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9th Inning IPA

9th Inning IPA

American IPA : Extract : 5.5 gal

Blakes Amber Ale v3

IPA

June 27, 2013 at 05:36pm

5.0/5.0 1 rating

Ingredients (Extract5.5 gal)

  • 1 lbs 2-Row Caramel Malt 60L; Briess

    2-Row Caramel Malt 60L; Briess

    Sweet, Pronounced Caramel. 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 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 9.9 lbs CBW® Golden Light Liquid (Malt Extract); Briess

    CBW® Golden Light Liquid (Malt Extract); Briess

    Malty flavor. Characteristics & Applications: • CBW® Golden Light is a liquid, 100% pure malted barley extract made from 100% Briess malt and water. • CBW® Golden Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. Applications: • All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers.

  • .8 oz Magnum - 12.6 AA% pellets; boiled 60 min

    Magnum

    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 1 oz Cascade - 6.2 AA% pellets; boiled 10 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Simcoe® - 13.2 AA% pellets; boiled 10 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 1 oz Cascade - 6.2 AA% pellets; boiled 1 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Simcoe® - 13.2 AA% pellets; boiled 1 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 1 oz Cascade - 6.2 AA% pellets; added dry to secondary fermenter

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Simcoe® - 13.2 AA% pellets; added dry to secondary fermenter

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 1 oz Citra™ - 14.1 AA% pellets; added dry to secondary fermenter

    Citra™

    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • 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

after 7 days dry hop for another 7 days.irish moss last 15 min of boil

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.065 1.056 - 1.075
Terminal Gravity: 1.013 1.010 - 1.018
Color: 13.6 SRM 6 - 15
Alcohol: 6.8% ABV 5.50% - 7.50%
Bitterness: 59.4 IBU 40.00 - 70.00

Discussion

Blakes Amber Ale v3

IPA

2013-06-29 3:17pm

very satisfied with the outcome of this brew!

surferjoe13

Fermentation Temperature

2013-07-31 10:24pm

What temperature or range did you ferment at? I would like to try this recipe, but am inclined to use WLP001.

Blakes Amber Ale v3

temp

2013-08-08 9:51pm

It fermented at about 65 degrees.

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