Imperial IPA – All Grain


General Info

An attempt to clone Oskar Blues' Gordon IPA. From the Jamil Show, July 19, 2009. Recipe is adjusted based upon podcast conversation and suggestions of the panel, not the recipe given on the show.


Initially, the hop aroma was very prominent from the dry hopped Amarillos, but so was the alcohol, so they kind of canceled each other out. After about six weeks cold conditioning (and random sampling), I replaced the Amarillos put in 1.5 ounces of Centennial to see if I could get a better hop punch in aroma and a bit in flavor. Did the trick. I'll bottle some up from this keg for competitions even though it is a bit hazy still (January 17, 2010).

Malts and Grains

Amount Malt/Grain %
24.00 pounds American Pale Malt (2-Row) 76.8%
2.90 pounds Crystal Malt 40L 9.3%
2.10 pounds American Munich Malt 6.7%
2.10 pounds British Carastan Malt 6.7%
0.15 pounds British Pale Chocolate 0.5%
31.25 pounds Total Grain Weight 100%


Amount Hop Time AA
1.00 ounces Amarillo 120 min 9.4%
0.25 ounces Magnum 80 min 15.1%
1.00 ounces Northern Brewer 80 min 8.5%
8.00 ounces Chinook 10 min 12.7%
4.00 ounces Amarillo 0 min 9.4%
3.00 ounces Centennial 0 min 11.5%
17.25 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
California Ale White Labs WLP001 3000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile Denver, Colorado

Fermentation and Aging

7 days @ 70° F
10 days @ 70° F
28 days @ 70° F

Cork on a Fork

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 10.4    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 7.2    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.084 / 20.2° P    
Mash PH:      
Boil PH:      

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