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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 Imperial Pale Ale | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 106 IBU | |||||
| OG: | 1.091 | FG: | 1.015 | |||||
| Alcohol: | 9.8% v/v (7.7% w/w) | |||||||
| Water: | Boiled 5 gallons tap water the night before. Used for topping up and initial mash. Sparge water is boiled tap water. | |||||||
| 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 |
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| Steep: | Steeping all grains at 155 degrees for 1 hour in 2.5 gallons water. Sparge with 1 gallon while grain bag is suspended in the strainer to reach a 3.5 gallon boil. Will take a gravity reading on the steep wort. | |||||||
| Boil: | 70 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. |
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| Add 2 oz. Columbus 13.9AA and 1 oz. raw Simcoe 14.4AA as water is warming to boil. Add flavoring and aroma per schedule - both are Columbus 13.9AA. Will dry hop with Citra at first rack into secondary. Will rack a second time after 5 days on the Citra for clarifying. | ||||||||
| Hops: | 2 oz. Columbus (13.9% AA, 70 min.) 1 oz. Simcoe (14.4% AA, 70 min.) 1 oz. Columbus (13.9% AA, 30 min.) 1 oz. Columbus (13.9% AA, 5 min.) 1 oz. Citra (aroma) |
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| Yeast: | White Labs liquid Trappist Ale Yeast WLP500 and Safale US-50 dry ale yeast. |
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| Log: | Brewed on 12/4/11. | |||||||
| Carbonation: | .5 lb corn sugar for priming at bottling. | |||||||
Recipe posted 12/03/11.
