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Amber IPA

Specialty IPA: Belgian IPA • All Grain • 21.5 L

Burzum

Amber IPA

July 11, 2025 pm 01:52pm

0.0/5.0 0 ratings

Ingredients (All Grain, 21.5 L)

5 kg Belgian Pils

Belgian Pils

Pilsner style malted barley grain.
1.6 kg Crystal 75; Bairds Malt

Crystal 75; Bairds Malt

Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.
1 kg Belgian Wheat Malt

Belgian Wheat Malt

Malted wheat for use in Wheat beers.
0.75 kg Rye Malt

Rye Malt

Often used in German Ales and specialty beers
35 g Idaho 7® - 9.0 AA% pellets; boiled 80 min

Idaho 7®

Berry, bubblegum, citrus, stone fruit, tropical.
21 g Magnum - 11.0 AA% pellets; boiled 60 min

Magnum

Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
320 g Idaho 7® - 5.5 AA% pellets; boiled 0 min

Idaho 7®

Berry, bubblegum, citrus, stone fruit, tropical.
Omega Yeast Labs OYL-016 British Ale VIII

Omega Yeast Labs OYL-016 British Ale VIII

A ridiculously thorough flocculator thought to be from a highly regarded English ESB. This strain has unique fruitiness and noticeable finishing sweetness. It drops out quickly and completely. Easy to crop, but needs a diacetyl rest. To enhance the fruit, ferment up at the recommended temperature ceiling.

Notes

Levure = Mangrove Jack M36 Liberty Bell Ale malt de base = Volca10 crystal = Volca200 Rye baissé de 1kg à 0.75 peur filtration. 20 L empatage empatage progressif du malt pour finir à 68° 90 min temp entre 67 et 70° 2 min 78° filtration rapide suite re-règlage incertain du moulin après gros pb précédent. 60 min ébu après reprise ébu. Les 35g d'Idahio en FWH. Les 20g de Magnum en début d'ébu. Je baisse la valeur théorique des AA des houblons de 20% car magnum très vieux et une partie du FWH a du rester dans les drèches. 10g clarifiant (oublié) T0-10. désinfection cuisine. tout le plastique chemipro oxy puis caustic ferraille : chemipro oxy. Essayé de ne pas oxygéner en soutirant dans fut fermentation en maintenant passoire près bord. Un peu de clarifiant a du rester dans le moût. Refroidissement DI 1062 pour 21.5L (57%) au lieu de 1060 pour 21L? (52%?) J+14 : DH: - 85g Idaho7 - 235g Lemondrop DF 101?? (après ? semaines) ? G/L sucre -> ??°V TTC

Style (BJCP)

Category: 21 - IPA

Subcategory: B - Specialty IPA: Belgian IPA

		Range for this Style
Original Gravity:	1.062	1.058 - 1.080
Terminal Gravity:	1.010	1.008 - 1.016
Color:	21.1 SRM	5 - 8
Alcohol:	6.8% ABV	6.2% - 9.5%
Bitterness:	96.0 IBU	50 - 100

	Apparent	Real
Original Extract:	15.30 P	15.30 P
Terminal Extract:	2.66 P	5.07 P
Attenuation:	82.6%	66.9%
	% by Volume	% by Weight
Alcohol:	6.8%	5.4%

	Weight	Calories
Alcohol:	19.3 g	133.0
Carbs:	17.8 g	67.7
Protein:	1.2 g	5.0
		Total Calories
		205.7

	Quantity	Boiled
Idaho 7® (9%) Idaho 7® Berry, bubblegum, citrus, stone fruit, tropical.	35 g	80 min
Magnum (11%) Magnum Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.	21 g	60 min
Idaho 7® (5.5%) Idaho 7® Berry, bubblegum, citrus, stone fruit, tropical.	320 g	0 min

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Recipe Search

Products

Amber IPA

Ingredients (All Grain, 21.5 L)

Belgian Pils

Crystal 75; Bairds Malt

Belgian Wheat Malt

Rye Malt

Idaho 7®

Magnum

Idaho 7®

Omega Yeast Labs OYL-016 British Ale VIII

Notes

Style (BJCP)

Analysis

Fermentables

Belgian Pils

Crystal 75; Bairds Malt

Belgian Wheat Malt

Rye Malt

Hops

Idaho 7®

Magnum

Idaho 7®

Discussion

Post a Comment

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Recently Reviewed

	Quantity	Proportion	Gravity	Color
Belgian Pils Belgian Pils Pilsner style malted barley grain.	5 kg
Crystal 75 Crystal 75; Bairds Malt Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.	1.6 kg
Belgian Wheat Malt Belgian Wheat Malt Malted wheat for use in Wheat beers.	1 kg
Rye Malt Rye Malt Often used in German Ales and specialty beers	0.75 kg

Recipe Search

Products

Amber IPA

Ingredients (All Grain, 21.5 L)

Belgian Pils

Crystal 75; Bairds Malt

Belgian Wheat Malt

Rye Malt

Idaho 7®

Magnum

Idaho 7®

Omega Yeast Labs OYL-016 British Ale VIII

Notes

Style (BJCP)

Analysis

Fermentables

Belgian Pils

Crystal 75; Bairds Malt

Belgian Wheat Malt

Rye Malt

Hops

Idaho 7®

Magnum

Idaho 7®

Discussion

Post a Comment

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Recently Reviewed