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VARIATION 9-26-13 JZ Hop Hammer p189 BCS

VARIATION 9-26-13 JZ Hop Hammer p189 BCS

Imperial IPA : All Grain : 6 gal

GSiegl

BREWED 9-26-13

September 26, 2013 at 09:24am

0.0/5.0 0 ratings

Ingredients (All Grain6 gal)

  • 15.25 lbs Standard 2-Row; Rahr

    Standard 2-Row; Rahr

    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

  • .5 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.

  • .5 lbs White Wheat; Rahr

    White Wheat; Rahr

    Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • 1.5 lbs White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 2 oz Chinook - 11.1 AA% pellets; boiled 90 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 2 oz Columbus - 13.9 AA% pellets; boiled 90 min

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 1 oz Simcoe® - 13.0 AA% pellets; boiled 45 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 1 oz Columbus - 13.9 AA% pellets; boiled 30 min

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 2.25 oz Centennial - 8.7 AA% pellets; boiled 1 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1 oz Simcoe® - 13.0 AA% pellets; boiled 1 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 1.75 oz Centennial - 8.7 AA% pellets; added dry to secondary fermenter

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 3.25 oz Columbus - 13.9 AA% pellets; added dry to secondary fermenter

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 1.75 oz Simcoe® - 13.0 AA% pellets; added dry to secondary fermenter

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 1 ea Whirlfloc Tablets (Irish moss) - 15 min boil (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • 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

issues with grind and mash Temp (too low) ened w/ ~5.5-6G 1.082 (7-Up & yellow at 67F in chest freezer)

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: C - Imperial IPA

Range for this Style
Original Gravity: 1.082 1.075 - 1.090
Terminal Gravity: 1.014 1.010 - 1.020
Color: 8.1 SRM 8 - 15
Alcohol: 9.0% ABV 7.50% - 10.00%
Bitterness: 280.2 IBU 60.00 - 120.00

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