This recipe is the first high ABV brew I've done; it is based on a recipe for an Imperial Pale Ale in Extreme Brewing. The calculations are all approximate. After about 20 hours in the primary, the krausen started bubbling furiously through the dainty airlock. I ended up using what tubing I had to rig a blowoff. I'm fairly disappointed with the recipe itself; I've used several recipe calculators, and none of them come close to yielding the OG specified in the book. It has pretty pictures, but as far as the basics go, giving a totally wrong target OG is just plain sloppy. I don't think I'll do another one of its recipes. I put 2 oz. of Amarillo Hop leaves + 1.5 oz of Cascade Hop pellets in the bucket toward the end of primary fermentation. This being my first dry-hop attempt, I used a bag. The bulk of the hops floated, and I have a feeling that it didn't do much. I put 1.5 oz of the Amarillos and 1 oz. of Cascades in the secondary without a bag. I tasted it while bottling, and I must say that it is maniacally hoppy--so much that I couldn't even tell that it had a high ABV.
Target OG/FG: 1.078*/1.015
Target ABV: 8.5%
- 1 lb. 60°L Caramel Malt
- 8 lbs. Pale Liquid Malt Extract
- 18 oz. Light Brown Sugar
- 14 oz. BrewVint Alcohol Booster (55% Maltose, 45% Glucose)
- 2.0 oz. Chinook Leaf Hops (14.4% AA-bittering)
- 1 oz. Amarillo Leaf Hops (8.9% AA-flavoring)
- 0.5 oz. Cascade Pellet Hops-aroma
- 2.5 oz. Cascade Pellet Hops-dry
- 2.0 oz. Amarillo Leaf Hops- dry
- Wyeast American Ale II Yeast (1272, 100 billion cell activator pack)
Sampled OG/Approximate Actual OG/FG: 1.068/1.078/1.012
Final ABV: 8.8%
Primary Fermentation in 6.5 gallon bucket @ 67° F for 12 days.
Secondary Fermentation in 6.5 gallon glass carboy @ 67° F for 30 days.