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Ed's Head 1PA
American IPA • All Grain • 5.25 gal
My first IPA
February 16, 2013 am 10:39am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.25 gal)
- 1 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract 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 10L 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 2-Row Malting Barley varieties.
- 1 lbs
Cara-Pils® Malt; Briess
Cara-Pils® Malt; Briess
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
Vienna Malt; Briess
Vienna Malt; Briess
Malty, very slight biscuit flavor. Characteristics & Applications: • Can be used as a base malt • Use with Caramel Malts to produce malty red and amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 10 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. 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.
- .50 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .25 lbs
Chocolate Wheat Malt; Weyermann®
Chocolate Wheat Malt; Weyermann®
German-grown top-quality wheat (2004 harvest). Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted, coffee-brown, aromatic kernels. Adds deep-opaque color and complex flavors to very dark ales. Recommended Quantities: Up to 5% Suitability (beer styles): Ales only: Dunkelweizen, Altbier, specialty ales
- .75 oz
Chinook - 11.1 AA% pellets; boiled 75 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- .75 oz
Centennial - 8.7 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Cascade - 6.2 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .25 oz
Chinook - 11.1 AA% pellets; boiled 0 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- .25 oz
Centennial - 8.7 AA% pellets; boiled 0 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.018 | |
| Color: | 16.2 SRM | 6 - 15 | |
| Alcohol: | 6.4% ABV | 5.5% - 7.5% | |
| Bitterness: | 62.5 IBU | 40 - 70 | |
Discussion
Brewed it today
2013-02-19 5:59pm
Brewed this batch today....things went pretty well except that my efficiency sucked for some reason....going into the fermentor it smelled exceptional, I cant wait to give this one a taster after primary.
Racked to Secondary
2013-02-24 5:58pm
I moved it to the secondary today....the SG was at 1.014, and after moving it, it is still fermenting pretty good! So I figure this is gonna go bit lower than calculated. Its a little darker than the picture, so the dark wheat was probably darker than the calculations. Has a nice taste with a nice bitterness
Numbers...
2013-02-24 9:54pm
Went back in to change some of the numbers and ingredients to better match what I actually used...had the wrong dark wheat in there, after the change the picture is closer to what it is. I had to add a blowoff tube to the carboy because it is still going so strong...even though it was at the suggested terminal gravity.....although I did mash it at 149 which would make the wort a bit more fermentable
Re-racked Today
2013-03-02 1:40pm
Since it was still bubbling quite a bit when I racked last time, there was still a good amount of trub and dead yeast at the bottom, so I racked again. The SG was at 1.008, and its still has some activity. The taste is nice with a crisp finish (as much as I could tell from 2 small tastes) with a nice bitterness. Since this yeast is doing such a good job of crunching up the sugars I am going to do a little yeast washing with this batch and save some for later batches. Its looking good!!!!! In another 5 days or so I'm gonna crash cool it and send it to the keg to let it rest for another bunch of weeks until a tap opens up.....should be awesome by then!!
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