Hopper's Imperial IPA



Est. Original Gravity: 1.099

Est. Final Gravity: 1.028

Est. IBU: 131

Boil (Minutes): 90

Est. ABV: 9.4%


$71.16 (20% off)

  • 11 lb. Light DME
  • 1 lb. Crystal 40°
  • 2 oz. Chinook (90 min)
  • 2 oz. Simcoe (45 min.) 
  • 1 oz. Columbus (30 min.) 
  • 1 oz. Centennial (0 min.) 
  • 1 oz. Centennial (Dry Hop) 
  • WYeast American Ale #1056

       3 hours before you start this process, break the packet inside both WYeast smack-pack and let sit out at room temperature shaking from time-to-time. Bring 2.5-3gal. of water to 155°. Steep the Crystal for 25 min. and then remove bag of grain. Add DME and stir to dissolve.  Bring to a boil and add 2 oz. Chinook to start your 90 min boil. Add 2 oz. Simcoe with 45 minutes left in your 90 min boil. Add 1 oz. Columbus with 30 min. left in your 90 min. boil. Add 1 oz. Centennial at flame-out. After the 90 min, shut off heat, cover pot with lid, and put pot in an ice bath to cool the wort down (approx 15-20 min.)  Pour into sanitized primary fermenter and add cool water until you reach the 5.25 gal. mark. Take Original Gravity (OG) reading. Add both WYeast 1028 and stir in vigorously to start fermentation. Seal primary fermenter, attach airlock half-filled with water, and let sit at 65°-75° for 7-9 days.

     After 7 days, siphon into 5 gal. glass carboy for secondary fermentation, and top up to base of neck with boiled water if necessary. Sprinkle your 1 oz. of Centennial into your carboy. Let sit in a cool, dark spot for at least 2 weeks.

       After 2 weeks, you are ready to bottle. Boil 1 cup water and add priming sugar (usually 3/4 cup).  Boil 2-3 min.  Siphon beer back into bucket, and stir in sugar water evenly. Proceed to bottle. Allow bottles to sit at room temperature for up to 2 weeks for carbonation.  Refrigerate and enjoy!