Imperial IPA – All Grain


General Info

Featured recipe for the Big Brew Day 2007 from the American Homebrewers Association called Griffin Spit (I changed the name slightly). A few friends and I brewed this on May 5, 2007 - mostly as an excuse to get together, share some company, and, well, drink a few beers. Everyone who attended brought a "big beer" to share with the group. Plenty of fun for everyone!


Used Maris Otter for the base malt. Hopefully, it will boost the yield a bit. Careful water measurements and attention to mash paid off...efficiency was at nearly 73% - a full 10% more than my last brew session.

Racked to primary and took an OG reading (May 5, 2007). This one really lives up to the name I gave it. My estute son noticed that the carboy was "really full of bubbles" and warned my wife about it (all of this I’m hearing while on the phone). Swiftly, my deft wife moves the carboy into the bathroom just as the airlock was filling up with yeast residue. I’ve never had a 6.5 gallon carboy with only 5.25 gallons of beer in it bubble over quite so much. It’s safely in the bathroom now, happily blowing off CO2 through a blow-off tube (May 7, 2007).

Racked to secondary and took a gravity reading. Attenuation is very high with this yeast, hence the reason for the 1.010 reading after 7 days (May 12, 2007). Racked to keg, primed with 1/3 cup of corn sugar, and set in the basement to condition. I’ll move it to the refrigerator to cold condition in late June (May 20, 2007).

Malts and Grains

Amount Malt/Grain %
9.00 pounds British Maris Otter Pale Malt 66.7%
3.00 pounds German Light Munich Malt 22.2%
1.00 pounds Crystal Malt 40L 7.4%
0.50 pounds British Dextrin (Cara-Pils) Malt 3.7%
13.50 pounds Total Grain Weight 100%


Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes
1/4 tsp. Irish Moss 15 minutes


Amount Hop Time AA
2.00 ounces Summit 20 min 18.1%
2.00 ounces Summit 10 min 18.1%
2.00 ounces Summit 5 min 18.1%
1.00 ounces Summit 0 min 18.1%
7.00 ounces Total Hop Weight


Name Lab/Manufacturer Form Amount
California Ale (WLP001) White Labs Liquid 35ml.

Mash Infusion

Step Description Temp. Time
Dough in Acclimate grains. 154° F 5 min.
Mash Single infusion with 4.75 gallons of treated water 154° F 60 min.
Sparge 1 1st batch sparge with 2.75 gallons of water 168° F 20 min.
Sparge 2 2nd batch sparge with 2.75 gallons of water 168° F 20 min.


  • Heat 4.25 gallons of strike water to 165 degrees.
  • Dough-in with 1.5 gallons of strike water for 5 minutes - stir to distribute the water and prevent "dough balls."
  • Add rest of strike water.
  • Single infusion mash at 155 degrees for 60 minutes.
  • Sparge with 4.25 gallons of water at 168 degrees.
  • Collect at least 5.75 gallons of wort for a post-boil volume of 5.25 gallons.
  • Boil 90 minutes, adding hops according to schedule.
  • Pitch yeast from a 1/4 gallon starter.
  • Fermet in primary.
  • Transfer to secondary after 7-14 days.
  • Dry hop in secondary for 14-21 days.

Fermentation and Aging

7 days @ 65° F
7 days @ 65° F
35 days @ 55° F


Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 4.5    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.1    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.8    
Post-Boil Amount: 5.25    
Boil Time: 60    
OG: 1.070 / 17.1° P    
Mash PH:      
Boil PH:      

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