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BigDaddy IPA

American IPA • Partial Mash • 5 gal

BrewDaddy

BigDaddy gonna spank you!!

September 30, 2010 pm 09:01pm

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5 gal)

2.25 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.
2.25 lbs Pale Ale Malt; Bairds Malt

Pale Ale Malt; Bairds Malt

Pale Ale malt forms the majority of the grist for a typical U.K. Pale Ale or Bitter beer and is made from some of the best barley available. There is an emphasis on single variety and low protein levels. The barley will be fully steeped and germinated before the green malt is loaded to the kiln. Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45°L there is still enough activity to convert for example 5% of Crystal malt and 5 -10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65°C, so modification has to be high to cope with this and a coarse grist is normally used. Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties.
0.25 lbs Honey Malt

Honey Malt

Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
0.25 lbs Caramalt 33; Bairds Malt

Caramalt 33; Bairds Malt

Caramalts are used to give colour and flavour to pale Lager beers but should be used with care to avoid making the beer too dark or giving it too cloying a flavour. They also change the oxidation - reduction state of a beer, and can therefore improve the stability of a beer by preventing the formation of oxidised (cardboard) flavours.
0.25 lbs American Caramel 40°L

American Caramel 40°L

Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
2.0 lbs Dry Amber Extract

Dry Amber Extract

Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
3.0 lbs Pale Liquid; Alexanders

Pale Liquid; Alexanders

Reportedly lightest colored malt extract available.
.75 lbs Honey

Honey

Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
1.5 oz Challenger - 8.0 AA% pellets; boiled 60 min

Challenger

Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
0.75 oz Centennial - 10.0 AA% pellets; boiled 15 min

Centennial

Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
0.50 oz Liberty - 4.0 AA% pellets; boiled 1 min

Liberty

Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
1 tsp Irish Moss - (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.
White Labs WLP051 California Ale V

White Labs WLP051 California Ale V

From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.

Notes

Dry hop with 1 oz of fuggles and be sure to clean your room!!

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

		Range for this Style
Original Gravity:	1.069	1.056 - 1.075
Terminal Gravity:	1.014	1.010 - 1.018
Color:	12.1 SRM	6 - 15
Alcohol:	7.2% ABV	5.5% - 7.5%
Bitterness:	54.1 IBU	40 - 70

	Apparent	Real
Original Extract:	16.82 P	16.82 P
Terminal Extract:	3.60 P	6.13 P
Attenuation:	78.6%	63.6%
	% by Volume	% by Weight
Alcohol:	7.2%	5.7%

	Weight	Calories
Alcohol:	20.4 g	140.7
Carbs:	21.7 g	82.5
Protein:	1.5 g	6.1
		Total Calories
		229.2

Fermentables

Total: 11.00 lbs

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
2-Row Brewers Malt 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.	2.25 lbs
Pale Ale Malt Pale Ale Malt; Bairds Malt Pale Ale malt forms the majority of the grist for a typical U.K. Pale Ale or Bitter beer and is made from some of the best barley available. There is an emphasis on single variety and low protein levels. The barley will be fully steeped and germinated before the green malt is loaded to the kiln. Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45°L there is still enough activity to convert for example 5% of Crystal malt and 5 -10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65°C, so modification has to be high to cope with this and a coarse grist is normally used. Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties.	2.25 lbs
Honey Malt Honey Malt Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.	0.25 lbs
Caramalt 33 Caramalt 33; Bairds Malt Caramalts are used to give colour and flavour to pale Lager beers but should be used with care to avoid making the beer too dark or giving it too cloying a flavour. They also change the oxidation - reduction state of a beer, and can therefore improve the stability of a beer by preventing the formation of oxidised (cardboard) flavours.	0.25 lbs
American Caramel 40°L American Caramel 40°L Provides color, a unique flavor, body, and contributes to foam retention and beer stability.	0.25 lbs
Dry Amber Extract Dry Amber Extract Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.	2.0 lbs
Pale Liquid Pale Liquid; Alexanders Reportedly lightest colored malt extract available.	3.0 lbs
Honey Honey Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.	.75 lbs

	Quantity	Boiled
Challenger (8%) Challenger Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.	1.5 oz	60 min
Centennial (10%) Centennial Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.	0.75 oz	15 min
Liberty (4%) Liberty Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.	0.50 oz	1 min

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Recipe Search

Products

BigDaddy IPA

Ingredients (Partial Mash, 5 gal)

2-Row Brewers Malt; Briess

Pale Ale Malt; Bairds Malt

Honey Malt

Caramalt 33; Bairds Malt

American Caramel 40°L

Dry Amber Extract

Pale Liquid; Alexanders

Honey

Challenger

Centennial

Liberty

Irish Moss

White Labs WLP051 California Ale V

Notes

Style (BJCP)

Analysis

Fermentables

2-Row Brewers Malt; Briess

Pale Ale Malt; Bairds Malt

Honey Malt

Caramalt 33; Bairds Malt

American Caramel 40°L

Dry Amber Extract

Pale Liquid; Alexanders

Honey

Hops

Challenger

Centennial

Liberty

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

BigDaddy IPA

Ingredients (Partial Mash, 5 gal)

2-Row Brewers Malt; Briess

Pale Ale Malt; Bairds Malt

Honey Malt

Caramalt 33; Bairds Malt

American Caramel 40°L

Dry Amber Extract

Pale Liquid; Alexanders

Honey

Challenger

Centennial

Liberty

Irish Moss

White Labs WLP051 California Ale V

Notes

Style (BJCP)

Analysis

Fermentables

2-Row Brewers Malt; Briess

Pale Ale Malt; Bairds Malt

Honey Malt

Caramalt 33; Bairds Malt

American Caramel 40°L

Dry Amber Extract

Pale Liquid; Alexanders

Honey

Hops

Challenger

Centennial

Liberty

Discussion

Post a Comment

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Recently Reviewed