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C-Saw IPA
American IPA • All Grain • 5.75 gal
Cluster is Citra, Select is Sorachi Ace
January 8, 2011 am 11:41am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.75 gal)
- 10 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
- 2.75 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- .25 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- 1 lbs
Rice Flaked
Rice Flaked
Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners
- 1.5 oz
Cluster - 11.5 AA% pellets; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 1.5 oz
Cluster - 11.5 AA% pellets; boiled 15 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 1 oz
Nelson Sauvin™ - 12.4 AA% pellets; boiled 5 min
Nelson Sauvin™
Early trials with Nelson Sauvin immediately revealed it to be somewhat different in its brewing character than other hop cultivars. This variety imparts certain grape like flavours to the beer; flavours which have yet to be positively identified. To acknowledge this Sauvignon Blanc flavour the variety was named Nelson Sauvin.
-
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: | 1.060 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.018 | |
| Color: | 6.7 SRM | 6 - 15 | |
| Alcohol: | 6.3% ABV | 5.5% - 7.5% | |
| Bitterness: | 96.6 IBU | 40 - 70 | |
Discussion
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