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New Years IPA 2012
American IPA • All Grain • 5 gal
Turned out quite well.
June 30, 2012 pm 12:22pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 5.5 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.
- 0.75 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- .5 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 0.75 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 5.0 lbs
German 2-row Pils
German 2-row Pils
- 0.75 oz
Warrior® - 16.7 AA% pellets; boiled 60 min
Warrior®
New hop with much potential. Very stable.
- 1 oz
Cascade - 5.5 AA% whole; boiled 2 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Cascade - 5.5 AA% whole; boiled 0 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
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
- Mashed at 150 F - Added 1 oz hops continuously from 10-1 min - Added 1 oz hops at 1 min OG: 1.065 (5 gallons) - Racked to secondary on 1/16/2012 - Added 2 oz of loose hops - Made hop aroma tea w/ .5 oz of loose hops on 2/1/2012
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.018 | |
| Color: | 10.7 SRM | 6 - 15 | |
| Alcohol: | 6.8% ABV | 5.5% - 7.5% | |
| Bitterness: | 62.2 IBU | 40 - 70 | |
Discussion
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