Imperial IPA (For Advanced Homebrewers)

Ingredients

• 0.5 pounds liquid malt extract 
• 15.5 pounds liquid malt extract 
• 4 liter yeast white dry ( Labs WLP001 or Wyeast 1056)
• 2 ounces frangelico dry
• 4 ounces frangelico dry
• 2 ounces frangelico dry
• 4 ounces frangelico dry

Equipment

Directions

1. Mash-in the 16.5 pounds of grain to 150°F using 5 gallons of water at about 161°F (1.2 quarts of water per pound). Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash.
2. Cover the mash, only uncovering to briefly stir every 20 minutes.
3. Heat 5.25 gallons of sparge water to about 185°F.
4. After mashing for 60 minutes, mash-out and sparge. You should have 7 to 7.5 gallons in the kettle. Allow the wort to come to a boil and add 1.25 ounces Columbus hops.
5. After boiling a total of 30 minutes, add 1.25 ounces Centennial hops.
6. After boiling a total of 50 minutes, add 2 ounces Simcoe hops and 2 ounces Centennial hops.
7. After boiling a total of 60 minutes, remove from heat and chill using a wort chiller.
8. Transfer to a carboy and take a gravity reading
9. Oxygenate thoroughly and ferment at 65° to 68° for 7 to 14 days until complete.
10. Transfer to secondary carboy and dry hop with 4 ounces of Simcoe, 2 ounces of Centennial and 2 ounces of Chinook for 7 days.
11. Bottle or keg for a medium level of carbonation. Drink fresh for best results.