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American IPA • All Grain • 19 L

SlugTrap

Other Half worldwide collab

July 9, 2020  05:11pm

0.0/5.0 0 ratings

Ingredients (All Grain19 L)

  • 5 kg Golden Promise Malt; Thomas Fawcett

    Golden Promise Malt; Thomas Fawcett

  • .225 kg 2-Row Carapils® Malt; Briess

    2-Row Carapils® Malt; Briess

    Very low color or flavor contribution. 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.

  • .68 kg Oats (Pregelatinized Flakes); Briess

    Oats (Pregelatinized Flakes); Briess

    Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.

  • 20 g Columbus - 16.7 AA% pellets; boiled 60 min

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 28 g Mosaic™ - 12.5 AA% pellets; boiled 1 min

    Mosaic™

    Mosaic™ (HBC 369) is an aroma hop variety developed by Hop Breeding Company, LLC that was released in 2012. It offers a unique and complex blend of floral, tropical, fruity, and earthy characteristics that translate very favorably into several styles of beer. Mosaic™ is the daughter of Simcoe® (YCR 14) and a Nugget derived male.—usahops.org

  • 57 g Cascade - 6.0 AA% pellets; boiled 1 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 57 g Citra™ - 13.3 AA% pellets; added dry to secondary fermenter

    Citra™

    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • 57 g Simcoe® - 13.3 AA% pellets; added dry to secondary fermenter

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 113 g Mosaic™ - 12.5 AA% pellets; added dry to secondary fermenter

    Mosaic™

    Mosaic™ (HBC 369) is an aroma hop variety developed by Hop Breeding Company, LLC that was released in 2012. It offers a unique and complex blend of floral, tropical, fruity, and earthy characteristics that translate very favorably into several styles of beer. Mosaic™ is the daughter of Simcoe® (YCR 14) and a Nugget derived male.—usahops.org

  • 57 g Cascade - 6.0 AA% pellets; added dry to secondary fermenter

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 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.

Notes

Mash at 68C Mash ph 5.4 5g Gypsum Pitched 2 packets/22g/132b cells at 20C OG: 1.060 June 1st, 17L 18.5C until Jun 12, then raised to 21C Dropped back to 18C for DH on Jun 15 Cold crashed on Jun 20 Bottled Jun 22, FG 1.011, 13L

Style (BJCP)

Category: 21 - IPA

Subcategory: A - American IPA

Range for this Style
Original Gravity: 1.066 1.056 - 1.070
Terminal Gravity: 1.011 1.008 - 1.014
Color: 5.6 SRM 6 - 14
Alcohol: 7.3% ABV 5.5% - 7.5%
Bitterness: 57.8 IBU 40 - 70

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