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Josh's Extract IPA
English IPA • Extract • 23 L
Hoppy British IPA using dry light extract and steeped crysal and chocolate malts. Dry hop 15 grams Fuggles after 7 days in primary.
February 24, 2004 pm 07:07pm
0.0/5.0 0 ratings
Ingredients (Extract, 23 L)
- .1 kg
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- .04 kg
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 3.6 kg
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 30 g
Pride of Ringwood - 10.0 AA% pellets; boiled 60 min
Pride of Ringwood
Moderate.
- 20 g
Goldings - 5.0 AA% pellets; boiled 15 min
Goldings
Mild. Slightly flowery.
- 20 g
Goldings - 5.0 AA% pellets; boiled 1 min
Goldings
Mild. Slightly flowery.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. 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.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: A - English IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.018 | |
| Color: | 13.4 SRM | 8 - 14 | |
| Alcohol: | 6.0% ABV | 5% - 7.5% | |
| Bitterness: | 47.8 IBU | 40 - 60 | |
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