Recipe

Rogue Ales: Imperial Pale Ale (I2PA) clone

Imperial IPA (I2PA) clone
Rogue Ales, Oregon

(5 gallons/19 L, all-grain)
OG = 1.080  FG = 1.020
IBU = 62  SRM = 7  ABV = 7.8%

Ingredients
16.25 lbs. (7.4 kg) British pale malt
13.5 AAU Newport hops (60 min.) (1 oz./28 g of 13.5% alpha acids)
5.0 AAU Cascade hops (30 min.) (1 oz./28 g of 5% alpha acids)
7.0 AAU Sterling hops (15 min.) (1 oz./28 g of 7% alpha acids)
3 oz. (85 g) Amarillo® hops (dry hops)
1 pkg Whirfloc (20 min.)
Wyeast 1764 (Rogue Pacman) or White Labs WLP0051 (California Ale V) or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
4.0 oz. corn sugar (for priming)

Step by Step
Mash at 154 °F (68 °C). Boil for 90 minutes, adding hops at the time indicated in the recipe. Ferment at 68 °F (20 °C).

Extract option:
Replace pale malt with 11.0 lbs. (5.0 kg) Maris Otter liquid malt extract. Stir extract into 5 gallons (19 L) water at as the water comes to a boil. Boil 60 minutes added hops as indicated in the ingredients. list. Ferment at 68 °F (20 °C).

Issue: September 2004

Part of Rogue Ale’s XS series of beers, their I2PA features an intense hopping regiment and is aged for 9 months before leaving the brewery.