J. Carver Grimm Farm Gin, Maraschino Liqueur, Crème de Violette, & Lemon Juice with a Lime Twist

Aviation

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat 4.5 gallons (adjust based on system) of strike water to 167°F (75°C). Mash in the crushed Maris Otter, Pilsner, Munich, Carapils and Crystal malts to a target mash temperature of 154°F (68.9°C). Hold at 154°F for 60 minutes for full conversion and a slightly dry but full-bodied profile appropriate for an Imperial IPA.

Mash-in

After 60 minutes, raise mash temperature to 168°F (76°C) for 10 minutes (mash-out) to stop enzymatic activity and improve wort runoff.

Mash-out

Recirculate and vorlauf until the runoff is clear, then sparge with enough water at 170°F (77°C) to collect approximately 6.25–6.5 gallons of pre-boil wort in the kettle (target pre-boil gravity around 1.072–1.078). If using honey, reserve it to add near the end of the boil (last 10 minutes) to preserve aroma and fermentability.

Sparge

Bring wort to a vigorous boil and start a 60-minute timer. At the start of the boil (60 minutes remaining) add Warrior hops (1.0 oz) for bittering.

60-minute boil — bittering

With 15 minutes remaining in the boil, add Simcoe (1.0 oz) and Amarillo (1.0 oz). Also add Irish Moss or Whirlfloc (1 tsp) now for kettle clearing.

15-minute additions — flavor

With 10 minutes remaining add Citra (1.0 oz), Mosaic (1.0 oz), and the reserved honey (8 oz) if using. Add yeast nutrient now if using.

10-minute additions — aroma & late flavor

At flameout, turn off the heat and add the remaining late-hop additions: Simcoe (1.0 oz), Citra (1.0 oz), Mosaic (1.0 oz). Stir to homogenize and allow the hops to steep for 15–20 minutes as the wort cools slightly, then begin chilling.

0-minute / flameout

Chill the wort quickly using an immersion, counterflow, or plate chiller to about 68–70°F (20–21°C). While chilling, aerate or oxygenate the wort well (high-gravity beers like this benefit from good oxygenation). Transfer chilled wort to a sanitized fermenter and top up with water to reach approximately 5.5 gallons of wort if needed (final batch size target: 5.0–5.25 gallons fermenting).

Pitch a healthy, active yeast starter of US-05 (or rehydrate the packet per manufacturer instructions) to achieve a robust pitch rate for an Imperial IPA. Target fermentation temperature 66–68°F (19–20°C). If using yeast nutrient, add now. Fermentation should begin within 12–24 hours and show strong activity for 3–5 days.

After primary fermentation is vigorous and has reduced (typically 4–6 days), allow fermentation to continue until activity subsides and gravity approaches expected terminal gravity (target FG ~1.012–1.014 depending on attenuation).

Perform dry hop additions in two stages for brightness and complexity: at 3–5 days after peak fermentation add the first dry hop charge (Citra 1.0 oz, Mosaic 1.0 oz). After 3 more days add the second dry hop (Simcoe 1.5 oz, Citra 1.0 oz, Mosaic 1.0 oz) or combine into a single 5–7 day dry hop period if preferred. Keep beer at 66–70°F while dry hopping. Total dry hop contact 5–7 days to avoid grassy flavors.

After dry hopping is complete, cold crash the fermenter to near 35–40°F (2–4°C) for 24–48 hours to drop out hops and yeast. Rack off trub to a keg or bottling bucket if desired. If kegging, transfer to a sanitized keg and carbonate to about 2.4–2.6 volumes CO2. If bottling, add priming sugar (3.5 oz corn sugar dissolved in boiling water) and bottle; condition at room temperature 10–14 days.

Target a sulfate-to-chloride ratio favoring sulfate for hop crispness. The listed Gypsum and Calcium Chloride are approximate additions; adjust based on your source water and target profile (example target: 150–250 ppm sulfate, 50–80 ppm chloride). Make adjustments prior to mashing.

Allow beer to condition for at least one week after packaging (keg) before evaluating. For best hop aromatics, consume within 6–8 weeks for peak freshness; this style can maintain quality for longer but hop aroma will fade over time.

Maris Otter Pale Malt

Pilsner Malt

Munich Malt (10L)

Carapils / Dextrin Malt

Light Crystal Malt (15L)

Honey (optional, for dryness & fermentable boost)

Corn Sugar (Dextrose) — priming (if bottling)

Warrior (or other high-alpha bittering)

Simcoe (whole/leaf/pellet)

Citra

Mosaic

Amarillo

Dry hop mix: Citra

Dry hop mix: Mosaic

Dry hop mix: Simcoe

Brew water (adjusted for sulfate/chloride)

Gypsum (Calcium Sulfate)

Calcium Chloride

US-05 (or a high attenuation American ale yeast) — hydrated/rehydrated

Yeast nutrient (optional)

Irish Moss (or Whirlfloc) - kettle fining

Priming sugar (if bottling instead of kegging)

Double Grid

Stone Delicious IPA

Daura

Oktoberfest

The Abyss (2018)

Run Wild IPA

Assorted Lemonade Seltzer

Make Double Grid Recipe in just 10h . IPA - Imperial
7.5% ABV
65 IBU

Double Grid Recipe

Descriptors

Tasting Notes

Food Pairings

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