Broken House Imperial IPA

Brew Type: All Grain	Date: 12/11/2003
Style: Specialty, Experimental, Historical Beer	Brewer: Chris Poel (cj in j)
Batch Size: 5.50 gal	Assistant Brewer:
Boil Volume: 7.03 gal	Boil Time: 100 min
Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)	Brewhouse Efficiency: 70.0 %

Taste Rating (50 possible points): 46.0
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
13.00 lb	Pale Malt, Maris Otter (3.0 SRM)	Grain	57.9 %
5.50 lb	Munich Malt (9.0 SRM)	Grain	24.5 %
1.25 lb	Carafoam (2.0 SRM)	Grain	5.6 %
0.56 lb	Aromatic Malt (26.0 SRM)	Grain	2.5 %
0.56 lb	Barley, Flaked (1.7 SRM)	Grain	2.5 %
0.56 lb	Biscuit Malt (23.0 SRM)	Grain	2.5 %
0.50 lb	Honey Malt (25.0 SRM)	Grain	2.2 %
0.50 lb	Wheat Malt, Ger (2.0 SRM)	Grain	2.2 %
4.00 oz	Centennial [10.0%] (60 min) (Mash Hop)	Hops	18.6 IBU
4.00 oz	Amarillo Gold [8.5%] (60 min) (Mash Hop)	Hops	15.8 IBU
1.00 oz	Goldings, East Kent [5.0%] (70 min)	Hops	12.0 IBU
1.00 oz	Goldings, East Kent [5.0%] (60 min)	Hops	11.6 IBU
1.00 oz	Goldings, East Kent [5.0%] (50 min)	Hops	11.1 IBU
1.00 oz	Hop Blend [4.7%] (40 min)	Hops	9.6 IBU
1.00 oz	Hop Blend [4.7%] (30 min)	Hops	8.4 IBU
4.00 oz	Liberty [4.3%] (60 min) (Mash Hop)	Hops	8.0 IBU
0.50 oz	First Gold [5.9%] (100 min)	Hops	7.4 IBU
0.50 oz	First Gold [5.9%] (90 min)	Hops	7.3 IBU
0.50 oz	First Gold [5.9%] (80 min)	Hops	7.2 IBU
1.00 oz	Hop Blend [4.7%] (20 min)	Hops	6.6 IBU
1.00 oz	Hop Blend [4.7%] (10 min)	Hops	4.0 IBU
1.00 oz	Hop Blend [4.7%] (5 min)	Hops	2.2 IBU
0.25 oz	Hop Blend [4.7%] (Dry Hop 21 days)	Hops	-
1.50 oz	Hop Blend [4.7%] (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**
Estimated Original Gravity: 1.106 SG (1.030-1.110 SG)	Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.024 SG (1.006-1.024 SG)	Measured Final Gravity: 1.005 SG
Estimated Color: 13.3 SRM (5.0-50.0 SRM)	Color [Color]
Bitterness: 129.9 IBU (5.0-70.0 IBU)	Alpha Acid Units: 23.5 AAU
Estimated Alcohol by Volume: 10.8 % (2.5-12.0 %)	Actual Alcohol by Volume: 0.6 %
Actual Calories: 43 cal/pint

**Mash Profile**
Name: Single Infusion, Light Body	Mash Tun Weight: 4.00 lb
Mash Grain Weight: 22.44 lb	Mash PH: 5.4 PH
Grain Temperature: 72.0 F	Sparge Temperature: 168.0 F
Sparge Water: 0.00 gal	Adjust Temp for Equipment: Yes

Name	Description	Step Temp	Step Time
Mash In	Add 28.04 qt of water at 161.8 F	149.0 F	90 min
Mash Out	Add 17.95 qt of water at 202.6 F	168.0 F	10 min

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)	Carbonation Volumes: 2.2 (2.0-2.8 vols)
Estimated Priming Weight: 2.0 oz	Temperature at Bottling: 68.0 F
Primer Used: 1.75 oz in keg	Age for: 24.0 Weeks
Storage Temperature: 52.0 F

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.