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experimental ipa
American IPA • Extract • 5 gal
this is my first attempt at an original and simple ipa
August 26, 2010 am 06:18am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.52 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 9.75 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 0.7 oz
Columbus - 15.0 AA% pellets; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 0.50 oz
Simcoe® - 13.0 AA% pellets; boiled 15 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 0.50 oz
Simcoe® - 13.0 AA% pellets; boiled 1 min
Simcoe®
Used for aromatic, and especially bittering properties.
-
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.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.068 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.018 | |
| Color: | 10.8 SRM | 6 - 15 | |
| Alcohol: | 7.2% ABV | 5.5% - 7.5% | |
| Bitterness: | 47.7 IBU | 40 - 70 | |
Discussion
Great
2010-08-26 9:36am
This is a great, go-to recipe. You may want to add 0.25 lbs Cara-pils malt, depending on which extract you use (ie. Briess already has carapils in it). This can be used as a base for many variations. Just swapping the Simcoe and Columbus for bittering and flavoring/aroma will create a whole new character, or dry hopping for a real Simcoe aroma blast. I recently did all Simcoe and all Columbus batches similar to this recipe and both were excellent. I've been wanting to try a mixture of the two like this.
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