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Dangerously Competitive IPA

Dangerously Competitive IPA

American IPA : All Grain : 5 gal

sabolish

I don't always compete in home brew competitions, but when I do I brew Dangerously Competitive IPA.

January 4, 2013 at 01:24pm

3.0/5.0 1 rating

Ingredients (All Grain5 gal)

  • 2 lbs Rye Malt

    Rye Malt

    Often used in German Ales and specialty beers

  • 2 lbs 2-Row Caramel Malt 40L; Briess

    2-Row Caramel Malt 40L; Briess

    Sweet, Caramel, Toffee. S Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 10 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 3 oz Galena - 11.0 AA% whole; boiled 60 min

    Galena

    Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.

  • 4 oz Willamette - 7.5 AA% whole; boiled 1 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • White Labs WLP004 Irish Stout

    White Labs WLP004 Irish Stout

    This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.066 1.056 - 1.075
Terminal Gravity: 1.013 1.010 - 1.018
Color: 14.6 SRM 6 - 15
Alcohol: 6.9% ABV 5.50% - 7.50%
Bitterness: 141.9 IBU 40.00 - 70.00

Discussion

sabolish

Too dry

2013-04-11 1:06pm

Came out a bit too dry.

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