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A Darker Shade of Pale
American IPA • All Grain • 5.5 gal
N/A
January 6, 2014 pm 12:21pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 12 lbs
Pale Ale Malt; Rahr
Pale Ale Malt; Rahr
A principal ingredient of cask ales using heritage barleys.
- 0.50 lbs
American Caramel 90°L
American Caramel 90°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- 0.25 lbs
Victory® Malt; Briess
Victory® Malt; Briess
Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 0.125 lbs
De-Bittered Black Malt (Mout Roost 1400); Dingemans
De-Bittered Black Malt (Mout Roost 1400); Dingemans
Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.
- 0.25 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1.0 oz
Simcoe® - 13.0 AA% pellets; boiled 60 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 1.0 oz
Cascade - 5.5 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.0 oz
Centennial - 10.0 AA% whole; boiled 0 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
-
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.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.018 | |
| Color: | 16.9 SRM | 6 - 15 | |
| Alcohol: | 6.3% ABV | 5.5% - 7.5% | |
| Bitterness: | 62.7 IBU | 40 - 70 | |
Discussion
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