Anyone dare to try???

[Muddydisco]

Here's a hop monster I found on a Beersmith link!

Batch Size: 20.82 L
Brewer: Chris Poel (cj in j)
Boil Size: 26.63 L
Boil Time: 100 min
Taste Rating(out of 50): 46.0 Brewhouse Efficiency: 70.00
Taste Notes: Hoppy very high gravity Imperial IPA from one of the masters of the style. The hop additions alone would make any hop-head dizzy. Based on the IPA style, but very high gravity.

Ingredients

Amount Item Type % or IBU
5.90 kg Pale Malt, Maris Otter (3.0 SRM) Grain 57.95 %
2.49 kg Munich Malt (9.0 SRM) Grain 24.52 %
0.57 kg Carafoam (2.0 SRM) Grain 5.57 %
0.26 kg Barley, Flaked (1.7 SRM) Grain 2.51 %
0.26 kg Biscuit Malt (23.0 SRM) Grain 2.51 %
0.25 kg Aromatic Malt (26.0 SRM) Grain 2.50 %
0.23 kg Honey Malt (25.0 SRM) Grain 2.23 %
0.23 kg Wheat Malt, Ger (2.0 SRM) Grain 2.23 %
7.09 gm Hop Blend [4.70 %] (Dry Hop 21 days) Hops -
14.17 gm First Gold [5.90 %] (100 min) Hops 7.2 IBU
14.17 gm First Gold [5.90 %] (90 min) Hops 7.1 IBU
14.17 gm First Gold [5.90 %] (80 min) Hops 7.0 IBU
28.35 gm Goldings, East Kent [5.00 %] (70 min) Hops 11.6 IBU
28.35 gm Goldings, East Kent [5.00 %] (60 min) Hops 11.3 IBU
113.40 gm Centennial [10.00 %] (60 min) (Mash Hop) Hops 18.0 IBU
113.40 gm Liberty [4.30 %] (60 min) (Mash Hop) Hops 7.7 IBU
113.40 gm Amarillo Gold [8.50 %] (60 min) (Mash Hop) Hops 15.3 IBU
28.35 gm Goldings, East Kent [5.00 %] (50 min) Hops 10.7 IBU
28.35 gm Hop Blend [4.70 %] (40 min) Hops 9.3 IBU
28.35 gm Hop Blend [4.70 %] (30 min) Hops 8.1 IBU
28.35 gm Hop Blend [4.70 %] (20 min) Hops 6.4 IBU
28.35 gm Hop Blend [4.70 %] (10 min) Hops 3.8 IBU
28.35 gm Hop Blend [4.70 %] (5 min) Hops 2.1 IBU
42.52 gm Hop Blend [4.70 %] (0 min) (Aroma Hop-Steep) Hops -
0.50 oz Burton Water Salts (Mash 60.0 min) Misc
0.50 tsp Yeast Nutrient (Primary 3.0 days) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs British Cask Ale (Wyeast #1026) [Starter 500 ml] Yeast-Ale
2 Pkgs Lalvin Dry Champagne (Lalvin #EC-118) [Add to Secondary] Yeast-Champagne

Beer Profile

Est Original Gravity: 1.106 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.024 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 10.79 % Actual Alcohol by Vol: 0.65 %
Bitterness: 125.6 IBU Calories: 90 cal/l
Est Color: 13.3 SRM Color: Color

Mash Profile

Mash Name: Single Infusion, Light Body Total Grain Weight: 10.18 kg
Sparge Water: 0.00 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Light Body Step Time Name Description Step Temp
90 min Mash In Add 26.54 L of water at 72.1 C 65.0 C
10 min Mash Out Add 16.99 L of water at 94.8 C 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Kegged (Corn Sugar) Volumes of CO2: 2.2
Pressure/Weight: 55.9 gm Carbonation Used: 1.75 oz in keg
Keg/Bottling Temperature: 20.0 C Age for: 168.0 days
Storage Temperature: 11.1 C

Notes

Hop Blend consists of 1.3 oz each of Cascade (3.7%), Liberty (4.0%), Northern Brewer (6.1%), Centennail (5.6%) and Williamette (4.2%). Mash grains and mash hops at 149F for 90 minutes. Ferment in primary for 2-3 weeks at 68F. Transfer to secondary with Champagne yeast and hold at 68F for 1-2 months. Keg with priming sugar as cool as possible for 6 months. Dry hopping with Hop Blend at end of secondary for 2-3 weeks is optional.

 

[Toast]

<cough...cough...cough> So THAT'S what caused the hop shortage! :whistle:

I'm not sure you'll taste any of those specialty grains at all...half a kilo or thereabouts in 30L: if you find you can't drink it it will male a very effective disinfectant

 

[Vossy1]

From a personal point of view, I can't see any problem with the OG or the IBU, I'd be quite happy drinking a beer to those guidelines, after sufficient maturing...but...I don't see the point in the differently timed additions.

 

[tubby_shaw]

Wtf :wha:
Why do the septics need to overcomplicate everything

 

[Aleman]

As others have said all those different timed additions . . . waste of flipin time.

Shove a load in at the beginning and boil for 120 minutes . . . Sorted

but then the colonials don't really get IPA's do they?


And if you want massive hop profile, use all the hops in the last 15 minutes . . . but then don't call it an IPA

 

[Toast]

And if you want massive hop profile, use all the hops in the last 15 minutes . . . but then don't call it an IPA

No call it an American IPA! (or in this case an Imperial IPA, which is a really great bit of American neologism. Got to admire the Americans for pushing the boundaries and finding new styles and approaches).
I take your point though Aleman, it is pretty much bitter or aroma: is there a point for adding a spoonful at 70,60,50 etc minutes. Relieves the tedium of watching something boil I guess. The DogfishHead Brewery in the States invented thing thing called, I kid you not, 'Sir Hopsalot' that basically trickles hops into the kettle over the course of the boil - bit like a wood pellet boiler! This recipe is clearly intended to copy this kind of approach and that of 'Pliny the Elder' from Russian River.
I'd like to try a drink of these Imperial/Doulbe IPAs but I'm not sure I'd like to brew one.

 

[ano]

Imperial IPA

Gah! One of my pets hates. Along with PIN number and the HIV virus. Do they really call it that?

 

[tubby_shaw]

Gah! One of my pets hates. Along with PIN number and the HIV virus. Do they really call it that?

ATM Machine is one of my pet hates :twisted:

 

[Toast]

Imperial IPA

Gah! One of my pets hates. Along with PIN number and the HIV virus. Do they really call it that?

That's something that annoys me too: an initialism turned into a word (e.g. PIN) and then adding the last word of the initials again: PIN Number, DNS Server, HTML Language and HIV Virus.
On the other hand I quite like Imperial IPA. I fancy making an Imperial Brown Ale, an Imperial Mild or an Imperial Shandy (3%!! with lemon peel).

 

[Aleman]

Yeah I really hate TLA's - YMMV

 

[topconker]

Heck of a beer this one.
More of a strong ale/barley wine than an IPA IMHO.
Understand the stepped hop additions to obtain the different flavours from them, but have to say, a tad complicated for what really is a very simple beer type.
Good IPA is pure malt, hops, yeast and water, the secret surely is in the percentages.
Traditional hopping with east kents and worcestershire goldings, fuggles and maybe styrian for aroma are the mainstay for this traditional style. (IMO).
Additions of raosted or black malts can help with head retention and colour, but with an OG and final alcohol content this high head retention will not be good anyway.
Still and interesting recipe though and obiviously from an experienced brewer.
TC

 

[jonewer]

Good grief. Would have to take out a mortgage to afford all them hops!