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Southern IPA

Southern IPA

American IPA • All Grain • 19.50 L

bear2bear

A new mixture of hops is experimented in this IPA. Centennial is used for a balance. I needed to use up an old Omega DIPA yeast.

September 4, 2020  07:42pm

0.0/5.0 0 ratings

Ingredients (All Grain19.50 L)

  • 5.15 kg American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 0.23 kg American Victory

    American Victory

    Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.

  • 0.165 kg Crystal 60; Great Western

    Crystal 60; Great Western

    Similar to C40 but with a more extensive roasting to a target color of 60° ASBC. Has a more pronounced caramel flavor to coincide with the color.

  • 0.095 kg Crystal 75; Great Western

    Crystal 75; Great Western

    This two-row malt is roasted to product a color of 75° ASBC. At this roasting level the toffee flavors join the caramel character for a more complex flavor.

  • 28 g El Dorado® - 15.0 AA% pellets; boiled 60 min

    El Dorado®

    El Dorado® is a special dual purpose variety with exceptional aroma qualities and high alpha acids. It was developed by CLS Farms, LLC in 2008 and released in 2010. El Dorado® consistently elicits responses of fruity notes, specifically tropical fruit flavors. Other fruit notes offered have been pear, watermelon and stone fruit.—usahops.org

  • 28 g Centennial - 10.0 AA% pellets; boiled 10 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 28 g El Dorado® - 15.0 AA% pellets; boiled 0 min

    El Dorado®

    El Dorado® is a special dual purpose variety with exceptional aroma qualities and high alpha acids. It was developed by CLS Farms, LLC in 2008 and released in 2010. El Dorado® consistently elicits responses of fruity notes, specifically tropical fruit flavors. Other fruit notes offered have been pear, watermelon and stone fruit.—usahops.org

  • 0.5 tsp Yeast Nutrient (AKA Fermax) - Add to boil for 10 mins. (omitted from calculations)

    Yeast Nutrient (AKA Fermax)

    Helps yeast stay active during fermentation

  • 1.0 tsp Irish Moss - Add to boil for 15 mins. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Omega Yeast Labs OYL-052 DIPA Ale

    Omega Yeast Labs OYL-052 DIPA Ale

    A strong fermenter popularly referred to as the “Conan.” This strain is thought to originate from an often-hunted, soaringly-rated Vermont beer. Its peach, apricot, and pineapple notes are steroids for hops, complementing in particular modern fruity hop profiles, like in the hot-topic New England IPA. May produce some diacetyl.

Notes

1 campden tablet is added to each of mashing water and sparging water. 1 tsp gypsum is added to mashing water. 1 step temperature mashing for 90 mins with mash-out for 10 mins. Temperatures are, strike: 74.4C, saccharification: 67C, mash-out: 75.6C. The half of the use of El Dorado hop is substituted with Calypso. Brewed on 9/4/20. OG was 1.060.

Style (BJCP)

Category: 21 - IPA

Subcategory: A - American IPA

Range for this Style
Original Gravity: 1.062 1.056 - 1.070
Terminal Gravity: 1.010 1.008 - 1.014
Color: 12.1 SRM 6 - 14
Alcohol: 6.7% ABV 5.5% - 7.5%
Bitterness: 80.4 IBU 40 - 70

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