This recipe is based on my Panama Red recipe, but bumped up a little in the 2-row to get the strong beer to double IPA strength.
|Recipe||Imperial Panama||Style||Imperial IPA (14C)|
|0.25 lb||American chocolate malt||Grain||Mashed|
|25.00 lb||American two-row||Grain||Mashed|
|1.50 lb||American wheat||Grain||Mashed|
|1.50 lb||Crystal 60L||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|
This is a partigyle batch, so the above is the base recipe to make two parts. Here are individual notes for each part:
Strong: Imperial Panama
Single infusion mash, mash in with 10.5 gallons water. Adjust pH to 5.2. Run off all to boil kettle, should have 7 gallons.
Hops schedule above is for this part. Added 1/2 t Irish Moss at 15 minutes.
OG: 1.090, 1.088 actual
Small: I'm calling this "Panama Canal".
Single infusion mash, this is second runnings, so add 7 gallons to mash tun, run off to second boil kettle, should have 7 gallons in the kettle.
Hops for small batch is 1 oz Centennial at 60 minutes, 1 oz Cascade at 5 minutes, dry hop in secondary with 1 oz Cascade for 1 week. Added 1/2 t Irish Moss at 15 minutes.
OG: 1.045, 1.045 actual
Wyeast 1272 from batch 162. There were about 2 quarts of slurry, put about 1 1/2 cups in the small, the rest in the strong. Oxygenated each for 60 seconds. Really good activity later that evening.
12/11/2014 Racked the small to a keg and added the dry hops. The strong beer is too sweet. I took a cup of fresh yeast from the small and added a pound of white table sugar to attempt to dry it out.
12/28/2014 Finally racked the strong beer to a keg, it's down to 1.010.