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Northwestern India Red A,S,S Ale
Specialty Beer • All Grain • 5.5 gal
Vaguely like Rogue Cap'n Sig's Northwestern Ale. The A,S,S denotes hop schedule: Amarillo, Simcoe, Strisselspalt.
August 23, 2012 pm 10:00pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 11 lbs
Northwest Pale Ale Malt; Great Western
Northwest Pale Ale Malt; Great Western
A slightly darker base malt than our Premium 2-Row, our Northwest Pale Ale Malt is produced from well-modified, Western-grown 2-Row barley, with a kilning regimen based closely on traditional British Pale Ale malting practices. Contributes a malty complexity to beer flavor and aroma. Excellent in American Pale Ales and American versions of British beer styles.
- 1 lbs
Carastan® Malt; Bairds Malt
Carastan® Malt; Bairds Malt
A British pale, brown-colored, crystal malt with a caramel/toffee flavor and hints of toasted bread.
- .25 lbs
Chocolate Malt; Bairds Malt
Chocolate Malt; Bairds Malt
This product is used in the production of Porters and sweet Stouts. The flavour is sharp and somewhat acrid. A great deal of care is needed in the use of this material because of its intense colour and flavour. Manufacture is similar to Amber malt but higher final temperatures are used. Flavour again is due to pyrazines and pyrroles.
- .1875 lbs
Crystal 150; Great Western
Crystal 150; Great Western
Similar to the C120, but with a much more intense flavor and color. May get a hint of the burnt character.
- .5 lbs
Barley (Pregelatinized Flakes); Briess
Barley (Pregelatinized Flakes); Briess
Characteristics & Applications: • Pregelatinized Barley Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Barley Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. • Use in place of corn as an adjunct to eliminate corn flavor in the finished beer. • Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer.
- 2 oz
Amarillo® - 8.5 AA% pellets; boiled 50 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 1 oz
Simcoe® - 13.0 AA% pellets; boiled 15 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 2 oz
Strisselspalter - 3.2 AA% pellets; boiled 1 min
Strisselspalter
French variety related to Hallertauer.
- 8 ea
Ferm-Cap S - one-half normal dose (omitted from calculations)
Ferm-Cap S
A silica-based emulsion with the ability to increase fermentation capacity and improve hop utilization with no negative effect on final beer head stability. Can reduce required fermenter head space from 20% to about 5%. Product is removed from the beer on yeast cells and tank walls.
- 2 ea
Whirlfloc Tablets (Irish moss) - 10min before flame out (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
Wyeast 1764-PC ROGUE Pacman
Wyeast 1764-PC ROGUE Pacman
A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles.
Notes
+ Single Step Mash @ 155F + FWH 1oz Amarrillo + Ferment @ 65F for 7 days + Diacetyl rest @ 72F for 3 days + Dry Hop 1oz Amarillo 7 days @ 69F + Cold crash @ 45F for 7 days
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 19.2 SRM | 1 - 50 | |
| Alcohol: | 6.2% ABV | 2.5% - 14.5% | |
| Bitterness: | 84.8 IBU | 0 - 100 | |
Discussion
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