Matt Gauzza’s Imperial IPA
Simcoe®/Amarillo® is one of the great hop combos in modern craft brewing. Homebrewer Matt Guazza supplies BYO with an imperial IPA recipe with a nice malt backbone to compliment this hop pairing.
Matt Gauzza’s Imperial IPA, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.084 FG = 1.020
IBU = 91 SRM = 9 ABV = 9.1%
Ingredients
11 lbs. (5 kg) North American 2-row pale malt
4 lbs. (1.8 kg) Munich malt (7 °L)
2 lbs. (0.91 kg) Carapils®/dextrine malt (2 °L)
1 lb. (0.45 kg) Vienna malt (3 °L)
15 AAU Warrior® hops (first wort hop) (1 oz./28 g at 15% alpha acids)
6.5 AAU Simcoe® hops (60 min.) (0.5 oz./14 g at 13% alpha acids)
8.5 AAU Amarillo® hops (15 min.) (1 oz./28 g at 8.5% alpha acids)
6.5 AAU Simcoe® hops (15 min.) (0.5 oz./14 g at 13% alpha acids)
8.5 AAU Amarillo® hops (1 min.) (1 oz./28 g at 8.5% alpha acids)
13 AAU Simcoe® hops (1 min.) (1 oz./28 g at 13% alpha acids)
1 oz. (28 g) Simcoe® hops (dry hop)
1 oz. (28 g) Amarillo® hops (dry hop)
1 tsp. Irish moss (15 min.)
1 package each SafAle S-04 and SafAle US-05 yeast
2⁄3 cups corn sugar (if priming)
Step by Step
Mash in for 60 minutes with 5.5 gallons (21 L) of water at 164 °F (73 °C) to stabilize the mash temperature at 152 °F (67 °C). At mash out, add 3 gallons (11 L) of water at 200 °F (93 °C) for 10 minutes. Fly sparge 2 gallons (7.6 L) of water heated to 168 °F (75 °C) adding the first wort hops to the kettle during the sparge.
Boil for 60 minutes, adding the remaining hops and Irish moss according to the ingredients list. After the boil, rapidly chill the wort to yeast-pitching temperatures and pitch the yeast. Ferment at 68 ºF (20 ºC). When the primary fermen-tation is complete, dry hop the beer for seven days.
Partial mash option: Reduce the 2-row pale malt down to 1 lb. (0.45 kg), the Carapils®/dextrine malt to 1 lb. (0.45 kg) and remove all the Munich malt. Replace with 3.3 lbs. (1.5 kg) Munich liquid malt extract and 5.2 lbs (2.4 kg) extra light dried malt extract. Mash the crushed grains in 1 gallon (3.8 L) water at 152 °F (67 °C). Hold for 60 minutes then wash the grains with 1 gallon (3.8 L) hot water. Add water to make 5 gallons (19 L). Add the first wort hops and all the malt extract. Boil for 60 minutes adding the remaining hops and Irish moss according to the ingredients list. Rapidly chill the wort to yeast pitching temperatures, top off the wort to 5 gallons and pitch the yeast. When the primary fermentation is complete, dry hop the beer for seven days.
