This Imperial IPA recipe is based on a clone found on www.brewtoad.com. I have dubbed it “Double Sunshine Daydream” because I would be dreaming to believe I could come close to Sean’s masterpiece. I didn’t change the Brew Toad recipe up too much, other than using Citra with different AAU than the author’s source, and a bit more of the Columbus at the start of the boil. I still am under the AAUs of the original, but I expect it to still be bitter and fragrant. I also chose to blend a U.S. 2-row pale malt with the Crisp pale malt I had success with in the American India Pale Ale recipe from 2013.
At ~8% ABV this is a nice, big, Imperial IPA. The OG was ~1.070.
Fermentable Ingredients
- 6.0 lbs Crisp pale (mash)
- 3.5 lbs of Briess U.S. 2-row pale (mash)
- 2.5 lbs. Briess Vienna Malt (mash)
- 1.0 lb. Flaked Oats (mash)
- 1.0 lb. Corn Sugar – Dextrose (boil)
- 0.75 lb. Briess Carapils® Malt (mash)
- 0.38 lb. Weyermann® CARAMUNICH® I (mash)
Mashed in at ~150°F using 15.9 qts (~4 U.S. gallons) for 75 minutes maximum in an effort to achieve a lighter color. I sparged with 16 quarts (4 U.S. gallons) of water at ~165°F. The boil was 60 minutes exactly to avoid darkening the beer.
Hop Schedule
- 1 oz. Columbus (19.5 AAU) for full boil
- 1 oz. Citra (13.3 AAU) at 20 mins from end of boil
- 2 oz. Citra (13.3 AAU) at 5 mins from end of boil
- 3 oz. Citra (13.3 AAU) at removal from heat
- 2 oz. Citra (14.5 AAU) upon racking to secondary (dry hop)
The original recipe called for Wyeast 1056 (White Labs 001), but I decided to use the SO-5 dry yeast for a more neutral yeast profile.
The primary fermentation was 7 days. I allowed the beer to stay in a secondary for 2 weeks, and bottled at the end that time.
