Rhoobarb
01-15-2010, 04:10 PM
This is one of my favorites. The name is a play on Dogfish's 90 Minute IPA. I broke mine down into seconds, because every second counts! The CWS represents the hops used.
CWS 5400 Imperial IPA
Brewer: Mark Pannell
Recipe Type: All Grain
Yeast: WLP007
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.096
Final Gravity: 1.014
IBU: 102.6
Boiling Time (Minutes): 110
Color: 11.1
15 lbs. Schreier American 2-row pale malt (1.8-L)
2 lbs. Amber malt (35-L)*
1 lb. CaraPils malt, 2-row (5.9-L)
1.5 oz. Centennial [10.7% AAU] (FWH)
.5 oz. Warrior [14.5% AAU] (90 mins.)
.5 oz. Simcoe [14.4% AAU] (60 mins.)
Dry hops:
.5 oz. Centennial [10.7% AAU]
.5 oz. Warrior [14.5% AAU]
.5 oz. Simcoe [14.4% AAU]
Misc. Flavorings:
1.25 lb. orange blossom honey (15 mins.)
Fining agent: Irish Moss (15 mins.)
* For the Amber malt, roast 2 lbs. of the American 2-row at 225oF for 30 mins., stir, then increase heat to 300oF and roast until grain reaches a light buff color, ~30 mins. to 1 hr. Keep oven door slight ajar during roasting.
Dough in at 122oF for ~15 mins. Draw off and heat to ~170oF. Mash grains at ~152oF for 90 minutes. Mash out at 170oF for 10 mins.
Add dry hops at secondary.
Primary Fermentation: 10 days @ 67 F
Secondary Fermentation: 21 days @ 67F
CWS 5400 Imperial IPA
Brewer: Mark Pannell
Recipe Type: All Grain
Yeast: WLP007
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.096
Final Gravity: 1.014
IBU: 102.6
Boiling Time (Minutes): 110
Color: 11.1
15 lbs. Schreier American 2-row pale malt (1.8-L)
2 lbs. Amber malt (35-L)*
1 lb. CaraPils malt, 2-row (5.9-L)
1.5 oz. Centennial [10.7% AAU] (FWH)
.5 oz. Warrior [14.5% AAU] (90 mins.)
.5 oz. Simcoe [14.4% AAU] (60 mins.)
Dry hops:
.5 oz. Centennial [10.7% AAU]
.5 oz. Warrior [14.5% AAU]
.5 oz. Simcoe [14.4% AAU]
Misc. Flavorings:
1.25 lb. orange blossom honey (15 mins.)
Fining agent: Irish Moss (15 mins.)
* For the Amber malt, roast 2 lbs. of the American 2-row at 225oF for 30 mins., stir, then increase heat to 300oF and roast until grain reaches a light buff color, ~30 mins. to 1 hr. Keep oven door slight ajar during roasting.
Dough in at 122oF for ~15 mins. Draw off and heat to ~170oF. Mash grains at ~152oF for 90 minutes. Mash out at 170oF for 10 mins.
Add dry hops at secondary.
Primary Fermentation: 10 days @ 67 F
Secondary Fermentation: 21 days @ 67F