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Doc's Fall IPA 2016

Doc's Fall IPA 2016

American IPA • Extract • 5 gal

bonabrewer

A maltier piney version of my summer IPA

September 14, 2016  10:04am

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • 2 lbs Crystal 40;Great Western

    Crystal 40;Great Western

    A fully modified and saccharified two-row crystal malt roasted to a target color of 40° ASBC. A versatile malt providing moderate color and caramel flavor.

  • .4 lbs 2-Row Brewers Malt;Briess

    2-Row Brewers Malt;Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 6 lbs Maris Otter Light Liquid;Muntons

    Maris Otter Light Liquid;Muntons

    Made using only the finest East Anglian Maris Otter barley. Contains a minimum of 60% Maris Otter and makes an ideal base ingredient for any beer recipe. Good malting characteristics, low nitrogen content and forgiving brew-house performance.

  • 2 oz Cascade -5.5 AA% whole; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Chinook -13.0 AA% pellets; boiled 15 min

    Chinook

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

  • 1 oz Simcoe® -13.0 AA% pellets; boiled 0 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 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: A -American IPA

Range for this Style
Original Gravity: 1.054 1.056 -1.070
Terminal Gravity: 1.009 1.008 -1.014
Color: 15.1 SRM 6 -14
Alcohol: 5.9% ABV 5.5% -7.5%
Bitterness: 65.4 IBU 40 -70

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