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Marc Modified
English IPA • All Grain • 5 gal
October 14, 2001 am 07:56am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1.5 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- .5 oz
Magnum - 15.1 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- .5 oz
Mt. Hood - 6.5 AA% pellets; boiled 30 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
Tettnanger - 6.8 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Crystal - 4.1 AA% pellets; boiled 10 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- .5 oz
Tettnanger - 6.8 AA% pellets; boiled 10 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 2 tsp
gypsum added to mash - (omitted from calculations)
gypsum added to mash
-
Wyeast 1742 Swedish Porter
Wyeast 1742 Swedish Porter
Floral nose, malty finish. Stark beer Nordic style of unknown origin.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: A - English IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.018 | |
| Color: | 12.5 SRM | 8 - 14 | |
| Alcohol: | 5.2% ABV | 5% - 7.5% | |
| Bitterness: | 61.9 IBU | 40 - 60 | |
Discussion
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