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Downsy Hatch 75min 3PA

Downsy Hatch 75min 3PA

Imperial IPA • Partial Mash • 6.5 gal

Lupulin Fields

Updated: 3/8/13 Brewed: 3/10/13

December 25, 2012 am 01:54am

0.0/5.0 0 ratings

Ingredients (Partial Mash, 6.5 gal)

  • 4 lbs 2-Row Brewers Malt (Organic); Briess

    2-Row Brewers Malt (Organic); Briess

    Mild malty flavor. USDA Organic, 100% Organic. 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 lbs Caramel Malt 20L; Briess

    Caramel Malt 20L; Briess

    Candylike sweetness, mild caramel flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 20L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .5 lbs Caramel Malt 80L; Briess

    Caramel Malt 80L; Briess

    Pronounced caramel, slight burnt sugar, raisiny, prune flavors. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 7.00 lbs CBW® Pilsen Light Liquid (Malt Extract); Briess

    CBW® Pilsen Light Liquid (Malt Extract); Briess

    Neutral to subtle flavor. Characteristics & Applications: • CBW® Pilsen Light is a liquid, 100% pure malted barley extract made from 100% Briess malts and water. It is the lightest pure malted barley extract available and produces a very crisp, clear wort. • CBW® Pilsen Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance.

  • 2.00 lbs CBW® Sparkling Amber Liquid (Malt Extract); Briess

    CBW® Sparkling Amber Liquid (Malt Extract); Briess

    Sweet, malty, caramel flavor. Characteristics & Applications: • CBW® Sparkling Amber is a liquid, 100% pure malted barley extract made from a blend of 100% Briess malts and water. • CBW® Sparkling Amber can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. • All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers. • Use in the production of Pale Ales, Red and Amber Ales, Munich Style Beers, Bock and Oktoberfest Beers, Scottish Ales, and darker beers including Stouts and Porters.

  • 3.00 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • .50 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • .50 lbs Maple Syrup

    Maple Syrup

    Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.

  • 3.00 oz Summit™ - 17.7 AA% whole; boiled 60 min

    Summit™

    Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.

  • 2.00 oz Magnum - 16.4 AA% whole; boiled 15 min

    Magnum

    Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.

  • 2.00 oz Columbus - 15.0 AA% whole; boiled 1 min

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 1 ea Whirlfloc Tablets (Irish moss) - (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • 1 tsp 5.2 pH Stabilizer - (omitted from calculations)

    5.2 pH Stabilizer

    Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.

  • 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

double packet of yeast. 1 tsp of Gypsum added to 6 gal of cold water 1 gal reserved for sparging 5.5 lbs of grains in a bag, added to 5 gal of water at 165. left covered for 45 mins with occasional stirring. 1st wort hops added at 30 min mark of steep. 1oz Summit Hops 75 min 1oz Summit Hops 30 min 1oz Magnum Hops 20 min 1oz Magnum Hops 15 min added LME, brown sugar, and corn sugar 10 min 1 Whirlfloc Tablet 5 min 1oz Summit Hops 1 min 1oz Columbus Hops Flame out 1oz Columbus Hops through strainer with hot wort Grain only Wort OG: 1.025 Final Wort OG: 1.093 Gravity Secondary: 1.020 FG: 1.017 Brew Date: 3/10/13 Secondary: 4/4/13 Dry Hopped: 4/20/13 Bottle Date: 5/4/13 Good Carbonation: 6/11/13

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: C - Imperial IPA

Range for this Style
Original Gravity: 1.090 1.075 - 1.090
Terminal Gravity: 1.015 1.010 - 1.020
Color: 14.6 SRM 8 - 15
Alcohol: 9.9% ABV 7.5% - 10%
Bitterness: 172.5 IBU 60 - 120

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