TCB Black Imperial IPA V2


Recipe by: Taft Canyon Brewers

Grains:
3 lbs 2-Row Pale Malt
3 lbs British Crystal Malt
0.75 lbs Midnight Wheat (Briess) (55o Lovibond)

Extract: 10 lbs Pale Malt Extract

Hops:
2 oz Chinook Whole Leaf (60 minutes)
1 oz Centennial Whole Leaf (30 minutes)
1 oz Chinook Whole Leaf (30 Minutes)
1 oz Centennial Whole Leaf (10 minutes)
1 oz Chinook Whole Leaf (10 Minutes)
2 oz Centennial Whole Leaf (0 minutes)
2 oz Cascade Whole Leaf (dry hop – 6 days)


Yeast:
American Ale (Wyeast #1056) – 2 packages

Misc:

Fermentation Temperature: 68 F

Mash Steps:

60 minutes at 145 degrees (16 quarts)
Sparge at 180 degrees (8 quarts)

Notes: 

Original Gravity: 1.092
Rack Gravity: 1.020 (9.6% ABV)
Final Gravity: 1.017
Final ABV: 10%
IBUs: 116

Imperial Black IPA dry hopped with Cascade hops

Two ounces of Cascade hops in the secondary.

Imperial Black IPA - Primary fermenter after 6 days

Lucky we had a blow-off tube in this. This baby was active – took up all the head room.

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Filed under Beer Recipes, India Pale Ale, Making Beer

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