Tag Archives: imperial

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

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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).


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