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Huge IPA
Imperial IPA • Extract • 5 gal
Holy Moly
October 27, 2010 am 03:38am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.5 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- 0.5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.25 lbs
Golden Naked Oats
Golden Naked Oats
Huskless oat crystal malt. Exotic ingredient for subtle nutty difference. This malt lends a sweet berry-nut flavor. Use at a rate of 4-15% of the total grist to deliver a deep golden hue with light caramel flavors as well as a creamy, satin finish.
- 8.00 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.
- 1.00 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 0.5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.5 oz
Simcoe® - 13.0 AA% pellets; boiled 60 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 1.5 oz
Amarillo® - 8.5 AA% pellets; boiled 15 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.
- 1.0 oz
Ahtanum® - 6.0 AA% pellets; boiled 5 min
Ahtanum®
Good for lagers, american ales, Floral. citrus, sharp and piney.
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: C - Imperial IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.088 | 1.075 - 1.090 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.020 | |
| Color: | 16.8 SRM | 8 - 15 | |
| Alcohol: | 9.5% ABV | 7.5% - 10% | |
| Bitterness: | 91.9 IBU | 60 - 120 | |
Discussion
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