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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: |
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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 |
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| 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. |
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| 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 |
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| 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) |
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| 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. |
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| Carbonation: | Used conditioning (priming) tablets (a 1st for me). Conditioning tablets were from Brewers Best Added 7 tablets per 22oz bottle. |
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Recipe posted 02/11/12.
