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 India Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	49 HCU (~21 SRM)		Bitterness:	111 IBU
OG:	1.091		FG:	1.015
Alcohol:	9.8% v/v (7.7% w/w)
Water:	Boil 5 gallons tap water the night before. Use for topping up and initial mash.
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:	Steep all grains at 155 degrees for 1 hour directly in 2.5 gallons water. Sparge with .75 gallon while grain bag is suspended in the strainer and top up to reach a 3.5 gallon boil. Gravity reading on the steep wort is 1.027. Stretch two grain bags over strainer. Cool wort to 120 and sparge in strainer with 150 water.
Boil:	80 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 (@150 degrees). Add flavoring and aroma per schedule - both are Columbus 13.9AA. Added all malt at 40 min. into the boil. Added honey with 5 minutes remaining. Original gravity is actually 1.087.
Hops:	2 oz. Columbus (13.9% AA, 80 min.) 1 oz. Simcoe (14.4% AA, 80 min.) 1 oz. Columbus (13.9% AA, 35 min.) 1 oz. Columbus (13.9% AA, 7 min.) 1 oz. Citra (aroma)
Yeast:	White Labs liquid Trappist Ale Yeast WLP500 and Safale US-50 dry ale yeast. Will dry hop with Citra at first rack into secondary. Will rack a second time after 5 days on the Citra for clarifying.
Log:	Brewed on 12/4/11.
Carbonation:	5 oz. corn sugar for priming at bottling.

Recipe posted 12/04/11.