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Chuck's Anchors Aweigh IPA
English IPA • All Grain • 5 gal
I will try my first decoction mash on this old smoothy. It should be great !
October 22, 2001 pm 01:35pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 7 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
- 3/4 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1/2 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1/2 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 1 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 1.0 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1.0 oz
Bullion - 8.8 AA% pellets; boiled 60 min
Bullion
Neutral. Not highly regarded.
- 0.5 oz
Mt. Hood - 4.2 AA% pellets; boiled 40 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 0.5 oz
Mt. Hood - 4.2 AA% pellets; boiled 20 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 0.5 oz
Mt. Hood - 4.2 AA% pellets; boiled 1 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 0.75 oz
Mt. Hood - 4.2 AA% pellets; added dry to secondary fermenter
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 1/4 tsp
Wyeast nutrient - (omitted from calculations)
Wyeast nutrient
-
Wyeast 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Notes
Toast one lb of the American two row malt for ten minutes at 350 deg . This will darken the color somewhat. Perform a two step infusion as outlined by Papazian.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: A - English IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.018 | |
| Color: | 12.3 SRM | 8 - 14 | |
| Alcohol: | 5.0% ABV | 5% - 7.5% | |
| Bitterness: | 56.4 IBU | 40 - 60 | |
Discussion
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