table sugar disolved in 16 oz of water mixed in to my bottling bucket as I was racking from secondary.
Bottle conditioned for 2 weeks at 70 degrees
Cool to around 40-45 degrees and Enjoy !
Tasting: iS NicE ;)

Recipe posted 06/09/10.