Geoff Humphrey's BrewBlog > Brew Sessions > Cork on a Fork [Imperial IPA]

Cork on a Fork

Specifics

Style:

Category:	India Pale Ale (IPA)
Number:	14C

An intensely hoppy, very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. Strongly hopped, but clean, lacking harshness, and a tribute to historical IPAs. Drinkability is an important characteristic; this should not be a heavy, sipping beer. It should also not have much residual sweetness or a heavy character grain profile.

Commercial Examples: Russian River Pliny the Elder, Three Floyd’s Dreadnaught, Avery Majaraja, Bell’s Hop Slam, Stone Ruination IPA, Great Divide Hercules Double IPA, Surly Furious, Rogue I2PA, Moylan’s Hopsickle Imperial India Pale Ale, Stoudt’s Double IPA, Dogfish Head 90-minute IPA, Victory Hop Wallop.

Brew Date:

November 21, 2009

Tap Date:

January 1, 2010

Yield:

10 gallons

Color (SRM/EBC):

13.9/27.4

Bitterness (Calc):

69.2 IBU (Rager)

BU/GU:

0.82

Calories:

274 (12 ounces)

Conditioning:

Keg

ABV:

9.3%

ABW:

7.3%

Batch No:	28-2009
OG:	1.084
OG (Plato):	20.22° P
Target OG:	1.079
FG:	1.014
FG (Plato):	3.57° P
Target FG:	1.014
Real Extract:	6.58° P
App. Atten.:	82.3%
Real Atten.:	67.5%

General Information

Method:	All Grain

Method:

All Grain

An attempt to clone Oskar Blues' Gordon IPA. From the Jamil Show, July 19, 2009. Recipe is adjusted based upon podcast conversation and suggestions of the panel, not the recipe given on the show.

Comments

Initially, the hop aroma was very prominent from the dry hopped Amarillos, but so was the alcohol, so they kind of canceled each other out. After about six weeks cold conditioning (and random sampling), I replaced the Amarillos put in 1.5 ounces of Centennial to see if I could get a better hop punch in aroma and a bit in flavor. Did the trick. I'll bottle some up from this keg for competitions even though it is a bit hazy still (January 17, 2010).

Initially, the hop aroma was very prominent from the dry hopped Amarillos, but so was the alcohol, so they kind of canceled each other out. After about six weeks cold conditioning (and random sampling), I replaced the Amarillos put in 1.5 ounces of Centennial to see if I could get a better hop punch in aroma and a bit in flavor. Did the trick. I'll bottle some up from this keg for competitions even though it is a bit hazy still (January 17, 2010).

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

24.00 pounds

American Pale Malt (2-Row)

Color (L):	1.8 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

76.8% of grist

2.90 pounds

Crystal Malt 40L

Color (L):	40 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

9.3% of grist

2.10 pounds

American Munich Malt

Color (L):	10 °L
Info/Use:	Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.

6.7% of grist

2.10 pounds

British Carastan Malt

Color (L):	30 °L
Info/Use:	A British malt similar to American or Belgian crystal malts.

6.7% of grist

0.15 pounds

British Pale Chocolate

Color (L):	200 °L
Info/Use:	Used in darker beers such as porters and stouts to add color and richness. May be used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed.

0.5% of grist

31.25 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	10 gallons
Evaporation Rate:	1.39 gallons per hour
Boil Time:	90 minutes
Runoff Volume Needed:	12.5 gallons	10 gallons (final boil volume) ÷ 0.96 (cooling) + 2.1 gallons (boil evaporation)
Grain Amount:	31.3 pounds
Grain Absorbtion:	6.7 gallons
Total Water Needed:	20.2 gallons	12.5 gallons (runoff) + 6.7 gallons (grain absorbtion) + 1.00 gallons (equip. loss)
Mash Water Needed:	10.4 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	9.8 gallons	20.2 gallons (total water) – 10.4 gallons (mash water)

)

100% of grist

Hops

1.00 ounces

Amarillo

Region:	United States
AAU Range:	8 - 11%
Notes:	Floral, citrus aroma.
Typical Use:	Flavor, aroma.
Substitution:	Cascade, Centennial, Chinook, Ahtanum.
Example:	Bighorn Big Red IPA

9.4% Pellets @ 120 minutes
Type: Bittering
Use: First Wort

9.4 AAUs

0.25 ounces

Magnum

Region:	Germany
AAU Range:	12 - 14%
Notes:	Clean bittering hop. Bred at the Hop Research Institute in Hull, Germany.
Typical Use:	Bittering.
Substitution:	Columbus, Nugget, Northern Brewer
Example:	Lager, Pilsner, Stout

15.1% Pellets @ 80 minutes
Type: Bittering
Use: Boil

3.8 AAUs

1.00 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Chinook
Example:	ESB, Bitter, Pale Ale, Porter, California Common

8.5% Pellets @ 80 minutes
Type: Bittering
Use: Boil

8.5 AAUs

8.00 ounces

Chinook

Region:	United States
AAU Range:	12 - 14%
Notes:	Heavy spicy aroma, strong versatile bittering hop.
Typical Use:	Bittering.
Substitution:	Galena, Eroica, Nugget, Bullion
Example:	Pale Ale, Stout, Porter, IPA

12.7% Leaf @ 10 minutes
Type: Bittering and Aroma
Use: Boil

101.6 AAUs

4.00 ounces

Amarillo

Region:	United States
AAU Range:	8 - 11%
Notes:	Floral, citrus aroma.
Typical Use:	Flavor, aroma.
Substitution:	Cascade, Centennial, Chinook, Ahtanum.
Example:	Bighorn Big Red IPA

9.4% Leaf @ 0 minutes
Type: Aroma
Use: Dry Hop

37.6 AAUs

3.00 ounces

Centennial

Region:	United States
AAU Range:	9 - 11%
Notes:	Spicy, floral, citrus aroma, clean bittering hop.
Typical Use:	Bittering, aroma, dry hopping.
Substitution:	Cascade, Columbus, Chinook
Example:	All ale styles

11.5% Leaf @ 0 minutes
Type: Aroma
Use: Dry Hop

37.6 AAUs

17.25 ounces

Total Hop Weight

195.4 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	California Ale
Manufacturer:	White Labs
Product ID:	WLP001
Type:	Ale
Flocculation:	High
Attenuation:	76%
Temperature Range:	68–73°F
Amount:	3000 ml

Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:	10.00 gallons	Boil Volume:	12.55 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.80 gallons
Efficiency:	72%	Mash Tun Weight:	9.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	10.00 gallons
Loss:	1.00 gallons	Mash Tun Specific Heat:	0.30 Cal/gram per °C

Mash Profile

Single Infusion Mash, Light Bodied Beer, No Mash Out

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4
PPG:	25.6	Efficiency:	87.1%
Notes:	Mash profile for most well-modified malts.

Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	75 min.	150°F	Add 100% of mash water at 162° F / 72° C

Water Profile

Highlands Ranch, Colorado

Calicum:	31.4 ppm
Bicarbonate:	56.9 ppm
Sulfate:	41.1 ppm
Chloride:	0.9 ppm
Sodium:	27.0 ppm
Magnesium:	3.5 ppm
PH:	5.4%
Notes:	Filtered through standard charcoal system.

Fermentation

Primary:	7 days @ 70° F
Secondary:	10 days @ 70° F
Age:	28 days @ 70° F

Tasting Reviews

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Bottle Label

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