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Summit IPA
American IPA • All Grain • 6.25 gal
Hopburst
March 15, 2012 pm 01:58pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6.25 gal)
- 7 lbs
Canadian 2-Row Malt; Canada Malting
Canadian 2-Row Malt; Canada Malting
Traditional, premium grade 2-Row malt made from the finest Canadian barley malt varieties. This malt is a suitable base for all beer styles.
- 3 lbs
BEST Munich Malt; Best Malz
BEST Munich Malt; Best Malz
BEST Munich malt is produced through a special germination process followed by a special kilning process which enhances the aroma and the color of the finished malt. Best Munich malt will reinforce color, mouth feel and malt forwardness in your finished beer.
- 2 lbs
BEST Pilsen Malt; Best Malz
BEST Pilsen Malt; Best Malz
Our first class BEST Pilsen Malt gives beer a fresh and rounded taste. It can be used for all types of light beer. It also forms an excellent “light” foundation for almost all beer specialities. The malt is produced from high-quality two-row-spring barley, which was grown in the best German and European barley regions. The properties of the malt: low protein levels, high extract content, light colour and high enzymatic activity.
- .75 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1 oz
Summit™ - 16.1 AA% pellets; boiled 20 min
Summit™
Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.
- 1 oz
Summit™ - 16.1 AA% pellets; boiled 15 min
Summit™
Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.
- 1 oz
Summit™ - 16.1 AA% pellets; boiled 10 min
Summit™
Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.
-
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
This is a hopburst recipe with all the bittering additions done at <20 minutes.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.018 | |
| Color: | 9.7 SRM | 6 - 15 | |
| Alcohol: | 6.2% ABV | 5.5% - 7.5% | |
| Bitterness: | 49.6 IBU | 40 - 70 | |
Discussion
Onion or Garlic Notes
2013-04-12 2:08pm
I'm going to do a Summit IPA too. How did it turn out? Did you notice any onion/garlic flavor/aroma? What is your water like, ie Ca, Sulfate, Cl? Thanks, Jay
Post a Comment
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