• Favorite
  • Discuss
  • Subscribe
1015 3C IPA

1015 3C IPA

American IPA • All Grain • 5 gal

afterfx

Centennial, Cascade, Citra

September 24, 2014  03:50pm

4.0/5.0 1 rating

Ingredients (All Grain5 gal)

  • 11 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

  • 1 lbs American Vienna

    American Vienna

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

  • 1 lbs Crystal Malt 40°L

    Crystal Malt 40°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 1 oz Centennial -10.0 AA% pellets; boiled 60 min

    Centennial

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

  • 1 oz Cascade -7.0 AA% pellets; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Citra® -12.0 AA% pellets; boiled 1 min

    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.

  • FermentisUS-05Safale US-05

    FermentisUS-05Safale 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

Mash 90 min. @152˚ 60 min. boil Ferment @ 62˚ for 2 weeks Crash to 34˚ for a couple days

Style (BJCP)

Category: 14 -India Pale Ale (IPA)

Subcategory: B -American IPA

Range for this Style
Original Gravity: 1.063 1.056 -1.075
Terminal Gravity: 1.013 1.010 -1.018
Color: 11.7 SRM 6 -15
Alcohol: 6.6% ABV 5.5% -7.5%
Bitterness: 58.5 IBU 40 -70

Discussion

afterfx

Beautiful

2014-11-14 3:50pm

Should have made this during the heat of the Summer.

Post a Comment

Subscribe to this discussion.