Products
BeerTools Pro 2.1 Download (Windows)
$24.95 USD
BeerTools Pro 2.1 Download (macOS)
$24.95 USD
BeerTools Pro 2.1 Download (Linux)
$24.95 USD
Doc's Fall IPA 2016
American IPA • Extract • 5 gal
A maltier piney version of my summer IPA
September 14, 2016 am 10:04am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 2 lbs
Crystal 40; Great Western
Crystal 40; Great Western
A fully modified and saccharified two-row crystal malt roasted to a target color of 40° ASBC. A versatile malt providing moderate color and caramel flavor.
- .4 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.
- 6 lbs
Maris Otter Light Liquid; Muntons
Maris Otter Light Liquid; Muntons
Made using only the finest East Anglian Maris Otter barley. Contains a minimum of 60% Maris Otter and makes an ideal base ingredient for any beer recipe. Good malting characteristics, low nitrogen content and forgiving brew-house performance.
- 2 oz
Cascade - 5.5 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Chinook - 13.0 AA% pellets; boiled 15 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Simcoe® - 13.0 AA% pellets; boiled 0 min
Simcoe®
Used for aromatic, and especially bittering properties.
-
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: 21 - IPA
Subcategory: A - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.056 - 1.070 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.014 | |
| Color: | 15.1 SRM | 6 - 14 | |
| Alcohol: | 5.9% ABV | 5.5% - 7.5% | |
| Bitterness: | 65.4 IBU | 40 - 70 | |
Discussion
Post a Comment
Recently Added
Recently Reviewed
Special/Best/Premium Bitter : All Grain
Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...
20L strike and 25L boil? How long for the mash - 60mins?
2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison
Saison : All Grain
Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.
Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...
2024-10-26 7:15pm
Blonde Ale : All Grain
Does adding toasted bread to the mash affect outcome?
The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...
2024-10-26 7:05pm