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Three Twelves IPA
American IPA • All Grain • 5.5 gal
Will brew mid October to be served on 12-12-12. Vaguely like DFH 60.
August 26, 2012 pm 06:27pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 13 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.
- .5 lbs
Amber Malt; Bairds Malt
Amber Malt; Bairds Malt
This material has a light, biscuity dry flavour and can be used to produce some Bitter and Mild Ales and sweet Stouts in the UK, as well as the traditional London Porters that have come back into favour recently. The flavour is quite intense and caution in the use of this material is required. The material is manufactured by roasting kilned malt - a Lager malt of good modification is best - progressively raising the temperature of the material from ambient to 150/160°C. Because there is no saccharification stage the non-enzymic browning reactions follow a different pattern, and the end products are nitrogen containing heterocycles of the pyrrole and pyrazine type, the pyrazines being mainly responsible for the bitterness.
- 1 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 60 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 - 8 drops (1/2 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) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Notes
+ Single Step Mash @ 155F + Sparge @ 170 + FWH 1oz Amarillo + 60m boil + Pitch @ 60F, keep temp between 60 - 65F in swamp cooler until krausen drops (4 days?) + Remove from swamp cooler for diacetyl rest @ 72F for 3 days + Add Dry Hop 1oz Amarillo and swamp cool 4 days @ between 65 - 69F + Rack to secondary & cold crash @ 45F for 7 days + Remove from fridge 12-24hr before bottling. + Add priming sugar (according to KotMF caculator) and bottle.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.018 | |
| Color: | 12.7 SRM | 6 - 15 | |
| Alcohol: | 6.9% ABV | 5.5% - 7.5% | |
| Bitterness: | 91.1 IBU | 40 - 70 | |
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