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beerbelly ipa 1
American IPA • Extract • 5 gal
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January 12, 2006 pm 10:30pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .75 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 1 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- .25 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .25 lbs
Rye Flaked
Rye Flaked
Imparts a dry, crisp character. Use in rye beers.
- 1 oz
Chinook - 13.0 AA% whole; boiled 90 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- .25 oz
Chinook - 13.0 AA% whole; boiled 15 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Cascade - 7.0 AA% whole; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Fermentis S-33 Safbrew S-33
Fermentis S-33 Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.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
all malts mashed close to 150* or less, "dry"
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.018 | |
| Color: | 13.1 SRM | 6 - 15 | |
| Alcohol: | 5.4% ABV | 5.5% - 7.5% | |
| Bitterness: | 68.4 IBU | 40 - 70 | |
Discussion
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