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.