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First BIAB Humulus Lupulus Revisited

American IPA • All Grain • 3.5 gal

ruthenian

Calculating first BIAB 3 gallon

December 13, 2014 pm 03:53pm

0.0/5.0 0 ratings

Ingredients (All Grain, 3.5 gal)

6.875 lbs Standard 2-Row; Rahr

Standard 2-Row; Rahr

Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
.375 lbs Munich Malt; Dingemans

Munich Malt; Dingemans

Dingemans Munich malt undergoes higher kilning temperatures than pale malt. The resulting malt will lend a full, malty flavor and aroma, and an orange-amber color. This malt can make up to 100% of the grain bill, but low diastatic power makes this malt unsuitable for use with adjuncts.
.1875 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.
.1875 lbs Melanoidin Malt; Weyermann®

Melanoidin Malt; Weyermann®

German-grown two-row spring barley (2004 harvest). Product Characteristics: High degree of modification of both proteins and starches. Excellent friability. Low β- glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown color, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Dunkel, Bock, Doppelbock Ales: Amber, Dark, Scottish, Irish Red
.5 oz Cluster - 8.1 AA% pellets; boiled 60 min

Cluster

Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
1 oz Cascade - 7.1 AA% pellets; boiled 20 min

Cascade

Spicy with citrus notes. Slightly grapefruity.
1 oz Cascade - 7.1 AA% pellets; boiled 5 min

Cascade

Spicy with citrus notes. Slightly grapefruity.
1 ea Whirlfloc Tablets (Irish moss) - (omitted from calculations)

Whirlfloc Tablets (Irish moss)

Enhanced Irish Moss in convenient tablet form
Danstar Nottingham

Danstar Nottingham

The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

		Range for this Style
Original Gravity:	1.054	1.056 - 1.075
Terminal Gravity:	1.011	1.010 - 1.018
Color:	5.6 SRM	6 - 15
Alcohol:	5.6% ABV	5.5% - 7.5%
Bitterness:	53.3 IBU	40 - 70

	Apparent	Real
Original Extract:	13.33 P	13.33 P
Terminal Extract:	2.85 P	4.84 P
Attenuation:	78.6%	63.7%
	% by Volume	% by Weight
Alcohol:	5.6%	4.4%

	Weight	Calories
Alcohol:	15.8 g	109.3
Carbs:	17.0 g	64.6
Protein:	1.2 g	4.8
		Total Calories
		178.7

Fermentables

Total: 7.62 lbs

Efficiency: 69%

	Quantity	Proportion	Gravity	Color
Standard 2-Row Standard 2-Row; Rahr Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt	6.875 lbs
Munich Malt Munich Malt; Dingemans Dingemans Munich malt undergoes higher kilning temperatures than pale malt. The resulting malt will lend a full, malty flavor and aroma, and an orange-amber color. This malt can make up to 100% of the grain bill, but low diastatic power makes this malt unsuitable for use with adjuncts.	.375 lbs
Cara-Pils® Malt 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.	.1875 lbs
Melanoidin Malt Melanoidin Malt; Weyermann® German-grown two-row spring barley (2004 harvest). Product Characteristics: High degree of modification of both proteins and starches. Excellent friability. Low β- glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown color, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Dunkel, Bock, Doppelbock Ales: Amber, Dark, Scottish, Irish Red	.1875 lbs

	Quantity	Boiled
Cluster (8.11%) Cluster Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.	.5 oz	60 min
Cascade (7.1%) Cascade Spicy with citrus notes. Slightly grapefruity.	1 oz	20 min
Cascade (7.1%) Cascade Spicy with citrus notes. Slightly grapefruity.	1 oz	5 min

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Recipe Search

Products

First BIAB Humulus Lupulus Revisited

Ingredients (All Grain, 3.5 gal)

Standard 2-Row; Rahr

Munich Malt; Dingemans

Cara-Pils® Malt; Briess

Melanoidin Malt; Weyermann®

Cluster

Cascade

Cascade

Whirlfloc Tablets (Irish moss)

Danstar Nottingham

Style (BJCP)

Analysis

Fermentables

Standard 2-Row; Rahr

Munich Malt; Dingemans

Cara-Pils® Malt; Briess

Melanoidin Malt; Weyermann®

Hops

Cluster

Cascade

Cascade

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

First BIAB Humulus Lupulus Revisited

Ingredients (All Grain, 3.5 gal)

Standard 2-Row; Rahr

Munich Malt; Dingemans

Cara-Pils® Malt; Briess

Melanoidin Malt; Weyermann®

Cluster

Cascade

Cascade

Whirlfloc Tablets (Irish moss)

Danstar Nottingham

Style (BJCP)

Analysis

Fermentables

Standard 2-Row; Rahr

Munich Malt; Dingemans

Cara-Pils® Malt; Briess

Melanoidin Malt; Weyermann®

Hops

Cluster

Cascade

Cascade

Discussion

Post a Comment

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