Yield: 5.5 Gallons (20.82 L)
The following beer recipe is featured in the March/April 2015 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Homebrewers in Poland are making some incredibly high-quality, world-class beers and are turning heads all over the world. In June 2013, a five-judge panel from Austria, Belgium, England, Germany and the United States chose Czeslaw Dzielak's Imperial IPA as grand champion in Poland's largest homebrew contest, Konkurs Piw Domowych Birofilia.
When Czeslaw Dzielak's Imperial IPA won best of show at Birofilia 2013, none of the other homebrewers appeared surprised. Tomasz Rogaczewski, co-founder of Pracownia Piwa (Poland), explained that was because everybody expected Dzielak to have won already. He had brewed over 250 batches of beer and was an eminent figure in the homebrewing community. Later that year, Zywiec Brewery released Brackie Grand Champion Birofilia 2013 Imperial IPA, made using Dzielak's recipe. Talk about a great year! He then earned a second straight grand champion award at Birofilia 2014 with his dubbel.
The 32-year-old Dzielak teaches history and physical education at a secondary technical school. He's written a business plan and acquired some of the necessary licensing, but still needs investor financing if he is to open his own brewery. Should he succeed, we're sure the other competitors in Polish homebrew contests may well be as happy about it as he is. Now, as they say in Polish "Juz pora zaczynac warzenie domowe!"
Source: "Homebrewing in Poland" by Stan Hieronymus, March/April 2015 Zymurgy
- 10.0 lb (4.5 kg) Pilsner malt
- 1.5 lb (0.68 kg) wheat malt
- 1.5 lb (0.68 kg) 10° L Munich malt
- 0.4 lb (181 g) 60° L Cara-Gold malt
- 1.0 lb (0.45 kg) sugar
- 1.125 oz (32 g) Magnum, 14.5% a.a. (60 min)
- 0.7 oz (20 g) Zeus/Columbus, 14.2% a.a. (30 min)
- 0.7 oz (20 g) Simcoe, 11.9% a.a. (20 min)
- 0.7 oz (20 g) Citra, 12.7% a.a. (15 min)
- 0.7 oz (20 g) Centennial, 10.0% a.a. (10 min)
- 0.7 oz (20 g) Ahtanum, 5% a.a. (5 min)
- 0.7 oz (20 g) Amarillo, 10.1% a.a. (2 min)
- 0.7 oz (20 g) Simcoe, 11.9% a.a. (1 min)
- 1.4 oz (40 g) Zeus/Columbus, 14.2% a.a. (dry)
- 1.4 oz (40 g) Citra, 11.9% a.a. (dry)
- 1.4 oz (40 g) Amarillo, 10.1% a.a. (dry)
- 1.4 oz (40 g) Simcoe, 11.9% a.a. (dry)
- Wyeast 1056 American Ale yeast
Original Gravity: 1.076
Final Gravity: 1.014
Dough in with 18 quarts of water at 131°F (55°C). Heat 17 minutes to 150.6-151.7°F (65.9-66.5°C), rest for 45 minutes. Heat 7 minutes to 159.8-161°F (71-72°C), rest for 15 minutes. Heat 6 minutes to 169-170°F (76-77°C). Lauter. Boil for 80 minutes with hop schedule. After boiling, chill to 70°F (21°C) and pitch. Primary fermentation for 8 days at 66-70°F (19-21°C). After primary fermentation, dry hop secondary fermentation for six days at 54°F (12°C). Carbonate to 2 volumes CO2.
Substitute 8 lb (3.63 kg) pilsner malt extract syrup for pilsner malt, 1 lb 3 oz (540 g) Munich malt extract for Munich malt and 1 lb 3 oz (540 g) wheat malt extract syrup for wheat malt. Omit Cara-Gold malt. Dissolve extracts and sugar completely and proceed with boil.
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