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Elder
Double IPA • All Grain • 5.4 gal
brewed with Amarillo, Centennial, CTZ, and Simcoe hops.
September 6, 2017 am 12:29am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.4 gal)
- 14 lbs
Pale; Gambrinus Malting
Pale; Gambrinus Malting
Our plump 2-row European type Pale malt is the base for all beers. We strive to obtain only the lowest protein malting barley available.
- .5 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.
- 1 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 2 oz
Columbus - 15.0 AA% whole; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 1.5 oz
Centennial - 10.0 AA% whole; boiled 30 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1.5 oz
Zeus - 15.5 AA% whole; boiled 15 min
Zeus
Zeus is often grouped together with Columbus and Tomahawk® and labeled as CTZ. They are referred to as Super High Alpha varieties, having alpha acid content of between 14.5-16.5%. Together they make up approximately a quarter of the entire U.S. hop acreage.—usahops.org
-
Fermentis US-56 Safale US-56
Fermentis US-56 Safale US-56
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. 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. 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.
Notes
CTZ, simcoe, centennial, amarillo
Style (BJCP)
Category: 22 - Strong American Ale
Subcategory: A - Double IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.073 | 1.065 - 1.085 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.018 | |
| Color: | 9.7 SRM | 6 - 14 | |
| Alcohol: | 8.1% ABV | 7.5% - 10% | |
| Bitterness: | 173.5 IBU | 60 - 100 | |
Discussion
How would you rate this?
2018-01-03 5:44pm
Just wondering if this is a great DIPA.
I haven’t brewed it...
2018-02-11 9:55pm
Just a big fan of Pliny and I’ve looked at various clones online. I actually bought the hops, but never got around to it!
Post a Comment
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