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Berbo number1

Berbo number1

English IPA • All Grain • 18.93 L


My first recipe

July 16, 2017 at 08:42am

0.0/5.0 0 ratings

Ingredients (All Grain18.93 L)

  • 4.77 kg Pale Ale Malt; Bairds Malt

    Pale Ale Malt; Bairds Malt

    Pale Ale malt forms the majority of the grist for a typical U.K. Pale Ale or Bitter beer and is made from some of the best barley available. There is an emphasis on single variety and low protein levels. The barley will be fully steeped and germinated before the green malt is loaded to the kiln. Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45°L there is still enough activity to convert for example 5% of Crystal malt and 5 -10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65°C, so modification has to be high to cope with this and a coarse grist is normally used. Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties.

  • 0.05 kg Chocolate Malt; Bairds Malt

    Chocolate Malt; Bairds Malt

    This product is used in the production of Porters and sweet Stouts. The flavour is sharp and somewhat acrid. A great deal of care is needed in the use of this material because of its intense colour and flavour. Manufacture is similar to Amber malt but higher final temperatures are used. Flavour again is due to pyrazines and pyrroles.

  • 56 g Fuggle - 5.3 AA% pellets; boiled 60 min


    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 14 g Goldings - 3.5 AA% pellets; boiled 15 min


    Mild. Slightly flowery.

  • 14 g Northdown - 6.5 AA% pellets; boiled 1 min


    Mellow English higher alpha-acid hop.

  • Wyeast 1098 British Ale™

    Wyeast 1098 British Ale™

    From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.

Style (BJCP)

Category: 12 - Pale Commonwealth Beer

Subcategory: C - English IPA

Range for this Style
Original Gravity: 1.055 1.050 - 1.075
Terminal Gravity: 1.012 1.010 - 1.018
Color: 12.8 SRM 6 - 14
Alcohol: 5.7% ABV 5% - 7.5%
Bitterness: 54.8 IBU 40 - 60


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