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Sedona IPA

Sedona IPA

American IPA : All Grain : 5.75 gal

kaj030201

see hop substitutions

June 19, 2013 at 11:32pm

0.0/5.0 0 ratings

Ingredients (All Grain5.75 gal)

  • 7 lbs American Vienna

    American Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • 5.5 lbs Belgian Wheat Malt

    Belgian Wheat Malt

    Malted wheat for use in Wheat beers.

  • .5 lbs Rye Malt

    Rye Malt

    Often used in German Ales and specialty beers

  • 2 oz Motueka - 14.0 AA% pellets; boiled 20 min

    Motueka

    An excellent hop in many applications from first kettle additions through to late gift. This hop offers a unique aroma and flavour making it suitable for producing bigger more traditional style Lagers, especially Bohemian Pilsener. Excellent when employed in multiple additions from a single hop bill and sits well on the palate to balance speciality malt sweetness. An excellent variety for Belgian Ales and gives a real edge to Cask Bitter.—NZ Hops Limited

  • .5 oz Taurus - 16.4 AA% pellets; boiled 60 min

    Taurus

    A variety of Hallertau with very high alpha acid content. It has a distinctive hoppy tang with a delicate aroma.

  • 1 oz Motueka - 12.7 AA% pellets; boiled 1 min

    Motueka

    An excellent hop in many applications from first kettle additions through to late gift. This hop offers a unique aroma and flavour making it suitable for producing bigger more traditional style Lagers, especially Bohemian Pilsener. Excellent when employed in multiple additions from a single hop bill and sits well on the palate to balance speciality malt sweetness. An excellent variety for Belgian Ales and gives a real edge to Cask Bitter.—NZ Hops Limited

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

20 minute hop addition is FWH motueka is mosaic taurus is topaz

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.055 1.056 - 1.075
Terminal Gravity: 1.011 1.010 - 1.018
Color: 7.0 SRM 6 - 15
Alcohol: 5.8% ABV 5.50% - 7.50%
Bitterness: 79.8 IBU 40.00 - 70.00

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