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Docs IPA 2016

Docs IPA 2016

Specialty IPA • Extract • 5 gal

bonabrewer

Going to add blood oranges as well

February 11, 2016  06:22pm

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • 1.5 lbs Crystal 60;Crisp

    Crystal 60;Crisp

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

  • .5 lbs Red Wheat Malt;Briess

    Red Wheat Malt;Briess

    Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.

  • 2 lbs Amber Dry;Brewferm

    Amber Dry;Brewferm

    Highest quality malt extract powder. Does not contain any proteins.

  • 3.3 lbs Liquid Light Extract

    Liquid Light Extract

    A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.

  • 1 oz Sorachi Ace -10.1 AA% pellets; boiled 60 min

    Sorachi Ace

    Reportedly grown for several years at a Sapporo Breweries Hop Farm in China and exported to Japan and other countries. Sorachi Ace has a unique lemony aroma. Works well with Citra and Simcoe. Ideal for Belgian Saison's or new IPA recipes.

  • .5 oz Centennial -9.0 AA% pellets; boiled 30 min

    Centennial

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

  • 1 oz Amarillo® -8.2 AA% pellets; boiled 10 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 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.

Style (BJCP)

Category: 21 -IPA

Subcategory: B -Specialty IPA

Range for this Style
Original Gravity: 1.051 1.025 -1.120
Terminal Gravity: 1.009 0.995 -1.035
Color: 15.3 SRM 0 -50
Alcohol: 5.4% ABV 2.5% -14.5%
Bitterness: 72.5 IBU 0 -120

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