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PaleFaces Falcon Winged  Brown IPA

PaleFaces Falcon Winged Brown IPA

Specialty IPA: Brown IPA • All Grain • 5.5 gal

PaleFace

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January 13, 2021  04:21pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 11 lbs 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

  • .75 lbs 2-Row Caramel Malt 80L; Briess

    2-Row Caramel Malt 80L; Briess

    Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .50 lbs Special Roast Malt; Briess

    Special Roast Malt; Briess

    Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .50 lbs Victory® Malt; Briess

    Victory® Malt; Briess

    Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .50 lbs Dark Brown Sugar

    Dark Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 2 oz Falconer’s Flight™ Blend - 11.0 AA% pellets; boiled 1 min

    Falconer’s Flight™ Blend

    An exclusive proprietary hop blend created by Hop Union to honor and support the legacy of Glen Hay Falconer. Known to contain Citra™, Simcoe® and Sorachi Ace among other varieties. Blend imparts tropical, citrus, floral, lemon and grapefruit tones.

  • 1 oz Falconer’s Flight™ Blend - 11.0 AA% pellets; boiled 15 min

    Falconer’s Flight™ Blend

    An exclusive proprietary hop blend created by Hop Union to honor and support the legacy of Glen Hay Falconer. Known to contain Citra™, Simcoe® and Sorachi Ace among other varieties. Blend imparts tropical, citrus, floral, lemon and grapefruit tones.

  • 1 oz Falconer’s Flight™ Blend - 11.0 AA% pellets; boiled 60 min

    Falconer’s Flight™ Blend

    An exclusive proprietary hop blend created by Hop Union to honor and support the legacy of Glen Hay Falconer. Known to contain Citra™, Simcoe® and Sorachi Ace among other varieties. Blend imparts tropical, citrus, floral, lemon and grapefruit tones.

  • 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: B - Specialty IPA: Brown IPA

Range for this Style
Original Gravity: 1.059 1.056 - 1.070
Terminal Gravity: 1.011 1.008 - 1.016
Color: 16.0 SRM 11 - 19
Alcohol: 6.3% ABV 5.5% - 7.5%
Bitterness: 65.8 IBU 40 - 70

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