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My very own IPA
American IPA • Extract • 20 L
This is my first try on an India Pale Ale on the stronger side(%%)
December 29, 2012 am 09:05am
4.0/5.0 1 rating
Ingredients (Extract, 20 L)
- 0.5 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 3 kg
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 0.5 kg
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 40 g
Cascade - 7.7 AA% whole; boiled 45 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 30 g
Cascade - 7.7 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 30 g
Cascade - 7.7 AA% whole; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 12 g
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Fermentis S-33 Safbrew S-33
Fermentis S-33 Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.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. 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. 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.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.069 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.018 | |
| Color: | 13.2 SRM | 6 - 15 | |
| Alcohol: | 7.2% ABV | 5.5% - 7.5% | |
| Bitterness: | 42.2 IBU | 40 - 70 | |
Discussion
Follow-up after drinking & tasting
2013-01-28 10:10am
Just a quick note on the result. It turned out to be a great beer with a strong hoppy taste. Not as fruity as i had hoped for and next time i will try to add a bit of Dry Hop when fermenting. All folks that have tasted the beer says that it easily compares with a standard Micro-brewed beer beeing sold in Denmark.
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