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Oinc IPA
English IPA • Extract • 5 gal
This is a late summer IPA that isn't too "in your face" hoppy. Will brew on or around July 26. Named after my favorite place in the world...
July 15, 2008 pm 12:47pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1.25 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 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.
- 2 lbs
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.
- 1 oz
Amarillo® - 8.5 AA% pellets; boiled 60 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 1.25 oz
Glacier - 5.5 AA% pellets; boiled 45 min
Glacier
An excellent new variety with balanced bittering properties combined with a good aroma profile.
- 1.75 oz
Glacier - 5.5 AA% pellets; boiled 5 min
Glacier
An excellent new variety with balanced bittering properties combined with a good aroma profile.
-
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: | 1.065 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.018 | |
| Color: | 10.8 SRM | 8 - 14 | |
| Alcohol: | 6.7% ABV | 5% - 7.5% | |
| Bitterness: | 59.0 IBU | 40 - 60 | |
Discussion
brewed 07/27/08
2008-07-28 7:23am
I saved about 0.15oz of the Amarillo hops (substituted 0.25oz Fuggles for the 60-min. addition)for dry hopping. Started the boil with the steeped grain drippings and 1-pound of DME. Added the rest of the DME and the LME with 15-min. left. Looks a little darker than anticipated, but that's OK by me. I can sure smell the hop aroma coming out of the air lock... Mmmmm.
lots of potential
2008-09-22 12:48pm
This was bottled on September 7th. I couldn't stand it any more and tried one on Septmeber 20th. It is still a bit green, but looks like it is going to be a darn good beer in a month or two.
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