Floyd’s Imperial IPA

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 95.6 IBUs 10.7 SRM 1.079 1.021 7.6 %
Actuals 1.09 1.01 10.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 14 B 1.056 - 1.075 1.01 - 1.018 40 - 70 6 - 15 2.2 - 2.7 5.5 - 7.5 %

Fermentables

Name Amount %
Carafoam 9.43 oz 4.68
Caramel/Crystal Malt - 20L 0.08 oz 0.04
Caramel/Crystal Malt - 60L 0.08 oz 0.04
Pale Liquid Extract 12 lbs 95.24

Hops

Name Amount Time Use Form Alpha %
Citra 21.9 g 60 min First Wort Pellet 12
Citra 29.2 g 60 min Boil Pellet 12
Citra 29.2 g 15 min Boil Pellet 12
Citra 29.2 g 10 min Boil Pellet 12
Citra 29.2 g 5 min Boil Pellet 12
Citra 29.2 g 1 min Boil Pellet 12
Citra 85 g 7 days Dry Hop Pellet 12

Yeast

Name Lab Attenuation Temperature
SafAle English Ale (S-04) DCL/Fermentis 73% 59°F - 75.2°F

Mash

Step Temperature Time
Mash In 148°F 75 min

Fermentation

Step Time Temperature
Primary 14 days 67°F
Aging 30 days 65°F

Notes

6/28/2014 - Brew day
7/24/2014 - Transfer to 2nd Ferm & Dry Hop w/ Citra
9/14/2014 - Keg & Carbonate w/ 13psi, 1.010 FG, 10.5% ABV
Citrus-y flavored IPA...very smooth, a bit of a tart finish.


Recipie Notes: Three Floyds Imperial IPA Clone

Batch Size: 6 gallons
Estimated Original Gravity: 1.065
Estimated Final Gravity: 1.018
Estimated Color: 8.5 SRM
Bitterness: 65.9 IBU
Mash Temp: 154 F
60 min boil

Ingredients Amount Item Type % or IBU
11.75 lb 2 Row (2.0 SRM) Grain 81.7 %
1.13 lb Munich Malt - 10L (10.0 SRM) Grain 7.8 %
0.50 lb Carafoam (2.0 SRM) Grain 3.5 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.5 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 3.5 %
0.75 oz Citra [12.40%] (First Wort Hop) Hops 17.0 IBU***
1.25 oz Citra [12.40%] (15 min) Hops 21.1 IBU
1.25 oz Citra [12.40%] (10 min) Hops 15.4 IBU
1.25 oz Citra [12.40%] (5 min) Hops 8.5 IBU
1.25 oz Citra [12.40%] (1 min) Hops 1.8 IBU
3.00 oz Citra [12.40%] (Dry Hop 5-7 days) Hops - (used to say 10, i use 5-7 now)
SafAle English Ale (S-04) **
London ESB 1968**

**For the first batch with this recipe, I split it and used the 2 different yeasts (S-04 and S-05). The S-04 was closer to the real Zombie Dust. The S-04 is fruitier, and had a bit higher FG (1.018 ) that the S-05 (dryer, more bitterness). I have also used 1968 and it was similar to the S-04, perhaps a bit fruitier and it was sweeter/higher FG. If using it I would recommend mashing a few degrees cooler. That said, I would recommend S-04 or 1968 at this time.

Here is the extract conversion for anyone interested:

6.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 70.6 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 11.8 %
0.50 lb Carafoam (2.0 SRM) Grain 5.9 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.9 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 5.9 %

0.75 oz Citra [12.40%] (First Wort Hop) Hops 12.5 IBU***
1.00 oz Citra [12.40%] (60 min) Hops 25.1 IBU
1.00 oz Citra [12.40%] (15 min) Hops 12.4 IBU
1.00 oz Citra [12.40%] (10 min) Hops 9.1 IBU
1.00 oz Citra [12.40%] (5 min) Hops 5.0 IBU
1.00 oz Citra [12.40%] (1 min) Hops 1.1 IBU
3.00 oz Citra [12.40%] (Dry Hop 5-7 days) Hops - (used to say 10, i use 5-7 now)

***The FWH ibus were calculated based on a 20 min boil to more accurately calculate the perceived bitterness (you can set boil time on FWH on Beersmith)....If you do not make this change, your IBUs will probably show as being higher. The actual beer bitterness/flavor will not.

SafAle English Ale (DCL Yeast #S-04) 
or 
Wyeast 1968
Ferm temp-62-64

Beer Profile Estimated Original Gravity: 1.066 SG
Estimated Final Gravity: 1.018 SG
Estimated Color: 9.0 SRM
Bitterness: 65.2 IBU

Steep the grains at in the mid 150s for 45-60 minutes. It is assuming a 5 gallon batch, 3 gallon - 60 minute boil, and adding the extract at the beginning. If you can do a full boil you probably wouldn't need the extra oz at 60 minutes.