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Belgian-American IPA

Belgian-American IPA

American IPA • All Grain • 19.50 L

bear2bear

American IPA with Belgian special malts, Aromatic, Honey and Special B. FWH for the bittering hops, as usual for this season, which has contributed to the high IBU.

January 7, 2018 at 09:16pm

0.0/5.0 0 ratings

Ingredients (All Grain19.50 L)

  • 5.230 kg 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

  • 0.220 kg American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • 0.220 kg Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 0.220 kg Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • 0.110 kg Belgian Special B

    Belgian Special B

  • 14 g Magnum - 15.5 AA% whole; boiled 90 min

    Magnum

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

  • 14 g Zeus - 17.5 AA% whole; boiled 90 min

    Zeus

    Zeus is often grouped together with Columbus and Tomahawk® and labeled as CTZ. They are referred to as Super High Alpha varieties, having alpha acid content of between 14.5-16.5%. Together they make up approximately a quarter of the entire U.S. hop acreage.—usahops.org

  • 14 g Amarillo® - 8.9 AA% whole; 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.

  • 14 g Citra™ - 15.1 AA% whole; boiled 10 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.

  • 14 g Amarillo® - 8.9 AA% whole; boiled 0 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.

  • 14 g Citra™ - 15.1 AA% whole; boiled 0 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.

  • 15 g Amarillo® - 8.5 AA% pellets; boiled 0 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.

  • 1 tsp Irish Moss - Boil for 15 min. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • 0.5 tsp Wyeast Nutrient - Boil for 10 min. (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • 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

1/12 tsp of campden powder is added to the mashing water and the sparging water each. 1 tsp of gypsum is added to the mashing water. 1 step temperature mashing with mash-out. Sacchraification rest: 66C 90 min. Mash-out: 76C 10 min. Strike temp.: 73.5C. Bittering hops (Zeus and Magnum) were put in the first wort. Brewed on 1/8/18. OG was 1.068.

Style (BJCP)

Category: 21 - IPA

Subcategory: A - American IPA

Range for this Style
Original Gravity: 1.062 1.056 - 1.070
Terminal Gravity: 1.010 1.008 - 1.014
Color: 14.2 SRM 6 - 14
Alcohol: 6.8% ABV 5.5% - 7.5%
Bitterness: 82.8 IBU 40 - 70

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