Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Imperial IPA – All Grain GONE

Batch #:

2017-06

Batch Size:

5 gallons

Boil Time:

90 min

Brew Date:

November 9, 2017

Statistics

Target OG:

1.080 19.3° P

OG:

1.078 18.9° P

Color:

10 SRM

IBU:

101 Garetz

BU/GU:

1.29

Malts and Grains

Amount	Malt/Grain	% of Grist
10.00 pounds	British Maris Otter Pale Malt	49.4%
0.25 pounds	Belgian Special B Malt	1.2%
10.00 pounds	American Pilsen Malt	49.4%
20.25 pounds	Total Grain Weight	100%

Non-Fermentables

Amount	Non-Fermentable	Time
1/4 tsp	Super Moss	10 minutes
5 grams	Gypsum	60 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
3.00 ounces	Magnum	60 min	Bittering	Boil	Pellets	14.0%
2.00 ounces	Simcoe	40 min	Bittering	Boil	Pellets	12.9%
2.00 ounces	Amarillo	20 min	Bittering and Aroma	Boil	Pellets	7.8%
2.00 ounces	Cascade	1 min	Aroma	Boil	Pellets	6.3%
9.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
California Ale	White Labs	WLP001	500 ml

Mash Profile Single Step Temperature Mash, Medium Bodied Beer

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash with a direct heat source to maintain temperature.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Saccharification	Infusion	60 min.	154°F	Add 100% of mash water at 166° F / 74° C
2	Mash Out	Temperature	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

Water Profile Highlands Ranch, Colorado

Calcium:

31.4 ppm

Bicarbonate:

56.9 ppm

Sulfate:

41.1 ppm

Chloride:

0.9 ppm

Sodium:

27.0 ppm

Magnesium:

3.5 ppm

PH:

5.4

Notes:

Filtered through standard charcoal system.

Fermentation and Aging

Primary:

6 days @ 72° F

Kneewalker

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	6.7
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	3.1
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	5.5
Post-Boil Amount:	5
Boil Time:	90
OG:	1.078 / 18.9° P
Mash PH:
Boil PH:

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Log: Kneewalker