Seventh Son

Imperial IPA BJCP 2008 – 14C

OG
1.080
FG
1.010
SRM
6.1
ABV
8.9%
IBU
104.8
Batch #
2011-24
Batch Size
10.00 gal
Boil Time
90 min
Brew Date
December 26, 2011
BU/GU
1.31
ABW
7.3%
Kcal
259 12 oz
Real Extract
5.6° P
Attenuation
86.5% apparent
71% real

Fermentables

American Pale Malt (2-Row)
27.00 lbs|87.1%
Type
Grain
Origin
United States
Color
1.0 SRM
PPG
28.0
Info
Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
87.1%
American Victory Malt
1.00 lbs|3.2%
Type
Grain
Origin
United States
Color
25.0 SRM
PPG
58.0
Info
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
German Vienna Malt
3.00 lbs|9.7%
Type
Grain
Origin
Germany
Color
3.0 SRM
PPG
29.0
Info
Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.
9.7%

Hops

1.20 oz
Chinook 13.1%
90 min Boil
0.60 oz
Citra 14.1%
70 min Boil
0.50 oz
Columbus 16.1%
50 min Boil
0.65 oz
Calypso 14.4%
50 min Boil
1.00 oz
Challenger 5.7%
45 min Boil
1.00 oz
Columbus 16.1%
30 min Boil
1.00 oz
Cascade 7.2%
20 min Boil
1.00 oz
Chinook 13.1%
10 min Aroma
1.50 oz
Challenger 5.7%
5 min Aroma
2.50 oz
Cascade 7.2%
2 min Aroma
2.00 oz
Columbus 16.1%
0.80 oz
Chinook 13.1%
0.90 oz
Citra 14.1%
0.50 oz
Challenger 5.7%
0.50 oz
Cascade 7.2%

Non-Fermentables

3 grams
Gypsum (Calcium Sulfate) Water Agent
Mash

Yeasts

1 pkg
American Ale II1272
Wyeast

Equipment Profile15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size
10.00gal
Boil Volume
12.55gal
Evaporation Rate
9.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Top Up Water
0.00gal
Trub Chiller Loss
1.00gal

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out

Mash Steps

Step 1
Mash In75 min
150°F

Fermentation and Aging

14 days
Primary
66°F
14 days
Secondary
70°F
21 days
Age
50°F

Water Profile Distilled Water

Calcium
0.0
Bicarbonate
0.0
Sulfate
0.0
Chloride
0.0
Magnesium
0.0
Ideal PH
7.0

Special Procedures

Dry hop with the remnants of each fractional ounce of hops plus the designated dry hop addition.

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