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Crucial IPA
English IPA • All Grain • 22 L
Immensely hoppy full flavoured IPA. Goes well with spicy food – it has the hops to get through the richest curries.
October 2, 2004 am 04:43am
0.0/5.0 0 ratings
Ingredients (All Grain, 22 L)
- 5.5 kg
Australian Pale Malt
Australian Pale Malt
A principal ingredient of cask ales using heritage barleys.
- .5 kg
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .25 kg
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 50 g
Organic Pacific Gem - 14.0 AA% pellets; boiled 90 min
Organic Pacific Gem
Widely used as a bittering hop. Woody flavor.
- 25 g
Fuggle - 4.5 AA% pellets; boiled 20 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 25 g
East Kent Goldings - 5.0 AA% pellets; boiled 1 min
East Kent 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.
Notes
Hyper-hoppy IPA for the committed hop head. Matures well and tastes excellent (and hoppy - if that's what you like). This is a beer that doesn't let you forget you are drinking it. Delicious, but it takes a couple of months to calm down. Mash using a mini-decoction: infuse at 66C for 60 min then boil 1/3 for 20min and add back to the rest of the mash for a further 60 min. Sparge as normal. Boil as normal. Ferment as normal. Rack or bottle and then wait for a couple of months before enjoying.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: A - English IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.018 | |
| Color: | 11.1 SRM | 8 - 14 | |
| Alcohol: | 6.1% ABV | 5% - 7.5% | |
| Bitterness: | 118.8 IBU | 40 - 60 | |
Discussion
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