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White River IIPA
Imperial IPA • Partial Mash • 4.5 gal
A new bigger West Coast Dry Hopped IPA. A little bigger, a little simpler, a little more advanced.
August 11, 2013 am 01:06am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 4.5 gal)
- 3.00 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.
- 1.00 lbs
Caramel Malt 10L; Briess
Caramel Malt 10L; 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 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 6-Row Malting Barley varieties.
- 2.00 lbs
Pale Ale Malt; Briess
Pale Ale Malt; Briess
Golden color with a malty flavor. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.50 lbs
BEST Munich Malt; Best Malz
BEST Munich Malt; Best Malz
BEST Munich malt is produced through a special germination process followed by a special kilning process which enhances the aroma and the color of the finished malt. Best Munich malt will reinforce color, mouth feel and malt forwardness in your finished beer.
- 6.00 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.
- 3.00 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 4.00 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
Simcoe® - 14.2 AA% pellets; boiled 15 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 8.00 oz
Centennial - 10.1 AA% whole; boiled 5 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 ea
Whirlfloc Tablets (Irish moss) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
- 1 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
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
2oz Summit Hops 60 min left in boil 1oz Summit Hops @ 48min left in boil 1oz Summit Hops @ 35 min left in boil 1oz Citra Pellet Hops @ 30 min left in boil 1oz Citra Pellet Hops @ 25 min left in boil 1oz Simco Pellet Hops @ 20 min left in boil 1 Whirlfloc Tablet @ 15 min left in boil 1oz Centennial Hops @ 13 min left in boil 1/2 tsp Wyeast Nutrient @ 10 min left in boil 1oz Simco Pellet Hops @ 10 min left in boil 1oz Centennial pellet Hops @ 5 min left in boil 1oz Centennial pellet Hops @ 2 min left in boil 1oz Centennial Hops @ 1 min left in boil 1oz Centennial Hops @ flame out Double packet of Wyeast ROGUE Pacman pitched 3 lbs Corn Sugar added on day 5, all fermentation activity had ceased, time to reinvigorate and step up the ABV. Brew Date: Wed 8/21/13 Secondary: Sunday 9/8/13 Dry Hop: 9/20/13 Bottle: 10/4/13 Debut: 11/7/13 Grain only wort OG: 1.027 Final boiled wort OG: 1.069 Wort when corn sugar added OG: 1.021 FG: 1.017
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: C - Imperial IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.105 | 1.075 - 1.090 |  |
| Terminal Gravity: | 1.018 | 1.010 - 1.020 | |
| Color: | 8.6 SRM | 8 - 15 | |
| Alcohol: | 11.6% ABV | 7.5% - 10% | |
| Bitterness: | 376.5 IBU | 60 - 120 | |
Discussion
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