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CDA - 10.1.11
American IPA • All Grain • 5.5 gal
-Brewed on 10/1/2011 -Racked to secondary on 10/14/2011 -FG: 1.012 -Bottled on 11/3/2011 with 2/3cups sugar for 5 gal -Overcarbonated!
September 30, 2011 pm 03:57pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 9.5 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1.25 lbs
Weyermann Carafa® II; Weyermann
Weyermann Carafa® II; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- 1.5 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- .25 lbs
Special Roast Malt; Briess
Special Roast Malt; Briess
Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .75 oz
Warrior® - 16.7 AA% pellets; boiled 60 min
Warrior®
New hop with much potential. Very stable.
- .25 oz
Warrior® - 16.7 AA% pellets; boiled 30 min
Warrior®
New hop with much potential. Very stable.
- .5 oz
Mt. Hood - 6.1 AA% pellets; boiled 15 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
-
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
Not room for all hops in recipe calculator, see below: Other Late Addition Hops: .5 oz Cascade (5.4%) - 15 min .25 oz Mt. Rainier (6.1%) - 2 min .25 oz Simcoe (12.2%) - 2 min .25 oz Amarillo (9.3%) - 2 min .5 oz Cascade (5.4%) - 2 min Dry Hops: .25 oz Mt. Rainier (6.1%) .25 oz Simcoe (12.2%) .25 oz Amarillo (9.3%) Total Hops: 1 oz Warrior (16.7%) 1 oz Cascade (5.4%) 1 oz Mt. Rainier (6.1%) .5 oz Simcoe (12.2%) .5 oz Amarillo (9.3%) mystery homegrown hops t.b.d.
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: | 31.3 SRM | 6 - 15 | |
| Alcohol: | 6.3% ABV | 5.5% - 7.5% | |
| Bitterness: | 70.1 IBU | 40 - 70 | |
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