Imperial India Pale Ale with Honey Malt Recipe.

5.5 Gal

OG: 1.079
PB: 1.059
FG: 1.013
EFF: 70%
ABV: 9%
IBU: 171
Boil: 90 min
Ferm Temp: 68F

15.5 lb 2 Row Male
11 oz Honey Male
2 oz Chocolate Malt
2 lbs White Sugar (at flame out)

Mash Grain at 130F 30 Minutes, 149F 60 Minutes and 165F 10 Minutes. 2.5 tsp of Gypsum for Chicago water.

Recirculate Mash until sufficient clarity. Sparge to 8gal.

US Magnum 14.2 % 0.50 oz 17.6 In Mash
US Magnum 14.2 % 1.50 oz 75.6 90 Min From End
US Horizon 10.9 % 0.50 oz 20.5 60 Min From End
US Cascade 6.0 % 1.00 oz 12.6 30 Min From End
US Summit 18.5 % 0.75 oz 22.9 25 Min From End
US Cascade 6.0 % 0.50 oz 3.0 15 Min From End
US Summit 18.5 % 0.75 oz 11.4 10 Min From End
US Ahtanum 4.5 % 0.50 oz 1.6 5 Min From End
US Amarillo 5.0 % 0.50 oz 1.7 5 Min From End
US Simcoe 13.0 % 0.50 oz 4.5 5 Min From End
US Ahtanum 4.5 % 0.50 oz 0.0 At turn off
US Amarillo 5.0 % 0.50 oz 0.0 At turn off
US Simcoe 13.0 % 0.50 oz 0.0 At turn off


One unique thing I did with this batch was recirculate 10 gallons of the mash. This provided a MUCH more brilliant clarity and set up the mash bed well before sparging. It only took me an extra 30-45 minutes and I believe this will impact the beers outcome greatly. Thanks to @hopfentreader and La Brewer blog for posting about this method.

I am keeping this restrained in my lager freezer, hopefully keeping the temp at 68F for the first three days of fermentation. After this I will let it rise up to dry the beer out to really showcase the hops.

As always constructive criticism and comments are welcome. Let me know if you brew it. Shouts out to Fermentus for brewing my Rye Pale Ale recipe and converting some fizzy beer lovers.