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Ignis Sacer
American IPA • All Grain • 5 gal
All-grain Northwest-style IPA featuring rye malt.
May 31, 2010 pm 09:14pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 8 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
- 2 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 3 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 0.5 lbs
Rye Flaked
Rye Flaked
Imparts a dry, crisp character. Use in rye beers.
- 1 oz
Nugget - 13.0 AA% whole; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 1 oz
Mt. Hood - 5.3 AA% whole; boiled 15 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 oz
Mt. Hood - 5.0 AA% whole; boiled 5 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 0.5 tsp
Irish Moss - halfway through boil (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.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Ignis Sacer is an all-grain version of the legendary (in my circle of friends) RyePA #42. 26% of the grains/adjuncts being rye malt and flaked rye should give an unmistakable character to the brew and a moderately aggressive (by Northwest standards) hop schedule should help maintain a good balance. The name Ignis Sacer is latin for "holy fire" and was used in the middle ages to describe ergot poisoning, a condition caused by eating bread made from ergot-contaminated grains (usually rye).
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: | 14.7 SRM | 6 - 15 | |
| Alcohol: | 6.5% ABV | 5.5% - 7.5% | |
| Bitterness: | 65.8 IBU | 40 - 70 | |
Discussion
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