7 Hop Buffet
Batch Size:
5.5 gal.
Brewed By: Diggers Fox Island Brewing
Efficiency:
60%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Briess)
17
79.1
Munich Malt
1
4.7
CaraPils
1
4.7
Crystal (40L)
1
4.7
Aromatic Malt
.5
2.3
Honey
1
4.7
Total Weight
21.50
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
169.9°F
6.2 gal.
3.2 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Columbus - Whole
15
2
60
84.0
Simcoe - Whole
12
2
30
51.6
Nugget - Whole
13
0.75
30
21.0
Tettnager - Pellet
4.5
0.75
20
6.3
Centennial - Whole
10.5
0.5
5
2.9
Simcoe - Whole
12
0.5
1
0.7
Cascade - Whole
5.75
0.5
Simcoe - Whole
12
0.5
Simcoe - Whole
12
0.5
Willamette - Whole
5
0.5
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
11 SRM
1.085
8.9
78.8
4.43
FG
IBU
Calories
Target BV
1.018
166.5
373
(per 16 oz. Pint)
2.29
Target Beer Style Info. & Typical Ingredients
INDIA PALE ALE
Imperial IPA
SG Range: 1.075 to 1.090
FG Range: 1.012 to 1.020
IBU Range: 60 to 100+
SRM Range: 8 to 15
Pale ale malt (well-modified and suitable for single-temperature infusion mashing); can use a complex variety of hops (English, American, noble). American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: Wyeast 1056
Fermentaion Temp: 68°F
* 75 min mash at 152 degrees. * Hop addition #2, #6 and #8 are actually Citra Hops(not part of the dropdown list but are simular to Simcoe) * Ferment at 65-70 degrees. * Rack to secondary and dry hop (with hops listed as zero boil hops) for 7-10 days. * Rack to keg and age for 2-4 weeks.