Imperial Ipa (For Advanced Homebrewers) Recipe

• 15.5 pounds 2-row malt
• 0.5 pounds Victory malt
• 0.5 pounds crystal 120L malt
• 1.25 ounces Columbus hops - 60 minutes
• 1.25 ounces Centennial hops - 30 minutes
• 2 ounces Simcoe hops 10 minutes
• 2 ounces Centennial hops - 10 minutes
• 4 ounces Simcoe hops - dry hop
• 2 ounces Centennial hops - dry hop
• 2 ounces Chinook hops - dry hop
• 4 liter starter of American yeast (White Labs WLP001 or Wyeast 1056) or 1.5 packages of dry American yeast.

1. Mash-in the 16.5 pounds of grain to 150u0b0F using 5 gallons of water at about 161u0b0F (1.2 quarts of water per pound). Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash.
2. Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 5.25 gallons of sparge water to about 185u0b0F.
3. After mashing for 60 minutes, mash-out and sparge. You should have 7 to 7.5 gallons in the kettle. Allow the wort to come to a boil and add 1.25 ounces Columbus hops.
4. After boiling a total of 30 minutes, add 1.25 ounces Centennial hops.
5. After boiling a total of 50 minutes, add 2 ounces Simcoe hops and 2 ounces Centennial hops.
6. After boiling a total of 60 minutes, remove from heat and chill using a wort chiller. Transfer to a carboy and take a gravity reading
7. Oxygenate thoroughly and ferment at 65u0b0 to 68u0b0 for 7 to 14 days until complete. Transfer to secondary carboy and dry hop with 4 ounces of Simcoe, 2 ounces of Centennial and 2 ounces of Chinook for 7 days.
8. Bottle or keg for a medium level of carbonation. Drink fresh for best results.

malt, malt, crystal, columbus hops, hops, minutes, hops, starter of american yeast

Taken from www.seriouseats.com/recipes/2012/07/how-to-brew-imperial-ipa-for-advanced-homebrewers-recipe.html (may not work)