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Minor Threat IPA
American IPA • Partial Mash • 5 gal
What started as a Brew Dog Hardcore IPA clone became this...
January 14, 2011 pm 05:50pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 8 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 3 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- .5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Simcoe® - 13.0 AA% pellets; boiled 60 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 1 oz
Warrior® - 16.0 AA% pellets; boiled 30 min
Warrior®
New hop with much potential. Very stable.
- 1 oz
Simcoe® - 13.0 AA% pellets; boiled 10 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.
Notes
Hardcore IPA clone.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.072 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.018 | |
| Color: | 6.9 SRM | 6 - 15 | |
| Alcohol: | 7.6% ABV | 5.5% - 7.5% | |
| Bitterness: | 91.4 IBU | 40 - 70 | |
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