Imperial Stormtrooper IPA

5 gallons/19 L, all-grain; O.G. 1.090; F.G. 1.024; IBU = 82; SRM = 20; ABV = 8.5%

Ingredients:

• 7.0 lbs. (3.2 kg) English Maris Otter two-row pale malt
• 7.0 lbs. (3.2 kg) Schreier domestic pale two-row malt
• 2.0 lbs. (0.91 kg) home-roasted amber malt (using Randy Mosher’s recipe for roasting)
• (The brewer can substitute Victory malt or Belgian aromatic malt for this ingredient.)
• 1.5 lbs. (0.68 kg) light Munich malt
• 0.5 lb. (0.23 kg) domestic wheat malt
• 0.25 lb. (0.11 kg) Special B malt
• 0.25 lb. (0.11 kg) Carastan malt
• 0.25 lb. (0.11 kg) CaraPils malt
• 7.2 AAU Chinook hops (first wort hopping) (0.6 oz./17 g of 12% alpha acids)
• 6 AAU Nugget hops (first wort hopping) (0.5 oz./14 g of 12% alpha acids)
• 10.4 AAU Columbus hops (30 minutes) (0.8 oz./23 g of 13% alpha acids)
• 4.5 AAU Centennial hops (20 minutes) (0.5 oz./14 g of 9% alpha acids)
• 3.0 AAU Nugget hops (20 minutes) (0.25 oz./7 g of 12% alpha acids)
• 10 AAU East Kent Goldings hops (15 minutes) (2.0 oz./57 g of 5% alpha acids)
• 0.68 AAU English Fuggle hops (15 minutes) (0.15 oz./4.3 g of 4.5% alpha acids)
• 0.25 oz. Nugget hops (10 minutes)
• 1.0 oz. Centennial hops (dry hop at 7 days)
• 1.0 oz. Centennial hops (dry hop at 17 days)
• Wyeast 1968 (London ESB Ale) yeast

Step by Step

Single infusion mash for 60 minutes at 153 °F (67 °C) with 6.0 gallons (23 L) of water treated with 1/2 teaspoon each gypsum and calcium chloride. Bottled at 31 days and primed with 2.0 oz. (56 g) dried malt extract