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col chinoo

American IPA • All Grain • 40 L

Rava Strong Ale

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March 16, 2017 pm 05:09pm

0.0/5.0 0 ratings

Ingredients (All Grain, 40 L)

12 kg Pale Ale 2RS Malt; Castle Malting

Pale Ale 2RS Malt; Castle Malting

Features: Belgian light-coloured base malt. Kilning at up to 90-95°C. Usage: Pale ale styles and bitter beers, most traditional English beer styles. Can be used up to 100% of the grist. Characteristics: Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavor and additional color. Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. Pale ale malt is kilned longer and is usually better modified, giving a more pronounced flavour than Pilsen 2RS. The enzymes in Pale ale malt can support the use of non-enzymatic specialty malts.
0.7 kg Cara 120 EBC Malt; Castle Malting

Cara 120 EBC Malt; Castle Malting

Features: Belgian caramel malt. High temperature of germination. Taste development at up to 220°C, intense aroma. Usage: Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist. Characteristics: Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light amber colour to beer. A distinguishing characteristic of all Caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability to contribute mouth feel, foam, foam retention, and extended beer stability.
1 kg Wheat Raw

Wheat Raw

Contributes glyco-proteins to enhance foam stability.
40 g Magnum - 12.0 AA% pellets; boiled 60 min

Magnum

Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
20 g Tomahawk® - 15.0 AA% pellets; boiled 5 min

Tomahawk®

Tomahawk® is a bittering hop of recent origin, bred by Charles Zimmermann. It is the first commercially grown “Super Alpha” variety. In 1998 it contributed to 11% of the USA hop crop.
80 g Chinook - 13.0 AA% pellets; boiled 1 min

Chinook

Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
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:	1.071	1.056 - 1.070
Terminal Gravity:	1.012	1.008 - 1.014
Color:	12.8 SRM	6 - 14
Alcohol:	7.8% ABV	5.5% - 7.5%
Bitterness:	41.4 IBU	40 - 70

	Apparent	Real
Original Extract:	17.36 P	17.36 P
Terminal Extract:	3.04 P	5.78 P
Attenuation:	82.5%	66.7%
	% by Volume	% by Weight
Alcohol:	7.8%	6.2%

	Weight	Calories
Alcohol:	22.1 g	152.4
Carbs:	20.4 g	77.6
Protein:	1.4 g	5.7
		Total Calories
		235.7

	Quantity	Boiled
Magnum (12%) Magnum Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.	40 g	60 min
Tomahawk® (15%) Tomahawk® Tomahawk® is a bittering hop of recent origin, bred by Charles Zimmermann. It is the first commercially grown “Super Alpha” variety. In 1998 it contributed to 11% of the USA hop crop.	20 g	5 min
Chinook (13.00%) Chinook Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.	80 g	1 min

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Recipe Search

Products

col chinoo

Ingredients (All Grain, 40 L)

Pale Ale 2RS Malt; Castle Malting

Cara 120 EBC Malt; Castle Malting

Wheat Raw

Magnum

Tomahawk®

Chinook

Fermentis US-05 Safale US-05

Style (BJCP)

Analysis

Fermentables

Pale Ale 2RS Malt; Castle Malting

Cara 120 EBC Malt; Castle Malting

Wheat Raw

Hops

Magnum

Tomahawk®

Chinook

Discussion

Post a Comment

Recently Added

Recently Reviewed

	Quantity	Proportion	Gravity	Color
Pale Ale 2RS Malt Pale Ale 2RS Malt; Castle Malting Features: Belgian light-coloured base malt. Kilning at up to 90-95°C. Usage: Pale ale styles and bitter beers, most traditional English beer styles. Can be used up to 100% of the grist. Characteristics: Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavor and additional color. Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. Pale ale malt is kilned longer and is usually better modified, giving a more pronounced flavour than Pilsen 2RS. The enzymes in Pale ale malt can support the use of non-enzymatic specialty malts.	12 kg
Cara 120 EBC Malt Cara 120 EBC Malt; Castle Malting Features: Belgian caramel malt. High temperature of germination. Taste development at up to 220°C, intense aroma. Usage: Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist. Characteristics: Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light amber colour to beer. A distinguishing characteristic of all Caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability to contribute mouth feel, foam, foam retention, and extended beer stability.	0.7 kg
Wheat Raw Wheat Raw Contributes glyco-proteins to enhance foam stability.	1 kg

Recipe Search

Products

col chinoo

Ingredients (All Grain, 40 L)

Pale Ale 2RS Malt; Castle Malting

Cara 120 EBC Malt; Castle Malting

Wheat Raw

Magnum

Tomahawk®

Chinook

Fermentis US-05 Safale US-05

Style (BJCP)

Analysis

Fermentables

Pale Ale 2RS Malt; Castle Malting

Cara 120 EBC Malt; Castle Malting

Wheat Raw

Hops

Magnum

Tomahawk®

Chinook

Discussion

Post a Comment

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Recently Reviewed