Romaringé 14.C - Imperial IPA

@de_la_broue_dans_le_toupet - April 21, 2018


Ingredients

Amount Name Type # %/IBU
Grain icon  6.60 kg Pale Ale Malt (Weyermann) (3.0 EBC) Grain 1 88.0%
Grain icon  0.50 kg Cara-Pils/Dextrine (3.9 EBC) Grain 2 6.7%
Grain icon  0.40 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 3 5.3%
Hop icon  65.0 g Columbus (Tomahawk) (11.00%) - Boil 60.0 min Hop 4 59.9 IBU
Hop icon  100.0 g Nugget (14.00%) - Boil 10.0 min Hop 5 42.6 IBU
Misc icon  3.0 g Irish Moss - Boil 10.00 min Fining 6 ---
Misc icon  15.0 g Fresh rosemary - Secondary 4.00 days Herb 7 ---
Yeast icon  Yeast Safale S-04 Dry Ale Yeast (English) - Fermentis Yeast 8 -

Mash detail

Name Description Step temperature Step time
Mash step Mash in (Temperature) Add 23.8 l of water. Heat to 67.5 c 65.0 c 60 min
Mash step Mash step (Temperature) Heat to 78.0 c 78.0 c 10 min
Mash step Boil (Temperature) Heat to 100.0 c over 10 min 100.0 c 60 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 9.1 l of water at 78.0 c
Destock

Indicators

All grain - Batch size : 22.0 l

Est. original gravity: 1.086
1.070 1.090

Est. final gravity: 1.023
1.010 1.020

IBU: 102.5
60.0 120.0

Color: 24.8 EBC
15.8 29.6

ABV: 8.2%
7.50 10.00



%

Mash steps

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