looking for a nice Imperial IPA recipe

Try Double IPA or DIPA. Much more common terms for the same thing.

 

How big are you wanting?

I've got a nice clean one, I'm not at home with the recipe, but I can post it tonight.

Otherwise, I have a recipe thats hopped like a DIPA, but it's around 1.060 OG, so not quite there.

 

13 lbs 2 row
1 lb dark munich
.50 lb crystal 40
4 Oz carapils

1.5 Oz centennial FWH
2 oz simcoe at 5
2 oz amarillo 0
2 oz citra 0
1.5 Oz centennial 0

Dry hop
1 Oz each simcoe amarillo citra and centennial 4 days

The yeast bay - Vermont Ale Yeast

2 weeks primary then dry hop

Came in 1st place out of 150 Double IPA entries

Use R/O Distilled water. Treat with 5 g gypsum and 2 g calcium chloride

 

Not sure what you are going for in this as you didn't say what you want out of this beer. Here is a recipe I've been using for quite some time that is really good stuff.

Batch Size: (6) Gallons
Target OG: 1.083
Target FG: 1.010
Target IBU: 75
Efficiency: 75%
75 Minute Boil

Single Infusion Mash/medium body @ 151 F (I always use first runnings for this beer and second runnings/sparge for a small pale ale partigyle style; so adjust the grains if you aren't going parti-gyle; I believe only 15 lbs. 2-Row...). I use 1.75 quarts of water per lb of grain.

-Grain Bill:
(20) lbs. 2-Row
(1) lbs. Munich Malt
(1) lbs. Cara-pils/Dextrine
(.5) lbs. Biscuit Malt
(8) Oz. White Wheat Malt
(8) Oz. Honey Malt
(4) Oz. Caramel/Crystal 20 L

-Hop Schedule:
(.5) Oz. Citra (12.5%) @ FWH

(1) Oz. Nugget (13%) @ 60 Minutes
(1) Oz. Citra (12.5%) @ 20 Minutes
(.5) Oz. Columbus (16.3%) @ 15 Minutes
(1) Oz. Citra (12.5%) @ 15 Minutes
(1) Oz. Citra (12.5%) @ 10 Minutes
(1) Oz. Amarillo (7.1%) @ 5 Minutes
(1) Oz. Citra (12.5%) @ 5 Minutes

(.75) Oz. Summit (18.2%) @ Flameout

(.5) Oz. Amarillo (7.1%) @ Whirlpool
(.5) Oz. Citra (12.5%) @ Whirlpool

(.5) Oz. Amarillo (7.1%) @ HopBack
(.5) Oz. Citra (12.5%) @ Hopback

-Dry Hop Schedule:
(1) Oz. Citra (12.5%) @ 12 Days
(1) Oz. Amarillo (7.1%) @ 12 Days
(1) Oz. Citra (12.5%) @ 9 Days
(1) Oz. Amarillo (7.1%) @ 6 Days
(1) Oz. Citra (12.5%) @ 3 Days

(2) Litre starter of WLP-001 Cali Ale Yeast- W/ Yeast nutrient of choice. Oxygenate for 1.5 minutes with pure Oxy and diffusion stone. Pitch yeast at 70 F.

Primary Fermentation @ 67 F @ Approximately 2-3 weeks
Raise to 72 degrees for 1 day
Secondary Fermentation @ 65 F Add Dry hops 3 days after primary ends; for (12) days total dry hopping. Transfer to kegs or bottle within 1-2 days of dry hops finishing.

Be sure to purge all the lines, kegs and equipment with Co2. I do closed transfers with no oxygen being introduced.

Description:
-Good malt backbone with tropical fruity flavors & slight peppery flavor from hops; tastes slightly "dank" with tons of flavor and aroma from hops. Good head retention and clarity.

This is my go to DIPA; nothing but compliments from IPA drinkers and non-IPA drinkers alike.

Salinte!

 

Pliny the Elder clone FTW.

 

You could back the grainbill down by about 25% here and cut the crystal to your liking. Otherwise, you should make this anyway. It's a great beer fresh out of the tap and it's a great beer now for me (2+ years old).

Throw in some extra dry hops too.

http://www.beeradvocate.com/community/threads/the-best-american-barleywine.226683/

 

Yup. Here is the PDF scan I made of the recipe coming from Zymurgy a couple of years back. http://1drv.ms/14e8YQD

 

here's my blog post for when I made it. I used Vinny's grain bill but changed up the hops because I wanted to use what I had rather than buy more hops (barfdigg's hop suggestion worked like a champ).

http://alcaponejunior.wordpress.com/2013/02/23/cloning-pliny-the-elder-my-first-double-ipa/

 

Fixed to reflect new user name

 

Whaaaaaaaaaaaaaaaaaaaaaaaaaaaat???!?!!!?!!!?

Best to probably not answer that.

 

*Relinked with user-friendly BA format.

http://www.beeradvocate.com/community/threads/the-best-american-barleywine.226911/

I knew that Corgi looked familiar.