IMPERIAL PALE ALE
Hoppy, strong pale ale: secondary fermentation and yeast starter recommended for good attenuation!
10 lbs Light extract
12 oz Wheat Malt
4 oz Dextrin Malt
4 oz Aromatic Malt
2 oz Magnum and 2 oz Columbus hops total:
2 oz Magnum @ 60 minutes
1 oz Columbus @ 10 minutes
1 oz Columbus @ 5 minutes
2 tsp Gypsum, 1 tsp Irish Moss, added at beginning of boil
1st choice Wyeast 1028 London Ale Yeast; 2nd choice Wyeast 1098 British Ale. Dry yeast options: Nottingham or Safale S-05
3/4 cup dextrose for bottle priming
Starting Gravity:1.070-1.073 ABV: 8.1-8.3% SRM: 8-10 IBU: 77-80
Full recipe (in MS word format):
IMPERIAL PALE ALE.doc (42.00 kb)