10A - Fresh Hop Imperial American Pale Ale

Info:

• Brewer: Chris
• Mash: single infusion
  
• Date: 9/6/2009
• Size: 7.75 gallon at pitching

Discussion:

• Thanks to Hop Union and a drive to Yakima, I've got 6 pounds of fresh Cascade :)
• The idea is an imperial pale ale, clean malt with lots of hop flavor and aroma but not overly bitter.
• Hops loss from the hops is crazy! Even wet, they soaked up a quart per pound.
  

Grain Bill:

• 14.5lb Gambrinus organic pale malt
• 2lb Weyermann Munich type I
  
• 1lb red wheat malt
• 8oz 40L
• 2lb of fresh Cascade
• 8oz corn sugar (in boil)
  

Yeast:

• Safale US-05
  

The Mash:

• raise to 151F, hold for 60 minutes
  
• mash out to 170F, hold for 10 minutes
  
• sparge and collect wort

The Boil (90 minutes):

• 1.0lb Cascade (fresh) @ 15
• 1.0lb Cascade (fresh) @ 10
  
• 1.0lb Cascade (fresh) @ 5
  
• 1.0lb Cascade (fresh) @ lights out
  
• Total: 100 IBU (ish)
  

The Finish:

• OG: 1.062

4 pounds of Cascade post-boil in the keggle

22B - Imperial Smoked Porter

Info:

• Brewer: Chris
• Mash: infusion
  
• Date: 6/30/2008
• Size: 10.25 gallon post-boil

Notes:

• Similar to the smoked porter I brewed in December, except I stepped up the IBUs and added some Munich. This one is going to have some zing in it because of a healthy dose of Zeus.
  

Grain Bill:

• 22lb Gambrinus organic pale malt
• 1lb 6oz 60L crystal malt
• 3.5lb chocolate malt 350L
  
• 1lb German rauch malt
• 1lb Weyermann Munich type I
  

Yeast:

• Wyeast 1098 - British Ale

The Mash:

• dough in to 154F
• rest 60 minutes
• sparge with 180F
• collect 12 gallons
  

The Boil (90 minutes):

• 2.0oz Zeus (16.4%) @ 60
  
• teaspoon of Irish moss @ 15
  
• 1.5oz Mt Hood (5.0%) @ 10
  
• Total: 50 IBU(ish)

The Finish:

• OG: 1.072
  

14C - Hophead Imperial IPA

Info:

• Brewer: Chris
• Mash: single infusion
  
• Date: 6/13/2009
• Size: 5.25 gallon post-boil

Grain Bill:

• 16lb Gambrinus organic pale malt
• 10oz Briess crystal 40L
• 8oz CaraPils
  
• 4oz Belgian Special B
• 1lb 8oz sucrose
  

Yeast:

• Fermentis SafAle US-05
  

Misc:

• small amounts of gypsum, baking soda, and salt to the mash water
  
• yeast nutrient
  
• Irish moss
  

The Mash:

• mash at 151F, hold for 60 minutes
  
• mash out to 170F, hold for 10 minutes
  
• sparge with 170F, collect 7.5 gallons

The Boil (90 minutes):

• 2.0oz Zeus (16.4%) @ 70
• 0.5oz Centennial (9.7%) @ 20
• 1.0oz Cascade (4.5%) @ 15
• Irish moss @ 15
  
• 0.75oz Amarillo (5.0%) @ 10
• 0.7oz Summit (18.1%) @ 10
• 0.75oz Amarillo (5.0%) @ 5
  
• 0.5oz Cascade (4.5%) @ 5
• 0.7oz Summit (18.1%) @ 1
• sucrose @ 1
• Total: 127 IBU(ish)

The Finish:

• OG: 1.100 (it's imperial, right?)
  

Dry Hops:

• 1.0oz Amarillo (5.0%)
  
• 0.5oz Cascade (4.5%)
  
• 0.5oz Centennial (9.7%)
• dry hops will be blended together and sit for 5 days in secondary