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The Decision
English IPA • Extract • 5.5 gal
This is a True Brew kit that I am beefing up the grain bill a little, customizing the hops, and using my "decision day" to brew :)
September 27, 2011 pm 02:35pm
3.0/5.0 1 rating
Ingredients (Extract, 5.5 gal)
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1 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
- 6.6 lbs
Liquid Amber; Muntons
Liquid Amber; Muntons
Made from a blend of pale and crystal malts this product provides the ideal building block for Ale and Bitter style beers.
- .60 oz
First Gold - 7.5 AA% pellets; boiled 10 min
First Gold
First commercial dwarf hop designed for aroma consideration in England, a very promising hop.
- .60 oz
Challenger - 11.5 AA% pellets; boiled 10 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 1 oz
Challenger - 11.5 AA% pellets; boiled 45 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 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.
-
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
The hops used are actually Pilgrim, not Challenger, but they have very similar characteristics and that is what BT has listed. I also added half an ounce of UK First Gold pellets and half an ounce of Pilgrim pellets for the last 2 minutes. After racking into the secondary, I plan to dry hop with one oz. of UK First Gold, I do not have the BT membership, so the additional hops are not included in the calculations. Due to this, the IBUs are going to be a considerable amount higher than they appear on the recipe.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: A - English IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.018 | |
| Color: | 14.8 SRM | 8 - 14 | |
| Alcohol: | 5.5% ABV | 5% - 7.5% | |
| Bitterness: | 39.5 IBU | 40 - 60 | |
Discussion
Hop head's delight
2011-11-05 12:23am
I also made a tea of a 1/2 oz of Columbus and added into the secondary with the dry hops. This came out very hoppy (almost bomb style) which took a couple of drinks for me to get used to, but after that, I enjoyed it..
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