Imperial IPA with Sauvignon Blanc Grape Must
KALEIDOSCOPE
NOT CURRENTLY AVAILABLE
8.0%

ABV
36

IBUs
1.073

OG
ABOUT
Malts Pilsner, Toasted Flaked Wheat, Carafoam, Caramalt
Hops Hallertau Blanc, Azacca, Centennial, Galaxy, Columbus
Yeast Vermont Ale
RECIPE
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MASH TUN

Mash

83.9%
Pilsner
6.7%
Toasted Flaked Wheat
4.7%
Carafoam
4.7%
Caramalt
+
Mash - Target pH: 5.4
Ca
126
ppm
Mg
9
ppm
Na
13
ppm
SO4
238
ppm
Cl
25
ppm

Mash Schedule
68.5°C
Saccharification - 45 min

Sparge

75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.3
Ca
37
ppm
Mg
9
ppm
Na
13
ppm
SO4
25
ppm
Cl
25
ppm

KETTLE

Boil

12.1 IBUs
Hallertau Blanc - 75 min
6.9 IBUs
Hallertau Blanc - 10 min

Whirlpool

11.2 IBUs
Hallertau Blanc - 30 min
5.4 IBUs
Azacca - 30 min

Heat Exchanger

19.0°C
Target Temperature
1.073
Target OG
+
Final Water Profile
Ca
175
ppm
Mg
14
ppm
Na
50
ppm
SO4
273
ppm
Cl
120
ppm

FERMENTER

+
Vermont Ale Yeast

Fermentation Schedule
1921°C
Primary Fementation - 3 days
21°C
Grape Must Fermentation + Dry Hop - 4 days
2120°C
Conditioning - 7 days
1°C
Cold Crash - 5 days
3.4 g/L
Hallertau Blanc - 3 days before end of fermentation
4.8 g/L
Azacca - 3 days before end of fermentation
2 g/L
Centennial - 3 days before end of fermentation
4 g/L
Galaxy - 3 days before end of fermentation
0.7 g/L
Columbus - 3 days before end of fermentation

BRITE TANK

8%
ABV (Target)
35.6
IBUs (Target)
1.012
FG (Target)

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