Imperial IPA

I brewed this yesterday:

Selected Style and BJCP Guidelines

14C-India Pale Ale(IPA)-Imperial IPA

Minimum OG:	1.070 SG	Maximum OG:	1.090 SG
Minimum FG:	1.010 SG	Maximum FG:	1.020 SG
Minimum IBU:	60 IBU	Maximum IBU:	120 IBU
Minimum Color:	8.0 SRM	Maximum Color:	15.0 SRM

Recipe Overview

Wort Volume Before Boil:	6.00 l	Wort Volume After Boil:	5.50 l
Volume Transferred:	5.50 l	Water Added To Fermenter:	3.50 l
Volume At Pitching:	9.00 l	Volume Of Finished Beer:	9.00 l
Expected Pre-Boil Gravity:	1.009 SG	Expected OG:	1.082 SG
Expected FG:	1.013 SG	Apparent Attenuation:	82.7 %
Expected ABV:	9.2 %	Expected ABW:	7.2 %
Expected IBU (using Tinseth):	126.2 IBU	Expected Color (using Morey):	9.7 SRM
BU:GU ratio:	1.54	Approx Color:
Mash Efficiency:	75.0 %
Boil Duration:	60.0 mins
Fermentation Temperature:	18 degC

Fermentables

Ingredient	Amount	%	MCU	When
UK Medium Crystal	0.125 kg	5.3 %	7.0	In Mash/Steeped
Belgian Biscuit Malt	0.125 kg	5.3 %	2.5	In Mash/Steeped
Extract – Light Liquid Malt Extract	0.908 kg	38.4 %	2.9	Start Of Boil
Extract – Light Liquid Malt Extract	0.908 kg	38.4 %	2.9	End Of Boil
Sugar – Invert Sugar (Golden) Syrup	0.300 kg	12.7 %	0.0	End Of Boil

Hops

Variety	Alpha	Amount	IBU	Form	When
US Chinook	11.5 %	28 g	77.9	Loose Whole Hops	60 Min From End
UK Challenger	6.5 %	14 g	16.9	Loose Whole Hops	30 Min From End
US Cascade	7.8 %	28 g	26.2	Loose Whole Hops	15 Min From End
US Cascade	7.8 %	14 g	5.3	Loose Whole Hops	5 Min From End
US Cascade	7.8 %	14 g	0.0	Loose Whole Hops	At turn off

Other Ingredients

Ingredient	Amount	When
Whirlfloc Tablet	1 g	In Boil

Yeast

DCL US-05 (formerly US-56) SafAle

IPA – India Pale Ale

A higher alcohol and hoppier version of a pale ale.  Originally brewed in Britain it was designed to be able to keep for the long sea voyage to India (the alcohol and hops allow it to keep better).  Traditionally, therefore, it’s a British beer style (recipe), but it’s one that has become popular in the US, and has been taken in a whole new direction.  In fact, some American IPA‘s have become where the brewer’s have really pushed the envelope with hoppiness.  The sub styles Imperial IPA and Double IPA (really the same thing) have been created with higher alcohol and hop levels too, and there’s even some brown and dark IPA’s out there.

Russian Imperial Stout

One of a number of beers that were brewed strong with high hopping in order that they would keep, Russian Imperial Stout was brewed in Britain to be shipped to the Russian Imperial court.  It tends to be strong, and needs some aging before it is ready to be drunk (4-6 months), but a well made example is a wonderful thick, potent experience.

Anyway, I’ve put a recipe on Hopville (this one came from Jamil Zainashef’s, Brewing Classic Styles).