Arrogant Bastard
Imperial IPA

 

Type: All Grain

 Date: 1/4/2006

Batch Size: 5.00 gal

 Brewer: Brad Nixon
Boil Size: 6.66 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
13.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 89.66 %
1.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 10.34 %
1.31 oz Chinook [13.00 %] (60 min) Hops 54.9 IBU
1.05 oz Chinook [13.00 %] (30 min) Hops 33.8 IBU
0.50 oz Chinook [13.00 %] (1 min) (Aroma Hop-Steep) Hops -
0.50 items Whirlfloc Tablet (Boil 5.0 min) Misc
0.95 items Servomyces (Boil 5.0 min) Misc
1 Pkgs Dry English Ale (White Labs #WLP007) [Starter 35 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.073 SG

 Measured Original Gravity: 1.072 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.29 % Actual Alcohol by Vol: 7.06 %
Bitterness: 88.6 IBU Calories: 328 cal/pint
Est Color: 19.1 SRM Color:
Color
 

Mash Profile
Mash Name: My Mash Total Grain Weight: 14.50 lb
Sparge Water: 5.38 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

My Mash
Step Time Name Description Step Temp
60 min Step Add 13.05 qt of water at 170.6 F 154.0 F

 
Mash Notes:

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 11.2 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 40.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
Steep at 155 degrees for 60 minutes. Boil for 90 minutes, adding the hops according to schedule. Add Irish Moss last 5 minutes of the boil. Cool wort and pitch yeast. Primary ferment at about 68 F for 7 to 10 days. Secondary fermentation optional.

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