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This is my first recipe, it’s a hopped out Imperial IPA.
Recipe Overview
Wort Volume Before Boil: 3.25 US gals Wort Volume After Boil: 2.75 US gals
Volume Transferred: 3.25 US gals Water Added To Fermenter: 2.03 US gals
Volume At Pitching: 5.28 US gals Volume Of Finished Beer: 5.02 US gals
Expected Pre-Boil Gravity: 1.016 SG Expected OG: 1.092 SG
Actual Pre-Boil: 1.002 SG Actual OG: 1.070
Expected FG: 1.022 SG Apparent Attenuation: 75.0 %
Expected ABV: 9.4 % Expected ABW: 7.3 %
Expected IBU (using Tinseth): 284.0 IBU Expected Color (using Morey): 17.5 SRM
BU:GU ratio: 3.10 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF
Wort Cooling: 25 Minutes to 86 Degrees
Fermentables
Ingredient Amount % MCU When
US Caramel 20L Malt 1.50 lb 13.6 % 6.7 In Mash/Steeped
US Special Roast Malt 0.50 lb 4.5 % 5.6 In Mash/Steeped
Extract – Amber Liquid Malt Extract 6.00 lb 54.5 % 22.0 Start Of Boil
Extract – Light Dried Malt Extract 3.00 lb 27.3 % 2.0 Start Of Boil
Hops
Variety Alpha Amount IBU Form When
US Chinook 11.4 % 2.00 oz 52.4 Loose Pellet Hops First Wort Hopped
US Magnum 13.0 % 2.00 oz 59.7 Loose Pellet Hops 90 Min From End
US Chinook 11.4 % 2.00 oz 52.4 Loose Pellet Hops 90 Min From End
US Simcoe 12.2 % 2.00 oz 48.1 Loose Pellet Hops 45 Min From End
US Magnum 13.0 % 2.00 oz 42.9 Loose Pellet Hops 30 Min From End
US Amarillo 8.6 % 2.00 oz 28.4 Loose Pellet Hops 30 Min From End
US Amarillo 8.6 % 2.00 oz 0.0 Loose Pellet Hops At turn off
US Simcoe 12.2 % 2.00 oz 0.0 Loose Pellet Hops At turn off
Yeast
Danstar Nottingham
