I developed this recipe to hit 1.068, which translates into a 1.090 strong beer and a 1.045 small beer. I used this table for the calculation:
|Recipe||Imperial Panama||Style||Imperial IPA (14C)|
|Recipe Gravity||1.068 OG||Estimated FG||1.017 FG|
|Recipe Bitterness||59 IBU||Alcohol by Volume||6.5%|
|Recipe Color||13° SRM||Alcohol by Weight||5.1%|
|0.25 lb||American chocolate malt||Grain||Mashed|
|25.00 lb||American two-row||Grain||Mashed|
|1.50 lb||American wheat||Grain||Mashed|
|10 oz||Special B||Grain||Mashed|
|15 oz||Munich 10||Grain||Mashed|
|2.00 oz||Mt. Hood||Whole||FWH|
|2.00 oz||Centennial||Whole||60 minutes|
|2.00 oz||Cascade||Whole||30 minutes|
|2.00 oz||Cascade||Whole||5 minutes|
|2.00 oz||Mt. Hood||Whole||5 minutes|
|1.00 unit||Irish Moss||Fining||1 T at 15 min|
This is intended to be a partigyle batch. With a total recipe gravity of 1.068, the first runnings should produce 5 gallons of 1.090 wort and second runnings should produce 5 gallons of 1.045 wort. Assuming FG = 1.020 for the strong part, yields 9.0% ABV and assuming FG = 1.011 for the small part yields 4.4% ABV.
OG: 1.090, 1.094 actual
This part is a little dark to conform to the 14C Imperial Ale category (max SRM is 15), but I don't care. Since I didn't have any Crystal 60, it might be closer, color-wise.
OG: 1.045, 1.038 actual
Hops for small part: 1 oz Centennial 10%AA @ 60 min, 1 oz Cascade 6%AA @ 5 min. Irish moss at 15 min. The small part fits the 10A American Pale Ale category.
All of the hops are for the first runnings, which gives a calculated IBU of 115.
28.25 lbs total grain.
I split the sparge water and heated half in my HLT and the other half in my BK. This helped get the water hot faster since I was using 2 burners. I used the water in the BK for mash in, so it would be empty to collect the first runnings.
I mis-read the units, so I calculated grain absorption at 0.125 qts/lb instead of 0.125 gal/lb. I mashed in with 8 gallons, which is good, but I thought that would be enough for the first runnings. Wrong! I'd calculated 3.5 quarts for absorption, but really it was 3.5 gallons. I needed an additional 3 gallons to get 7 gallons in the boil kettle.
What I should have done is mash with 8 gallons, added an additional 3 gallons for mash out, then run off 7 gallons.
The small beer sparge is easier, there is no absorption to calculate since the first runnings already took care of it. An assumption is that the mash tun is fully drained from the first runnings, then add 7 gallons. Another mistake here, I collected 7 gallons and discarded the remaining wort from the mash tun. I should have kept it all and boiled it down until it was the right volume. I'm sure this is why I ended up low on the OG -- I threw fermentables out on the ground.
Brewing outside in the dark and the rain. I strung up a light under the canopy so it worked out pretty well.
Hops are ready to go. 10 ounces in the IIPA, 2 ounces in the pale ale.
Dec 21, 2010: update on the small beer -- added 1.5 oz Cascade dry hop today.
Dec 28, 2010: I though primary fermentation would be done by now, but the strong beer was stuck at 1.042. The small beer was done, FG is 1.010, so I racked the strong beer onto the yeast cake from the small beer. That ought to get the strong beer finished in another week or so. I went ahead and put the small beer on tap. It siphoned off very clear. It's very young, but it's also very small. The hydrometer sample was pretty tasty. Dry hopping was a good idea, otherwise, I think this would have been a very dull beer.
Jan 22, 2011, the small beer is gone, and it was tasty to the last! I put the Imperial Panama on the same tap. I think it finished at about 1.020 (need to check notes) and kegged on Jan 6.
Jan 26, 2011, Imperial Panama. F'ing awesome! Must do this one again.